Coffee culture in Vancouver is on an all-time caffeine high. Vancouver is home to the two time world barista championships silver medalist, Sammy Piccolo, as well as dozens of world-class coffee shops such as Elysian Room, JJ Bean, and Cafe Artigiano.

Why is it, that with such an increase in the availability of top quality coffee in the lower mainland, and such an obvious increase in demand for a good cup-o-Joe, people are still offered Tim Horton’s drip at the office? Some of the more upscale offices boast fully automatic vending machines, an insult to true coffee lovers.

According to Nigel Tunnacliffe, President of Current Coffee, traditional office coffee is a thing of the past, and office espresso and vacuum-press (Clover) is the next wave.
Current Coffee is a new company aimed at bringing the high quality café experience Vancouver is known for into the office or home environment. Behind every good cup of coffee is good equipment.

Current Coffee sells and leases machines ranging from commercial grade “pro-sumer” machines, to Synesso and La Marzocco machines found in the top Cafes around the world.
Unfortunately, selling machines is as far as many companies go towards improving the life of their customers, and as many enthusiasts know, buying a machine is only part of the journey towards a perfect espresso. Learning to use the new equipment introduces a whole new set of challenges, and that is where the Current Coffee mobile barista school comes in.

Barista trainers come to a home or office, and provide lessons in small groups on brewing espresso and pouring latte art to everyone who will be using the machine.

Current Coffee also delivers premium coffee beans once a week to ensure freshness, and cleans and maintains the machines in order to ensure that residue doesn’t build up and ruin a good cup of coffee.
Connoisseurs know that espresso is not the only path to coffee perfection. French press and vacuum pot are traditionally the best methods other than espresso to brew coffee, but both these techniques take a long time, and require substantial cleanup.
The revolutionary Clover 1s, also available from Current Coffee, uses a vacuum-press technique, a combination of vacuum pot and French press, to produce coffee in less than a minute.
With this technology, baristas have full control over the grind, dose, water temperature and volume, and brew time. Many coffee roasters will have one of these machines, and can suggest ideal parameters for brewing each blend or single origin roast.
Those parameters can be reproduced exactly as recommended in a home or office using this highly sophisticated machine. This technology is embraced by Elysian Room, and this February it was added to the brewing techniques used by Café Artigiano.

For more information about Current Coffee and the mobile barista school, visit www.currentcoffee.ca