World Barista Champion Anthony Douglas leads a curated coffee tasting at Luckin Coffee in NYC. | Photos courtesy of Luckin Coffee
Luckin Coffee has made a name for itself with its innovative, cashier-less ordering system, rapid service, and a diverse beverage selection. In New York City this week, the world’s second largest coffee chain emphasized the quality and tasting nuances of its offerings through a guided coffee tasting led by World Barista Champion Anthony Douglas.
One of Luckin’s 18 locations in New York City was transformed into a “coffee omakase,” where Douglas guided participants through a tasting of five different beverages—four coffee drinks and one matcha—while sharing insights on coffee-growing regions, roasting techniques, and latte art.
The aroma of the beans and coffee adds to the tasting experience.
The tasting commenced with Luckin’s Cold Brew, described by Douglas as “a refreshing expression of coffee sweetness and balance.” When evaluating coffee, he emphasized that sweetness and balance are essential markers. Properly roasted and brewed coffee exhibits a slight sweetness without the addition of sugar, balanced by acidity and bitterness to create a fuller body. Some tasters may also discover underlying notes of umami and salt.
Next, participants enjoyed the Coconut Latte, a blend of espresso and coconut milk. Douglas highlighted that milk-based drinks are assessed differently than black coffee or cold brew. The harmony between creamy, sweet milk and robust espresso is essential; neither should overshadow the other. The ideal mouthfeel should be smooth—not watery or too frothy—and the milk foam should appear silky rather than bubbly.
The Coconut Latte excelled in these areas and left a pleasant aftertaste, or what Douglas describes as a “nice, long finish,” making it a favorite among attendees.
Luckin team members serve tastings of the five beverages.
The tasting experience deepened in complexity as it progressed. The next drink, a Velvet Latte, featured dark roast coffee and whole milk, with an emphasis on texture and mouthfeel. Its robust body was distinctly perceptible. Douglas clarified that dark roast coffees are not necessarily more robust or caffeinated than lighter roasts. “Darkness doesn’t always equal strength. You can have light roast coffee that is just as strong, but the intense flavors of dark roast can give a stronger impression,” he noted.
The penultimate drink was a Sea Salt Caramel Latte, which included caramel syrup, lending it a thicker, sweeter profile, perfect for those seeking a sugar boost. However, the addition of salt rounds out the sweetness of the caramel, enhancing its texture.
The tasting concluded with a Kyoto Matcha Latte made from high-quality matcha sourced from Kyoto, Japan. Douglas cautioned that had this drink been served earlier in the tasting, it might have overwhelmed the more subtle flavors of the preceding beverages.
The visual component
The visual appeal of a coffee or matcha beverage significantly enhances the overall experience. When Douglas won the World Barista Championship in 2022, latte art was a crucial aspect of the competition. He elaborated on the steps to properly steam and pour milk to create beautiful designs.
Douglas demonstrates the perfect steamed milk pour.
“Steamed milk has a very short lifespan; the foam rises quickly, much like the foam on a Guinness. If it sits too long, the foam separates, making it difficult to work with,” he said. “After steaming, I swirl the milk to mix in the foam, then pour it high and slow at first, followed by low and fast to form the latte art.”
Douglas also emphasized the importance of milk temperature. Overheating renders the milk too watery, while under-heating leads to an unstable foam structure. The optimal design should be symmetrical and centered, framed by an appealing brown ring at the cup’s edge.
The latte art lasts even after the coffee sits for a while. | Photo by Pat Cobe
Douglas dedicated seven years to honing his skills before earning the title of World Barista Champion. He recalled, “First you have to win the regional championships, then the national championship in your country.” Ultimately, he triumphed as national champion in Australia, which led to his representation in the world competition.
The competition encompassed not just latte art, but also required serving three rounds of beverages—including four espressos, four milk drinks, and four signature drinks—to a panel of judges. Douglas extracted and brewed coffee from his own brand, Homebody Union, a Melbourne-based roaster. He is currently collaborating with Luckin on product development and events, with plans to establish a Homebody Union café in Australia soon.
While Douglas enjoys delving into the intricate details of coffee, he acknowledges that coffee appreciation is highly subjective: “At the end of the day, we all enjoy coffee in our own way, and that may differ from person to person. There are no strict rules; just drink it and have fun,” he stated.
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Key Takeaways
- Luckin Coffee highlights quality through curated tastings led by experts.
- Sweetness, balance, and aftertaste are essential coffee evaluation criteria.
- Milk drinks require harmony between milk and coffee flavors.
- Latte art contributes significantly to beverage presentation and experience.
- Temperature and technique are critical for optimal milk foaming.
- Coffee appreciation is subjective and varies from person to person.
FAQ
What is an omakase coffee tasting?
An omakase coffee tasting is a guided experience where participants sample a selection of carefully curated beverages, often accompanied by explanations about their origins and techniques.
Who is Anthony Douglas?
Anthony Douglas is a World Barista Champion known for his expertise in coffee tasting, brewing techniques, and latte art.
What makes the Coconut Latte popular?
The Coconut Latte is favored for its harmonious blend of espresso and coconut milk, which creates a smooth and enjoyable flavor profile with a pleasing aftertaste.
