Traditionally, espresso coffee was made with a sensory approach, which would require months or even years to master. It required baristas to develop a sensitivity to the way the grind looked, the volume of coffee in the basket, the speed and time at which it extracted, and the way it looked, smelled, and tasted.
Fast forward in time, and through the development of tools and technology, we swapped our sensory approach to espresso production for a scientific recipe of numbers, scales, refractometers, and pressure. These tools have helped baristas achieve quality control and simplified our lives by providing useful facts and numbers to work with. But imagine for a second we lost all of this technology. Could you still produce great tasting coffee? Read more
By Shinsaku Fukayama of St Ali, the 2018 ASCA Australian Latte Art Champion.
Hi everyone. Welcome to my first editorial column for BeanScene magazine. I’m so excited to join you for the next year as a regular contributor and share some of my favourite latte art patterns with you.Read more
Hey there. This edition I wanted to focus on equipment and technique. One of the things that helps with mastering any latte art is knowing the way that things happen, why they happen, and how to keep your equipment the same. I always stress to students about spout alignment. This determines the outcome of what happens on the surface of the drink. Read more
For lovers of the movie Happy Feet, you’re in for a treat.
In the movie, you might recall the character Lovelace, the rockhopper penguin. He’s a distinguished character because of his beak and bright yellow crests. He’s also the top of the pecking order in the penguin colony. Read more