Dripped coffee from bakery faces false gourmetization in SP – 01/25/2024 – Café na Prensa

The city of São Paulo reaches its 70th anniversary this Thursday (25th) with a clash in the coffee ring: on the one hand, gourmetization – or, worse, false gourmetization – is growing not only in specialized coffee shops, but also in bakeries; On the other hand, snack bars continue to offer the traditional drippings in an American cup, which has a stronghold in the market and in the emotional palate of the city’s residents.

Before we continue, a brief explanation for those less accustomed to the drink: pingado is nothing more than filtered coffee with milk, often served in an American cup. The most purists will say that it should contain a lot more coffee and just a little milk. Others say that the proportion can vary according to the customer’s taste without altering the drink’s character.

But pingado, this heritage of traditional bakeries, faces two tormentors.

The first of them is gourmetization. How the Coffee in the Press showed, the consumption of gourmet coffee has grown in Brazil, especially in large urban centers. As a result, coffee shops seek to serve higher quality beans to meet the demands of this public. In this scenario, instead of the traditional dripping and medium, options such as Italian cappuccino and flat white, for example, began to appear on the menu.

The second villain of our dripping hero is even worse than the first: pseudo-gourmetization. With the fallacious argument of serving better drinks, bakeries began to put aside that barrel of filtered coffee and only serve espressos. It turns out that changing the preparation method does not mean improving the coffee. If the beans remain the same, of low quality, then there is no espresso machine that can work miracles. The coffee will still be bad.

This second villain – the false gourmet – is even worse than the first because it makes the drippings unfeasible without improving it. After all, true gourmetization can coexist with tradition. Because a drip made with gourmet coffee – which has more sweetness than the traditional one – will certainly result in a more balanced and tasty drink than the “root” drip, even if those more attached to the affective taste will miss a certain bitterness.

Therefore, to dripping lovers, who value a traditional bakery coffee with milk, here is a message: do not declare war on gourmetization, but rather on false gourmetization, the most merciless tormentor of your beloved drink.

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