<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=841010339352500&amp;ev=PageView&amp;noscript=1">

Welcome to the Typsy Blog

New course: Espresso coffee fundamentals with Hugh Kelly

Posted by Emily Marr on Jul 20, 2018 9:28:24 AM

Coffee, liquid sustenance, brewed perfection, no matter what you call it, there's always one person behind the perfect cup: the barista. 

With more than 400 billion cups of coffee consumed each year across the globe, it's no wonder cafes, restaurants and bars need a well-trained barista to make their coffee perfectly.

But mastering the craft of making coffee isn't easy, it consists of many components, key techniques, and some espresso coffee fundamentals.

Read More

Topics: Tips for front of house, Tips for baristas, Typsy news

Talking with Onyx Coffee Spirits: Why cold brew is the secret to awesome coffee cocktails

Posted by Mitch Faulkner on Apr 30, 2018 8:03:00 AM

The coffee cocktail revolution, in particular, the Espresso Martini rise to dominance, has been one that drinkers from the casual to the elite have embraced with open arms and poised lips.

The quality of coffee products in Australia means that our capacity and production methods are second to none. When the Australian people demand the best, that’s what they are given. We all know that it only takes one bad coffee from a local hotspot for a loyal customer to bounce two shops down the road and be lost forever.

Read More

Topics: Tips for baristas, Hospitality trends, Tips for bartenders

Express-o yourself – how latte art works

Posted by Ivana Rnjak on Nov 4, 2016 10:41:28 AM

Legend has it that centuries ago a young herder noticed his goats seemed more energetic after eating berries from a particular tree. The local monks decided to give the berries a go and realized they were much more alert and awake afterwards. Word quickly travelled and coffee culture was born, spreading from the Arabian Peninsula to the rest of the world.

With such a long and rich history, it’s no surprise that we’ve invented a variety of ways to brew and enjoy this timeless drink, from stovetop boiling to overnight cold dripping. Atop the hierarchy of coffee brewing methods sits espresso – that delicious, highly concentrated, full-bodied drink that packs a caffeine punch, and that we’ve all come to rely on to get through the day.

Espresso gave rise to a number of drinks we enjoy today. Lattes, flat whites, cappuccinos, mochas, macchiatos – each has a shot of espresso as its foundation. Aside from differentiating beverages, the introduction of milk to espresso also makes latte art possible. As coffee culture became more sophisticated and the work of baristas regarded as a culinary skill, latte art became an integral element. The designs emphasize the skills and artistry of the barista while making the ritual of coffee drinking more enjoyable for the customer.

Read More

Topics: Tips for baristas, Hospitality trends

But first, coffee – tips from Eden-Marie Abramowicz

Posted by Michael McKay on Oct 27, 2016 9:05:00 AM

Eden-Marie Abramowicz is a Los Angeles-based competitive barista who recently started her own coffee consulting company, Bastet – named after the fierce Egyptian goddess. Eden-Marie is an advocate for approachable coffee education. She believes that quality coffee should be enjoyed by everyone, without exclusion and intimidation. Through consultancy and teaching, she is spreading the word of specialty coffee. You may recognize her face from the 2015 film Barista which followed her journey to the National Barista Championship in the US, along with four other competitors. 

We caught up with Eden-Marie to talk about coffee education, competitions, and her ideas on making specialty coffee accessible for everyone to enjoy.

Read More

Topics: Hospitality interview, Tips for baristas

Investigating how water impacts coffee, with Maxwell Colonna-Dashwood

Posted by Dani Leever on Oct 20, 2016 7:37:00 AM

In the year since his ground-breaking manual Water for Coffee was published, Maxwell Colonna-Dashwood has really noticed radical shifts in the coffee industry and how it is talking about the chemistry behind water.

“People in coffee have recognised that water’s an important element for a long time,” he says. “But the problem with water is it all looks the same. It’s all empty clear liquid. It unnerves a lot of people in the industry. If it has such a big impact on how the coffee tastes, then what is the real character of any coffee? How should any coffee really taste?” 

Read More

Topics: Hospitality interview, Tips for baristas

Who are we?

 
Typsy takes you places

Receive regular blog updates

Recent Posts