Dr. Monika Fekete investigates the chemical and sensory effects of different brew water temperature on espresso extraction.
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
By Shinsaku Fukayama of St Ali, the 2018 ASCA Australian Latte Art Champion.
Where has the year gone? I know we say that at the end of each year but 2018 really was a blur of events and achievements for me. It all started a year ago at the Melbourne International Coffee Expo when I was crowned the 2018 ASCA Australian Latte Art Champion.
And just like that, it’s time to say goodbye to the crown and pass the baton onto the next worthy artist who, like me, gets to experience all the wonderful opportunities and challenges that comes with winning a national title. My years of hard work certainly paid off. I started writing my first BeanScene column as an Australian champion, and I leave you as the fourth best latte artist in the world – well, only for a few more months.
It’s been a pleasure to take you though some of my favourite latte art designs, many of which I created for the nationals and world championships, and set you a challenge each issue. I was amazed to see how many people attempted my patterns and sent me images of your replicated art.
It just goes to show the impact one person can have. I’m still happy if all you’ve learnt is new latte art terminology or a hand-holding technique. Now it’s time to put all the skills you’ve gained and look for your own inspiration – from experiences or images – and put it to practice in the cup. You can only try.
In the meantime, I’m going to show you my Dragonfly design. This pattern isn’t just about the insect but creating a picture, which is what I love doing most – setting a scene and making it as realistic as I can. The trick to this pattern is all about the angle you pour, and holding the cup in your fingertips because it’s one of my most challenging yet – we’re going to do it in one continuous pouring action. Don’t forget, practice makes perfect. If you don’t succeed, try and try again – I did for years, and look at where it’s got me. Goodbye and good luck.
Shinsaku Fukayama’s dragonfly
Start with your handle at 12 o’clock. Build your base and pour a three-leaf rosetta with long S wiggle movements down the right hand side of the cup. Pull up through the pattern.
With you hand in the same position, pour a seven-leaf rosetta down the left hand side of the cup. Pull up through the design.
Rotate the cup clockwise so that the handle is now facing six o’clock. Aim your pour at two o’clock and pour a six-leaf rosetta down the cup. Pull through.
In the same position, around five o’clock, pour a small C shape or drag your pour in a half moon shape. This will create the dragonfly’s wing.
Pour another C shape or reverse C shape to connect the two shapes. It’s important to make sure they’re circular. Pull up through the centre.
Underneath the first big rosetta you poured, drag your pour from the left of the right of the cup. Add a branch by pouring a short, straight drag down the cup on the right hand side of the branch.
Add the dragonfly head by pouring one dot of milk where the wings meet. Then make the body of the dragonfly with a single drag of your pour behind the head.
To enhance the picture, add a dot of milk between the branches. I like to think of these as coffee cherries on the tree. Finally, pour a large dot for the sun. Turn the handle back to 12 o’clock, and there you have it.
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
A truly outstanding brew depends on many factors falling into place at once. Carefully chosen and roasted beans need to work harmoniously with matching water and a strict brew method to extract and highlight desired flavours.
Increasingly, brewers are focused on the impact water has on taste outcomes. According to 2017 World Brewer’s Cup Runner-up Sam Corra, one of the most important factors to brewing an amazing coffee experience is having a brew water that will best represent a coffee’s attributes. He notes, however, that one water formulation will not necessarily suit other coffee varieties, processes, and origins.
The backbone of great coffee lies with perfect coffee grounds. This is achieved with a quality grinder that is cleaned daily and looked after on a regular basis.
Don’t look at grinding as just another step in coffee preparation. See it as an instrumental way to control your coffee brew, flavour, and ultimately the reason your customer will come back on a daily basis.
In the morning, after your work area is set up and you’ve got fresh coffee oils running through the group heads and group handles, the next stop on your journey to serving magic coffees to your weary-eyed, caffeine deficient customers is the grinder.