| FAQ's
Q:
"I keep hearing things like 'single shots' and 'skinny-this or skinny-that' or fancy drink names like triple grande carmel macchiato. How can I sort through all the new lingo in coffee? Quite frankly, it intimidates me. Should I just stick with my instant coffee and leave all this fluffy stuff to everybody else?"
A:
The great thing about this question, of course, is that we're hearing it from people who are coming into our store. Their curosity shows some genuine moxie especially in the face of a coffee craze that can be very confusing at first.
Many of our regulars who once felt similarly intimidated have left the land of "Maxwell House" in search of new coffee adventures, only to discover that there are some very real reasons why there is a renewed interest in coffee across all the United States.
Drinking espresso or any other quality coffee is as much about experiencing a satisifying moment as it is about the coffee. Americans are finally learning what the Europeans have known for years that even the most simple daily routine can become a wonderful daily ritual if it enriches our lives.
Americans seem to be looking for a higher quality of lifestyle these days, and the new interest in coffee reflects a desire for a better lifestyle as well as better products.
Espresso
based drinks, lattes, cappucinos, mochas, are about stopping
for a moment to linger, or adding a little more enjoyment
to the moments as they come and go in our busy lives. And
espresso fits the bill: each espresso drink is individually
prepared just for you. There's no fast food here!
Done properly, brewing or extracting this new kind of coffee -- called specialty coffee -- is about capturing it's very essence. It tastes different because it is different. Specialty coffee is not the Robusta bean which Americans have been imbibing for generations. Instead, it is made from the Arabica bean and capturing its essence is worthwhile indeed.
When I pull a shot of espresso off my shiny La Marzzco, I often think of those I've heard talk about golf. I no longer wonder how they can become so consumed with the sport. In some ways pulling shots of espresso must be the same.
Every espresso order whether for a grande mocha, a vanilla latte, or a simple double shot becomes a challenge - the best shot, the right proportion, perfectly textured milk. It's a blend of art and science that requires my full concentration to do it right. No matter how many times a day I make an espresso drink, I strive to pull the best shot I can in order to capture the essence of coffee in those 7 grams.
So learn the lingo, take a few chances, try something new. It may be that you never liked coffee, because you never tasted coffee like this before!
If
you have any questions about Chattz Coffee, the Chattanooga
Coffee Company, or this website
please contact us.
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