Coffee shops have always been a hub for talented baristas to showcase their skills and experiment with unique flavor combinations. However, in today’s coffee and espresso trends, platforms like Instagram and TikTok have the power to catapult “viral” drinks into the spotlight in no time. But just because a coffee beverage looks aesthetically pleasing in photos and videos doesn’t necessarily mean that baristas consider it their go-to order. When we spoke to a diverse group of expert baristas from across the country, we discovered that they prefer to keep their orders simple when visiting new cafes.
For example, Ayat Elhag, the coffee director of Yellow and Albi in Washington, D.C., believes that a straightforward shot of espresso acts as a “good indicator of a cafe’s technical capabilities” and can pave the way for more complex orders in the future. Similarly, Jason Hedges, the beverage and coffee director of Laurent Tourondel Hospitality, always opts for a drip coffee because “when done well (with the right grind size and weight, water temperature, roast quality, and bean selection), you can immediately taste the difference.” However, if you’re someone who enjoys milk-based espresso drinks and creative coffee concoctions, rest assured that baristas understand and are more than happy to accommodate your preferences. That being said, there are a few popular and trendy beverages that baristas hesitate to recommend.
Let’s start by debunking the myth about the Starbucks “caramel macchiato.” While Starbucks has made significant contributions to redefining coffee culture in the United States, their best-selling signature beverages have introduced coffee drinkers to terminologies that may not align with their original meanings. The “caramel macchiato” is a perfect example of this. Stephen Power, a former Starbucks barista who now serves as the lead barista of Meanwhile Brewing Co. in Austin, Texas, warns against ordering this drink at non-Starbucks establishments. In the Italian coffee tradition, “macchiato” means “marked,” referring to adding a splash of milk and foam on top of an espresso shot. However, Starbucks has used the term differently, indicating that the espresso “marks” the top of the milk instead. According to Romina Chavez, the manager of Killebrew Coffee in Nashville, Tennessee, a Starbucks caramel macchiato is essentially an “upside-down” latte with vanilla syrup at the bottom and caramel drizzle on top, causing confusion when ordered at independent coffee shops.
Next, let’s talk about the beloved mocha. Combining coffee and chocolate seems like a match made in heaven, with the flavors of each ingredient complementing one another. However, when it comes to mochas, some baristas fail to see the appeal. “I personally don’t understand the hype around mochas. Many high-quality coffee shops use outstanding espresso as a base, only to overpower the delicate flavors with cheap chocolate syrup. Stirring the chocolate into the espresso completely ruins the crema!” explains Bartho Saayman, the director of food and beverage at Carpenter Coffee Bar at the Carpenter Hotel in Austin, Texas. From a barista’s perspective, mochas require multiple ingredients and preparation processes, which can be challenging to handle towards the end of a shift. Adam Keita, the co-owner of Daughter in Brooklyn, New York, mentions that ordering a mocha right before closing time can be an inconvenience due to the extra steps involved and the subsequent cleanup.
Moving on to flavored lattes, they are often considered a safe bet when exploring unfamiliar coffee shops. Jesscia Rapuano, a barista at Willoughby’s Coffee in Connecticut, explains that lattes are simple to make and popular, so the chances are high that baristas at any coffee shop are well-versed in preparing them. James Benson, the co-owner of Progress Coffee in Austin, adds that lattes are a reliable benchmark for judging a cafe’s overall quality. However, the rise of flavored and infused lattes hasn’t been embraced by all baristas. Reuben Villagomez, the owner and head roaster of Paloma Coffee and Bakery in Brooklyn, believes that fancy lattes are just fleeting trends that prioritize visual appeal over flavor. In particular, holiday and season-themed lattes, like the Pumpkin Spice Latte and Peppermint Mocha, tend to be overly sweet, taking away from the essence of the coffee itself.
Let’s not forget about lavender lattes, a trendy choice that gained popularity during the pandemic. While lavender-infused lattes can seem enticing with their wellness connotations, Camille Pardoe, a barista at Crew Coffee and Cremerie at Lido House in Newport Beach, California, advises against them. Lavender has a strong and distinctive flavor that can easily overpower the espresso, and the use of lavender syrup can introduce consistency issues if made in-house. Different coffee shops may also source their lavender from various suppliers, leading to variations in taste from one location to another.
Lastly, the combination of olive oil and lattes had its moment of fame in early 2023. The rich and nuanced qualities of olive oil seemed like a natural pairing with coffee, but baristas like Kirstine Gjerding Grøn, the head of people and barista education development at Ole and Steen in New York City, warn that the taste of olive oil can overpower the entire drink. Additionally, olive oil has laxative properties, coupled with the stimulating effects of caffeine, which may lead to unexpected consequences for your digestive system.
In conclusion, while there are plenty of enticing and trendy coffee beverages out there, it’s important to remember that simplicity often reigns supreme in the eyes of experienced baristas. They recommend starting with a basic shot of espresso or a drip coffee to get a sense of a cafe’s capabilities. If you prefer more complex drinks, don’t hesitate to express your preferences, but be aware that some popular options, like caramel macchiatos, mochas, flavored lattes, lavender lattes, and olive oil lattes, may not always live up to expectations. Ultimately, the key is to find a drink that highlights the flavors of coffee without masking them with excessive sweetness or overpowering additions.
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