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What Exactly is a Barista?

Being a barista is all about coffee, whether it’s preparing, roasting or using the espresso machine.

The coffee expert – a barista

In this country, a barista is a coffee expert. Usually the barista works in an espresso bar or a coffee shop. The barista not only takes care of the correct preparation of various coffee specialties. He (or she) also keeps an eye on the perfect roasting of the coffee beans, knows the technical finesse of the espresso machine and presents his coffee specialties in an appealing way. In short, coffee enjoyment is guaranteed with a qualified barista.

The training of a barista

The term originally comes from Italian and means bartender. In Italy, the barista is an apprenticeship. Here the activity includes the preparation and serving of all kinds of drinks and is not limited to the preparation of coffee specialties. At the international level, the meaning of the term barista has shifted and means exclusively a specialist in the preparation of espresso-based coffee specialties. But be careful, the term barista is not protected, so anyone can call themselves a barista.
In Italy, the barista is an apprenticeship.
There are also no binding standards when it comes to training baristas.

A life between art and technology – everyday life of a barista

The day-to-day work of a barista is as varied as the world of coffee. The barista is artist and technician at the same time. A barista knows everything about the right temperature, the right degree of grinding and the right pressure for an espresso machine. His work also requires extensive knowledge of coffee types, different roasting processes and a technical understanding of the professional maintenance of the espresso machines. In addition, the barista is communicative and knows how to sell his coffee specialties. But that’s not all, a barista can be a real artist.

Latte Art – the special art of coffee

Many know the barista not only as a specialist when it comes to coffee, but also as a creative artist when decorating the milk froth. This special art, which not all baristas can master, is called “latte art”. The milk froth serves as a canvas, on which true works of art are created with the help of stencils and pens. Whether simple symbols or entire images, the barista’s art is ephemeral, but precisely because of that it is beautiful. In addition to artistic talent, the right consistency of the milk froth and the optimal pouring of the milk into the cup are also crucial. The best artists regularly compete in competitions. Even world champions have been crowned.

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Culture

What Exactly is a Coffee Sommelier?

What’s the first thing that comes to mind when you hear the word sommelier? Sure, wine. But the sommelier course is also widespread for other foods and beverages. This also applies to the popular hot beverage, coffee. We will tell you what characterizes the coffee sommelier and why the course is becoming increasingly popular.

An excellent nose and the passion and love for coffee – that is the be-all and end-all of every coffee sommelier. He is a specialist in coffee and an expert in sensory and enjoyment. The coffee sommelier forms the sensory counterpoint to the barista.

What is the difference between a coffee sommelier and the barista?

In contrast to the barista, a coffee sommelier has in-depth knowledge of the sensory properties of the coffee. The sommelier evaluates the quality and taste of the coffee. As a master of smelling, tasting and judging the coffee, a sommelier is also familiar with the different grinding degrees. A barista, on the other hand, is the expert and specialist in the artistic preparation of various coffee specialties.

Tasks of a coffee sommelier

There are certain prerequisites for working as a coffee sommelier. A coffee sommelier has in-depth knowledge of the botany, cultivation, preparation and processing of coffee. By learning the basics of coffee roasting, characteristics of the individual coffee growing regions and the sensory assessment of coffee, the coffee sommelier forms the perfect link between the coffee producer and the barista.

Of course, coffee sommeliers also conduct coffee tastings. With the so-called “cupping”, each cup of coffee is evaluated according to objective criteria. In addition to the aroma, the mouthfeel and the aftertaste play a decisive role.

Many coffee schools offer courses to become a coffee sommelier. The course is particularly suitable for quality assurance employees, coffee roasters or anyone who enjoys coffee. Basic knowledge and previous knowledge in the field of coffee botany, processing and preparation should be available. The focus of the seminar is on sensors and cupping. It is important to recognize, compare and evaluate the aroma and taste of coffee professionally during a tasting.

