COFFEE GOOD TO GO MOBILE BARISTAS MAKE GROUND BREWING METHODS
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.
Max Elasmar takes Lord of the Beans down to Barangaroo.