Better late than never, Simon Cook started in the coffee scene only five years ago at a specialised Italian coffee company in the UK. Now, a passionate barista at Twenty Eight, Lower Hutt, he is eager about not just the perfect cup of joe, but the skills and techniques that go behind that have been practised to make those flavours shine.
In point of fact, his love for coffee stems from a young age.
“It certainly felt like the natural move for me, being a bit extra about coffee was in the blood from my mum’s micro-roasting days.”
For Cook, texture and taste are essential, and if he could leave latte art behind. Additionally, the skill, flavour possibilities, and culture that the barista can enable through his pour entice him.
“If a barista is proud of what they are putting in front of me, I’m happy. For the ultimate experience, coop me up somewhere small with an idiosyncratic aesthetic, interesting music and good company (barista included).”
The ethical standpoint around the bean is perhaps what is most important to Cook. His dream cup of coffee requires a pragmatic approach to all persons involved.
“I’d like to describe my dream cup of coffee: one that makes a positive contribution to the life of each person that made it a reality.”
