As published in BeanScene magazine 

The secret to any café’s success is its people. It’s no longer enough to simply find the right staff – you then need to retain them and ensure they’re performing at their best. With a global coffee culture and its associated techniques, and trends that are constantly evolving, it can be a challenge to keep pace with change. But to remain competitive, café owners need to be ahead of the eight-ball to ensure their baristas are not only making consistently great coffee, but are also up to scratch on the latest developments in the coffee world.

As published in BeanScene magazine 

For expert tasters, baristas and cafe owners alike, speaking the language of espresso is an essential skill.

Long gone are the days of ordering or preparing a simple ‘cup of coffee’. As a sophisticated coffee culture has evolved, so has the vocabulary to describe its every nuance. The last decade has even seen the emergence of entirely new words and phrases that help deepen our understanding of espresso.

As published in BeanScene Magazine

Quality raw materials are the natural starting point, so make sure to source your coffee from a specialty supplier who can provide top quality, expertly roasted beans. A medium roast is ideal for espresso. A gourmet coffee supplier should be able to provide advice on blends to suit your taste preferences. 

Getting the grind right is a crucial step in the process and is best achieved using a burr grinder. Coffee is hydroscopic, which means it absorbs water, so adjust according to your environment. The aim is to produce a uniform particle size that results in an extraction time of 25 to 30 seconds and yields 25ml of liquid. A grind that’s too fine means the water can’t get through, but if it’s too coarse, the water will flow through too quickly. Always grind as you go, otherwise freshness will be compromised.