News Articles by Jennifer Murray
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Quality and speed — tips from the pro
Stepping behind the bar in someone else’s café can be a bit daunting, even for someone with many years industry experience. In my role as Head Trainer for 5 Senses, café owners often invite me to put my skills into practice in their café, frequently during their peak ‘busy’ periods!
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A 'Coffee-Off' in Spring
My usual visit to Spring Espresso begins with barista Andrew ‘Super’ Tang and me having what I guess could be called a ‘coffee-off,’ in which we frantically exchange the latest exciting news from the specialty coffee world in the hopes of being the first to know. Unfortunately for me, Andrew normally wins, but happily for Spring, it means they are always on top of their game. And you can definitely taste it!
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What’s your coffee base?
Sure, perfectly steamed, silky milk enhances the coffee experience and yes, some milk brands taste better than others. However, let us not forget the real player here — the often-neglected espresso base, that has evolved for better or worse as the industry has grown. Here’s a look at some of the current trends and ‘faux pas’ that exist in cafés today, and what you can expect in the cup as a result.