News Articles by Jeremy Hulsdunk
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More Myth Busters: Coffee Storage
I have to admit, I was a little nervous about this latest experiment from the Australian Barista Academy. When we come across common myths that exist in the coffee industry, we don’t normally subscribe to them until we have tested them thoroughly. This one though had slipped through the cracks. I don’t think I have ever properly tested (or if I have, at best it has been fleeting) the issue of why we keep coffee in the cupboard.
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Getting the Most from Filter Coffee
Following up on Ash’s ‘Super Automatic’ machine story, it’s clear that you can spend a lot of time and money buying a Super Auto, then playing with the settings to get a coffee that isn’t terrible, but it is much easier (and cheaper!) to get quality coffee using a filter.
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Espresso Shot Troubleshooting
It doesn’t take much for a day to turn from smooth to turbulent when you’re working in a café. I guess it is just part of the rollercoaster ride that defines the hospitality lifestyle! One of the things that can start the slippery slope towards anxiety is a coffee pour that just doesn’t add up – or a question posed by a customer that you just can’t explain. Here we’ll take a look at some typical espresso-related problems that can be easily solved by a bit of basic troubleshooting.
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Do You Know Your Puck?
On face value, looking at the quality of your puck may seem like a really weird thing to do, but it is essential to get the best out of your machine. The reason why this is becoming more important is because of the growing interest in buying electronically timed grinders over manual dosing models. So what is the dose? And how does that affect the quality of the puck?
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How to Train Like a Champion
Barista competitions can be extremely stressful. The only way a barista can prove their ability is by entering the competition, and therefore, everyone who makes it to the stage can be categorised as being in the top of the field. Competition preparation is daunting and the attention to detail is essential, which is why a competition barista will always be better in a café than one without competitive experience. With the lead up to the event being a bit of an emotional roller coaster, I’ve found that it’s crucial to be well-rehearsed and impeccably organised.
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The Whirlwynd
Whirlwynd is a classic suburban casual dining experience in Manning. We were welcomed warmly at the door when we arrived and seated at our table. The service is attentive, clean, efficient and unpretentious — exactly what you want on a Friday night when cooking seems too hard and a good unwind is in order. The food matches the ambience, Whirlwynd has a high quality bistro feel, with an uncomplicated menu using simple, fresh ingredients and a changing specials menu.
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What is ethical coffee?
How can you be sure that you’re buying a coffee that doesn’t exploit the people who grew it? The good news is that it’s actually easy to support the farmer who has laboured for many hours to grow and process your coffee.
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How to make a perfectly balanced coffee
As Australia’s appreciation for espresso culture grows, so does the popularity of home espresso machines. For some people, attempting to create the same balance of flavour that their favourite barista produces can seem extremely difficult. Actually, the secrets aren’t as clandestine as they seem to be. If you follow a few simple rules, it’s easy to make great coffee at home.
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Managing workflow in your café
To manage workflow efficiently in your café, you don’t need to be a drill sergeant, shouting orders at the staff as if you’re facing battle conditions! Managing workflow is all about creating an effective structure and efficient operating systems. The goal is not simply to make coffee more quickly, but to do so while maintaining a high standard of quality.
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The milk debate
After working with ‘moo juice’ for a number of years at cafés scattered around the globe, I have come to ask myself one thing; why did that first person milk a cow and drink it?! On a more professional note, I have found that milk is yet another of those pesky variables in coffee making. The final steamed product can vary, not just because it’s skim, hi-lo or full cream, but due to seasonal variations in the milk too.
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Coffee myths busted
One of the curious things about coffee making is that, historically, there has been no formal training structure. Most parallel pursuits (cooking, wine making etc) have formalised apprenticeships and education systems. Coffee making is often learnt from more experienced coffee makers or coffee roasting companies. This can lead to the perpetuation of some practices that are a total waste of time — and sometimes even counterproductive to making great coffee. The latter are often ingrained and hard habits to break, even though they have no reasonable basis.
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Getting Down and Dirty with a Naked Portafilter
The naked portafilter is a tool that has applications in both a café setting and for the home enthusiast. Like one of those ‘magician reveals-all specials’ on TV, to an espresso enthusiast, the naked portafilter strips away the mystery as to what makes a terrific espresso coffee.
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