March 28, 2012 Nathan

Barista Basics from Cup Coffee

Cup is one of my favourite cafes. It was one of the first places I reviewed here, and it remains in my top three cafes in Brisbane.

It has been far too long since I’ve last enjoyed the fruits of their Slayer. And I feel like I should go back there even if it’s just to update the photos used in that review… But we can all enjoy the fruits of their labours together – thanks to their freshly published guide to making coffee which they’ve launched into cyberspace. This is top shelf stuff. Apparently its the material used in their barista course, and apparently there’s an advanced guide in the pipeline – at least that’s what the link says.

This is gold. There’s little tips in there like this one about splitting the milk into two jugs before you pour it into your coffee:

Splitting milk for multiple drinks should be done immediately after steaming.
Pouring multiple drinks from one jug will result in the first drink having more foam.
Milk is best served around 60 degrees celsius. You should learn to feel this temperature with experience. Splitting milk into a cold jug will reduce temperature by around 5 degrees. Always preheat jugs before splitting.

Like I said in my review. These guys pay attention to detail. They sweat the small stuff – you can see it in the typography in this guide, and you can taste it in the cup.

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About the Author

Nathan

Nathan is a coffee lover, home roaster, amateur barista and coffee tinkerer. He’s married, has two kids, one turtle, and for a day job works for Creek Road Presbyterian Church. He previously worked in PR. This blog is his attempt to make coffee tax deductible.

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