Forget the cold drip, Aero Press, Chemex and Syphon; it seems as though we’re slowly forgetting about the true art of espresso extraction. So, put down your coconut milk magic and listen up, because it’s time for another lesson in coffee; Version 2.0.
There is so much more to coffee than drinking it. It is as diverse across the globe as you and I—from the delicate citrus undertones of the African coffee belt to the rich and robust flavours of Central and South America, each region has its own unique fingerprint that when blended together, is the reason why many of us choose to get out of bed in the morning. The perfect balance between sweet and bitter, earthy and tangy that when put into the hands of a highly skilled barista spinning a jug of silky smooth milk, can invoke an warm, sensual experience unlike any other.
It has become an art, an addiction and a way of life for many of us, and we are so lucky to have some of the world’s best coffee right on our doorstep. To strive for perfection would drive many people to the brink of insanity, but when you have a religious following of customers who would rather go without than head round the corner, that pursuit for excellence no longer becomes a chore, but a passion.
So, whilst we can keep an open mind to these funky alternative brewing methods that are currently emerging, nothing can replace a perfectly extracted espresso shared with friends.