Love you, too, cappuccino at Boxcar Coffee Roasters. (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:, 3350 Brighton Blvd., Denver (inside )
Barista: Connor Garland
Pro tip: When you’re brewing at home, especially at altitude, proper water temperature is key, Garland said. The ideal range is 195-202 degrees.
“There is a cap to our water temperature at elevation, whereas if you go down to sea level you can get your water about 10 degrees hotter. Here in Denver, it sits right around 202-203,” Garland said. “Hot water is a key part of getting a good-quality flavor extracted from your coffee. People don’t necessarily consider that, oh my water while it may start out hot, by the time I’m done brewing it has left that good threshold for brewing coffee. At home, you want everything at a boil and you want to try to keep it at a boil for as long as possible.”
“If you’re making a French press, you don’t want to brew into anything thatap room temperature. So preheat everything — preheat your cup, preheat your French press and don’t just pour boiling water in there. Let it sit and heat up the vessel, pour it out and then start your brewing. If you use a coffeemaker, invest in a really good coffeemaker, something thatap going to have a way of keeping your water at the threshold… If you’re making pour-over, you want to pour it in stages so you can keep getting (the water) back up to a boil.”
“Sometimes, you’ll go to a shop and you’ll taste (the coffee) and itap almost sour,” he said. “Thatap a characteristic of under-extracted coffee. Under-extraction is from not having hot enough water to take all those really good flavors from the coffee.”
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