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Inna la vida da mocha

Espresso Botero head roaster Scott Arron with a roaster – ready for Gate to Plate.
Espresso Botero head roaster Scott Arron with a roaster – ready for Gate to Plate. Adam Hourigan

THERE is nothing like a cup of freshly ground coffee to kickstart the day but according to co-owner of Espresso Botero Danny Botero, the experience is even better when the beans are locally roasted.

"Coffee is best consumed within three weeks of it being roasted," Danny said. "You cannot guarantee that unless you buy locally."

Danny and wife Jill started their Maclean roasting house seven years ago when Jill asked Danny to seek a more reliable career than music.

The couple has never looked back and Danny has found that he is able to bring the same passion to coffee as he did to his music.

"The similarity between the two for me is that because I love music and I love drinking coffee, I am passionate about both," he said.

In terms of the tip for achieving that ever-important "crema", Danny believes buying local will give you the edge.

"The key to getting a good crema is to get freshly roasted beans and grind them yourself," he said.

The Botero Espresso will be selling coffee both ground and fresh at the Village Market at the Grafton Showground on Sunday.

If you decide to get yourself a bag, why not make a nice affogato for dessert? Affogatos taste great and are really simple to make.

Take two shots of espresso coffee and one shot of either Frangelico or amaretto liqueur and pour into a glass.

Add one scoop of ice cream and drink it all up.

 

Cuppa?

Danny says the best blend for making affogato is Botero signature blend

Botero's roasts blends from more than five different countries

Topics:  coffee



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