Lifestyle

Science is now being applied to our coffee to make it better

Coffee making for Maryborough barrista Andrew Duggan is not only a passion, it is a science.
Coffee making for Maryborough barrista Andrew Duggan is not only a passion, it is a science. Robyne Cuerel

IT RATES as second to water as the world's most consumed drink and if Maryborough coffee passionistas thought it just couldn't get any better, well think again.

Local baristas Andrew and Ali Duggan, who own Allikats on Kent, returned recently from the World Barista Championships in Melbourne with the latest brewing equipment, syphon brewing and cold drip.

"I knew about the techniques but once we went down there and saw the popularity and excitement surrounding these ways of brewing we couldn't resist and had to bring something nice and fresh back to Maryborough," Andrew said.

"Syphon brewing is a totally different process than the espresso machine.

"It doesn't change the molecular structure of the coffee as much so you get a more aromatic and subtle flavor with no acidity whatsoever, just gives a fantastic coffee that when you drink it you go 'ah'."

The cold drip is a 10 to 12-hour process that produces syrup like substance, an elixir of coffee.

Mr Duggan, whose preferred drop is a doppio ristretto piccolo, said his approach to coffee was also scientific and he loved the new innovative ways.

"There are many components in the syphon brewing and the equipment makes it look like it looks like a science lab," he said.

Mr Duggan said the whole process had a theatrical look about it and admitted he looked a bit like a mad scientist.

"I'm pretty fanatical when it comes to coffee - I want everybody who comes in the door to experience greatness in coffee," he said.

"Australia is still growing in the coffee industry and coffee lovers are a real community."

Topics:  coffee, maryborough




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