Taylor Tobin is a Brooklyn-based food and lifestyle writer whose work can be seen in publications like Insider, Observer, Fairygodboss, and Apartment Therapy. She spends most of her free time on some combination of bikes, books, and bourbon.
shops have always been excellent venues for talented baristas to display their skills and try innovative flavor combinations. However, regarding coffee and espresso trends, platforms like Instagram and TikTok have the power to launch “viral” drinks at lightning speed. But just because a coffee beverage looks great in photos and videos doesn’t mean that baristas view it as an ideal order.
“I personally don’t understand the appeal of mocha. Many good coffee shops use a great base product , only to overpower the beautiful delicate flavors of the coffee with a cheap chocolate syrup, and stirring the chocolate into the espresso completely ruins the crema!” explainedFrom a barista’s perspective, mochas require numerous ingredients and preparation processes , which can also be challenging to handle toward the end of a shift. “Let’s say that closing at 5 p.m.
arista at Crew Coffee and Cremerie at Lido House in Newport Beach, California, cautions against them because “tBecause lavender has a powerful and distinct flavor, it can easily take over the drink and obscure the espresso. Also, most lavender lattes involve using lavender syrup, which introduces “consistency issues, e, general manager of Walton’s Fancy and Staple in Austin.
The stakes are high this year, and our 2024 coverage could use continued support. Would you consider becoming a regular HuffPost contributor? Konwinski also recommends using Hario's white paper filters and encourages using a kitchen scale to ensure precision for one cup."Using an appropriately accurate digital scale, not just for the beans but also the water as I brewed, has been one of the largest improvements to my coffee craft," Konwinski said.
The stakes are high this year, and our 2024 coverage could use continued support. Would you consider becoming a regular HuffPost contributor?
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