STiR coffee and tea magazine

STiR coffee and tea 21 Johns helped develop the cupping protocols used in today's top competitions. Great taste – no concerns home-compostable capsules by Greiner Packaging 9 Environmentally friendly 9 Disappear on backyard compost heap 9 Excellent barrier properties 9 Precise & efficient production process 9 Perfect stackability 9 Various design and color options 9 Compatibility with popular coffee capsule machines 9 Cooperation with sealing lid suppliers get more information: greiner-gpi.com Inserat-178x83mm.indd 1 Inserat-178x83mm.indd 1 25.07.2022 09:25:40 25.07.2022 09:25:40 Years later I found out that there had been a big debate behind the scenes over whether I should get the award — because I wasn't Italian, and I wasn't a man. The winners had always been Italian-American men. But one guy on the jury stuck up for me. I won a $100 bottle of cham- pagne, and I was so excited. Then I went back and won three more years in a row. The San Francisco Chronicle newspaper called me "the Cappuccino Queen." From then on, I knew I was going to be in coffee. What has been the biggest change in the global coffee culture since you started out in the late 1970s? Back then, we didn't call ourselves baristas. We didn't even know what a barista was. We just made good coffee and were proud of it Now the quality has improved and become broader in reach. To be sure, you did have some amazing coffee served back then. In cities like San Francisco, there were a few small roasters doing a good job, buying good quality beans, doing single-origin coffees. But it was rare. Nowadays, in dozens of countries around the world, it's easy to find quality coffee. You can choose a coffee from a particular region, a particular farm — sometimes even which side of the mountain it's grown on. When did the culture of specialty coffee catch fire? It was the late 1990s, when Starbucks brought it to the mainstream and globalized awareness. They really helped introduce the concept of specialty coffee, so that people got comfortable going into a cafe, and spending, say, five or six bucks for a cup of coffee. That opened up the market for lots of people. As customers became more acclimated to specialty coffee and could taste the difference, some of them started to seek out the independents — these cafes that that are striving to offer an experience like fine dining. STiR Q&A

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