Emma Markland Webster has developed an enviable reputation as a leader in the global coffee industry.
She leads the Atomic sales effort for the South Island, coaches and mentors Café Owners and barista champions throughout New Zealand, is a founding member of the New Zealand Coffee Roasters Association, a judge for the World Barista Championships and was New Zealand’s representative in 2006 at the world cup tasting championship, captian of the NZ black cups at the Trans Tasman barista challenge.
Emma is passionate about coffee. So for any questions, clarification or enlightenment on all things coffee, just Ask Emma.
| Why should I grind my coffee to order, when I could fill the hopper? |
| Good coffee, should ideally, taste like it smells. Coffee, once ground, oxidizes at a fast rate making the coffee go rancid. This can take time but not a lot! you will notice significant flow rate, color and taste within 30mins of being ground, never mind a day. Ground coffee tends to be hydroscopic too, rapidly absorbing and expelling moisture. In short your coffee will taste better if you grind it to order. |
| Why should I bother with all the different sizes of milk jugs? |
| All coffees should be made to order! One of the meanings of the word espresso is " A custom made creation " so when making one milk coffee use enough milk just for that one, with a small jug, and when making 3 or 4 use a large one. |
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Do you have to do any formal training to be able to call yourself a barista?
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The term Barista has been somewhat over-used and bantered around within NZ with even those that may touch a machine being referred to as baristas. The term stems from the Italian word for bartender, it can take up to 4 years in Italy to be bestowed with the name. You should have a good sound knowledge of green beans / roasting / blending / cupping / machinery / and be able to maintain your equipment, consistently produce quality espresso on any espresso machine and have an understanding of other methods of coffee preparation. Formal training is not necessary within this country, and I do not know of any such course that can provide all that is required including time in a high use commercial environment. Most seek the knowledge from roasters or those in the barista community.There is always something more to learn and methods change all the time, such is the nature of espresso coffee, it is always evolving. The more you know the less you know..
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How do I make fancy patterns/rosettas on my coffee?
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| Easy, but the most important part is your extraction and quality of milk. The rest will come with time and patience its all in the wrist and it helps if you have a straight sided jug. |
| How can I get faster at making coffee in the cafe? |
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This does come with time and familiarity with your equipment, a structured work flow helps increase this. Never compromise quality in the cup for speed.
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