Archive for the Training Category

Everything But Espresso by Scott Rao

Posted on April 11, 2010 by

Scott Rao has just published his sequel to ”The Professional Barista’s Handbook”. If you’ve read the first book then this is just as exciting for you as it is for me. “Everything But Espresso” will be available for shipping on April 17th and focuses on, well, everything but espresso. Screenshots from both titles are available on his [...]

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MoJoToGo Calculates Extraction Yield on Your iPhone

Posted on April 7, 2010 by

Voice Systems Technology, Inc. has released a pretty slick iPhone app that calculates the extraction yields and TDS percentages of your brews. Naturally a refractometer is still required to actually make calculations, but no longer are you dependent on Windows only software to make sense of what you are calculating. If you’re not sure why you need [...]

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How to Brew Delicious Coffee

Posted on January 20, 2010 by

Curious about how to brew in your latest toy?  There’s a site for that.

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Congratulations Raul Rodas!

Posted on November 9, 2009 by

This past weekend, Raul “El Tigre” Rodas held on to his title as Guatemala National Barista Champion (using Ecco Caffe’s beloved La Maravilla), earning himself a spot at the World Championships in London. Congrats my friend!  I hope you didn’t wear yourself out!

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The Aromatics You Lose When Coffee Has Been Ground For 30 Minutes

Posted on August 7, 2009 by

I posted this on Twitter last weekend but thought it was worth posting here as well.  It’s an excerpt from Coffee – Recent Developments, that was temporarily available online.  The hardcopy is available on Amazon. Although this evidence supports grinding on demand, there has been interesting discussion regarding grinding in advance, which Scott Rao writes [...]

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The Professional Barista's Handbook by Scott Rao: Expert's Guide to Preparing Espresso, Coffee and Tea

Posted on July 2, 2009 by

Have I mentioned recently that I love this book?  Because I do.  And it’s worth mentioning again.  Because even if you haven’t visited Scott’s stomping grounds (Cafe Myriade in Montreal), you can still appreciate the level of dedication that Scott brings to our craft. 

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Apartment Therapy The Kitchn | Food Science: Why Skin Forms on Milk

Posted on June 30, 2009 by

This post from The Kitchn isn’t about steaming milk in your cafe, but some of the same science applies. “When milk is heated, the water the starts to evaporate and the other elements become increasingly concentrated. The proteins – casein and whey – also have a tendency to coagulate once the milk reaches a temperature [...]

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Coffee Roaster Is Out to Educate, Cup by Cup – washingtonpost.com

Posted on June 16, 2009 by

The Washington Post got in depth today with Counter Culture’s new training center in Washington, DC. “Counter Culture staffers describe their mission in part as an effort to reshape the way Americans think about coffee. In an ideal world, they say, drinkers might liken it to wine: an artisan product with specific seasons and a [...]

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Training Specialist Ellie Matuszak and Coffee Solutions present Elements of Espresso Classes

Posted on June 4, 2009 by

Specialist Ellie Matuszak and Coffee Solutions present “Elements of Espresso,” a series of four intensive barista training classes presented over two days. Elements of Espresso is a comprehensive hands-on bundle of affordable classes that includes a session on bringing what you learn BACK TO YOUR COMPANY. Day One Elements of Espresso 1: Barista Fundamentals Elements of [...]

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Tips for manual coffee brewing – San Jose Mercury News

Posted on June 3, 2009 by

Home brewing articles come and go.  Some better than others.  This one isn’t bad if you’re looking for a good place to start. Tips for manual coffee brewing – San Jose Mercury News.

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Milky Goodness?

Posted on March 18, 2008 by

Last nights festivities included a cupping of various milk samples that are available here in NYC. I didn’t attend (I was already wearing pj’s when it started, plus I don’t drink milk) so I can’t tell you what the results were. I can point you towards Anne though, who likely knows exactly what the results [...]

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