Chef to Barista

My trip to Brisbane this week was a great success.I am now a qualified Barista. After a 3 and 2 hour course and lots of coffee making I finally received my certificate.

A small room with 5 coffee machines greeted us with the smell of coffee everywhere. Ten coffee addicts took part in the Barista Basics course.

The first hour was spent learning about coffee, the characteristics, roast, colour size and type, origin etc. We perfected the setting of the grinder, highly important as this sets the flow of water through the coffee, it should be between 25 & 30 seconds. The pour of the espresso is the first thing to master. The rich thick creme is a must for all coffee.

We then learnt how to prepare the milk. At what temperature to stop the stretching and texturing, to achieve thick glossy milk at the right temperature every time. Not all types of coffee begin the same with different temperature points for the milk.

Then came the making of coffee.(the fun began) we each had our own side of a machine, where we made a selection of all the coffees. At first it was a little strange trying to make my milk properly(different from how I had been) but I soon mastered the process.

The pouring into the cup or glass was my biggest challenge. You can easily spoil a good creme by pouring to fast or too slow and off centre etc.

The afternoon course was spent preparing many types of coffee with decoration, some with the use of chocolate fudge. This is where the Barista can really let the imagination flow. The majority are done with the aid of the thermometer end but the peace de resistance is the free pour.

The Barista shows true skill in pouring patterns directly onto the coffee. I can not take credit for the last photo, the other’s yes.

Kitchen closed, rain stop play

Well it’s almost the end of the month and I haven’t added to my blog. What can I say! You know the scenario by now, work in the kitchen just takes over, and it does take it out of you. But hey that’s life.

I thought that I would just recap on what’s happening in Yeppoon. Things had been a little slow due to all the rain that we had last month causing roads to be closed and flooding some unlucky premises. This was the bottom of my road. I managed a couple of unprepared weeks off, with the help of two new chefs joining my team, but it was time out all the same.

Now that I am back I have put another new menu out. Once again great choice with a few special dishes for the culinary customers to sample. Rabbit, Oxtail, Wagyu, Zucchini flowers are just a few to mention.

So with a busy Easter behind us and a week away from school holidays Moni & I will be heading to Brisbane for a few days. I will be attending my Barista course so that I can perfect the art of fine coffee making as well as sampling some fine foods. Might grab a show if time allows.