Contents of the coffee sommelier course

Cultivation areas and their varieties
Cultivation, harvesting and processing of a coffee plant
Different types of coffee in the world market
Green coffee trade, evaluation, green coffee errors
Coffee processing processes (decaffeination, gentle coffee)
Roasting Basics
Focus: sensory analysis – taste, aroma, flavor
Focus: Cupping – professional tasting and rating of coffee
Preparation of coffee specialties with alternative brewing methods

Conclusion: Both a barista and a coffee sommelier are specialists when it comes to coffee. In contrast to the barista, the focus of a sommelier is on the sensory and tasting of the coffee. Different aromas and nuances must be recognized and evaluated.

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Food

What Exactly is Miso Paste? All About the Fermented Spice Paste

Miso paste not only gives miso soups an intense aroma. Here you can learn more about the characteristics and possible uses of the fermented ingredient.

Miso paste (or simply miso) originally comes from Japanese cuisine. It consists mainly of soybeans and (depending on the variety) possibly of other components. These ingredients are steamed and then fermented with the help of molds. This ensures the salty and intensely spicy taste, which is also described as umami.

Miso paste: Different types

Depending on how long miso paste is fermented and the basic ingredients it consists of, the taste and colors change. So there are a multitude of different varieties. The best known are the following:

The white miso paste (shiro miso) consists of soy and rice. The fermentation process is comparatively short. Therefore, the paste tastes mild and sweet and less salty than other varieties.
You can classify yellow miso paste (Shinsu-Miso) between the red and white paste in terms of taste. It doesn’t taste overly strong, but it doesn’t taste as mild as shiro miso either.
Red miso paste (Aka-Miso), on the other hand, tastes very spicy and intense. Fermentation takes longer here.
Black miso paste (kuro miso) has the longest fermentation process. Accordingly, it tastes even stronger than the red paste.
There is also miso made from soy, barley or other ingredients such as millet, hemp, corn or beans. With some miso pastes, the packaging also states whether they taste hot or sweet.

Which paste you want to use depends primarily on your individual taste preferences and your tolerance for spiciness. In general, mild varieties (such as white and yellow) are particularly suitable for soups and stir-fried vegetables. More aromatic variants (red and black) go well with marinades, dips and sauces. If you’ve never tried miso before, it’s generally a good idea to start with a mild variety and then increase as needed.

How healthy is miso paste?

Due to its intense taste, miso is only used to a limited extent in recipes. For example, for a miso soup for four people, you only need about three tablespoons of the spice paste. Even though miso may contain small amounts of vitamins (e.g. vitamin K and B12), these do little to meet your daily requirements.

However, one tablespoon of miso already provides you with two grams of plant-based protein and is low in calories: one tablespoon corresponds to around 30 kilocalories.

The main thing that miso is supposed to make miso healthy is the bacteria it contains. These are formed during fermentation and are intended to promote a healthy intestinal flora. Researchers have not yet been able to prove beyond doubt whether this is actually the case. However, it is not unlikely. In order to be able to unfold their positive effect, however, the bacteria in miso must “live”. That’s why you should never boil miso, just warm it up carefully.

When buying, we recommend using organic products. In this way you ensure that the paste is free of chemical-synthetic pesticides and genetically modified soy. Incidentally, miso paste can be kept in a tightly closed container in the refrigerator for up to a year even after opening.

How to use the spice paste

In addition to the well-known miso soup, you can also use miso paste in many other dishes. This includes:

ramen
vegetable soups
fried rice or fried noodles
Vegetable pans and wok dishes
Miso also gives dips and sauces an interesting aroma. You can marinate tofu in a marinade of miso, oil and spices or herbs and then fry or bake it. If you particularly like the salty, spicy taste, you can also enjoy miso on its own as a spread.

The spicy taste of the red and black seasoning paste also goes well with vegetarian goulash, chili sin carne or a veggie bolognese. Here, miso provides a hearty taste that is reminiscent of the aroma of meat. Mixed with soy cream, you can use miso as a vegan substitute for a creamy sauce.

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Food

Sautéing: What Exactly is It?

Sauteing is the preparation of vegetables using the pan frying method. We explain what you have to consider when sautéing and present you with a delicious recipe.

Sauté comes from the French language (sauter) and can be translated as jumping. It refers to the bouncing motion of the ingredients as they are tossed in the pan. With the cooking method, you cook vegetables, or traditionally meat or fish, for a short time at high heat.

