Barista training day and the perfect coffee extraction is described as 'thick caramel crema, pouring like honey off a spoon, extracting only the good flavours from the bean'. Who could possibly resist this description? Planting a seed to grinding a bean can take six years and it is worth being reminded of all the people who are passionate about your coffee in between. From farmers to roasters to the baristas who grind with a final flourish. Quite a responsibility really. And worth checking out the credentials of where you buy your morning coffee. Fair trade (meaning beans are bought directly from the farmer for a fair price)? Hand roasted? We learnt how to execute each step with consideration for the final taste, and sampled the difference. Small things make a subtle difference. Cleaning out all residue of previous coffee, being careful not to 'burn' coffee. Perfecting milk froth for the perfect microfroth, big froth is clearly over. So now I know the secret of Monmouth milk! All those Saturday mornings faithfully queuing at Borough market for the perfect cappuccino little did I understand the art involved, but I did appreciate the taste of exquisite coffee. And many other little morsels to tickle your fancy including the origin of flat whites - from Australia due to the influence of Italian immigrants, ristretto - smaller, stronger espresso and the birth of the Americano from Americans in Italy looking for a 'long black'. Be inspired by latte art and the reigning world champion baristas!
The least of all things with meaning is worth more in life than the greatest of things without it. Carl Jung.
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