The barista is the person who is working the bar in a café. He or she knows everything about coffee, including how to prepare the perfect espresso and other desirable coffee drinks. The best result can be achieved only in a coffee bar, where they use a professional espresso machine which works with high pressure.
Perfectly and freshly ground coffee, immediately brewed under minimum 10 bar pressure with the water seeping through the coffee in about 10-15 seconds, gives you the perfect creamy espresso with an intense aroma of fresh coffee. Great milk foam as well can only be made with professional machines, which make possible the Latte-Art techniques. We hope that more and more people will have their daily coffee in one of the quality coffee shops near them, and that they learn to differentiate between coffees. If you’re curious about the fascinating world of coffee, visit Café Alibi, voted „Best in Hungary 2005” by Barista Hungary and kavehazak.hu.
László Vági
Owner of Café Alibi
Coffee: Maraba Coffee (Kinyarwanda: Ikawa ya Maraba; French: Café de Maraba) is Fair Trade coffee produced in the Maraba area of southern Rwanda. Maraba’s coffee plants are the Bourbon variety of the coffea arabica species and are grown on fertile volcanic soils on high-altitude hills. The fruit is handpicked, mostly during the rainy season between March and May, and brought to a washing station in Maraba where the coffee beans are extracted and dried.
Frappé
Broken ice (a lot)
1 espresso
Cold water
Cream (optional)
Sugar syrup
4×4 Choco-Latte
4cl espresso
4cl hot milk
4cl steamed milk foam
4cl chocolate syrup