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.
Marta Piigli began her career in coffee as a communications manager. She has found her true calling in business management and she encourages all baristas to acquire knowledge about running a business. Love for coffee is important, but it is not enough to keep a business going.
Paulig Chief Taster Marja Touri has noticed that consumers are demanding higher and higher quality in coffee. Paulig is determined to make sure that’s what they also get: if even a single batch was sent out to retail without quality assurance, Chief Taster Marja Touri wouldn’t be able to sleep at night.
Coffee has dozens of flavors. In order to pull the coffee flavors out correctly it is essential to find a good roast profile as well as to pick the perfectly matching brewing method and the great brew recipe. Not to forget about water we use for brewing. Coffee flavor wheel is an excellent tool to explain the flavor sensation.
Did you know that responsibility and sustainability are taken into account in every stage of the production chain of Paulig coffees? The barista can increase the value of coffee and promote the consumption of sustainable coffee by telling customers about coffee-related responsibility issues.
Have you ever wondered how does a coffee cherry tastes like? Is the coffee cherry similar to roasted coffee at all? Wonder no more! I will tell you all about the flavor of coffee cherry and how it should be eaten.