Serving People Serving Coffee Since 2005
Issue link: http://baristamagazine.epubxp.com/i/804825
38 barista magazine imagine. From my perspective, this extension of counterfl ow was really quite interesting–not that latte art is a bad thing for the coffee indus- try by any means, but it can sometimes be used to mask poor-quality coffee. A bit of a taboo in the specialty-coffee com- munity, sugar is something we're all still trying to fi gure out, but Jean said he was pleasantly surprised how many people stop using as much sugar when they drink his coffee. Also, by providing sugar packets of only two-and-a- half grams, Jean was delighted to see people noticing the heightened fl avor of his coffee, and realizing for themselves that it was even better without. Ultimately, the concept of "decaf " was something I found most intriguing and inno- vative about counterfl ow. Jean has developed a method of pulling the shot and dividing it in a way that he believes takes out most of the caffeine. It's not 100-percent scientifi cally proven, but in principle it should have a lot less caffeine. For people who request it, has given them a try of his new formula and hasn't had any negative feedback yet. I'm constantly surprised at how fast the specialty-coffee community in Spain is grow- ing—something new and exciting is happening literally every month. For the intents and purposes of this adventure, I've been more than encouraged to witness fi rsthand all the collab- orations that are popping up from Barcelona to A Coruña, and to have met the passionate individuals behind them. I couldn't have discov- ered nearly as much without my friends at La Fabrica Coffee Works and Wacaco Minipresso, who in a sense journeyed alongside me, thus helping to facilitate another successful Nomad Barista coffee expedition. Above, Luis, deep in his work behind the bar, extracting a very calculated V60 brew for us to sample.