Flyover Flavor

If you're looking to get better acquainted with St. Louis coffee shops, you're in the right place. I have created profiles of local companies with key information and my review. While I acknowledge taste is subjective and my favorite drink and preferred coffee shop environment is likely different from yours, I also believe there are elements that can be evaluated objectively. I try to focus on these more objective characteristics in the café profiles, for example the style of roast, execution of milk and espresso in drink preparation, and customer service. I use the same checklist to evaluate each shop for consistency and to make it easier for you to compare the shops and determine which ones you want to visit.

Here is how I evaluate each coffee shop:

• Espresso macchiato – I always order this drink because I think it’s the best measure of the skill of the barista and quality of the espresso. It’s not easy to make and it’s less forgiving than a latte. The traditional macchiato is made with two shots of espresso and a small amount of microfoam (velvety, finely textured milk). The small amount of foam allows the flavor and quality of the espresso to come through more clearly than in a 12-ounce latte. It also gives me a chance to evaluate the texture of the milk and gain insight into the barista’s skill level because if someone can steam the correct milk for a macchiato, then they can create the other more popular espresso drinks as well.
• Multiple visits – I think it’s important to visit a shop multiple times. It’s possible to have off days or catch an inexperienced or frazzled barista, so multiple visits provides a more fair and accurate evaluation. I visit a coffee shop at least twice before publishing my review.
• Format of each profile:
• Location – the neighborhood where you’ll find the shop
• Overall rating – on a scale from 1 to 5
• Drink menu – general information about the beverages, not just coffee
• Food menu – general information about food selection
• Brew options – variety of coffee preparation, such as pour over, toddy, etc
• Most interesting drink – a unique or signature menu item
• Espresso machine – the type of machine can provide insight into a shop’s philosophy about espresso and drink preparation. I include the type (automatic, manual, etc) and the brand (La Marzocco, Simonelli, etc).
• Roasting style – for companies that roast their own beans, I say if they have a light, medium, or dark roasting style. I also include who the roaster is for coffee shops that don’t roast their own beans.
• Review – brief account of my visits to a coffee shop and some background information on the company’s history and mission based on my research, personal experience, and conversations with baristas and owners.