Ballarat barista spills the beans on an obsession

Updated November 2 2012 - 3:50pm, first published March 2 2011 - 8:38am
MEDALLIST:  Bean Barn owner Richard Emery has turned his passion for coffee and bean roasting into two silver medals at the Sydney Easter Show. Picture: Jeremy Bannister
MEDALLIST: Bean Barn owner Richard Emery has turned his passion for coffee and bean roasting into two silver medals at the Sydney Easter Show. Picture: Jeremy Bannister

BEAN Barn owner Richard Emery describes his passion for coffee and bean roasting as more of an obsession. Last week the Ballarat barista turned his obsession into two silver medals at the prestigious Sydney Easter Show which will run from April 14 to 27 this year.Mr Emery submitted two entries as part of the fine foods section of the show, which is judged prior to the event.Bean Barn’s house blend, Mopoke, competed in the cappuccino class while his Indian Tiger Mountain beans competed in the espresso short black roast.“We were absolutely not expecting to win any prizes,” Mr Emery said.He thought it was worth a try, though, after the business won four medals and he was placed in the top 10 roasters at the Golden Bean Roasting Competition.Mopoke is a blend of beans from four countries and is the cafe’s usual feature while Tiger Mountain makes a great morning coffee with its high caffeine content.“Tiger Mountain comes with a warning – do not have after 4.30pm,” Mr Emery said.So what is the secret to good coffee?According to Mr Emery it starts with good beans. Next you need a good roaster such as the one used at the Bean Barn which was imported from German company Probat.“Then it requires time and attention,” Mr Emery said.“It is the attention to detail. Knowing what you have to do and not getting distracted at the crucial moment.''

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