How to Tell if Your Coffee Was Made With Love (or Just a Spreadsheet)

Let’s face it—coffee can either be a life-affirming moment of joy or a bitter disappointment in a paper cup with your name spelled wrong. And no, “Kraig” is not even close.

So how do you know if your coffee came from a place that actually cares, or if it was just squeezed out by a machine operated by someone silently questioning all their life choices? Here’s how to tell if your brew was made with love—or just boardroom maths.

1. The Beans Matter

Step into a real coffee shop and you might hear the barista mention things like "natural process," "single origin," or "this lot just landed from a small producer in Guatemala." That’s not coffee snobbery—that’s passion. It means they’ve sourced beans not because they were cheapest per kilo, but because they actually taste phenomenal.

They might tell you who roasted it, when, and even what flavour notes to expect. You’ll hear words like "peach," "hazelnut," "floral," and they’re not lying.

Compare that to your average chain, where you’ll be lucky to find out which continent your beans came from. "100% Arabica" is the equivalent of a pub proudly announcing, "We serve liquid." Good start. But what kind? Who roasted it? When? Why does it taste like regret?

2. Baristas That Know Their Stuff (and Love a Chat)

In an independent café, the baristas aren’t just button-pushers. They’re borderline coffee scientists. They’ve dialled in that espresso machine so the shot pulls like velvet. They’ll tell you which brew method works best for a particular bean and what temperature brings out the chocolate notes versus the citrus.

They might have strong opinions about pre-infusion, and they'll absolutely want to talk about your favourite brew method.

Chains? You're often served by someone who's been given six hours of training and a corporate handbook. Their espresso recipe was decided by someone in a different country. Ask a question, and you’ll likely get a polite smile and a scripted answer.

Not their fault—they're working within a system designed for consistency, not creativity. But coffee made by a human who genuinely cares always tastes better.

3. The Milk Game Is Strong

Steamed milk is a skill. It should be glossy, velvety, and slightly sweet from caramelised lactose. A good barista will know how to stretch and spin that milk like a latte ninja. You’ll get microfoam so silky it blends seamlessly with the espresso, not floats like a sad bubble bath.

Indies get this right because they’re obsessed with quality. They’ll remake it if the texture’s off. They’ll pour you a heart or a swan just because they can.

Big chains? More often than not, the milk is either lava-hot or just plain sad. Big frothy foam blobs that belong on a 2001 cappuccino poster, not in your cup. And don’t even get me started on latte art—if your cup looks like an abstract cloud, you’re not in the right place.

4. Vibes, Not Volume

There’s an energy to a proper indie café. Music that isn’t just the top 40 on loop. Decor that feels like someone lives there, not like it was ordered in bulk. Plants that are alive. Furniture that doesn’t match on purpose.

You’ll hear someone talking about a new local roaster or swapping Aeropress recipes. There might be a dog snoozing by the door. It’s a community, not a queue.

Chains? Fluorescent lighting, wipe-clean surfaces, and a sense of corporate sterility. They’re built for maximum turnover, not meaningful moments. Ever notice how they all smell the same? That’s branding. You’re not in a café, you’re in a profit centre with tables.

5. You Leave Feeling Seen (Not Just Served)

There’s a certain magic to walking into a café where they know your name and your order. Where you’re not just a flat white, you’re you. Maybe they ask how your exam went, or if you ever fixed your bike.

In these places, the relationship is part of the coffee. It’s warm, familiar, and real.

Big chains? They’ll still greet you with a smile, but it's often part of the script. And sure, the loyalty card gives you a free drink after ten visits, but does it come with a "how’s your day going?" Probably not.

Final Sip:

We’re not saying big chains are evil. (OK, maybe a little. Kidding. Sort of.) But here’s the truth:

Coffee should be made with care, curiosity, and a bit of flair. You deserve more than a cardboard cup of mediocrity. You deserve a coffee that was obsessed over by someone who actually drinks coffee.

Support your local indies. They’re the ones staying late to clean their group heads properly. They’re the ones waking up early to taste-test their beans. They’re the ones who know your name, your drink, and your dog.

Drink local. Stay caffeinated. And remember: love always tastes better than a spreadsheet.