Barista Training at Paulig Institute

Coffee keeps fascinating me. I am addicted to the taste of coffee but also the whole coffee culture interests me more and more all the time. Over the years I have traveled around the world and drunk different kind of coffee in so many memorable places. Many times I choose my holiday destinations just because of coffee and I always want to tour the local coffee shops. At home and at the office coffee is an essential part of my days. I have read books about coffee and bought different type of coffee makers to enjoy this wonderful drink. 

With a constantly growing need to learn more about coffee I decided to attend a professional barista training. The training was a one day course ”Barista basics” organized by the Paulig Institute at their head office and roastery in Vuosaari, Helsinki. The day started early but the sleepiness was soon gone due to the amazing morning coffee serving from the famous Paulig golden coffee cups! Honestly, it felt somewhat unreal drinking coffee from the iconic golden cups.  I must say I felt a little nervous holding the cup knowing that the cups (Arabia, Myrna) are exclusively made for Paulig and that they are now longer being made – you don’t want to drop a cup like that!

The training was divided in two parts: first theory lessons in the morning and then practical hands-on training in the afternoon. The theory part was a good introduction to where coffee comes from, how it it processed and roasted, and how good coffee is prepared. The day included also two cupping sessions.  

The practical training started with espresso brewing. After getting the espresso right it was time to move on to other espresso based drinks - cappuccino, caffe latte and latte macchiato. For these drinks it was important to learn how to prepare and pour the milk foam. Although I have an espresso machine at home it was very different to use the bigger professional machine. Actually with the right good machine it felt easier to get a good result. Well, except for the latte art – for that I still need some practice. Anyway it was so much fun making the cappuccinos that I could have continued the whole night! Other participants at the course seemed to feel the same since the trainers had to ask us to stop several times. The day ended with a practical lesson of the maintenance of the grinder and the espresso machine as clean machines are an absolute prerequisite for making good coffee. 

For the first round of cappuccinos the latte art was pretty "original" but at the end of the day the caffe latte and cappucinos looked a little more professional. 

Suomeksi (In Finnish)

Pauligin Baristan perusteet –kurssilla oppimassa lisää kahvista ja harjoittelemassa espresson, cappuccinon ja caffe latten oikeaoppista valmistusta. 

We Love Coffee

Add cafe and Helsingin Kahvipaahtimo (Helsinki Coffee Roastery) organized a We love coffee day on Valentine's Day Eve at Add cafe in Aalto digital design laboratory’s facilities in Otaniemi, Espoo. During the event different brewing methods were introduced and coffee was prepared for tasting (2 euros a cup). My coffee was made from their darkest roast, blend no 4, and prepared with aeropress.

At the event Tomi Nieminen from Helsingin Kahvipaahtimo gave an interesting lecture on coffee – where coffee comes from and what steps are needed before coffee is ready to be served. The lecture gathered around twenty coffee lovers to the coolest and whitest lecture room on the campus. I think the lecture and the event in total was good preparation for Valentine’s day – the ones who participated and bought coffee beans home can surprise their loved ones on Valentine’s day with fresh quality coffee and perhaps make an impression with their coffee knowledge.  

Do you have beans ready for Valentine’s day coffee? Are you planning a special coffee moment? Perhaps breakfast in bed?

See also my earlier post on Add café here.

Helsinki Coffee Tour 2.2.2014

On the first Sunday of February I took part to a coffee tour in Helsinki organized by Hanna-Maria Huhtonen from Mustana blog. The program of the tour was packed with the trendiest coffee shops in Helsinki and a visit to a coffee roastery. The tour started with morning coffee at Johan&Nyström's coffee shop by the sea in Katajanokka. I was there a little early and had time to enjoy a morning cappuccino and read some magazines before the tour started.  Other coffee shops on the tour were Fratello's siphon coffee bar in central Helsinki, Good Life Coffee in Kallio and Freese Coffee Co in Töölö. Most of the people on the tour moved from one place to the other by bicycle - even the snowy roads did not bother thirsty coffee fans.

Coffee made with the siphon was on the menu at Fratello Torrefazione. The video on Fratellos’s website shows what happens in siphon coffee making - it is like a visit to chemistry lab.

The tour also included a visit to Kaffa Roastery's roastery at a temporary location in Teurastamo area at Helsingin kahvipaahtimo's facilities. At the roastery coffee roaster Michael Akins introduced how the system of coffee roasting works and what happens to the beans in roasting. He also gave a demonstration by roasting one batch of beans. At the roastery we also tasted a new roast of Bolivian beans and got some samples to take home.

The party really got started at Freese's where we tasted three different coffees prepared by Finnish barista champion Kalle Freese in frespresso style (filter coffee made on the espresso machine). After all the coffee drinking people had a cheerful feel and caffeine levels hitting the roof.

The tour gathered around twenty coffee enthusiasts to learn about coffee roasting and brewing, spend time together, talk about coffee, and of course drink a lot of coffee. This was a first time for a coffee tour like this but hopefully more is to come. The participants seemed to be locals but I think tourists visiting Helsinki would enjoy this kind of program as well. The café culture definitely belongs to the top reasons to visit Helsinki.

