Disclaimer: I’m going to cheat, and just use words that include “c”
I feel as though I’ve neglected to inform my American audience that there is one thing Australia does significantly better than America. First, I will admit, I might be confessing to a reluctant joining of the ranks of the coffee elite. No longer able to avoid the title of being a coffee snob, I decided it is only appropriate that I try to explain where this very personal transformation came from. May this be a peace offering/saving grace from eternal condemnation from my coffee drinking American friends.
As with many cultures, a large percentage of the Australian population start their day (granted a little bit later than I would prefer) with one of those treasured morning traditions – a cup of coffee. When I first ventured out into the thriving metropolis that is Melbourne, my instincts pointed me to Starbucks, but my inner travel nerd refused to surrender. This was just the beginning of what would become a two year secondment of touring/evaluating what is believed to be Melbourne's best coffee.
In order to describe the decadent cups of joe, I've leveraged (or ripped off) the diamond model of the 4 C's. It only seemed appropriate that something so important be given an structured rating method.
1 - S ‘c’ ent – Second only to men's cologne, and just ahead of red wine, the smell of coffee is one of my favorite smells. The aroma of a roasted bean, gently blended and strained over with steaming hot water brings a smile to my face every time. It reminds me of sunny days on the patio, long conversations with my Dad about the most random things, and when mixed with newspaper, reminds me of summer mornings by the pool with my Mom. Coffee that isn't freshly brewed (aka french press espresso style), just doesn't bring the same mood altering power of persuasion to the table.
2 - ‘C’ haracter - This coffee category extends across several areas. From froth or foam, temperature, skill, and technology, there are many factors that can persuade a palate to declare that a rotten set of beans. I found it so strange when my long black came with a foamy top. I quickly realized, a cup of coffee without this key indicator of goodness, is not a proper cup of coffee. Temperature is pretty obvious, the steaming hot water (or milk if your more of the latte/cappuccino sort) has to be hot hot hot, but not too hot. I think it is possible to burn a cup of coffee (surprisingly, this is one kitchen disaster I've still managed to avoid).
3 - ‘C’ olour / ‘C’ oncentration - This is the muscle/strength/potency of your morning power punch. At first, I was a bit put off, having ordered a long black, I was expecting a full cup of coffee. Instead, I got a half empty cup. After once asking for a full cup, and being un-politely informed that I could have more 'hot water' but that would be watering down a perfectly good cup of coffee, I learned why my cup is only 'half full'. To get the right flavour from those magically brewed beans, you can't just fill the cup to the brim. It's a delicate balance to get the right colour or concentration.
Side note: Myself and at least one other American expat, that I won’t call out directly (ahem, Breanna Mckeehan), sometimes sneak off to the likes of McDonald's (or as an Aussie might lovingly refer to as Macca's) to escape the tins of oil that many Australians use to ‘do a brew’. Sometimes, a watery cup of coffee is needed, just for that first post hangover mouthwash.
4 - Lo ‘c’ ation – Even if Starbuck’s did master the first 3 C’s – they could never uphold the last and most important ingredient to the ever developing cuppa Melbourne coffee. Drinking coffee is a social event, sometimes an all day social event, depending on how popular the location you’ve chosen to consume this sacred beverage. You can't just pop into the trendy dime-a-dozen Starbucks and get the same ambiance of some place two blocks down a dark alley, with a small door just beyond the 2nd dumpster. Perhaps the funky decorated walls of these unique coffee joints just inspire the barista to put a little extra TLC in every cup, but I reckon it's a mind game on the consumer as well.
Lastly, what doesn’t cleverly (ha, another c word) fit into my 4 C’s pun is terminology. Having been a patron of Starbucks for many years prior to moving to Australia, I respected the fact that a barista wants to hear your coffee order in a certain sing song/pre-determined jargon. I’ve mentioned before that ordering a cup of coffee when I first arrived gave me a bit of a giggle. A “large long black” usually left my mind wandering the expansive depths of the gutter for several minutes after each order. Once I cleared my teenage thoughts, I often wandered, why didn’t someone think of this when they came up with the ‘long black’ barista slang. My conclusion is closely related to that sad but true fact that Americans tend to want everything super sized, and a proper cup of coffee just doesn't come in the Starbucks Grande cup that us watery coffee drinking Americans find comforting and familiar.
