How a coffee master makes the perfect cup of cappuccino
Sensei is a Japanese term that means “teacher” or “master.” When coffee expert Sherri Johns was in Japan doing what she does best—training people to brew the perfect cup—she was regarded as a sensei. Johns’ assisted in the establishment of India’s first Specialty Coffee Association Premier Training Campus and Araku’s Bengaluru flagship store. She is currently in town for the ARAKU World Specialty Coffee Academy’s (AWSCA) certificate programmes, which run from January 25 to February 16.
Over the course of his more than 40-year career, Johns has worked with Starbucks, founded the World Barista Championship, and served on the board of the Specialty Coffee Association (SCA), a nonprofit organisation that represents coffee professionals worldwide. In 1980, early in her career in San Francisco, she entered an annual barista competition, won it three years in a row, and earned the title ‘cappuccino queen of San Francisco’.
The Lounge spoke with Johns about the AWSCA’s training programmes, how the West views Indian coffee, and how to brew the perfect cup of cappuccino.
After lunch, it’s typically two cappuccinos and a speciality beverage. However, we also do cupping, during which I may sample up to 40 or 50 different coffees. I simply slurp it up and spit it out. Surprisingly, I do not consume nearly as much coffee as one might believe.