A number of ardent coffee fans across the city were initiated into the fine art of coffee-making at a live workshop organized by 'Coffee Evangelist' Sam Rozario on Wednesday.
It was a pleasant surprise for caffeine addicts who had come to Cafe Coffee Day at Ramanathapuram on a routine visit when Sam shared his expertise in preparing different coffee varieties and many interesting facets about the drink.
He was in the city as part of a month-long coffee festival of Cafe Coffee Day, which began on Wednesday. Using the occasion, he taught fans how to make a 'cuppa' using simple coffee-making tools like the plunger and stovetop espresso. Interacting with the media on the sidelines of his workshop, he said that for most people, drinking coffee is part of daily routine. The free workshop is aimed at helping consumers indulge in coffee and understand the nuances behind preparing variations of the drink. He also showcased some home-making kits, which comprise coffee-making machines and powders, to enjoy similar coffee like that sold in the cafes, from the comfort of their homes.
Sam is so passionate about the drink that he has devoted his entire career to brewing the best flavour of this seemingly simple drink. Sam began his career as an employee at a coffee shop in Bangalore, where he was responsible for filling and serving coffee. His love for the bean soon propelled him to participate in a number of national-level events and even one in Singapore where he got to represent India at the Asian Barista Championship in 2010.
"My passion for coffee and all its intricacies has taken me to this level," he says, recounting how in the past. For a long time, he was forbidden to work with the beans and the machine. When he finally got the chance to brew the beverage, there seemed to be no end to his experiments.
Sam travels to all parts of the country, showcasing different techniques and sharing tips on how one can enjoy a fancy cafe coffee experience from the comfort of home. "People should be aware of the different kinds of technologies and techniques that are available now, rather than sticking to the filter-coffee method. It is time-consuming and new appliances are capable of delivering better quality," he says. Sam also touched on the subtle nuances that could drastically alter the taste and quality of the beverage. "The size of the granules, the temperature, environment and humidity levels, all need to be taken into account. Coffee is volatile in nature," he says.