Summer reading for baristas: Our top 5 most read blog posts
If you're looking for barista blogs to read, these five blogs posts are great place to start! Have fun and if you have any questions, make sure to leave your comment in the comment box :) Click the title to read the blog!
1. Coffee Roasting Basics: Developing Flavour by Roasting
By reading this blog, you'll learn the basics of coffee roasting. The writer of the blog, Sampo, has been a coffee roaster in Paulig Kulma and is now working with Coffee Quality at Paulig.
2. Plant Based Milks and Coffee: Barista's Pros and Cons
By reading this blog you'll gain deeper knowledge about dairy-free milk especially from the barista's perspective. Training Expert Jori, tested the most common plant based milks available in Finland and asked Mari, a Product Development Manager at Paulig, to give comments on why certain dairy free milks react in certain way with coffee. This blog is super useful for every barista out there using plant based milks!
3. Coffee and Water – How to Use High Quality Water to Brew the Best Coffee
A cup of coffee is actually 98 percent water. Training Expert, Karkki, encourages that you use high quality water to make your coffee taste better! Read this scientific blog about coffee & water and you'll learn why water is so important.
4. Coffee Trends 2019
Even though the year is already half done, you might find interesting to read what were the things Emmi predicted to be "trendy" in 2019. Maybe this Top 5 reading list will give you some hints what is trending next year...
5. 5 Things You Should Know About Australian Coffee Culture
Our former Training Specialist, Karin, wrote a blog about Australian coffee culture and is actually nowadays a Café owner herself - so she definitely lives true to her values. Go and see her newly opened café and see it yourself - it surely is influenced by Australian coffee culture :) "Australian coffee culture is one of the most advanced in the world and we have a lot to learn from it. Australians care about the quality and the taste of the coffee. We could also encourage café owners to be as personal and unique as the Australians are."
