Nothing beats a good coffee in the morning. We popped into Plato Coffee in Ballito to learn what it takes to make the perfect cup…
Happiness has been working at Plato Coffee at the Simbithi Office Park since it opened late last year. The space is beautiful, bright and modern, and she says she loves working in this trendy new spot. “Working in a coffee shop is all about our customers and making sure they are always smiling,” she says. “We know each other by name, and often by drink!”
Currently based in KwaMashu, Happiness spent most of her childhood in Durban North. She started her career in retail, but was drawn into the world of coffee because she wanted to try something new. She went through an intensive six-week training course in which she learnt the technical side of making coffee, and fell in love with her work as a barista.
We asked Happiness to show us how to make our usual order – a good old flat white. She explained that as one of the strongest drinks on the menu, it includes a double shot of espresso with a higher proportion of coffee to milk than a latte, and a thinner layer of microfoam than a cappuccino. “When making a flat white, we always weigh our coffee so that we know we’re giving the perfect shot,“ she says. “The machine tells us if it has come out perfectly or not and if it’s servable or not.” After weighing the ground coffee to an exact 19 grams, we used a tamp to flatten the coffee. This removes gaps and air pockets, creating an even bed of coffee through which the water can flow. Once the espresso had been pulled into a glass, and poured into a cup, Happiness showed us how to steam the milk to a perfect 70°C. With a light swirl, she managed to make the milk velvety and smooth before creating a beautiful pattern on top. This, she says, is an art that takes lots and lots of practice – and one that we were not quite able to master!
While a flat white is our firm favourite, we couldn’t resist trying Plato’s signature drink, the Dirty Caribbean, a tasty blend of chocolate, coconut and espresso. To get the espresso shot right, Happiness urged us to be meticulous, once again weighing the coffee and ensuring that it took at least 27 seconds to extract through the water. After a few attempts, we managed to get the perfect shot to which we added the coconut and chocolate powder, and some steamed milk. Creamy and rich, this beverage was a real treat.
Thanks to Happiness’ expertise (and patience), we gained a real insight into what it takes to make the perfect cup of coffee. We left Plato with a new respect for the skill it takes to keep us caffeinated every morning!
Details: Plato Coffee, Simbithi Office Park; www.plato.coffee; IG: @plato.coffee
Text: Jennifer Campbell Photographs: Kim Steinberg
