REBECCA WISSMAN
REBECCA WISSMAN
Barista Training in Stockholm

Barista Training in Stockholm

September  2014 / 3 Comments Off on Barista Training in Stockholm

Learning more about coffee

Today I participated in a one day Barista course with Sweden Coffee School to learn more about coffee. Included was parts on operating the coffee machine, milk frothing, cleaning, latte art with a practical test on how to make and present a perfect cup of coffee. This was a great opportunity to learn more on how to prepare it, store it, present it, enjoy it – and of course how to clean the coffee machine afterwards. When it comes to making a really nice cup of coffee – every part of making it counts.

What was new for a tea drinker like me, was obviously a lot. But I guess for many of us, whether you’re a coffee drinker or a tea drinker, it’s an interesting fact to know that there is about 800 flavorings of coffee, which is more than wine with its 350 flavorings. The two most common coffee beans is Arabica and Rubusta and there’s two ways of drying coffee after harvesting. Either it dries in the sun or get washed which naturally will create different kinds of tastes. Coffee beans are sensitive to humidity, so an easy way to see if the café is serving you a fresh cup of coffee – would be to have a look at how much coffee is in the mill. It shouldn’t be more than what would be prepared for a few cups of coffee. And in the same way as “you can’t hurry love” – “you just have to wait” … a bit … for that perfect cup of coffee.

When it comes to preparing coffee, (and for a coffee geek to analyze it), there is, (apart from the machine in itself), three key ingredients which is coffee, water and milk. The variety, quality and amount of the coffee beans will have an influence on the taste, as well as the time on brewing it and what quality and amount of water is being used.

The technique to create beautiful latte art is to make sure that the temperature of the milk and the amount of air bubble while skimming is proportional. As well as a having a light and steady hand while pouring up the milk. So by the time we were training, (and tasting), how much amount coffee and water to use for a cup espresso, cappuccino, latte, caffe americano, machiato, lungo, kortado, latte machiato, ricetto etc, I most admit me (and my not-so-used-by- caffeine-body), and hands were a bit shaky while practicing the art making. But for being a beginner – I did well. And even if I will continue on my tea drinking life journey, I still enjoy a great cup of coffee once and a while. Because that yummy, warm and rosted smell coffee brewing gives, – just make me feel warm at heart.

 



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