Barista Magazine

OCT-NOV 2017

Serving People Serving Coffee Since 2005

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Page 42 of 115

43 for hours though, cracking jokes as much as getting deep into sub- jects concerning to anyone serious about coffee, from climate change to customer service. Real friendships were forged in those van rides. Finally, at dusk, we pulled over atop the mountains outside of Belo where Brewery Wäls sits above one magnifi cent view. Far, far below, Brazil's sixth-largest city twinkled in the night as we sipped craft beers together, lamenting our trip was coming to a close. Our last morning began with coffee, of course, this time at Bruno Souza's famous Academia do Café in Belo. This place, though—it could have been one of Alice's rabbit holes, as the inviting café hid be- hind it a labyrinth of rooms: one for training, one for cooking, one for the school, which is known around the world as one of the best places to be Q-certifi ed. When there were fi nally no more rooms, there was a garden—rather, it was a coffee farm. In his Bruno way, our host marched us around the trees growing wild and tall and strong in the middle of the bustling city. We ex- claimed with delight at the robust cherry clinging to the branches, to the mature fl ora winding between the trees. There couldn't have been a more fi tting end to our trip—so full of surprises about Brazilian coffee as it was—than when Bruno handed a limao-cravo to Dean. Affectionately referred to as the Devil's Lemon, this citrus looks just like a plump, sweet orange but in actuality is unbelievably acidic. Bruno leaned back, barely hiding a grin as Dean sunk his teeth into the bitter fl esh. His eyes went wide, and he froze, just as Bruno clapped him on the back. "You know, in Brazil," Bruno At Fazenda Bolinas, local baristas shared knowledge with the Ally Coff ee Champions Trip to Origin a endees at a pop-up brew bar and espresso machine station. Part of the Beyond the Bean famiy Sweetbird gives you versatile ingredients to create inspired recipes and simple recipes such as this warming Berry Crumble Soothie TM . The entire range is vegan approved and GMO & HFCS free. For hundreds of recipes ideas visit Think beyond Pumpkin Spice this fall

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