Correct beans means better coffee

Fallon Hudson 12th March 2009

BARISTA Jonathan Whitfield doesn't need a shot of coffee to awaken his senses.

For Mr Whitfield, coffee is not just a drink but an emotional experience which should be enjoyed.
Mention the word “coffee” and he can transport you to the spicy and floral aromas of the world.


Mr Whitfield and his business partner Justin Humphrey are qualified baristas who run Coffee Dominion in Townsville.

The pair, who have trained under the Australia World Barista Champion Paul Bassett, held a coffee appreciation class at Harrup Park Country Club yesterday.

The Don's Coffee Lounge was filled with eager students who learnt about different varieties, how coffee was grown, coffee roasting as well as cupping coffee samples.

“The aim of the class was to increase coffee appreciation to Harrup Park members and teach them how to make an espresso,” Mr Whitfield said.

Both Mr Whitfield and Mr Humphrey undertook coffee course with the Specialty Coffee Association of America and the European Trade Association.

“I don't think many appreciate coffee in an holistic approach, which values the type of coffee beans and the characteristics of it in the cup. They are used to buying packaged coffee,” Mr Whitfield said.

How to brew perfect coffee

• To make an espresso always wipe the filter basket of your coffee maker rather then washing it out, that way the filter maintains the seasons of the coffee oils.

• Try to use fresh coffee beans, preferably three months after roasting.

• For a fuller flavour use coffee beans one to three weeks after roasting.

• When buying coffee beans try and buy beans where the label describes the origin and area where the coffee was grown.

• Clean your machine at least once a week.

• Store coffee beans in the fridge rather than in a cupboard.