Where to Find Good Coffee

Coffee is sold everywhere: around every corner, in the stores, on the train. Coffeemania has become the signature of the 21st century, and the coffee business is booming. At the same time, a paradox arises: there are countless establishments, but it is next to impossible to find good coffee. How to not make a mistake?

Culinary critics assure: you will notice a drink you will enjoy from afar. The quality is evidenced by the appearance of the coffee shop and the waitstaff. Cook It will share with you our observations and recommendations. Knowing these ten key characteristics of a first-class coffee shop will help you find good coffee to enjoy, wherever in the world you are.

You Can Find Good Coffee in Places Where:


Coffee Machine Sits in Plain View

The coffee machine is the pride of the coffee shop and the most expensive interior feature. Italy is the home of leading brands of coffee machines: Saeco, Nuova Simonelli, La Spaziale. Moreover, the appliance is needed only to supply steam and water under high pressure — the rest must be done by the barista.

Barista Is a Coffee Expert

This person dressed in an apron comes across as a coffee sommelier — he or she knows exactly where the coffee was grown, roasted, and what taste qualities it has. Industry workers believe that barista is a vocation, and only a person who passionately loves coffee can become one.


They Do Not Offer Additives

Although there are countless syrups on the market, a good coffee shop will not offer them, or sugar, or cinnamon, to their customers. More often than not, various additives are needed to mask the taste of old, over-roasted beans. If the product is superb, diluting it with anything is equal to sacrilege.

Coffee Is Ground Immediately Before Brewing

Freshly ground coffee has a short shelf life — it needs to be brewed immediately. If a coffee house adheres to this rule, it is evidenced by a strong coffee smell right from the doorway. Also, there may be a coffee grinder or two in plain sight — for grinding different types of beans.

coffee machine

Certificates Hanging on the Wall

If the product is first-rate, why not brag about it? Yes, the competition is intense, and therefore, diplomas, awards, and certificates indicating the quality of beans and competency of barista won’t hurt.

Coffee Beans Decorate the Shop Window Display

After roasting, coffee will turn bitter in two months. Places with especially good coffee roast beans themselves or order roasting in a tried-and-true place. The logo of the coffee shop is often visible on the coffee bags.

coffee beans

Kitchenware Looks Like Chemistry Lab Equipment

Strange-looking flasks, funnels, an Aeropress, and a siphon indicate that the establishment prepares craft coffee, not common beverages. Having seen such devices, guests can expect to have real coffee in all shapes and sizes.

Cups Are Preheated

Before pouring coffee into cups, they are preheated. Most often, they are set out on top of the coffee machine to absorb heat. The lack of temperature difference while pouring preserves the excellent taste.

preheat cups

They Do Not Put a Straw in the Drink

The use of straws is justified when drinking cold cocktails. For safety reasons, they are not suitable for tea and coffee: when heated, plastic releases harmful substances. The establishment must protect the health of its customers!

Cappuccino Is Not Hot

Final check: in response to a request to make the cappuccino hotter, the barista will respond with a flat refusal. That’s because, at high temperatures, the coffee loses its sweetish taste, and it spoils the drink.


When you have found the right place, the only thing left is to choose coffee. What to order? And how to make barista surpass him or herself? We will share with you a little trick: order both espresso and cappuccino — it is a customary order of people who come to the coffee shop with an audit. Besides, espresso is the foundation of all coffee drinks. Remember — drink it immediately after being prepared and wash it down with a glass of water.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.