Ethiopian Coffee Ceremony

It is believed that coffee was discovered in Ethiopia already in the ninth century. According to botanical evidence, coffee Arabica is originated in central Ethiopia. Of many reasons Ethiopia is considered to be the birthplace of coffee culture. Today, Ethiopia is one of the world's largest coffee producers and some of the most famous coffee regions are found there. A lot of coffee is also consumed in Ethiopia - the country leads the continent in domestic consumption. Coffee remains central to Ethiopian culture and heritage and is shared with family and friends through coffee ceremonies lasting up to several hours.

On New Year’s Eve I got to taste original Ethiopian coffee prepared in an Ethiopian coffee ceremony. This was a special experience and truly something else than a regular cup of coffee.  And guess what – I did not travel far for this unique coffee experience – the Ethiopian coffee ceremony was served in Helsinki here in Finland. About a month ago I discovered that an Ethiopian restaurant Queen Sheba located in central Helsinki offers the Ethiopian coffee ceremony. I must say this was one piece of exiting coffee news. I am very happy to see that alternatives in Helsinki’s coffee scene are becoming more and more versatile and being able to experience the Ethiopian coffee ceremony is like the cherry on the cake.

In the Ethiopian coffee ceremony multiple steps include pan-roasting coffee beans, grinding the roasted beans, and preparing the coffee in a traditional black coffee pot called jebena. Jebena is usually made of pottery and has a spherical base, a neck and pouring spout and a handle in which the neck connects with the base. When the coffee boils up through the neck it is poured in and out with another container and then is put back into the jebena. To pour the coffee from the jebena a filter is placed in the spout of the jebena to prevent the grounds from escaping. The coffee is served in traditional Ethiopian tasting cups.

Ethiopian lady roasting coffee beans on a pan and giving the restaurant a nice roasted aroma and some smoke as well.

The national dish of Ethiopia Doro Wot chicken stew and injera crepes among other dishes were served at Queen Sheba in buffet style. Coffee prepared in the ceremony was served after the main course to finish the dinner. 

Snacks of roasted peanuts, popcorn or chickpeas accompany the Ethiopian coffee. This time coffee was served with popcorn and what a great match it was! Coffee and popcorn is a combo I normally favour when going to the movies but this is definitely something I will be having more often at home as well.

For me the Ethiopian coffee ceremony was a magical, almost spiritual, experience. First of all watching the lady to prepare everything in the ceremony, sensing the aroma of roasted beans and smoke in the restaurant, discovering Ethiopian art painted in the beautiful coffee cups, and finally tasting the full flavours of the coffee. The coffee tasted strong and rich but at the same time very balanced.  I enjoyed very much the entire experience and learning more about the Ethiopian coffee culture. It is fantastic to see how many ways coffee is enjoyed and cherished.

The Queen Sheba is a small and cosy restaurant and the personnel create a friendly atmosphere. They offer Ethiopian food and coffee. The Ethiopian coffee ceremony is regularly available during lunch time on weekdays.

Queen Sheba Ethiopian Restaurant

/Ravintola Kuningatar Saba

Mechelininkatu 8

Helsinki, Finland

Coffee and wine tasting at Cafetoria

On Thursday evening Cafetoria Roastery together with Luomuviinit.fi organized a coffee and wine tasting at Cafetoria’s showroom in Helsinki. The tasting was focused on organic coffees and wines. Cafetoria’s owners Ivan Ore and Mia Nikander-Ore were hosting the coffee tasting. The coffee tasting menu had two organic espressos and two organic filter coffees. One of the coffees was naturally the organic and Fairtrade certified Gran Palomar – perhaps the best known and oldest of Cafetoria’s coffee brands. Gran Palomar is a filter coffee coming from Peru and is said to have the flavour and aroma of the Andes.

The espressos on the tasting menu were Espresso Amigo and Espresso Sublima. The Espresso Amigo is made from 100% Arabica beans coming from Honduras and Ethiopia. The Espresso Amigo worked very well in a cappuccino and gave a flavoursome yet soft taste. The Espresso Amigo ended up being my favourite of the entire tasting. The other espresso – Espresso Sublima – was very good as well but comparing to the Espresso Amigo I felt the taste was a little more spicy and acid.  The Espresso Sublima was told to be an organic blend of gourmet Arabica coffees from South and Central Americas.

The tasting was organized at Cafetoria’s beautiful showroom.

After tasting the coffees it was time to taste some organic wines. The online wine shop "Luomuviinit.fi" was in charge of the wine tasting and they served several organic red and white wines coming from Spain and Italy. Similarly as with the coffees I personally do not prefer much acidity in any drinks and this clearly influenced in the wine tasting as well.  Maybe it was because the weather has now turned colder the red wines seemed much more interesting than the white ones.  Of the red wines I tasted a favourite was easily found. The Spanish red wine Aroa Gorena Reserva coming from Aroa Bodeagas in Navarra was preferred by many of the participants – including myself.  The Aroa Gorena Reserva is a 100% Cabernet Sauvignon red wine matured in oak barrels for 18 months making it taste soft and full-bodied. This is a wine I would consider to accompany a  well cooked meat dish. Good to keep in mind when preparing a special dinner!

The Aroa Gorena Reserva standed out in the wine tasting.

Cafetoria Roastery

Runeberginkatu 31

Helsinki, Finland