It’s all in the beans, says world championship finisher
Four-time Canadian Barista Champion Sammy Piccolo was whipping it up yesterday at the newly opened Elm Café on 117 Street.
In the tiny 225-square-foot venue of the coffee shop, the super barista showed owner Nate Box everything he’ll need to know in his quest to make the city’s best coffee.
Selecting only the best coffee beans is the secret for great coffee, Piccolo said.
“Get a relationship with a good roaster who takes a lot of pride in what he does,” he said.
“Go out and taste coffees, be consistent in your stores and grind fresh per order. You have to be on top of it, just as if you were a chef.”
Piccolo discovered his love for coffee 11 years ago when he opened his first own café. Since then, he’s making a living off it. On his website, he sells coffee by the pound and coffee making equipment. Roasters from around the world send him coffees to try.
Piccolo, a Vancouver resident, made three second place finishes and one third at the World Barista Championships involving 50 countries from all over the world.
There is more to winning than just pressing the button on the coffee machine.
“You have to be clean and efficient. You can’t waste coffee. Your shots have to be consistent and then when it comes to tasting there are tons of criteria. It’s out of over 1,000 points,” Piccolo said.
His personal favourites are espresso and French press. Employing wine taster-like techniques on coffee, he only actually swallows two cups a day.
“I’ve learned my lesson sitting there at night trying to sleep. Sometimes I drink too much and I have to spit it out.”
