How To How To
Monika Fekete investigates why milk bubbles form and how they impact on coffee quality and presentation.
Recently, I watched my coffee go cold in front of my eyes. It had been two months since I had enjoyed a proper coffee. I was looking forward to the experience as I sat at one of my favourite local cafés. However, no sooner had my coffee arrived, my newborn baby decided to test out his lung capacity and I found myself trying to calm him.
I had hoped this situation would be a one-off, but sadly it is not. My tiny son senses precisely when his mum is about to take a moment to enjoy her coffee, and duly demands attention. Consequently, I have had the opportunity to watch rosettas getting swallowed up in bubbles that slowly appear on top of my silky flat white. Interestingly, this wasn’t always the case. Sometimes many large bubbles emerged on the surface almost immediately, sometimes the micro-foam held together even after five minutes. Read more
Mocopan Coffee’s Jared Chapman explores the four variables of grinder calibration that impact over- and under-extracted coffee and why coffee is a game of constant tasting.
Taste. It’s what we’re all about in the coffee industry. Striving for that sweeter, more delicious cup of coffee. This has led to a lot of work being put into understanding the many variables that affect the flavour we end up with in the cup. With more information out there on variables like particle size distribution and total dissolved solids (TDS), it can be overwhelming for a budding barista to start to understand the basics without getting confused by all the detail. Read more
Maurizio Marcocci of Service Sphere discusses the differences in repairing versus replacing equipment, and how to tell when your machine is on its last legs.
The lifespan of a coffee machine can vary greatly. So many factors come into play, including vend amount, servicing, brand, quality of machine, user error – the list goes on.
Just like an old car ticking over in the morning or putting along on a freeway and stalling every now and then, there’s often warning signs that something’s not quite right with an old faithful machine. But how do you tell the difference between equipment that needs replacing versus repair? Read more
Dr Monika Fekete investigates the role of minerals in brew water, asking whether they influence extraction or if it’s just our taste buds.
“You must realise the power that water has,” explains Yanina Ferreyra, the recently crowned Australian Specialty Coffee Association Australian Brewer’s Cup champion. Reflecting on her journey, she stresses “water plays a gigantic role, but there is much left to discover. Working with water opens up lots of questions”. Read more
Do you feel like a refreshing cold brew in the summer heat? Or what about an iced latte? Whichever you prefer, there are a range of factors that contribute to their unique tastes, and the temperature they are prepared at is certainly a big one. While it’s easy to appreciate the difference between cold and hot brewed coffee, it takes careful investigation to dissect how fine-tuning brew water temperatures can affect physical and sensory outcomes. Read more
New Year’s celebrations have well and truly finished and some of you may have already drafted resolutions to keep your personal and professional goals on track for the year ahead. The start of a new year presents no better time than to evaluate your career, so ask yourself: what do you want?
Where do you want to be by the end of 2019? What would be your ideal job? Even if you’re dead-set in love with your current position, what skills or qualities do you want to develop? Whatever your goals are, you can get there if you start identifying them. Read more
Everyone deserves good coffee. However, for many office workers, access to professional equipment and skilled baristas is restricted.
Some choose to make their own morning coffee at home and try not to spill it on the peak-hour train. Others enjoy revert to drive-through options, while some commit to getting up 15 minutes earlier just to detour to their regular café in order to start the day right. But this option is costly, and often time consuming.
Then comes the afternoon slump with little to no extra time to exit the building or convince the boss that taking a 15-minute coffee break won’t turn into half an hour. Read more
For a barista, finding out all the things that can massively influence the end flavour of coffee, such as origin, processing, and brewing, is game changing. As a coffee roaster, I’ve had a similar moment.
Although we know coffee flavour is developed further during the roasting process, we’re not seeing enough transparent discussions about roasting in the coffee community, not the way we do about brewing and equipment. Read more