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In a week celebrating both National Coffee Day and International Coffee Day, 51�Թ��� scholar and “coffee-ologist” Kate Fischer considers a good cup of joe

By her education and training, Kate Fischer is a cultural anthropologist. But she uses an entirely different descriptor to explain her research focus.

“I sometimes tell people I’m a coffee-ologist,” says Fischer, an associate teaching professor at the 51�Թ��� in the Arts and Sciences Honors Program as well as a seminar instructor in the Miramontes Arts and Sciences Program. While the connection between her chosen career field and area of research might not be clear at first blush, she explains, “My PhD is in cultural anthropology, which allows me to look at coffee from a lot of different angles—from biology and tropical plant science, to agricultural management, to labor conditions on the farms, all of the chemistry and engineering that goes into transforming it (into a beverage), and then the brewing and the baristas in the coffee shops who serve it. So, really it touches everything.”

For those who really, really love their coffee—including Fischer—this week was a special one, as Monday was in the United States and Wednesday was .

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Kate Fischer, a 51�Թ��� associate teaching professor and cultural anthropologist, researched coffee in Guatemala and Costa Rica during her PhD studies.

With two days this week devoted to celebrating all things coffee, it seemed like the perfect time for Colorado Arts and Sciences Magazine to ask Fischer about her thoughts on what makes for a good cup of java, the appeal of both new specialty coffees and old standards like Folgers and the pros and cons of becoming a coffee connoisseur. Her answers have been lightly edited and condensed for space.

Question: How did you come to be a self-described coffee-ologist?

Fischer: I started as a barista back in the day, and I had so many questions. Some people might have been happy to search online for answers; other people, like me, go and get PhDs to get their questions answered (laughs). And then still have questions.

My initial research was in Guatemala and then later in Costa Rica, where I lived for a year and a half while working on my PhD, looking to get the bigger picture of coffee. I was really fascinated by the idea that you could have this same crop grown in so many places, with some similarities but also many differences.

Question: How is it that coffee has become such a big part of the American experience when it’s not native to this country?

Fischer:��Coffee has been a part of the United States for a really long time, but it particularly took off around World War II. Its ubiquity came from the fact that it became a part of soldiers’ rations, so when they came back from the war they were used to it and, as a result, we saw big increases in demand. With modernized packaging and shipping, it became easier to sell on store shelves.

It became this sign of a modern family to have your coffee in the home. Even if they weren’t drinking it as a kid, kids grew up with the smell of it in the parents’ and grandparents’ home. Even people who tell me they don’t enjoy the taste of coffee say they like the smell, because it brings back a lot of memories for them.

Question: Is there any data on how many Americans regularly drink coffee? And how coffee consumption today compares with past years?

Fischer: This year’s National Coffee Association report tells us that 66% of American adults drink coffee daily, which is more than any other beverage, and up nearly 7% compared to 2020. The average coffee drinker drinks three cups a day. While it’s up since 2020, over time our consumption of coffee has dropped, because there is so much more competition now.

Question: There is a perception that young people today don’t like coffee. As someone who teaches young adults, do you believe there is any validity to that idea?

Fischer: Again, I think one of the big things is that today there’s so much more competition in terms of drinks, especially ready-to-go drinks. In the 1980s, your big competition was soda and maybe tea. Today we have kombucha, boba tea, Monster and Celsius energy drinks and so many other choices, so the overall coffee share is probably a bit less.

"I encourage people who are interested in coffee not to get overwhelmed or turned off by some of those gatekeepers who have their opinions of what good coffee tastes like. There are lots of different ways to enjoy coffee," says 51�Թ��� coffee researcher Kate Fischer.

When I ask my students, especially first-years, how many of them drink coffee every day, it’s just a couple. Many of them have had other caffeinated beverages. But when I ask how many of them drink coffee at some point during the week, then it’s nearly everybody. So, it might not be every day, but they are drinking coffee at some point during the week. With juniors and seniors, there’s a definite increase in caffeine consumption, particularly coffee.

