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.
Have you ever thought how to make a perfect cup of coffee over fire outdoors. We gave outdoors coffee brewing a go and really loved the flavor of open fire coffee. Here are the best tips how to make coffee outdoors over fire.
Our sourcing manger Anna Vänskä (read here more about Anna and her passion about coffee) introduced me to a pretty new brewing equipment called Vandola. It really caught my eye because it’s really pretty and doesn’t look technical at all which is somewhat fresh in the coffee scene where all the novelties normally have lots of shiny parts and technical details. Vandola is made out of clay and it looks like something out of ancient times. Sooo what there is not to like?
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.