Professional barister Erin Hulbert, as perky, warm and lively as the coffee she tends, was in town a short while ago to assist The Brasserie install a brand new state-of-the-art machine for the restaurant. This is a kind of mini-me version of the huge industrial one that keeps the Market customers next door happily a-buzzing.
choices, such as espresso, cappuccino and latte.
Erin’s job has been to ensure that The Brasserie’s baristers
(Jomel pictured right is one such professional) are all up-to-speed with the new machine.
“There is a lot to learn when it comes to the art of brewing good coffee because there are so many variables,” Erin confirms. “These include water, pressure, temperature and cleanliness of the machines, quite apart from the coffee itself.”
She adds that if you are purchasing coffee for home use you should treat it like a loaf of bread as far as longevity is concerned, noting that coffee gets as stale as quickly as bread.
A coffee myth: don't freeze coffee in a bid to retain it longer. "Coffee hates moisture, heat, light and air, so unless you go to severe lengths to protect your frozen coffee from the air and moisture it will go stale in the freezer," Erin says.
latte was everything I look for in a cup – rich and mellow, with a creamy, velvety foam of micro-bubbles that lasted right up until the last drop, accentuating the sweetness of the coffee as I drank. I’m ready for another cup.
I’ll be revisiting the art of good coffee making with tips from
Erin in future blogs, so stay tuned!