ANDILE MZONDI, BARISTA, LEOPOLDS OF LONDON — REEM ISLAND. ANDILE MZONDI, BARISTA, LEOPOLDS OF LONDON — REEM ISLAND.

ANDILE MZONDI, BARISTA, LEOPOLDS OF LONDON — REEM ISLAND

Your top tip for a perfect cup of coffee?

For any espresso coffee, ensure that it is calibrated correctly to ensure the correct temperature and pressure, and then to load your group basket correctly to create the best crema on the espresso. If you overload, you will scorch the beans; underload and you end up with no pressure, thus no crema. Test daily to ensure all parameters are correct, as bean moisture levels can change. Ensure that you don’t overheat milk, and develop rich velvety foam by correct immersion and control of the steam nozzle.

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Common mistake that baristas make?

Poor espresso extraction from lack of effort in set–up and overheating the milk. Both lead to bad coffee. The other mistake is making all coffees the same; there is a difference between a flat white, a cappuccino and a latte.