BaxterStorey Baristas Discover the Secrets of the Coffee Trade One Cup at a Time

Ever wondered how to brew the perfect cup of coffee? Some of our baristas took to the streets of London to discover the secrets of the coffee trade at five of London’s best independent coffee houses, in the heart of Soho and Clerkenwell.

Our coffee enthusiasts visited Flat White and Bar Italia, one of London’s oldest coffee houses, and immersed themselves in tasting and defining a diverse selection of coffee blends and origins, including the famous Department of Coffee blend at Tap Coffee House.

Enjoying filter coffees at Prufrock in Clerkenwell, the home of bespoke coffee, founded by 2009 World Barista Champion Gwilim Davies, baristas were treated to the Alaka, an Ethiopian washed blend with flavours of blackcurrant and citrus and Jamie Gonzales, a Columbian natural blend with flavours of nectarine and raspberry. There was also an opportunity to chat with industry experts about their coffee careers and find out about on-trend alternative brewing methods, such as syphons and pour over.

Oxford-based barista Anna Scibiorke commented on the day: “Today has been amazing! I’ve learnt so much about the different coffee varieties and how the quality of coffee depends on the extraction methods. I’m going to tell my barista colleagues to come on the course too”.

Team leader Anita Fava, who achieved second place at our 2018 BaxterStorey Barista Championships said: “The forage has taught me how to recognise speciality coffee, rather than commercial coffee. In my role as team leader, I’m teaching my team about coffee and this forage has given me lots of knowledge to pass on. It’s been great preparation for the 2019 UK Barista Championship in February, particularly helping me decide on the coffee beans!”

Barista Academy manager, Jana Slamova who led the tour said: “The coffee forage is about inspiring and motivating our baristas. These sessions give our baristas a chance to learn about the history of coffee, basic brewing techniques, different origins and the coffee odyssey. We hope that by learning about the coffee flavour process and meeting the professionals that have chosen coffee as a career, these sessions will continue to give our baristas the confidence and skills they need to produce the perfect cup of coffee for our customers”.

To sign up for the next forage contact Jana Slamova or book via the training calendar on the Vine.

  • Share: