Like many cultures, coffee culture is no different really. A group of individuals brought together by a mutual interest. There’s always a buzz, and hive of activity. It brings in certain ways, so many like minded people, and in different ways such a number. Hundreds of years back, they were popular meeting places for artists. A few years back, Wine Specialists were popping up everywhere, and now the most recent trend appears to be becoming a Barrister. We were lucky enough to have the ability to interview Winston, one of the best up and coming Barristers at the nation.
Nowadays no matter where I am, or what I am doing, java appears to be crying out at me! Most of us have coffee making machines, and you will find stores dedicated to selling just coffee. We’re so spoilt for choice, it’s hard to know which coffee to drink, when, where and why? I’m attending a Barristers course early next month, and will be back with loads more info on what all of the various coffee beans are, and how to choose between them.
Meanwhile, not sure about you, but I am getting extremely confused between the various approaches to drink coffee. Gone are the days when we just had the choice between an espresso and a cappuccino. And worse still, when I grew up, we had instantaneous or percolated coffee. Today we have a whole range of Methods to drink our coffee:
– Latte: A coffee blended with a frothed milk foam.
– Americana: Made with the addition of hot water into a mug with a tot of espresso coffee in it. The like a cappuccino, but made with fat free milk.
– Horizontal white: A cup of coffee with milk.
– Espresso: Extremely strong, and compact, with “crema” (coffee foam on the top). Hence, café crema being an alternate name for an Italian espresso.
And to make coffee even more enticing, many Countries around the world have their own unique coffees, for example:
To top it off we’ve got alcoholic coffee drinks, such as an Irish java, java coffee, Café imperial, Kalua java, and even coffee liquors.
I need to say my favourite remains a cappuccino. It needs to be made with the highest quality coffee beans, and sprinkled on the surface of the mug with foam. If you can convince me otherwise, please discuss with me the way you love your coffee.
How did you become involved with espresso coffee. How did it all begin?
Without romanticizing too much, there was a criticism in my community newspaper about the awful coffee served in my city. That was about five years back. After reading that I began tasting different coffees trying to determine what a fantastic cup of coffee was. I worked part time in a roaster at Somerset West and a marketplace in Woodstock until I finished my studies in June 2014. I began working full time in Origin in August 2014.
No it is not repetitious. It might appear like that because, on the opposite end of the bar, it seems like we are just pouring coffee daily but that is far from it. We are using different coffees daily so there’s a good deal of tasting concerned, the weather is constantly changing which means that the coffee pours differently during the day so we must operate so, we meet different people every day, face different challenges on a daily basis. And that is exactly why I continue to work as a barista.
I find my inspiration by looking at all of the folks involved with the coffee cycle. In the farmer, to the green coffee buyer, the roaster, barista and the consumer. To know that I play a part in this procedure gives me the inspiration to try my hardest to serve the best cup of coffee possible. To justice to people who have played their role before me.
What’s the new “in” from the present coffee industry?
To be honest I believe quality is now the newest “in” from the coffee market. An increasing number of café are attempting to create better coffee, making things quite competitive in terms of quality. This drives the business in a positive way. More cafés are also starting to use alternative or filter brew methods like the aeropress and v60 pourover to generate filter coffee. This is best appreciated black without sugar to make certain that the nuisances and qualities of the coffee could be picked up.
What kind of coffee do you like/not prefer to create
I like making all sorts of coffee. There’s espresso based coffees like your typical Americano and latte and there’s filter brew such as the French press or aeropress. I can not say I dislike making particular kinds of java but I do occasionally cringe when clients want an unconventional arrangement that takes away the accent of this java. For example a huge milk based with one shot and soya milk will completely overshadow the taste of the coffee. But in the end of the day coffee is subjective and we can’t tell the clients what it is they like or dislike, we can only give guidance and hopefully direct them.
What’s the most time consuming java to make?
I would say the filter approaches we use in our café is the most time consuming. The French press takes approximately 5 minutes to complete. Whereas espresso based takes about two minutes.
Coffee Culture. Where do I begin? Well right now from the coffee sector (worldwide) we are experiencing what we call “Third wave” “First wave” will be described as how our parents might’ve had their coffee. Immediate coffee or a dark roasted Italian combination from the household filter system. Then, with the advent of Starbucks and other business coffee chains, the “Second wave” of java individuals evolved. People became more aware of what they had been drinking and the tendency of takeaway espresso based beverages such as lattes and cappuccinos started.
Right now we are experiencing “Third wave” where folks in the coffee are becoming more aware of the quality of the coffee they purchase. Some companies going as far as establishing direct trade with farmers in order that they contribute to improving farming methods, exporting etc..
Green coffee beans are roasted with precision and plenty of care is taken in preparing both espresso filter and based drinks. In addition to this, consumers are also aware of the quality of coffee in cafes. Consumers know what they need when purchasing coffee, more so than previously. And they’re also far more educated. As a result of this you find more cafes opening and more customers seeing cafes thus a growing café culture.
Tell me about the contests you’ve won and what lies ahead for you.
Most recently I have won the South African National Aeropress title. The aeropress is essentially a filtering apparatus used to make coffee. And I won the national competition so I’ll be competing at the World Aeropress championships in Dublin, Ireland in June. I also came 2nd in the Western Cape Barista contest and 8th from the National Barista contest. In the future I want to enter more competitions with the goal of competing and winning in the World Barista Competition.
My fantasy is to put Africa on the map for java. As a continent we create some of the best tasting coffees in the world but, apart from in South Africa, we do not necessarily serve this as it needs to be served. The majority of the top quality coffee produced in Africa is exported and reduced tier commercial coffees are abandoned. I’d love to change this. Coffee was set in Africa so that I believe that we have a duty to be serving the best tasting African coffees in our festivals.
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