Brewing Guides

THE BARISTA’S GUIDE TO ICED COFFEE

It wasn’t that long ago that the iced coffee served in Australian Cafes was a tall glass filled with milk, ice cream, whipped cream, chocolate(?)…and instant coffee. While I love me a good old coffee-flavoured milkshake from time to time, I’m afraid that’s just not going to cut it as an ‘iced coffee’ anymore.

So, what’s a barista to do? Here’s three different methods to make an iced coffee that A) tastes like coffee & B) doesn’t have 10,000 calories.

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MEASURING ESPRESSO: WHY BOTHER WITH A COFFEE RECIPE?

Earning a reputation for consistently delicious coffee can make or break a cafe or espresso bar – so why do we give it so little attention?

Perhaps because it’s often seen as a mystery.

“If I just find the right barista…”, “maybe it’s just the humidity…”, “it tastes best when neptune is aligned with saturn…”
I guess there is an element of ‘art’ to coffee, but extracting coffee is really just some pretty basic science.

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HOW TO MAKE COFFEE WITH AN AEROPRESS

It may be a strange looking device, but if you’re looking for a filter coffee brewer that is quick, unbreakable & requires almost no cleaning – then this could be for you.

The Aeropress comes with a guide, but there is more than one way to use this versatile little device (check out the recipes from the world aeropress championship…yes, it’s really a thing). For now, here’s how we do it:

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HOW TO: TEXTURE SILKY SMOOTH MILK

Milk. It may be meant for baby cows, but you have to admit, when it’s spun to a velvety-smooth sheen and poured into a beautifully extracted shot of espresso – it’s pretty damn delicious.

Here’s how to get the ‘velvety-smooth’ part of that equation right (video is at the bottom):

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HOW TO MAKE POUROVER FILTER COFFEE

Don’t be put off by memories of dodgy roadside diners in America. When it’s made well, with fresh coffee, filter can taste crisp, fruity & sweet.

This recipe can be adapted to any type of manual filter cone (like the one in the picture) or Chemex brewer. Here’s how we do it.

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