“I did a course and then I fell in love with this once I started go into roastary; the fragrance took me and I fell in love with everything about coffee.”
Three years ago, Sisa Mapetu started a journey that he probably never saw leading to a new life in Grahamstown. From initially working as a waiter, to potentially working for a logistics company, to ending up as the friendliest barista on our little campus in Grahamstown, his journey sounds like one of true love.
Since he did his barista course three years ago, Sisa has been developing his skills and competing in barrister competitions. The competitions involve demonstrating a thorough knowledge of coffee and its subtle flavours, as well as a demonstration of your coffee skills, requiring competitors to produce 12 espresso drinks in 15 minutes.
In his first attempt three years ago, Sisa placed second. He hopes to outperform everyone in next year’s competition by developing his signature drink early on, and ensuring he does not underestimate his competition, as he has done in the past. “I just have to know that everyone is a tough competitor, I have to respect that. The guys that are competing for the first time, I must treat them as the same level as me.” From an outsider’s perspective, his drive and enthusiasm for the coffee definitely make him winner material. We shall see what the July competition holds for him.
Sisa has filled in a wonderful niche on campus. Handmade Coffees is a great little shop, perfectly positioned, but Sisa really adds a wonderful element to the cosy nook. He is friendly, always welcoming passers by, and he really seems to connect with his regulars. His appreciation of the bean is contagious.
“What gets me about it is that there’s always something new comes out, something new motivating me.” Sisa likes to experiment with new flavours, which can be quite an experience for the testers. Mint with my coffee was definitely a first…
Sisa also likes to cook, experimenting with different food flavours as well. He hopes to open his own restaurant one day. “This barrister profession is opening a lot of doors for me to achieve that, because, especially in this company, there are a lot of opportunities where I can actually expand in future.”
“What actually motivates me more, is that every time I get to work at the machine, it’s just it’s just the fragrance just (chuckles) brings me into loving it.”
His favourite coffee drink: Espresso and Macchiato.
“Those are my best because I achieve what I want very quick into it because they are quite short and then they go straight where I want them. I get bored when I drink the cappuccinos and the lattes because I only drink them half and then I’ve achieved what I want but the espressos, the combination hits the spot.
The reason I like the espresso is because I understand every coffee that I make and how it must taste. So I’m looking for those flavours of the espresso in the coffee that I’m making. If you can perfect an espresso, then you can perfect any other drink.”
His view on latte art: It’s good.
“Latte art is good, it’s a lovely cherry on top. But when you get to understand the profession you get to know that the taste is more important. Latte art is good as there, but good coffee doesn’t need good latte art. You can make a good coffee without good latte art, but it’s there to grab the attention of the drinker.”