Barista Of The Week… Bom Tarin Sathukarn

wpmaeda

Barista Of The Week… Bom Tarin Sathukarn,
Barista/Owner at Maeda, 50 Llankelly Place, Potts Point 

The Coffee Guide (TCG): If you weren’t a barista what would you be?
Bom: I was a graphic designer before became a Barista 6 years ago. It was a very hard decision to walk away form it, but the coffee world was so interesting too. So I think I would be a graphic designer and would like to do it again one day.

TCG: How do you have your coffee at home? How do you make it and how do you take it?
Bom:  We don’t really drink coffee at home since I have a café. Also on a day off, it’s nice to get a coffee prepared by someone else at a café.

TCG: What’s the best thing about your job- the one thing that you really love aside from the coffee?
Bom: Definitely the people. Especially as our café is in the Potts Point/King X area, We get to meet a mix of people, age groups and styles- it’s never been boring here.

TCG: What’s your favourite food?
Bom: Thai Food! Yum! I’m Thai and I love spicy food.

TCG: Tell us what your best (or first) coffee experience was.
Bom: Two years ago I had a chance to visit a top quality coffee farm/estate in northern of Thailand called “Doi Chaang”. We spent 3 days there and got our hands on every process, from planting to roasting.

TCG: What made you become a barista?
Bom: Because there is so much to learn about coffee and each aspect is so interesting.

TCG: Who would make a better coffee, King Kong or Godzilla?
Bom: Godzilla! Well, he is from Japan where brewing techniques are so advanced. And King Kong is from the jungle! Also Godzilla’s got so many skills- he’s actually quite clever.

TCG: If you could make coffee for one other person of your choice (anyone- past or present), who would it be and what coffee would you make them?
Bom: I can’t wait to make a babycino for my daughter and see a big smile on her face!

TCG: As a barista, what’s your next big plan?
Bom: To go back to Thailand and educate people about specialty coffee in someway.

TCG: What did you do on your last day off?
Bom: I went visiting my friend’s café.

TCG: In a good cup of coffee, how much of it is due to the barista and how much is due to the beans?
Bom: Both are equally important, but I would say a good barista would only choose to use a good bean.

TCG: Is decaf a dirty word?
Bom: Not at all. Caffeine needs to be extracted for others purposes anyway (such as making energy drinks), so someone has to finish off the decaf bean!

TCG: What is your favourite kind of tea?
Bom: Sencha from Chiran, Kagoshima.

TCG: Where do you see alternate brewing methods going?
Bom: Alternate methods are the brewing techniques from the past before the espresso machine was born. And when you use those methods with a good grade bean and the advanced technology roasting of the present today, the result is amazing. So the alternate brewing methods have a bright future.

TCG: Will other methods fade away?
Bom: People in Sydney love their milky coffee, so it maybe challenging for other methods to stay. But on the world stage, you would see more and more of it.

This entry was posted in Barista of the week, Brewsflash, news2013. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>