The “magic” to make a good coffee
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Coffee is the most consumed beverage in the world.
A little further up in the morning, that “sip” after lunch and some even do not resist an xicarazinha early evening. The coffee routine part of Brazil. No wonder it is the drink more appreciated in the world. Only Brazil consumes 13 kg of grain per person per year, is the second largest consumer world, lags behind United States, And produces a third of the coffee in the world (largest producer).
Although in most cases be drunk hot, dissolved only in water, with or withoutsugarCoffee is very versatile and can be eaten in countless ways as the main element or as ingredient for various dishes and drinks. By the way, has been increasingly common for large restaurants and bars include in their recipes with coffee menus, Turning it into real attraction.
Thus, a coffee can be a simple act of everyday life or a great work of art culinary performed by great chefs and experts. If you are not an expert on the subject, but does not give up quality coffee, you can learn to do wonders to himself, to impress other people and maybe become a professional in this field.
The barista understands coffee from production to the best way to prepare it.
The alchemy of barista
The Alchemists were people with skills and knowledge to mix different materials, giving rise to something new. Well, the job of the barista could be calledalchemy. He is the professional expert coffee mix with other ingredients create new drinks.
The word barista comes from Italy and there is characteristic of all the people who work in bars. Here and elsewhere in the world, the word is now used to designate people who understand coffee, in all instances, since the cultivationThe processing and processing the grain, to the brewing and the creation of dishes and new drinks from it. It is an equivalentsommelierBut for coffee.
The barista must know the particular quality coffees and method to ensure it reaches the customer. Therefore, it is essential to seek the best means for extraction of the beverage, whether in machines espresso or other instruments.
They started to become common in restaurants, cafes and barsAfter the popularization of machines espresso. It was they who turned the coffee habit in the busy daily life in large cities. The baristas have gained space growth, urbanization cities and the increasing concern of people in acquiring food quick and well prepared.
Following this path, the profession has only to grow to be a great opportunity for those who have a creative mind and enjoy working with food. Besides, of course, being an admirer of coffee. Aware of the need for training of these professionals.
