We just wanted to take a minute and welcome you to “This Is How We Brew It”, the brand new Six Shooter Coffee Blog. So whether you straight belt out that title in your best Montell Jordan, or just shamefully sing it under your breathe, we know this blog is for you! Through these posts, we plan on covering all things coffee related—the good, the bad, and the decaff. Regardless if we’re talking about brew methods from around the world, sourcing beans, or just coffee culture, we will always be approachable. And probably irreverent. OK, definitely irreverent.
But first, a little about myself… For me, coffee has always been a passion. And before I took the dive and started Six Shooter Coffee, I worked in the industry for over 10 years. My coffee career has spanned the bridge between the 2nd and 3rd wave of coffee shops. And for those keeping score at home, we’re smack dab in the middle of the 3rd wave. See, you just learned something, and it didn’t ever hurt. Over this time, I’ve been lucky enough to experience and observe many things. From being a barista, roasting beans, and finally to owning a coffee company, one’s perspective changes greatly. My sincere hope is that this blog will be able to shed some light on questions many people have about coffee and the industry itself. I’ll be the first to admit it—there are a great many people that know more than I do. And that doesn’t bug me because that’s not why I started Six Shooter, and that’s not the point of this blog. My goal from day one was to cut through the noise and make high quality coffee accessible to anyone and everyone.
Have you ever wondered why your barista wears pristine, “never seen grease” mechanic overalls, even though their mode of transportation is a fixed gear bicycle…
Or maybe you wanted to strangle someone for saying that a coffee tastes like graham cracker and think stone fruit needs to be left out of the construction entirely? Yeah, real comments, people.
Have you ever pondered if coffee is gluten-free?
Obviously, he’s bearded, c’mon. Photo Credit: @twisteddoodles
Dude; trust me—we’ve heard it all… But without a doubt, the question I hear the most is, “What coffee tastes the best?”
But seriously, which one tastes the best?
Craft coffee still only makes up a small percentage of the overall coffee being served today. A lot of that has to do with the cost, no doubt. But a lot of that also has to do with education, or the really the lack thereof. We’ve all witnessed craft beer absolutely explode onto the seen over the last decade. I mean even your Nana can probably hold down a pretty solid convo about what makes a good Saison. This is because people are noticing the flavor profiles of beer and are becoming attuned to the different types of hops and brewing styles. So why isn’t this the case with craft coffee? It may simply have to do with the fact that the average coffee drinker also brews his or her own coffee at home, using outdated or just plain ineffective brewing methods. So it’s not surprising that craft coffee brewed under these conditions doesn’t present itself as much better, or even better at all, than the mass-produced coffee roasts. One way around this is gaining more information, but the search itself can lead to information overload and some people don’t want to delve deeper.
All that to say, we can’t honestly answer the question. Which is pretty weird because we’re the ones who asked it in the first place, right. It’s not that we don’t have a personal favorite; it’s more that we believe it’s arrogant for people to give an end-all, be-all, definitive answer on what is the best coffee. There are many different cultures around the world that prepare coffee in a way that is delicious and meaningful to them.
The bottom line is—does it taste good to you? If so, that’s a good cup of coffee!
So tip up your cup and throw your hands up,