Doug Stone of Corvus Coffee Roasters shows off the skills he brought to the Latte Art World Championship Open. (Emilie Rusch/The Denver Post)
We’re documenting our hunt for the best latte art in the Denver coffee scene, as well as expert tips on how to do coffee better.
Location:, 1740 S. Broadway, Denver
Barista: Phil Goodlaxson, founder of Corvus Coffee; and Doug Stone, competitor in
Pro tip: Use the freshest coffee beans you can get your hands on, Goodlaxson said.
“Find a roaster who is buying good quality coffee themselves,” Goodlaxson said. “Thatap a process of asking questions about where itap coming from — Is the coffee being bought in season and not being held for multiple years in a warehouse somewhere where there’s unregulated climate control or fluctuating temperature?”
“It’s freshness especially from the time of roast to the time that you brew it. There’s a lot of complex flavors in coffee, and those tend to degrade just like any food products when they come into contact with oxygen or sunlight. There’s also some vibrance thatap lost when there’s a greater time between when itap created and when itap consumed. And freshness not in the sense of well-packaged but freshness in the sense of this was just made. Bread from the grocery store thatap packaged and fresh in the sense that itap not stale is different than bread thatap coming out of the oven and you put hot butter on it and it melts right in. Itap fresh because it was just made. There’s no substitute for that kind of freshness.”
“The best example is in the acids,” Goodlaxson said. “The very high-end acids are very lightweight molecules and are going to create the most, in some ways, desirable flavors, the light florals, the light citrus, those things that are present in really high-end coffee. Those are going to dissipate fairly rapidly — two to three weeks. If they’re sitting out in the open, they’re going to be pretty much gone. You’re going to have a muted cup — all those high notes and brightness and vibrance are going to be lost.”
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