So this may be kind of an old conversation for the folk in the States but I have been dragged into this conversation many times since I have been back in Australia. Particularly when I order an espresso and I … Continue reading
Representing the UK at the World Barista Championships in 2011 in Bogota! Also a brief glimpse into the UK’s baristas and competition culture.
A lot of you have probably already noted that the coffee prices have been rising a lot during the last year. Only a week ago the C-market (based on future contracts on coffee where prices are set by speculation on … Continue reading
by Megan Giller The hip-hop beat drops, and onstage, the barista jumps along. His voice rises, explaining his coffee’s taste profile over the sharp whir and clank as he grinds espresso beans, then quickly pulls four perfect shots. He approaches … Continue reading
Sweetness (taste sensation based on sucrose ( is the organic compound commonly known as table sugar and sometimes called saccharose. A white, odorless, crystalline powder with a sweet taste, it is best known for its role in human nutrition.) is … Continue reading
The “golden period” of roasting where the color of the once-green coffee bean changes from pale yellow to bright orange. The roasters gently heat the beans and maintain a low minute-to-minute temperature increase. It is in this stage of the … Continue reading
Months before tragedy struck the Pacific nation, Aimee Sics toured the cafés leading Japanese coffee drinkers away from canned coffee and towards a quality cup. Photography by Grant Molony At time of writing, Japan was leading the way on coffee consumption among … Continue reading