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.
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.
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.
From May to June, I spent 4 weeks in Kenya at coffee farms and I had a chance to meet about 15 coffee farmers. Listen their stories, get an overview what are the risks and challenges for coffee farmers. How they live every day, what their homes and farms look like. What makes a coffee farmer happy, what are the hopes and expectations of a coffee farmer. In the following interview, you can read the thoughts of an young coffee farmer David from Kenya.
You can see, taste and feel the personal touch of a professional barista in a flat white, an espresso based coffee originating from Australia. Flat white should exhibit distinct flavour of coffee as well as milk.
How to make espresso?