What are the biggest misconceptions about coffee?

 

What are the biggest misconceptions about coffee?

• That the burnt taste you get from espresso is caused by the barista burning the milk or using too high of a temperature in the extraction. The truth is that the burnt taste comes from the Tannic acid that is found naturally in coffee and with incorrect extraction techniques, leaches into the coffee. 
• Why does espresso taste sour sometimes?  
• That you strengthen the taste of espresso by running the extraction process longer. The truth is that all the strength of an espresso is extracted in the first 20 seconds and that by extending the process all you get is the bitter tasting Tannic acid leaching into the brew.
• That 100% Arabica makes the best milk based espresso. While this is generally true for a short black (no milk) it is not true for any coffee made on milk. A 90% Arabica/10% Robusta is about the right blend for milk based espressos because the hardness of the Robusta bean allows you to grind a finer blend that still promotes perfect extraction without stalling. Robusta's more acidic taste notes cut through the subduing affects from the fat in the milk to deliver that desirable 'coffee hit' and a rich Robusta crème in your morning cappuccino. The case for the humble Robusta coffee bean.
• That better quality beans is the key ingredient in better tasting espresso. The truth is that the skill of the barista is the greatest ingredient in better tasting espresso. Unskilled baristas will still make bad espresso given even the world's best beans but a skilled barista can take even the lesser quality specialty beans on offer and produce an acceptable cup. 
• That the freshest roasted coffee beans are the best. The truth is that the flavors in the roasted coffee beans continue to develop up to two weeks after roasting and evidenced by the CO2 that continues to be emitted during that time. From experience I have found that the best of the coffee beans is found in the period 2-3 weeks after roasting.
• That the acidity is a bad coffee taste. The truth is that acidity in coffee is those pleasant high notes sharpness, brightness, snap, life and vibrancy that increases the overall experience of the coffee cup because without sufficient acidity, the coffee beverage would tend to be flat and dull. It's the extraction of the Tannic acid that is bad and that many people equate with acidity. 
• That the paper take away coffee cup is better for the environment than a Styrofoam one. The truth is that paper cups may consume more non-renewable resources, recycled paper cups increase the risk of contamination, paper cups are coated on the inside with a petroleum based coating that significantly slows the process of bio-degrading and may release methane if decomposed anaerobically. Furthermore, the manufacture of paper usually requires inorganic chemicals and creates water effluents which create their own negative impacts on the environment. What is a better alternative to Styrofoam coffee cups?
• That burr or blade grinders make as good an espresso as a conical grinder. The truth is that only the conical grinder can produce the perfect resistance to extract the most aromatic substances from the ground coffee while not pre-cooking the grounds with the high heat generating speeds required of the burr and blade grinders.

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