Financial Daily from THE HINDU group of publications
Saturday, Jun 08, 2002
Cafe Coffee Day finds slot in Oslo contest
BANGALORE, June 7
MR VIKRAM Khurana of Cafe Coffee Day will represent India at the Speciality Coffee Association of Europe's (SCAE) annual World Barista Championship in Oslo, Norway to be held between 14 and19 of this month.
The Cafe Coffee Day, Head of Foods and Beverages, Mr Subanna Kannur, who trains young baristas (or brewmasters as Coffee Day prefers to call them) in the art of making good coffee, disclosed this to Business Line, in addition to detailing the event.
Is this the first time that India is being represented in this event? What does it mean for the country?
Yes. The event has been held for the last three years and this is the first time that India is participating. Till now, espresso as a concept was not very popular in India. Our participation means that Indian baristas are reaching world standards and can make competitive coffees.
What exactly is espresso?
Normal filter coffee takes around 20 minutes to make. Espresso is an express coffee made within 20-25 seconds. The machinery is designed in a way to extract the coffee at an optimum temperature under 8 - 9 bars of pressure.
What do such competitions look for in a barista?
The brewmasters need to have an in-depth knowledge of coffee and brewing techniques. The speed with which they make coffee is important and they need to have communication skills to explain their coffees. They also need to be able to create new drinks.
The competition evaluates participants on three counts ability to make espresso, a strong black coffee; make cappuccino, with milk and cream mixed in the right proportion; and innovation, ability to make a new drink and present it.
What does it mean to Cafe Coffee Day?
We care a lot about it. It costs a lot of money to go all the way there. We are proud that a team member has been selected to go to the competition.
There are 20-30 people on par with the winner in the organisation. They go through a training programme. The art is difficult to master.
There is a lot of science in it and once the person has mastered it, we call him a brewmaster.
Every one of our cafes has a brewmaster who looks after coffee-making.
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