Arabica, Ethiopian Lima, robustness, chaff, crema… these were some of the words I became a little bit more familiar with today. A few simple words, that have inspired me to pursue the career of barista! Ok, not quite. I’ll probably never be a true coffee connoisseur, but I would really love to get there eventually!
I want to learn how to appreciate a good roast, and to be able to identify the different blends of international farms (except I don’t think that this is quite how it works – each farm produces it’s own kind, and you blend different farms together).
Basically, I want more coffee in my life. This is unusual for me because I only started drinking coffee last year. When I was much younger, I had my first cup of coffee. I loved it so much that I had two cups. That night I had a nightmare that there were giants falling from the sky onto and through the deck of my pirate ship which you gained access to from the office-block-style corridors. It was a horrible nightmare that has stuck with me for many years (over 16!) and so I never drank coffee again.
I reintroduced myself with a mature open-mindedness that has lead me to try a whole host of new foods (that you will hear about in the future, I am sure). I would say that the product that sold me to coffee was the Nescafé Cappuccino sachets: the foam gets me every time, especially when coupled with a crunchy biscotti!
Today was the start of a journey: Homeground Coffee Roasters showed us how they roast the beans from hard green beans to aromatic, warm, brown beans.
These are then ground to be used in the machines to produce top-quality espresso coffee, which we were lucky enough to get a taster of.
I normally take my coffee with milk and one sugar, and a cappuccino comes with milk, but I do think that adding milk to this coffee possibly didn’t do the coffee justice: the milk of my cappuccino taster seemed to detract from the richness of the flavour, which was delicious, meeting the excellent standards that Homeground seeks to maintain.
So, today marks the beginning of a long and close friendship between coffee and me. I know it’s going to be an intimate one with many regular encounters, and I am sure that if they are anything like today, they will be exceptional.