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.