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21Feb
How’z your bean?
Coffee, mmmmm coffee - a driving force behind the beautiful work we make.
Here at the studio late in ‘08, we were lucky enough to guided in the dark-art of preparing the perfect coffee coffee by World Champ “barista” David Makin.
Check him out at last years World Barista Championships… or pop in and share a cuppa at the studio some day soon.
He also gave us many of useful tips:
+ After inserting the coffee, instantly pull hot water lever (otherwise you burn the coffee)
+ Allow approx 30ml to flow for approx 20-25 seconds until flow starts to turn white (to make weak coffee allow approx 10ml for 15 seconds)
+ Angle the jug & steamer so milk swirls ’round
+ The milk is hot enough when you can only touch base of jug for 2-3 seconds
+ When pouring milk into the coffee cup, angle coffee cup & pour in milk holding jug as horizontal as possible.
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