Peter Tam
  • Male
  • Peking
  • China, mainland
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Peter Tam -- Kaffa Cafe's barista training

Profile Information

What is your position in the coffee industry?
manager, barista trainer, industry professional, consultant, supplier
Where are you located? ( City and Country )
Peking of China
How many years have you been in the industry?
7 years
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
Tell us more about your coffee shop or barista skills.
Kaffa Cafe, is active mainly in the Barista Trianing, and also provide consultant, tech support, machines and coffee supply. Our Barista Training can guarantee the skills of our trainees, not leave the works done by yourselves.

We have three locations for Barista Training, one is in Peking, the second one is in Tianjin, and the third one is in Guangzhou, which is not far from HK. If anyone visit China, they can choose one of those three to visit, and exchange ideas, espresso brewing skills, and opinions. Any thing we would like to do, about coffee.
What cities or countries are you interested in traveling to?
Europe, Australia and the States.
About Me:
One of the partners of Kaffa Cafe, who had been in Italy from 1984-87, and had my first cup of espresso, there.
About My Company:
It is located in Peking, and provide all kinds of support about coffee techniques, as well as the equipments and espresso beans. We have developed a whole theory of coffee, so that we can effectively train the baristas to make perfect shots.
What is your favorite thing about the coffee industry?
Barista Training, a big Chain of cafes better than *$s, and any thing related to the coffee industry; like machines manufacturing and coffee roasting.
If any baristas come to China, Beijing and Tianjin and Guangzhou, we can arrange something for exchanging ideas and espresso brewing skills, to meet our trainees, to see what they know and they can do. If you bring any of your blends, we can exchange it with our blend of ORO from Caffe Molinari, within 1 kg.

You can use our machines and grinders for brewing your own espresso/ristretto, with a proper setting of the machines as you need.

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Peter Tam's Blog

Talking, talking, it does not make sense......

Posted on July 16, 2008 at 7:00am 0 Comments

I had been talking about coffee quite a lot, and for many years. I thought that those so many cafes should care of their business, including those coffee roasters and so they might be really interested in some new things which can help their business. Now, I recognize that they do not.

In the Chinese market, I know that there are chances for those low qualified cafes to exist if no qualified cafes exist. Like, Shanghai, Guangzhou, and many other cities. While in Beijing, due to the… Continue

Reasons for Clasifications of Coffee

Posted on June 12, 2008 at 7:30am 0 Comments

In fact, one can say that there is no real reasons, like argue, to confirm the right clarification.

Clasification is a kind of scheme, which can better help people to understand or analysis something. That is to say that, it is only a tool. None of them can be absolutely correct. But, what is the better way to clasify? It depends one different people's understanding.

For the same reason, we have got our own way of clasification. So, we have got our results.

How do we improve the quality level of the world coffee drinks' market?

Posted on June 7, 2008 at 5:30pm 1 Comment

For the top level of those coffee professionals, we may be at the similar level for the quality of espresso drinks.

But, most people cannot make others to do the same, or even better coffee drinks. It is mainly due to the understanding about espresso and its brewing skills.

As I said once, we can train about 30 - 50 people in 15 days, if there are enough people coming.

Someone said that, they can do many more. Does it mean that they can have those people to make… Continue

Drip Coffee And Espresso!

Posted on May 28, 2008 at 11:45pm 13 Comments

Drip coffee is not only the coffee made of the drip machines, but also vacuum pots, French press, and so on. It is good for brewing single orgin beans, specially for arabica beans.

Theoretically, all brewing tools can make the same drip coffe with proper management and control. Essentially, they are same.

Espresso should use specially processed beans, and can be very well tasted. Although in several countries, all cafes serve only espresso drinks, not drip coffee any more.… Continue

About Latte Art, and more!

Posted on May 28, 2008 at 10:00am 15 Comments

I was going to say something about this problem, but soon I found a post in some forums about it. The guy who made that post remain in that forum on in Feb of 2007, and dispeared totally after that.

It was clearly stated that "we would concentrated in the quality of the drinks, but not the paintings", or similar. It was not due to the creater of the forums, but the participants to get "those" people having different opinions out of that forum, and shut up to talk about their own… Continue

Comment Wall (27 comments)

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At 6:51am on October 10, 2010, angela said…
My name is miss angela desmond i saw your profile today and became interested in
you,i will also like to know you more,and i want you to send an email to my
email address so i can give you my picture, for you to know whom i am.
Here is my email address(
I believe we can move from here!
I am waiting for your mail to my email address above.
(Remeber the distance or colour does not matter but love matters alot in life)
At 8:26pm on May 27, 2009, Leo Li said…
Hi Peter,
So great glad to see you here, I didnt see too much Chinese Barista use this great forum.
I am Tianjin, I came to Chicago as a student Jan 2008, then i have been dedicating on coffee for a year and half.
Now i am a Barista in Chicago, still learning in any chance.
So glad to hear you are from Beijing where is so near my home, Cant wait to visit you when i back to China.
PS: I do Latte art as well, i am going to compete in Las vegas next time, i believe it will be a great experience for me.

