Saturday, 12 April 2014 00:00
-
- {{hitsCtrl.values.hits}}
By Tashiya De MelSimply put, coffee makes me happy.
It’s an integral part of my morning ritual and provides a much-needed kick-start to the day. It also is a welcome break from the desk as the afternoon sets it. It’s more than just a drink; it’s a lifestyle, a social lubricant, and an addiction to me and I am sure to many others.
When Trekurious offered me the chance to learn to make the perfect espresso, cappuccino, and café with the wonderful baristas at Coco Crescat, I could not wait to start.
My Barista experience
My experience started off with a Coffee 101 by Ameen and Arafath, the expert baristas at Coco Crescat, brewing the perfect cup of coffee is just a part of their daily job description.
They brought to our attention the differences in coffee lingo across countries. For instance, did you know that a long black is just another name for an Americano? We were also given a brief outline of the origins of coffee and the different types available today. It was then time to head behind the counter to become baristas for the next hour.
The perfect Espresso
The road to becoming the perfect barista begins at the espresso. I am told that once you have mastered this, the rest comes easy. The ground beans are tamped down to promote even penetration by water (and to preserve the flavour).
Tamping is done in a particular way. You need to hold it in the right angle and make sure you exert just enough force. Getting this wrong seriously jeopardises the taste of the espresso. If you lockdown the correct technique, an almost syrupy beverage drips out of the group handle, like honey off a spoon. A layer of crema (dense golden coloured foam) forms at the top and is an indicator of a perfectly brewed espresso.
Foaming
When foaming or steaming milk there are a few things to keep in mind. The milk and the pitcher need to be cold, steam must be released from the nozzle before to ensure there’s no condensation from the milk, and the nozzle needs to be fully immersed in the milk. After you’re done, gently tapping the base of the pitcher will separate the foam and milk. The foam should be meringue-like; thick and dense. And, most importantly, there should be no visible air bubbles.
Cappuccino versus Café Latte
The only real difference between a cappuccino and latte is the ratio of milk and foam used (since they both have the same concentration of coffee). Cappuccinos (less milk, more foam) have gained immense popularity throughout the world due to the thick foamy layer on top, which makes it light and easy to drink. Less milk also means that the flavour of the coffee is enhanced. Lattes (more milk, less foam) are for those dairy fans who aren’t too concerned with the taste of the beans.
Once I master these skills, Ameen and Arafath demonstrated how they create beautiful designs on the foam. A perfect opportunity to let the inner artist in you run wild once you’re done brewing your cappuccino!
The verdict
I have to admit that my attempts at tamping were quite pathetic. Steaming the milk; required less skill, so that wasn’t too bad. Topping up my latte with caramel sauce and guzzling it down? Effortless… of course. I wouldn’t say I’ve quite mastered the art but I’m getting there. One thing’s for sure, I’ll be using my newly-acquired skills to make a cappuccinos or a café latte next time! No Barista required!
(Trekurious together with DailyFT explores Sri Lanka for the curious traveller. Trekurious works with talented individuals and great brands to create amazing experiential tours, activities, and events in Sri Lanka. You can find out more at www.trekurious.com.)
