The science and pressure of a barista: Maurice Moulton at TEDxFSU

What is coffee and what does it take to get it imported into the United States and into your cup? A lot of pressure comes to making your cup of coffee. We'll discuss what exactly coffee is from seed to cup and the pressure that a barista has on their shoulders to making you a delicious beverage. There is a lot of science that is involved like atmospheric pressure, time, temperature and volume measurements. If any of these variables are done incorrectly, the result could lead to a bad cup of coffee and everything that a farmer, importer, and roaster did to this coffee will be negatively represented.

Maurice Moulton owns a coffee shop and roaster in Tallahassee called Catalina Café with his partner Patricia Allaire. He has lived in Tallahassee for 10 years and has managed in the restaurant industry since he was 18. He graduated from University of West Florida and will have an MBA by the end of July. Since living in Tallahassee, he has come to love the city, works with many organizations and a Leadership Tallahassee Class 28 graduate. His fascination for coffee is from the wonderful things that the business model can do locally and worldwide. Maurice roasts the coffees and he does a lot of research when selecting the types of coffees he gets for the business. Maurice takes a scientific approach when roasting and brewing the coffees to get the best attributes to come out of the coffee beans.

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