It is no surprise that coffee culture is now mainstream, virtually around the globe. However, what is surprising is the inconsistency in the coffee quality from local cafes, to fine dining restaurants, to (dare I say it) McCafe.
When it comes to making a good cup of coffee, it takes more than the barista title, a good machine and fresh beans. It takes a knowledge of the coffee’s origins, chemical composition and most importantly, a passion to provide an experience. The experience of drinking a perfectly made coffee is what coffee-drinkers cherish, whether it be the first drink of the day, the morning coffee break, the afternoon pick-me-up or the finishing coffee served after a fine dining meal.
There are seemingly now as many combinations of coffee preparations as there are coffee drinkers. Everyone has their favourite brew preference, picking from a wide range of bean origins, milks, flavorings, strengths, sweeteners and preparation methods. Indeed, knowing how to deliver the perfect cup for each customer is an art.
With extensive experience in both the preparation and consumption of coffee all over the world, the eHotelier team has decided to put our money where our mouth is and improve the quality of espresso coffee preparation globally.
For the next four weeks, we are offering our Barista course “Prepare and Serve Espresso Coffee” FREE or all takers – whether you are a barista, a hospitality professional, or simply someone who loves their coffee!
So if you, your staff, or your friends and family are interested in joining the movement, sign up now. You will learn more about coffee origins, composition, processes and preparations. Did you know that coffee is hygroscopic, that the most expensive coffee is kopi luwak, or that the milk in a perfect cup has been stretched and textured? Perhaps you’d just like to know more about what it takes to make a better cup – join us and make a stand for better coffee!
Education is the key to success, and together, we can eliminate bad baristas and bad coffee experiences around the world.
