A DIF­FER­ENT TAKE ON COF­FEE PREPA­RA­TION

Hospitality News Middle East - - SPECIAL REPORT -

Emma Sade Win­ner

HORECA Le­banon Barista Com­pe­ti­tion 2017

"The key to my vic­tory lay in un­der­stand­ing the role that all the in­di­vid­ual parts play in the farm-tocup sup­ply chain for cof­fee. De­spite the fact that knowl­edge may seem ir­rel­e­vant when rac­ing against the clock to pre­pare a cup of cof­fee, to my sur­prise, it proved to be in­valu­able. Skill and pre­sen­ta­tion were the two other fac­tors in the over­all equa­tion. Mas­ter­ing the rules is also in­stru­men­tal in achiev­ing suc­cess. Yet what brings all these to­gether is, and will al­ways be, the choice of cof­fee used, which is why be­ing aware of the fun­da­men­tal char­ac­ter­is­tics of the cof­fee goes a very long way. As a barista, it is our job to sat­isfy the senses of cof­fee lovers and take them on a cul­tural jour­ney, by in­tro­duc­ing them to the realm of cof­fee. This drink has a long his­tory and, given that a sin­gle bean be­stows so many dif­fer­ent fla­vors for us to ex­plore, it is up to us to high­light them and, in so do­ing, raise con­sumer aware­ness. On that note, I am happy to see that through this ap­proach, the qual­ity of the cof­fee on of­fer in our re­gion is im­prov­ing, as are the roast­ing and brew­ing pro­cesses. More con­sumers are now seek­ing spe­cialty cof­fee for that very rea­son and, in turn, are be­com­ing more open to try­ing some­thing new. Places that en­cour­age such a move­ment are grow­ing in num­bers, with out­lets such as Kalei, Cafe Younes, Suz, Bn Cof­fee Bar, Ur­ban­ista and Kaf­feine lead­ing the way."

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