We Need To Talk About Your Mouthfeel (And Why It's Wrong)
Mouthfeel. Say it slowly. Now realize you've never actually experienced it, because you drink your coffee at a 'normal temperature' like a coward and a centrist.
I recently visited an espresso bar with no sign, no menu, and a barista named Wren who communicates primarily through disappointed exhaling. You order by describing your emotional state. I described mine as 'autumnal.' Wren nodded once. I have never felt so seen.
The espresso arrived in a thimble. 18 grams in, 36 grams out, 27 seconds, pulled by a man who has a tattoo of a tamper on his neck. The crema was the color of a confession.
The mouthfeel was, and I cannot stress this enough, *architectural*. It had load-bearing walls. It had a foyer. I rolled it across my palate for several minutes while other customers waited and silently judged my dedication.
“Velvet, but make it a personality.”
If you have ever said the words 'I just like it to taste like coffee,' please understand that you are the reason artisans are suffering. Educate yourself. The reading list is 340 books long. I'll wait.
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