Have you ever heard about glitter coffee? Well, I'm sure you know that sometimes it’s fun to act like a kid and play with your food or drinks, even though your parents probably told you not to. Edible glitter and food colors are a great and easy way of doing that with coffee. The only thing you need is your imagination and perhaps good music on the background.
Asaki Abumi is a freelance journalist and photographer based in Oslo who writes about the Norwegian and Scandinavian coffee scene for multiple magazines in Japan.
Sustainability is one of our core values here at Barista Institute, we want coffee to both taste good but also be good for people and environment. Baristas are there to represent the whole value chain and we have an important role in communicating and executing the product in the best possible way.
Coming to Télescope you feel like entering a Michelin star coffee shop. Everything is so nice and simple, yet of supreme quality. The service has attention to details, and everything they serve is clean and fresh tasting. The coffees are light and taste really juicy. I strongly recommend a visit, but don’t expect to rush in and out. Take your time, go with the flow and enjoy a moment of serenity in the middle of Paris.
Coffee has dozens of flavors and in order to pull out those flavors correctly one need not only sense of taste but also sense of smell. Without sense of smell it's almost impossible to taste anything from coffee. Once in a while our senses might be a bit out of order so in this blog I want to share tips how to improve your sense of smell.
The reason why most of us practice meditation is that it helps us to find inner peace, improves perception, helps brain to rest, helps us to stay in the present moment and most of all perfects our sense of contentment as a whole. There is plenty of research about the positive effects of mediation towards comprehensive well-being of people. Researches show that meditation helps people to concentrate on the present moment and prevents dilution of thoughts. Dilution of thoughts had negative effect on learning new and fulfilling tasks.
For many of us word barista is very closely related to coffee but I feel there is much more to know if one really wants to be a great barista. We have talked a lot about milk, water and spices used in recipes and coffee brewing. But one thing we should talk a lot more is tea. Tea culture is something we should bring to next level in our coffee shops as there is more and more people bouncing between these two beautiful drinks.