What Have Apples & Elephants got to do with Coffee Microlots?
A reasonable question, and one I thought more of you may want an answer to.Read More
OUR INTERVIEW WITH GRAHAM HEPBURN, THE BLOKE ON THE POSTERS
He’s the ubiquitous face of 200 Degrees appearing on posters, adverts and leading the teaching in our barista schools, but who is Graham?
Since day 1, I’m a lifer with no hope of remission. My name is Graham and I like cortado.
Obviously I love coffee. I love making coffee, talking about coffee and drinking coffee but a lot of my time is now spent teaching customers, our new baristas, and baristas from other venues how to do it properly; that’s more entertaining than making thousands of coffees.
I think about 300,000, give or take
Giovanni Fucili from Simonelli springs to mind, he is someone we like to make coffee with, and Christopher Biggins said it was one of the best coffees he’d tasted outside London; all the stars come here.
Passion for the job. There are lots of good baristas that can make good coffee but the excellent ones have a real dedication to it. There needs to be some artistic flare but the technical side is very important too. Some people can follow instructions and settings but to get to the level we need people should understand the science and think for themselves
I like a cortado, it’s got just enough creaminess but still maintains the flavour of the espresso. It’s this year’s flat white, or maybe next year’s, I don’t decide that sort of thing.
Sometimes it gets frustrating making 2nd wave drinks in a 3rd wave coffee shop
Really? That means it’s even harder then
Well it’s a bit late to worry about it as you’ve displayed me ten foot high everywhere! I’d say it’s nice in a slightly weird way, I do get people in the refer to me as the guy from the poster and it is a laugh when that happens.