TEMPE, Ariz. – In order for one to know what good coffee taste like, one must taste the bad, and that’s exactly what Weihong Zhang is doing.
With lights down low in the laboratory, he’s identifying the different types of poorly roasted coffee by sipping and smelling. He plans on opening a coffee house in Houston next year and wanted to learn the best techniques.
“There’s a lot of science behind the brewing. I really love it,” said Zhang. “Since I started. It completely changed my knowledge and views on coffee. I used to drink Starbucks coffee every day. Right now, I couldn’t drink it because the coffee here is so good.”
The International Barista & Coffee Academy USA (IBCA) located in Tempe has coffee down to a science.
“Use the right water. Use fresh coffee. Use the correct grain size. Use the right water to ground ratio by using a scale,” said Patrick O’Malley, the founder and owner of the IBCA Coffee Academy.
As Zhang and his classmates go cup to cup, they make loud slurping sounds as they sip from a spoon. That type of slurping has a purpose.
“Imagine your finger on a garden hose — it makes the liquid spray like a garden hose with in your mouth,” O’Malley said. “This way it touches all your nerve endings.”
The academy is certified by the Specialty Coffee Association of Europe. It’s the only one in North America and just one of 30 academies in the world.
IBCA offers training for baristas and roasters and workshops for the homebrewer who just wants a great cup of coffee.
While it seems like coffee is serious business at the academy, it’s more about sharing the passion.
“Love to share knowledge with eager baristas, eager roasters and people who want to learn more,” said O’Malley.
For more information, visit the IBCA’s website.