Sautéing: That’s behind it

When sautéing, you sear your food with constant tossing. Temperatures of 160 to 240 degrees Celsius ensure that the ingredients are cooked quickly.

With classic sautéing, you don’t add any liquid. You only use a little fat in the form of butter, oil or margarine.

Sautéing has a number of advantages over traditional searing:

Thanks to the rapid cooking, the ingredients neither burn nor overcook.
Vegetables retain their freshness and a crunchy consistency.
You use less fat.
Tasty roasted aromas are created.
By the way: The traditional preparation of Chinese dishes from the wok is also a form of sautéing.

What is suitable for sautéing?

If you want to sauté, make sure you choose the right ingredients.

In addition to fish and meat, many types of vegetables and meat substitutes such as tofu, tempeh or seitan are also suitable for sautéing. Pay attention to the quality and freshness of your ingredients. It is also advisable to cut larger vegetables into small pieces beforehand so that they are cooked even with the short roasting time. The following types of vegetables are particularly suitable for sautéing:

Leafy greens, such as spinach, chard, or lettuce
Cabbage, such as bok choy or Chinese cabbage
crunchy vegetables such as carrots, asparagus, peas, beans
Make sure your ingredients are organic if possible. Organically grown foods are free from chemical-synthetic pesticides and are therefore gentler on health and the environment. When it comes to meat and fish, you should pay attention to particularly strict seals that guarantee species-appropriate animal husbandry. In general, we recommend avoiding meat and fish as much as possible and only eating them in moderation. In this way you not only avoid animal suffering, but also overfishing and a lot of CO2 emissions.

Tip: sautéing is also useful for reheating pre-cooked dishes without losing their freshness. To do this, toss your ingredients in the hot oil for three to five minutes.

Sauté with the right utensils

The best way to sauté is with the right tools. Choose a suitable pan, a good oil and prepare the ingredients accordingly.

You should keep these three things in mind:

Choosing the right pan: Traditionally, sautéing is done in a pan (sauteuse). This is not absolutely necessary. The pan should only offer enough space to turn and swivel. Therefore, choose a pan with a handle and a high rim (e.g. a wok).
Use Good Oil: When sautéing, you fry the ingredients without adding any liquid. Just use a little oil. Oils that can be heated to high temperatures, such as rapeseed oil, sunflower oil or peanut oil, are suitable for this. Caution: extra virgin olive oil is not suitable for frying at high temperatures, as this can lose its flavor and many health-promoting substances. And no matter which oil you use for frying, do not heat it above the smoking point. As soon as the oil smokes, the toxic acrolein is produced and you have to dispose of the oil. With extra virgin olive oil, this is the case at around 180 degrees Celsius. Refined olive oil, on the other hand, has a higher smoke point and, according to ÖkoTest, is also suitable for hot searing.
Prepare ingredients: Wash and peel your vegetables, pat dry meat substitutes or fish substitutes. Cut large pieces into small, bite-sized cubes or strips.
Tip: Be careful not to overcrowd the pan so you can continue tossing all the ingredients.

Recipe: Broccoli Tofu Skillet

Ingredients:

1 piece of red onion
150 g carrots
300 g broccoli
150 g smoked tofu
150 gbean sprouts
2 tablespoons peanut oil
3 tbsp soy sauce
1 pinch(s) of salt
50 g roasted cashew nuts/regional nuts
1 handful coriander, chopped

Directions:

Peel the onion. Wash and dry the remaining vegetables.
Cut the onion into fine rings, the carrot into sticks and the broccoli into bite-sized pieces.
Pat the tofu dry. Cut it into small cubes.
Heat the peanut oil in a pan or wok on high. Tip: The refined version of peanut oil is also better for frying, even if it contains fewer health-promoting substances when raw.
When the oil is hot, add the vegetables and tofu to the pan. Cook the ingredients in the pan for 10 to 12 minutes. Give them a good stir regularly. You can also use a spatula for this.
Remove the pan from the heat when the broccoli is still slightly al dente.
Season the vegetables with soy sauce and salt.
Serve the broccoli tofu pan with roasted cashew nuts or regional nuts and fresh coriander.

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