To introduce myself briefly my name is Crystal and I am the current Barista (Coffee) trainer across UWS Campuses.
I have a 6 year background in my passion- making coffee. In some way or another I have always worked with coffee or incorporated it into my job role. I have now taken my coffee experiences and created a high standard to be continuously implemented across UWS.
Two years ago I entered into a Barista Competition (my first competition) which is the Tertiary Acess Group (TAG) National Campus Barista of the year competition. The competition had contestants from all universities in Australia. I had to make 8 coffees in 10 minutes and had 5 minutes prep time to create the perfect grind. As nerve racking as that sounds I actually made it through! To my surprise I went on to win the state finals and then won the national final for 2011 & then again in 2012.
Here are some of my tips for the home barista:
A great coffee begins with the crema. You want to ensure your crema is a beautiful caramel/golden colour and about 5ml. This is the first and most important part of the coffee extraction.
The timing of coffee extraction is debated amongst many and I believe it is personal preference. For a great shot I recommend the extraction time be running anywhere between the 25-30 second mark with a continuous stream pouring out.
Milk – The texture of milk is vital if you are a latte or cappuccino drinker. When frothing milk, try and hear that soft hissing sound- not that really loud noise that sounds like a steam iron! This will make your milk a silky smooth consistency but if you hear that steam iron sound your milk may end up smelling like marshmallows, overflowing and looking like bubble bath!
If you are a coffee lover and a home barista enthusiast, I hope these tips help.
Happy coffee making!