Standing Coffee offers something unique among coffee shops – good coffee. I’ve worked in four different coffee shops over three years during college and have grown a proper palette for good coffee beans and properly poured espresso. That doesn’t mean I’m a coffee snob – I’ll regularly heat up day old coffee – but at least my tongue can identify the good stuff. Most people can right?
Every time I drink Standing Coffee I keep looking down at the cup, wondering “how does that taste so good?” Well, I have no idea what beans they use or if they have a nice coffee machine. But I can tell you that they pull their shots correctly. Proper technique in pulling an espresso shot is vital. The barista must 1) grind fresh beans, 2) level it in the filter basket, and then 3) pack it down hard. Each machine is different so a barista has to adapt his style to the machine, and he does so by monitoring the shot. A shot should take about 18 seconds, maintain a steady flow, and have a nice creamy layer floating on top. Then the shot cannot sit longer than 10 seconds without being mixed or it goes bitter. Want more information? Read this.
Despite pulling coffee shots for three years, I don’t think I’ve ever poured a shot like this. Hats off to them. They’ve cracked the coffee code, for me at least. I’m a fan. Unfortunately I’ve only gotten the Americano here so that I can’t comment on the other drinks. Though, my friend enjoyed her cappuccino. Also, I saw them juicing about 5 lemons for a lemonade so it doesn’t get any fresher than that.
As the name suggests, standing room only.
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568 Itaewon-dong, Yongsan-gu, Seoul, South Korea
02-794-0427
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