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I didn’t know what a barista was back then until Edward Njoroge, Dormans’ barista trainer, told me. Artcaffe gave me an opportunity and since it was something that I had never heard about, my interest was piqued. That interest slowly grew into the passion I have right now. In a nutshell please explain what barista training is all about, do you learn about coffee granules? ( Laughs) (Smiles) Barista training is very broad; it never stops. Yeah, because there is a lot to learn in this profession. You get to learn about the equipment and how to make a good cup of coffee. I know everyone thinks that they know how to make a good cup of coffee but there is an Art to it. This is based on the recipe in general and also the parameters, like the temperature and water. You also learn about the attributes of a professional barista. Enlighten us, what are the attributes of a professional barista?
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But new names are good, from time to time, of course for the tour.” Federer, who is chasing his sixth Australian title, is looking forward to facing the bespectacled Chung for the first time. “I’m very excited to play Chung. I thought he played an incredible match against Novak,” he said. “I mean, to beat him here is one of the tough things to do in our sport. I know that Novak maybe wasn’t at 100 percent, but he was giving it a fight till the very end. “To close it out, that was mighty impressive and shows that Chung’s had good composure, a great mindset.” Federer is also impressed with the progress of Edmund, who has ably stepped up after the pre-tournament injury withdrawal of fellow Briton and five-time finalist Andy Murray. “Somebody who is in the semis, to me, is two steps away. A lot of stuff can happen. It’s a good situation to be in,” he said of Edmund. “He can hit freely now. No expectations whatsoever.
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