Coffee aficionado

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MAY 2016 | Stephen Briggs

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SOME PEOPLE drink it for the taste, some for the buzz. For others it is what you sip when meeting up in town.

What is it? Espresso - also known as coffee. Your local neighbourhood knows it as Latte, Cappuccino, Flat White and Long Black as well.

But do you know what makes average B grade coffee into one making an A++ grading you really enjoy? And what are some tips and tricks to find that A++ coffee?

It starts with beans. Most coffee is a blend of two types of beans, Arabica and Robusta.

Arabica’s main traits are lighter flavours and hints of nuts and fruit. Robusta has predominantly deep earthy tastes.

It is important to note that there are many different blends and we live in a world where every coffee shop worth its salt is a roaster.

As discussing beans and origins would take too long, you will have to find what you like the hard way. Moreover, my taste may not be what you like. However, there are many good Tasmanian roasters.

And they know the obvious no-no is tapping the tamp after compressing the coffee grains into the handle, as this creates small fractures in the coffee biscuit that the hot water will follow, burning that bit of coffee – making a B grade brew.

The milk wand, used to texture the milk, has significant impact too. If it is dirty, or with old milk on it, the nice fresh milk for your coffee will also have a burnt tinge – again downgrading your drink to a B rating.

Then there is the mass produced coffee from fast food or big coffee chains.

Nothing says B grade coffee like an automatic machine. It is synonymous to brewing coffee with no control to lift it to a higher ranking - a barista’s worst nightmare.

And I should know. I am Stephen - a coffee nut and trained barista, who has spent endless hours learning about, making and drinking coffee.

My love for it drove such a need to know how to make this awesome hot beverage, I asked a friend of mine, Christian and an awesome barista, to teach me.

But after learning from him, I needed more. So I got my accreditation at TAFE.

Now I spend happy days working here and there behind a coffee machine honing my craft.

[udesign_icon_font name="fa fa-camera" color="#000000"] Mike Moores