Mak­ing world a more civilised place

What makes a good cof­fee? Is it the rich aroma or the taste? Re­porter tries to nail it down in this story for our se­ries.

Cambridge Edition - - YOUR HEALTH -

Thomas Jef­fer­son de­scribed cof­fee as ‘‘the favourite drink of the civilised world’’.

He was right. There’s some very un­civilised peo­ple across the globe un­til they have had their first shot of cof­fee to start the day.

There are dif­fer­ing sto­ries as to where cof­fee started.

The most ac­cepted is that it orig­i­nated on the Ethiopian plateau by a farmer who ob­served his goats be­came en­er­getic af­ter eat­ing beans from a cer­tain tree.

He re­ported his find­ings to a monastery who made it into a drink. They too awoke to what we now know is the stim­u­lant civilised peo­ple are now so re­liant upon to get them through the day.

Through­out Cam­bridge con­nois­seurs now are very par­tic­u­lar about where they go for their caf­feine fix.

Un­der the trees on Pope Ter­race, de­pen­dant upon the time of day, you will find a line up of cars, trucks and peo­ple of all sizes and de­scrip­tions sur­round­ing a lit­tle car­a­van.

It be­longs to road­side cof­fee seller Jaqui Mis­son aka, The Lat­tee Lady.

Whether it be Espresso,

Your Feed­back

Do you knowof a unique ca­reer, job or oc­cu­pa­tion worth shar­ing with the rest of the dis­trict? Please send in your ideas for our se­ries to re­porter Mike Bain: mike.bain@fi­ar­fax­me­dia.co.nz Cap­puc­cino, Amer­i­cano, Caffe Latte, Caf au Lait, Caf Mocha (Mochachino), or a Caramel Mac­chi­ato any good barista will pro­vide it.

Mis­son worked most of her life in the equine in­dus­try. Mov­ing on to be­come the Lat­tee Lady was a nat­u­ral tran­si­tion as her mother ‘‘was big on hos­pi­tal­ity’’.

She ad­mits the cof­fee cart idea came while hav­ing a mid-life cri­sis.

‘‘Cri­sis, what cri­sis I haven’t time for it, I am now work­ing harder than I have ever be­fore,’’ she said.

Mis­son chats away with her steady stream of cus­tomers from 7am un­til just af­ter lunch.

She re­mem­bers all her cus­tomers, whether they be regulars or first-time vis­i­tors. She also can re­mem­ber what type of cof­fee peo­ple like and who has a cof­fee card.

‘‘To be a barista you don’t have to drink cof­fee, just be pas­sion­ate about what you do,’’ she said.

And what’s the se­cret to a good cof­fee?

She winked and said, ‘‘can’t tell you, be­cause Its a se­cret’’.

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