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Bodum Cups Canada
Thomas is one who knows his craft. He has learned during his training as a "professional caterer. He has since gone freelance as a barista in 2007, he focuses more intensely than ever with everything that relates to the theme of coffee. His title and the other top positions were not accidental but the result of hard work - and of course a lot of creativity. Whether you believe it or not, but a barista is preparing for national and international competitions as an athlete on a great race! Because nothing should be left to chance. We are fortunate to have found in Thomas someone with verve and all his experience, the ideal preparation conditions - traces and form for our coffee. This usually requires many, often only minimally differing combinations in the sensitive interplay of temperature, amount of powder, grind and brewing time. But the results are striking, even if they can later in one or the other depending on the type of water turn out slightly different from it. But the results provide in any case a very good guide for making a perfect cup. Right now, Thomas is focusing on the preparation in the press can (Bodum teapot) but some of the aero press. Soon will be added to the filter brewing or filter machine. The preparation of the coffee machines, however in our opinion makes no sense, since transmission of results to the many different machines and models is absolutely not possible. We hope you will help tips from Thomas Schiessl and will encourage you to experience the perfect cup of coffee. Just look over from time to time on our Thomas Schiessl page. Hans Langenbahn, founder of Maskal - fine coffee company reported on this blog about what's going on Maskal well as trends and events in the world of coffee. .
