So you’ve decided to have a personal espresso experience catered at your wedding. You were looking for more than just the standard brewed coffee because being from the Northwest; you are serious about your espresso! Here are some things to keep in mind when choosing your espresso caterer.
1. What coffee does your prospective espresso caterer serve?
You should choose a caterer who uses the best beans available to you. These days, there is a huge difference between coffee roasters. Look for a caterer whose roaster offers Direct Trade and Cup of Excellence beans. These beans are the best available today and signify a direct-trade relationship between the roaster and coffee grower. Here in Portland, Stumptown Coffee Roasters has garnered worldwide attention for their COE beans and direct trade practices that are instrumental to the third wave of coffee.
2. Does your prospective coffee caterer use advanced techniques during espresso preparation?
It takes a lot skill to produce a great espresso drink. It all starts with great coffee that has been ground by a quality grinder kept finely adjusted for optimum extraction time. It is then the barista’s job to distribute this coffee perfectly evenly in the basket and tamp the espresso puck level and of even density throughout. The barista should then use a quality temperature controlled machine to produce the dark brown and honey like espresso. Every step of this process takes skill and careful attention. A good barista may discard shots that they feel are substandard. Common problems to look for:
Pre-grinding coffee: Coffee should be ground for the drink being assembled. To save time, some pre-grind the coffee before the event leading to oxidation, loss of flavor, and stale espresso.
Using sealed-bag coffee that is not freshly roasted: Many caterers use coffee that is sealed in a bag and not terribly fresh. By third wave standards, anything older than a week is too old. Ask your prospective caterer what their coffee’s time window is for peak flavor.
Using a home espresso machine: There is a substantial difference between an upper-end home espresso machine and a professional commercial machine. Many caters get by using a home machine because it is light and easy to operate with its built-in water reservoir; but these machines produce marginal espresso and bog down when under the load of an event. Ask your prospective caterer what kind of machine they use. Look up the manufacturer on the internet and see if they sell to the home market or pros.
Remember, not all espresso caterers are the same, not even close. For a big event with espresso-laced memories that will last a lifetime, it pays to do a little research!
-Espresso Arts Catering
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