That’s one leafy latte at Metropolis Coffee in LoHi. (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:, 1661 Central St., Denver
Barista: Miguel Vicuna, general manager and director of coffee education
Pro tip: Start experimenting — with your coffee-to-water ratio, Vicuna said.
“Coffee-to-water ratio is a huge one — it’s the most fun for homebrewers to get into, whether they’re using tablespoons or actually weighing out coffee on a scale, just how much coffee and how much water are you using in your daily cup,” Vicuna said. “Itap an important thing to really find out for yourself. Everyone has a different ratio. I’m sure ours is different than the shop down the street. Even mine personally is probably different than everyone else’s. Thatap the great thing about coffee at home — you can find that and do it again every day, once you find the right ratio for you.”
“Two tablespoons per eight ounces of water, or a 1:15 ratio [in grams], is a good starting point,” he said. “I always say start with what the box says and then go up or down based on that.”
“If you have a really high coffee-to-water ratio, so a lot of coffee in there, you won’t have enough water to extract everything but you’ll have a really strong, round, big cup of coffee. You’re not getting the most of what that coffee is, but you’re getting the intensity of what that coffee is. And then vice versa, if you have too little coffee to a lot of water, then you get a really weak, light-tasting coffee. Sometimes it can turn into tea.”
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