Miguel Lamora (a Coruña 1984) barista, “Arte latte” world championship’s 3rd place. Along with Alex Sommerkamp they have created Atmans Coffee, one of the first projects being developed in coocciō , kitchen incubator.
Relaxed with a good cup of coffee, he tells us about his vision of coffee world:
1) What are the main keys to prepare a good coffee?
The fundamental thing is to have good quality and recently toasted coffee bean. Generally, coffees with more than 2- 3 weeks of roasting doesn’t have the same organoleptic characteristics to become excellent.
On the other hand it is also very important water quality, an essential because depending on the method of preparation, we are talking about between 90-98% of the drink, so it takes a great importance.
Finally, we will discuss about “ratios between coffee and water. More or less coffee’s concentration, will make us perceive more or less “strong” the drink.
2) Is it a “sacrilege” shove sugar or milk to a good cafe?
I don’t use no sugar or milk. Not only because I try to make my coffee preparations as sweet and balanced as possible, avoiding any trace of bitterness or dryness, but also to respect the intrinsic value and essence of the coffe bean. That is the philosophy of Atmans, showing the essence and soul of the ingredients we use for our preparations.
Still, we are offering a service to our consumers, so in my opinion we should not be radical in this regard, as it would be against our fully-level “education” to the consumer. We must offer the possibility to open the door to the discovery, so We try to suggest that you take without sugar and mil, but if that is not possible, we have unrefined Moscovado sugar, which also has its personality and notes fruity, and represents the idiosyncrasies of Atmans.
3) What are the main distinguishing features of filtre coffee?
Filter coffee has a water ratio higher than a espresso water; so it’s a more dilute drink but in my opinion, more enjoyable if we want to enjoy a leisurely coffee or we want to appreciate slowly and carefully the taste notes that coffee bean offers. The Espresso is much more intense and difficult to savor slowly, with just more easily saturating the taste buds.
4) Why Atmans projects starts in coocciō?
Atmans arises from the need to express how we interpret coffee, to seek a space in both domestic and international industry and to help the consumer to enjoy a quality experience in a “different” place. Coocció met all the attributes for our launch, not only being a collaborative gastronomic space, but also for the innovative spirit of enterprise concept. In Restaurants generally there is a huge lack of a “good ending” after eating a good meal, then we find a optimal option to begin Atmans project in Coocció.
5) How do you see the barista scene in Barcelona? Wich cities are a reference in coffee world?
Barcelona is arriving at “1st crack”: something is starting to happen consistently, sweet, young and fresh people around. We already have several spaces in the city where you can enjoy a good cup of coffee with different styles and personality on the premises. When I went to London over 3 years ago, here in Barcelona you could hardly enjoy a good cup of coffee, and during my absence I saw in the distance how was growing gradually coffee industry, with different companies taking name and reputation and strengthening the consumption of good coffee in the city.
No doubt, London is the European capital of coffee. Although there are many cities in Europe which also is being consolidated culura coffee: Antwerp, Gothenburg, Stockholm, Berlin, Athens, Prague, Amsterdam… In London there are plenty of concepts, roasters, baristas and other professionals, locations and a wide audience for being successful with a coffee business and allows you to differentiate between more than 2,000 coffee shops that currently exist.
What is still missing in Barcelona is the number of consumers; we need to get closer to them and to convince them to try new things and to be let advise by professionals. We must make consumers change their consumption habits of mediocre quality coffee…for example If we compare the cost of a 250 grams pack of any of our coffee roasters against an encapsulated coffee, at the end our roasted coffee is cheaper and of better quality.
6) A tip to prepare a good coffee at home with a home machine ?
Good and fresh coffee bean, good water, a thermometer, a scale, good cleaning, and desire to prepare it!
Make a good coffee it doesn’t take much time and the results are often better than coffee you can taste in a restaurant.
I advise preparing filtered coffee, as the economic investment is much lower than than an Espresso Machine. There are coffe mills for about 100 €; if you clean and keep well, it lasts you several years. Then with a specific method of preparation and good coffe bean, success is assured!