Roaster and Blend of Beans – Giancarlo is the roaster and blend is ‘Originale Blend’ (although I got a feeling that the coffee maker wasnt 100% sure about the blend)
Cappuccino – $3.50
This years South Australian Barista Champs were held in November and one of the categories was Latte Art, 3rd place getter Takeda Junko works at this cafe, well at least that’s what I thought. She has left. No worries we’ll continue on and i’ll order my 2 usual suspects – Ristretto and Cappuccino. The coffee maker that served me doesn’t know what a ristretto is so it looks like its just going to be a cappuccino today.
Presentation has cocoa powder added to the coffee shot then the froth poured in which results as below. Mouth feel of the froth gave a good dense tight feel about it and visually it looked the part with no bubbles hovering around. The creaminess didn’t jump out at me but overall enjoyable froth.
The coffee colour… we are looking at a pale colour and you would expect the coffee profile to match that. A buttery, light coffee with soft acidity is how I would describe my coffee. Folks that prefer a ‘weak’ coffee or one that is gentle/toned down would probably like this.
My presumption of this cafe before I arrived is that they would be able to make a ristretto so its fair to say I was disappointed. After having an experienced barista (Takeda) in this place for awhile I wonder what the lesser experienced barista’s learned from her. Having said that, its up to the owners of any cafe to make sure staff (barista’s) have understanding and knowledge of the coffee, including knowing what milk they use without having to look in the fridge, after all, this is what they do.
