Learn the skills of a seasoned barista

THERE are people who take their coffee extremely seriously, and you’ll find many of them at Origin in De Waterkant.

They will be the casual drinkers who frequent the coffee shops of Cape Town and beyond, ever on the hunt for the perfect brew; and some of them – perhaps a somewhat smaller group – will be the ones who elevate even their home skills to barista level, with various gadgets and methods.

I’ve become a daily imbiber only in the past year, and graduating from instant to a filter machine has been quite a big deal. At the moment I can’t get enough of French vanilla.

When I was invited to Origin to discover “alternative brew methods”, I soon realised I was firmly in the amateur league.

Besides the good old fashioned filter machine, I know the French press (I call it a plunger) and the moka pot. But Origin head roaster Michael McDonald also demonstrated the Chemex (which uses immersion and gravity), the AeroPress (immersion and pressure), and the siphon vacuum brewing system used by German scientists in 1830.

Beans must be measured and ground to the correct consistency and weight per cup, exact temperatures, and even water measured in grams. There were many questions for McDonald, as I hung back and observed while trying to taste the subtle nuances between all the coffees.

You too can book yourself a place in a Home Brew Course where home baristas and coffee enthusiasts will “learn how to make good coffee at home without a machine”.

I suppose they mean a contraption which does not plug into the wall. The course includes coffee theory, brewing basics, and hands-on alternative brewing. It costs R600 for three hours, and there is a maximum of 12 people in a class.

Origin is at 28 Hudson Street, De Waterkant. Call 021 421 1000, e-mail info@originroasting.co.za, or go to http:// originroasting.co.za/v3/

Mondays to Fridays 7am till 5pm, Saturdays and public holidays 8am till 3pm, and Sundays 8am till 2pm.

SHAKE ’N STIR: Hayley Arendse – Origin Barista