WHAT DOES IT TAKE TO BE A PASSIONATE BARISTA?
Updated: Aug 24, 2021
WE TAKE A LOOK AT UP-AND-COMING BARISTAS FROM AROUND THE WORLD.
When I was learning my barista skills, I was in an era where coffee was still evolving and quite simple. There were only two different types of milk, full cream and skim. There were big coffee machines, with no colour and lots of buttons. Coffee grinders came with levers that were hard to engage, and coffee that came in blends only.
Today, coffee is in its own universe and we are racing towards it. We are trying to keep up with the different trends, milk, blends, single origins, coffee machines, grinders, tampers, pitchers, ever-changing arabica and robusta beans, latte art techniques and championships.
All of this as the humble barista is working hard to perfect their skills as passion takes a front-row seat to it all. With all of this in mind, we want to thank and showcase some of the many baristas that are making a difference.
Their passion aside, they must look to find different skills and techniques to keep up with the barista world. In this new series, we talk to some of the up-and-coming baristas of the universe.
CAHYA SAPUTRA - INDONESIA
Q & A
Q. How long have you been a barista?
A. 8 years
Q. What made you become a barista?
A. Coffee! It's a great journey. It allows you to create beautiful coffee from fruits of single origins and blends into a cup.
Q. How long have you been drinking coffee and what coffee style do you drink?
A. I started drinking coffee in 2015, just as a casual drinker in a social setting. Now I drink it because I love it. I usually drink latte's or cappucino's.
Q. What are your top 5 coffee brands?
A. Because I am in Indonesia, my top 5 are'
Space Roastery
Hungry Birds
Expat Roastery
20ml Roastery
BEANGASM
Q. What type of coffee machine do you like to work with?
A. I like working with manual machines, allowing me to work with profiles. The GS3 La Marzocco, Strada or Slayer are great for that.
Q. What do you think about the different types of milk in the industry today and what is your favourite?
A. They are pretty much all cool, I have worked with most, but I have to say that when it comes to milk, the fresh plain full cream is always the best. It works well with most blends and single origins.
Q. Who is your hero/mentor in the industry?
A. William Edison from"We Coffee"
Q. What is your favourite bean or single origin?
A. I like them all, but if I had to choose what I like the most, It would have to be fruity or chocolatey single origin. I also love Panama Gesha, although it's hard to get in Indonesia.
Q. What do you think of the latest equipment being used? For example, Puqpress, Juggler, Uber Milk?
A. I have only had experience with Puqpress, and it is a vital wingman for me.
Q. What are your goals for the future? Do you see yourself entering a barista championship, being a cafe owner or entrepreneur?
A. I would love to have an espresso workshop so that I can offer coffee education to my fellow Indonesians. This is my dream.
*OUR THANKS TO CAHYA SAPUTRA FOR HIS TIME AND PICS