About 10 years ago, I packed up from Europe and headed to Cape Town, South Africa to set up a cafe, one of my dreams. There are many lessons I learnt on that journey but here I wanted to share with you in a short video the 3 lessons I learnt, which can be applicable for all you aspiring entrepreneurs.
This week’s coffee hails from Rwanda-Umusazi, a coffee of the red bourbon variety, grown at 1,900mroasted for Balthasar, my fave coffee shop in Vienna. It was actually recommended to me by one of the baristi, who used this coffee last ear for a competition. It features the 72 hour fermented coffee processing method again, which almost guarantees a delicious fruity experience. So, I’m using the Hario V60 for this video, but I’ve adjusted the recipe somewhat. Typically, I would use about 15g of freshly ground coffee with about 240ml of 95C boilng hot water, but I found that when I increased the amount of coffee to 16.5C for the Hario V60 filter brewing method , I had the wow factor – what a fruit bomb, with berries, grapefruit acidity and hints of caramel in the middle of my tongue – In fact I’m drinking it now as I write this, yummy.
To summarise; 16.5g freshly ground coffee 95C 245ml hot water Hario V60 Hario V60 filter wet with hot water Makes about 235ml delicious coffee Yummy!
check out the video below for more details.
It’s one of those questions purist ponder on. Why? Because taste is king. If anything gets in the way of diluting that taste experience then get rid of it. However I think we should employ a middle ground. If something gets in the way of taste let’s try and understand it and make it better. So here are the steps to great #latteart milk based drinks;
- Make great #espresso,
- Froth great microfoam (the frothed milk with tiny bubbles you cannot really see)
- A good latte artist ( I didn’t say a good barista for obvious reasons).
Easy? Well, a Purist may have another opinion. Does the bitter crema on top of great espresso affect the first taste?
Sometimes you can have a great cappuccino, latte or flat white with bad looking latte art (I confess). A middle ground would be to mix the espresso beforehand or what my previous barista used to do, pour a little bit of milk, stir it with the crema and continue pouring your latte art.
Before signing off, you should know that in marketing people fall in love with what they see first, so sight, smell and taste could influence your taste experience.
Do you love latte art in your coffee?