Let's Have Some Quality Time, Shall We?

Salutations! We’re adding a new voice to the blogging mix these days. Allow me to introduce myself: I’m Jennifer, the latest addition to the Higher Grounds crew. Here’s a picture of me at work, hoping my co-workers don't think I'm crazy notice the way I'm smiling affectionately at my computer screen. If you haven't seen me in the coffee bar yet, come on down - I'd love to meet you.

I’m going to be your source for everything regarding quality. That means I’ll be blogging weekly about things like the products we use here in our coffee bar, from the beans themselves to the fair-trade crafts and locally-sourced ingredients we proudly feature (Grocer’s Daughter Chocolate and Still Point Farms maple syrup to name a couple). I’ll also offer up advice for those of you brewing up coffee and espresso at home, so you can be sure you’re getting the most out of your Higher Grounds beans. And if you have a question about anything I ramble on fluidly pontificate about here on the blog, or a suggestion for a coffee-related topic you’d like to hear more about, I’m your girl: just drop me a line at jennifer@highergroundstrading.com.

In the interest of familiarizing myself with my competition contemporaries, I’ve been perusing a lot of other coffee-focused blogs and websites. There are some excellent roasters and cafes out there, run by enthusiastic and committed experts who absolutely know their coffee. And the bigger ones (think Intelligentsia and Stumptown) boast super-shiny, high-tech (or even restored classic) machines and the latest, greatest gadgets and tools for crafting coffee and espresso. My barista envy threatens to balloon out of control as I drool over the beautiful machines produced by Italian companies like La Marzocco, Faema and Gaggia. But then I step behind the bar here at Higher Grounds, tamp freshly-ground espresso into a portafilter, steam up a creamy pitcher of Shetler’s milk and pour myself a latte with a perfect rosetta. One sip and my envy subsides: I know my coffee too. And I make a mean latte.

My point is that you don’t need thousands of dollars worth of equipment to brew up a quality beverage. Whether we’re talking straight up black coffee or a multi-layered espresso drink, what you need is an excellent product and a little know-how. Begin with a fantastic bean and follow the advice of your friendly neighborhood barista. With a little practice (and only a small dip into your pocketbook), you can be an expert too.

Stay tuned for specific commandments rules recommendations for how you can join the ranks of coffee connoisseurs everywhere. It’s not as difficult (or as expensive) as you might think.