HomeRoast Digest


Topic: Home Barista School (8 msgs / 165 lines)
1) From: Brian Zambrano
Just got back from Portland where a buddy and I attended ABC's Home Barista
one-day course http://coffeeschool.org/consumer). It was phenomenal and I
*highly* recommend it.  We put so much time into our roasting that it makes
a lot of sense to learn from the pros how to properly pull a shot or steam
milk.  This morning, with my new skills, I pulled some of my best shots ever
(with my own roasted beans of course :>).
On top of the great education they provide, you get to play with a bunch of
commercial espresso machines.  For us who aren't professional baristas, I
don't know where else you'll be able to use equipment like this and crank
though cup after cup of espressos, cappuccinos or lattes.
Anyway, it was a ton of fun and the folks over there are very knowledgeable
and very cool.  I put some photos up here:http://flickr.com/photos/brz/sets/72157604327972734/Enjoy!
BZ
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2) From: Michael Dhabolt
Brian,
Glad to hear of your positive experience.  I've recommended the school
to several start up espresso operations but hadn't received any
feedback from participants.  I've talked to and enjoyed the
conversation with several of their staff.  Based on that I've
developed a real positive feel for them.
Mike (just plain)
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3) From: Sandy Andina
I attended the one given here in Chicago at the roastery of  
Intelligentsia Coffee. Was trained by Amber and Ellie!  We used La  
Marzocco 2-and-3-groups (mine was a brand-new PID'ed one) and it was  
so easy to produce latte art. Liked it so much I sent my son.
On Mar 31, 2008, at 1:45 PM, Brian Zambrano wrote:
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Sandy Andina
www.myspace.com/sandyandina
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4) From: Frank Parth
<Snip>
Brian,
This is good to know. Thanks for sharing. I've contacted them to find out when the next consumer class is. I'm not in 
Portland very often but I'd be interested in attending their class on my next trip.
Does anyone know if there are similar classes in the Los Angeles area?
Frank Parth
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5) From: Mike Chester
<Snip>
This class sounds great - a lot of fun and a great learning experience.  I 
wish that they had classes like this in my area.  The only question I have 
about this class is that I wonder how well lessons learned on high power 
commercial machines translate over to home machines.  With these machines, 
having the steam valve open 1/4 probably gives more steaming power than full 
power on many home machines.  Also I am sure that the larger brew boiler on 
DBs and large size HX loops on those machines would be more stable than home 
ones.  Maybe someone who works with both home and shop machines regularly 
could tell us about the similarities and differences.
Mike Chester
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6) From: Jarred Vallozzi
Are there any schools on the east coast that come highly recommended?
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7) From: Dean De Crisce
I am interested in that also. Of note perhaps a resourse for that could be
found here:http://www.coffeeandteafestival.com/I'm going to check it out Sunday
[image: food network's unwrapped]
On Thu, Apr 3, 2008 at 11:53 AM, Jarred Vallozzi 
wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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8) From: Brian Zambrano
On Tue, Apr 1, 2008 at 1:29 PM, Mike Chester  wrote:
<Snip>
<Snip>
machines you realize what a huge difference there is between home and pro
equipment.....both the grinders and espresso machines.
The grinders that we used were infinitely adjustable and the changes we'd
make to get a proper shot were minute.  My $300 Gaggia MDF grinder does
pretty well, but the adjustments are a bit more coarse.
On the espresso machine side, there is a bigger difference.  It seems like
you can pull comparable shots in a home machine as long as you have the
proper grind and technique, but the steaming power of home machines doesn't
even come close to the more powerful machines.
But, we need to qualify "home machine".  My Gaggia Coffee sucks at steaming
milk now (with my new perspective :>).  So, of course, I want to drop more
money on equipment.  The La Spaziale Mini Vivaldi that we used in class is,
indeed, a home machine but it acts like a commercial machine.  It doesn't
have the infinite steaming power of it's larger cousins, but for us home
users it was fantastic:
(the red one on the left)http://www.sweetmarias.com/prod.quickmill-andreja.shtmlThe only thing bad about the class is that you'll try to justify to yourself">http://flickr.com/photos/brz/2377942688/in/set-72157604327972734/I'm also eyeing the Quick Mill Andreja that Tom sells:http://www.sweetmarias.com/prod.quickmill-andreja.shtmlThe only thing bad about the class is that you'll try to justify to yourself
that you "need" a $1500 machine!  But, I think the differences between my
Gaggia and the two above are huge.
BZ
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