I had the pleasure of chatting with The Barn Berlin’s roaster Jessica Greene. She has worked for 4.5 years at The Barn, which is regarded as one of the most advanced roasteries in the world.
Pairing wine and food has been done for centuries. Fine dining restaurants have specific persons, usually called sommeliers, doing that job so why wouldn’t cafés do the same thing?
Just a few months ago, I had one of the biggest highlights of my coffee career. Participating in the Lithuanian Barista championship I won the second place in the competition.
Working as a barista means being a true crafts(wo)man! What if the daily routines turn the passion into pain preventing the barista from working and maybe even changing the career?
Let’s get really geeky for a moment and talk about coffee brewing recipes. I’ll will be talking about filter coffee brewing recipes this time, but same things concern espresso to some extent.
Latte art is quite often the most attractive thing for a new barista, and latte art is an excellent gateway to the exciting world of coffee. Latte art easy to start with, but to master latte art patterns, you need a lot practice and determination. Here are my tips that helped me to improve my latte art a few years ago!
Helsinki’s speciality coffee scene has developed a lot during recent years and it has caught up Stockholm’s and Copenhagen’s vibrant coffee cultures. This Helsinki Café guide will help you to find good extractions in the capital of Finland. Note that this guide is focusing mainly on coffee :)
Matt Perger is probably the biggest barista star in the world right now. He has won so many competitions that I won't even bother listing them here. Now he's pushing the quality aspect of coffee with his company Barista Hustle with e.g. designing the best possible cupping cups, tampers and milk pitchers. I had the pleasure to work with Matt Perger in a secret project few weeks ago, so of course I took the opportunity to sat down with him for a cup of coffee. Here's our discussion about coffee and life.
Barista's struggle with plant based milks is real. How to master all of them when the fact is that all plant based milks behave differently with coffee, especially when used in espresso based drinks? The only way is to try: test them and taste them. And that is exactly what I did! Here are my notes, I hope you will find them useful.
You might have heard a barista saying “this coffee is over-extracted”. Term over-extracted is just an easy way to say that it has too much bitter notes and the brewing went wrong some way. Let’s dig deeper into the world of extraction!
There are many variables along our way to the perfect cup. When preparing drip coffee, we cannot ignore the role of basket shape. The question is: cone shaped of flat bottom? Or does it matter?
Why some of the coffee shops don't seem to be successful in all the customers and some of them are left without any? How to get people to visit your location and come back over and over again? What makes a successful coffee shop? A successful coffee shop doesn't just happen and there are many reasons behind a successful coffee shop.
Is your friend or a loved one a coffee nerd and you would like to buy him/her something coffee related for a Christmas Gift but don’t know what to buy? Here is my guide for the best Christmas gifts for a coffee nerd!
If you choose a brewing method and device that require filtering, you have basically three options: paper, metal and cloth. The most common option for filtering is filter papers. Filter papers come in different shapes, sizes and colour but what makes a good filter paper? Now let’s take a deeper look at the filter papers!
Rosetta is probably the easiest and hardest latte art pattern to pour as it's easy to get started with but hard to master. Here is my guide how to pour a latte art rosetta pattern and what to consider when pouring the rosetta.
What is agitation and why we need it when brewing coffee? Is agitation a barista’s key to success? Can we make a brew without? If you are aiming to consistent extraction (and why wouldn’t you!), agitation is one of your tools to be the captain and not the co-pilot of the upcoming brews.
It's been 40 years since Paulig started coffee trainings for consumers and customers. Back in 1980 our coffee training department was established in Finland with the name of "Paulig Instituutti" so Paulig Institute with a purpose to train consumers how to brew better coffee. We wanted to share some stories from our previous trainers and see what is up in their lives nowadays!
Filter coffee makers come in different shapes and sizes and now there's a new kid in the block; Ratio Six. Ratio Six by Ratio Coffee promises modern brewing techniques without any big hassle so that you can concentrate on enjoying your cup of delicious filter coffee. Let's see if Ratio Six can keep its promises and what is Ratio Six all about!