Making It Through Barista School
Monday, March 26, 2018
Coffee schools are mushrooming up in line with the current rave for specialty coffee. Stiff competition has triggered many innovations for preparing coffee.
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Fifi Afifa’s hands were shaking. Her apron was wrinkled. A half hour had passed, and she still had not found the correct technique to make a cup of espresso. There was always something missing. When she ground her beans for instance,they always came out gritty. In the tampering process, the coffee was not flat enough, thus causing the resulting brew to be too thick and bitter. In fact she knew, espresso in Italian meant, well, express.
The 37-
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