By David Lange
Coffee and dining have been mainstays in American culture for generations. Whether it’s the quick morning cup at the corner coffeehouse, the midday pick-me-up at the neighborhood diner or café, or the finale at the elegant five-star white tablecloth establishment, coffee is the staple of a generation of foodies.
For years, diners were treated to extensive wine lists and unique cocktail creations to supplement their dining experience. But now, diners are experiencing how coffee can be implemented in recipes and in course pairings to enhance the occasion.
A new generation is valuing coffee as an affordable luxury. It is imperative that coffee roasters, purveyors and suppliers implement programs to help their restaurant clients meet their customers’ demands. An education in coffee should include the restaurateur, executive chef, kitchen staff and wait staff. And, as restaurant patrons become more in tune with sustainable coffees and single origin coffee, then restaurants need to make sure that their staff is also aware of these changing trends and have the skills to “walk the walk and talk the talk.” To read the rest of this article, subscribe to The Chronicle or become a member today! If you’re already a Chronicle subscriber or member, please login.