Anyway, keep in touch.

At 7:04am on February 26, 2009, nik orosi said…
happy birthday...and...waiting for new posts from you...
At 11:47am on September 25, 2008, Vlada Djonlic MA35TRO said…
Hi Peter,
i am very good. how about you? I am traveling around far east recently a lot, and it was so impressive to me that there is bars where you can have very good espresso. actually explosion of coffee to go chains (starbucks, costa cafe...) bring there awareness about coffee.Hm.. last year i was in Taiwan (Taipei) situation is the same... so that's showing me that you got very good start position for bright future in your business.... :) all the best to you!
At 6:44pm on July 12, 2008, Victor said…
Hi Peter, thanks for add.
Drop me an email if you have trip to Penang, Malaysia :)
At 8:54pm on July 11, 2008, Richard Penney said…
Hello Peter,
I am happy to talk about my loverly old machine. Normally the machine will make one shot with one pull of the charging handle.

The lever is pulled down to set a spring and comes to a stop with no pressure on the lever required to hold it in position. If left in this position heated water from the boiler has a channel to the group and basket in the portafilter. This position may be used as a pre-infusion. When the lever is lifted slightly from this position, the spring takes over. That causes the piston to seal the group from the boiler and begins pressure for the shot. The spring continues the pressure forcing water through the ground coffee. The spring slowly loses strength as the lever comes up and the piston lowers. The pressure of the spring varies from about 12bar with the lever down to about 6bar as the shot progresses and the lever returns to the up position. A spring pump lever machine always has the lever in the up position at rest. The lever pump machine usually has the lever down at rest. This is not always true because a cooling boiler will pull the lever up if the lever pump machine does not have a vacuum breaker. The orange "Olympia Cremina" next to the Conti shows this down position.
The change of pressure during the pulling procedure is the reason a lever machine has its fanatical adherents.
Back to your question of how many pulls:
If a 25cc to 30cc ristretto is required, only one pull and no preinfusion. ~ 16gr coffee ground about one and one half number higher than for an electric pump machine
If 30cc to 45cc is all that is wanted, a five count of time for pre-infusion with one pull of the professional spring machine is sufficient. That would be with about 16 grams of coffee in the basket. That would be ground about 2 full numbers more coarse than for a electric pump professional machine. That prevents choking the machine as the puck expands.
If more volume is wanted, a larger dose in the basket (I have dosed to 24 grams in a triple basket, ground a half a number more coarse than the smaller dose.) The coarser grind is because the water will expand the grounds and choke the machine. That large a dose may require two or three full pulls and no pre infusion.
A sharp pull may displace the grind puck in the basket and ruin the pour.
Because of the large mass of the group (~12Kilos) out in the air, the machine takes a while to heat up and stabilize. Because of the large mass of the group, the machine is quite stable during pours. A warming pull may be required to get the group to temperature if the machine has been standing without use for a few minutes.
The one group machine will pull about one shot a minute. That machine will also provide steam for cappuccinos. For Lattes the temperature may drop with steaming.
Boiler size and power requirement will determine whether any particular machine is correct for a shop or home.
As with any machine, grind is determined by the roasted beans and the temperature and pressure of the individual machine.
I use my machine for some catering, charity meetings and get togethers. I may pull between one to 3 Kilos of roasted coffee in an 8 hour day. I may also use up to 8liters of milk. I have only a 1 kW ( I KN*m/s) heater and a 4Liter boiler. I use a hot pot to heat water for Americanos and Lungos. That is because my boiler heater takes a long time to recover to temperature.
I hope this has not confused you.
Richard Penney / espressme
PS. See also another thread about lever machines started by Kayakman.
At 10:58pm on July 9, 2008, Charlie Biando said…
Peter, your dedication to coffee excellence is ruining
my fun antagonizing my roommate!
At 5:07am on July 3, 2008, adit said…
Hello Mr peter,
I'm so glad that finally i find a place that offer a barista training in Beijing. I just joined barista exchange, read some blog of the members and it really make me more interesting in coffee.
At the moment i'm in beijing,and i'm really hope that i can join the training
Do you have any email add that i can contact,because i just try to open the and it is quite difficlut for me to understand
Thanks a lot
At 10:42am on June 22, 2008, Bloke said…
"Our coffee theory is really unique, and can help to raise the developing level of the industry. I would promote it and turn it into a professional education, not a professional training for now."

O.K. What exactly are you talking about. You talking so broadly that you do not address any single subject. Do you have lesson plans, Learning and teaching activities? What are the goals you have in mind for teaching this new theory? I would love any points you have to address within my class. My students are eager and excited about learning form industry peers. If this is knowledge you would prefer to keep and not share I'm fine with that also. I'm just would like everyone to know I teach for the good of tomorrow so all help is much appreciated.
At 1:34pm on May 1, 2008, Peter Tam said…
If you are asking about my group, Kaffa's Coffee Theory, it is for the discussion about our new theory of coffee. If you have any question about our theory, or any question about coffee general, you can ask there, and we can explain in terms of our theory.

It is new, but working rather good. We established our effective Barista Training system based on this theory.

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