Author: liza maksimova

Q Grader. Roast Master. SCAE certified.

Cappuccino 101

by liza maksimova

1. First rule of the cappuccino in the specialty café – decent сoffee beans. The barista can tell you the origin of the beans, the processing, you can find the information like the date of roast, the elevation the coffee was cultivated at…
2. Superb espresso. Fresh roasted beans, ground right before making the drink. Balanced espresso by itself, with the traces of sweetness. No capsules, no commercial blends, no robusta.
3. Fresh milk, stored in the refrigerator. No UHT milk used.
4. Cream-like sweet textured milk.
5. The balance between the espresso, milk and milk foam. In other words, the drink shouldn’t taste like milk, there should be a harmony between steamed milk and espresso.

Barista Completitions: reasons to compete / and reasons not to

by liza maksimova

eople who compete have one big thing in common. And it does not have to do with them being objectivily the best in the industry. They all have the desire to win, to prove, to measure who is the best – to compete, in other words. The thing that I want to say is that not ALL qualified professionals compete. The sample is not representative, if you understand what I am talking about.

#40 “Tell me if you freeze it…” – or on the cool side of the coffee.

by liza maksimova

(Read original post in Spanish) If you ask me to point out the trand in coffee that made the most noise last years, provoked  more discussions, motivated people to experiment. and in the end of it almost in every case got easily integrated in the daily routine of coffee professionals and enthusiasts – I will … Continue reading #40 “Tell me if you freeze it…” – or on the cool side of the coffee.

#39 – Backbone of the specialty cafe, and news about a collaboration

by liza maksimova

Last days were intense, but here I am. First, I wanted to say that starting this September I am gonna be collaborating with the coffee roastery Cafés San Agustín from León, Spain, and on their page you will be able to find me writing articles in Spanish, that might or might not be published here. I … Continue reading #39 – Backbone of the specialty cafe, and news about a collaboration

#37 – “Wanted”: Specialty without acidity.

by liza maksimova

  “Wanted”: Specialty without acidity. Desired? Possible? Tasty? And, more important – will it still be cosidered specialty? I think I am one of those who write about what they see, on the basis of every day encounters and experiences. And everybody who works with specialty in Portugal for sure (and then comes Italy, France, … Continue reading #37 – “Wanted”: Specialty without acidity.

#36 – I am bored with “coffee nazi”

by liza maksimova

Specialty coffee is getting (slowly) more and more popular here in Lisbon, and coffee nazi appear, as a natural consequence. I’ve been that one before. You discover specialty for you, and get so enthusiastic that you strive to have these long conversations with people who drink instant coffee, or spend your time looking for those … Continue reading #36 – I am bored with “coffee nazi”

#35 Cup of joe: why we drink it???

by liza maksimova

  I was conducting a master class dedicated to home brewing this week. And my bosses wanted me to start with what is specialty, and why is specialty. It is an important part, introduction, explanation – after all, there should be some strong reasons why to drink coffee that costs 12 euros per bag, when … Continue reading #35 Cup of joe: why we drink it???

#34 Just these 2 words: Reverse Osmosis.

by liza maksimova

  Yesterday two things happened, that were very, very tightly connected to one another.   First, I had one of the worst caffeine overdose in my whole life. I am personally very sensitive to caffeine (and it is funny for everybody who works in coffee, right? It is fantastic!) – and when I say sensitive, … Continue reading #34 Just these 2 words: Reverse Osmosis.

#31 Black or with milk, hot or cold, big or small?

by liza maksimova

Being honest, I always felt some kind of attraction towards that simplified coffee menu, when there are only 3 prices: black coffee (espresso based), coffee with milk and filter coffee. And espresso is double shot. God knows, I am waiting for that time to come when there will be no single portafilter!! No headache anymore, … Continue reading #31 Black or with milk, hot or cold, big or small?