Frequently Asked Questions (or what we thought might get frequently asked!)

I'm afraid I don't know much about world-class coffee. What can I do to learn more?
First, download our handy espresso glossary/cheat sheet. Study it! This is the same document we use as a basis for training our baristi. But don't take our word for all the info contained therein - prowl around on the net for corroboration! If we've got something wrong, tell us. Then, visit the handy links to the left of this FAQ and read discussions, peruse articles, and join the ever-growing specialty coffee community! You're always welcome to ask any questions of the baristi at Waking Life Espresso. We love sharing information about coffee and learning new things.

Why don't ya'll have my favorite (insert random sugary drink of dubious origin and questionable composition)?
At Waking Life Espresso we don't believe that adding the suffix "-chino" to a coffee-related term equals specialty coffee. As Gwilym Davies, 2009 World Barista Champion, said in his victory speech, "If we're going to call it speciality coffee, can it please be speciality?" Coffee is in the same place beer was a few years back. The market is dominated by a few mass-produced brands, knowledge of the beverage is scant and misinformation is rife, and most coffee just doesn't taste that good. But, like with beer, there are a growing number of coffeeshops committed to providing great espresso for a reasonable price, produced on a local level. Call us a microcafé. We want to serve you the best possible coffee and provide an educational experience for every person that walks through our door.

Can I get a French Vanilla Cappuccino?
No. There is an Exxon service station just down the road. They can probably help you out. In all seriousness, we have 3 flavors which we can add to any drink. We make homemade organic vanilla syrup, and we carry real ground dark chocolate and real caramel. Waking Life is committed to the dignity of espresso, and this means not making the error of adding synthetic, cheap flavoring.

What's your opinion on decaf?
We can dig it. It'll be better once the naturally decaffeinated coffee bean hits the market, but it's every coffee drinker's right to have a cup of joe without the buzz if they so choose. Waking Life tries to ascertain the best tasting decaf beans possible, cause decaf drinkers are coffee drinkers too!

Do you use compostable cups for takeaway drinks?
Yes. Our takeaway hot and cold cups, as well as lids and straws, are compostable. Please compost them!

A double shot of espresso! I'll be up all night!
Totally. If you' re a toddler. One shot of espresso has around the same amount of caffeine as 4 oz. (120ml) of drip coffee. So you shouldn't be wired if you have a double shot unless you're unusually sensitive to caffeine.

How come you guys don't have a wave-of-the-future super automatic espresso machine? Aren't they easier to use?
They sure are! The problem is that they automate everything. Just because you can play Guitar Hero doesn't mean you can play guitar, and just because you can run a super automatic espresso machine doesn't mean you're a barista. We believe in handcrafting our espresso drinks using time-tested La Marzocco machines. We carefully control our espresso grind, shot volume, shot temperature, and water volume to ensure proper extraction. All these factors need to be monitored and adjusted throughout the day by skilled baristi, and this simply isn't possible with a super automatic machine.

So what kind of equipment do you use?
Waking Life uses a La Marzocco GB/5 EE espresso machine, two Compak K-10 conical espresso grinders (a WBC and a doserless), a Fetco Extractor 2031e brewer, and an old Grindmaster 500 bulk grinder.

Will you make my latte 180° F?
No. This scalds the milk, breaking down almost all the beneficial enzymes and proteins contained in it. It not only does harmful things to your digestive system, it also makes the milk susceptible to bacteria. We normally steam our milk-based espresso drinks to 160° F, and we consider extra-hot to be between 170-175° F. We cannot heat your beverage above that temperature. If you wish your drink to stay warm longer, consider purchasing an insulated reusable mug. For an incredibly detailed analysis of what happens to milk when you aerate and steam it, visit coffeegeek.com's milk guide.

Latte art is for chumps!
Here's a link that should solve your problem.

Why do people keep pronouncing it EXpresso?
I don't know. Imagine if Sicilians constantly called the American South's wonderful smoked pork dish "Barbeshue." That'd be annoying, right? Well it's pronounced ESpresso. It's Italian for "pressed-out" because the coffee is subjected to nine times atmospheric pressure.