Question: How do you explain the appeal of coffee to people who don’t drink it or who say they don’t like coffee?

Fischer:��For people who don’t love the taste of coffee, it is more of a caffeine delivery vessel, and maybe a sugar delivery vessel for people who like the lattes with the crazy syrups and other things in them. They want to hide the taste, but caffeine and sugar are strong appeals. For the people who really get into their coffee, there is the sensory side of it, like the way it’s roasted and ground, and how different preparation methods can make the same coffee taste very different.

I think a lot of people, when they say they don’t like coffee, really it’s bad coffee they don’t like. They don’t like hotel coffee, or dining hall coffee, or really dark roast coffee. There are so many other good alternatives to those types of coffee if they are willing to try them.

Question: What do you think makes for a good cup of coffee? Is it the beans? The grinding? The brewing process? Something else? Are there any commonalities?

Fischer: All of the above. What makes good coffee is a topic I’ve been looking at for a long time, and it has led me down many rabbit holes.��

There are a lot of ways that people try to be empirical about what makes good coffee, which, as a cultural anthropologist, I tend to challenge the notion that you can be empirical about something as subjective as taste, but there are objective pieces to it.

The�� has come up with a grading system. For a long time, it was a numeric scale, and they said, ‘Here’s how you’re going to prepare this coffee,’ and they had this whole checklist of things like the roast level, the grind size and all these different things. And then there is a specialized tasting, called cupping, where experts look at these different attributes and score them. And people are trained to do this, judging coffees on a straight scale of totally bitter to totally sweet, and anybody who has a trained palate will agree on this. They’ve done all kinds of blind tests on this and they are very consistent in their judgments. Today it has evolved to include more holistic assessments that do a better job of separating out objective qualities from preferences.

But really, the answer is: The best cup of coffee is the one you like the best. Like anything else, it’s a preference.

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"For the people who really get into their coffee, there is the sensory side of it, like the way it’s roasted and ground, and how different preparation methods can make the same coffee taste very different," says 51�Թ��� scholar Kate Fischer.

Question: Do you have thoughts on specialty brands, such as Death Wish Coffee, that are designed to give you a huge jolt of caffeine and basically assault your senses?

Fischer: At that point, is it really any different than drinking a Red Bull or other energy drink? With something like Death Wish, that’s absolutely a branding style and choice of who they’re aiming it at, and I think they are trying to capture the energy drink crowd by giving them a drink that’s more (caffeine) concentrated.

Ultimately, I think that’s about knowing your customer and what the buyer is looking for. So, if you’re trying to sell that customer who wants Death Wish a fruity, really light, delicate coffee, you’re probably not going to do very well.

Question: Alternatively, there are those who just like basic black coffee without any special flavorings or other enhancements. Anything you would say to them to encourage them to broaden their horizons, coffee-wise?

Fischer:��There are a lot of people out there who say, ‘I don’t want my coffee to taste like cranberries’ or these other descriptors. They want coffee to taste like coffee, which for them might be something like Folgers. My father, for example, wants a nice, simple, comfort-food version of coffee, and for him, Folgers is comfort food. And for me, it’s just bitter and sad and needs a lot of help to disguise what it is. Which is not what I want in my coffee.

I try not to judge people for liking what they like when it comes to coffee, but developing a palate for coffee does ruin you. I’ve tried not to be a coffee snob, but once you’ve had the really good stuff and you know what it can taste like, it’s hard to go back.

Question: With two major events celebrating coffee this week, will you personally be doing anything to celebrate?

Fischer: I hadn’t planned to, but now I’m thinking I should. I would just encourage people to drink coffee and learn something about where it came from. With coffee, it’s one of those things that can be as complicated or as simple as you want it to be.

Also, I encourage people who are interested in coffee not to get overwhelmed or turned off by some of those gatekeepers who have their opinions of what good coffee tastes like. There are lots of different ways to enjoy coffee.

And it’s OK if coffee is not your thing. I don’t understand it, but it’s OK.��

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