KUALA LUMPUR ― A really good cup of coffee depends a lot on the experience of the barista preparing it.
A barista must not only enjoy drinking coffee but also try as many different types of coffee that he can.
This so that he can familiarise himself with the different colours, flavours, texture and smell that comes with a good cup of coffee.
This is the belief of Ahmad Ghaasem Zadeh, the senior supervisor of Artisan Coffee in Section 13, Petaling Jaya.
He said a new barista would take between two and three weeks to learn the art of making specialty coffee.
Besides checking for the right water temperature and freshness of coffee beans, a barista also needs to know how to steam milk correctly.
He said popular choices like the cappuccino, cafe latte, piccolo and flat white each required a precise amount of milk. It was also important that the milk be frothed correctly.
“To make piccolo we need fours ounces of milk, fo flat white it’s six ounces and for latte eight ounces. Each one of them requires a different amount of foam,” said Ahmad.
Fresh is best
Ahmad explained that the freshness of the beans determined the deliciousness of the roast.
For this, baristas needed to conduct a thorough taste test of the beans on receiving it from their suppliers.
The taste of coffee have been described in terms commonly used in wine tasting such as citrusy, floral, acidic or grassy, among others.
Like wine, coffee beans are best stored in a cool and dark place to retain the flavour and aroma longer.
It also makes it safe for brewing and consumption for months after roasting.
Balancing the flavours in the coffee is important, as a good cup has a fine balance of natural sweetness coupled with the right amount of tartness and bitterness that is expected of a blend.
Giving an example, Ahmad said the perfect cup of espresso is a combination of the equipments used to grind and blend the roasted beans and the expertise of the barista preparing it.
“In the quest for a good cup of coffee, it is important to not emphasise on just one of these factors, as all of it contributes to a fine coffee,” he added.
Asean coffee consumption
The Asean region, with a population of over 625 million people, has seen a steady increase in coffee consumption in recent years.
The Asean Coffee Federation and Singapore Coffee Association President Victor Mah said the overall coffee consumption in the region is set to increase between 10 and 20 per cent annually, with growth led by small entrepreneur-owned cafes and local coffee shops such as kopitiams.
Half of the Asean population are those aged between 15 and 60.
“And of that, nearly 70 per cent of people enjoy drinking coffee,” added Mah.
Contributing to the economy
Malaysia and its neighbouring countries have witnessed a heightened demand for the production of high-quality coffee in recent years. This is probably due to the increasing appreciation of coffee as an artisanal food and not just a commodity.
The coffee culture among the young and professionals in the country has led to the establishment of numerous concept style coffee outlets and cafes across the country.
Cafe Malaysia Conference and Exhibition Management Services General Manager Steven Tan said specialist coffee shops were today forming new social traditions and changing the way the world drinks their favourite coffee.
“Specialty coffee is picking up rapidly in Malaysia, although there is still some need to educate our target demographic,” he said.
Tan added that domestic consumption in the Indonesian market for the last few years has grown from 18,000 tonnes to 230,000 tonnes, spurred by the growth of the middle class.
Malaysia and Thailand also showed similar growth patterns in domestic consumptions.
