COF­FEE GOOD TO GO MO­BILE BARIS­TAS MAKE GROUND BREW­ING METH­ODS

Mt Druitt - St Mary's Standard (East) - - TRADES+SERVICES - Re­becca Isaacs For more in­for­ma­tion and to make a book­ing, visit: lord­ofthe­beans.com.au

JJ WAL­LACE, trainer at Syd­ney Cof­fee Academy, gives the low down on com­mon brews.

Espresso: An espresso ma­chine fil­ters cof­fee through hot wa­ter but with three times the pres­sure of a run­ning tap. “The idea is to push it out in the per­fect amount of time to make a great taste,” Wal­lace says.

Fil­ter cof­fee: Com­mon in USstyle din­ers, ground cof­fee makes con­tact with hot wa­ter and passes through a fil­ter. It’s a slow process and “a bit ad hoc,” Wal­lace says.

Plunger: Brewer pushes down on plunger to fil­ter cof­fee through hot wa­ter — “easy and quick for at home and func­tions,” Wal­lace says

Cold drip: Ground cof­fee takes eight to 12 hours to pass through cold wa­ter and fil­tered, cre­at­ing a “thin and syrupy brew that is good on a sum­mer day,” Wal­lace says ITAL­IAN-BORN barista Max Elas­mar trav­els far and wide in Syd­ney to pro­vide cof­fee friends with their beloved brew.

His mo­bile cof­fee busi­ness, Lord of the Beans, caters for sports events, of­fice func­tions and even con­struc­tion sites.

Carts — avail­able to hire — are “per­fect for hard to reach places,” Elas­mar says.

“They pro­vide an im­me­di­ate kitchen and cus­tom-made kitchen bench so­lu­tion that can be wheeled into any sit­u­a­tion.”

The van, manned by Elas­mar, is more suit­able for func­tions where there is ve­hi­cle ac­cess.

Elas­mar says he en­sures the qual­ity of his brew is top notch and takes care to pro­vide top ser­vice.

“I use La Zumba beans for my van, which have won many awards,” he says.

“I al­ways try to smile and like to pro­vide cus­tomer in­ter­ac­tion.”

He be­lieves it is im­por­tant for mo­bile cof­fee ser­vices to pro­vide top notch baris­tas. Lord of the Beans staff are en­cour­aged to do for­mal train­ing and pro­vided with tu­ition on the job.

It is no sur­prise Lord of the Beans is grow­ing at a “record rate” given brews are big busi­ness in Syd­ney.

“There’s noth­ing like this in Italy, you would have to go to a bar to get a cof­fee,” Elas­mar says.

Pic­ture: LANDO ROSSI

Max Elas­mar takes Lord of the Beans down to Baranga­roo.

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