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Topic: Barista Class (17 msgs / 329 lines)
1) From: Coffee
Hi,
I've signed up to take the 1-day barista class at KlatchRoasting on  
July 19th... Sounds like fun.
Has anyone taken this class?
-Peter
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2) From: Treshell
<Snip>
No, but take good notes as I want to hear all about it.  I am sure a lot of
us would.  So many different ways to have fun with coffee.
Tres
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3) From: Ira
At 04:17 PM 4/29/2008, you wrote:
<Snip>
I've been thinking of taking it, but haven't decided if I should 
spend that much.
Ira
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4) From: Dean De Crisce
I'd be interested in that...where is that being held. I live in NYC area...ive searched but not found such training around here.
Dean De Crisce
Sent from a Treo.

5) From: Sandy Andina
No. but my son and I took the similar class at Intelligentsia, and it  
was a blast!
Sandy Andina
www.myspace.com/sandyandina
On Apr 29, 2008, at 6:17 PM, Coffee wrote:
<Snip>
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6) From: Coffee
klatch roasting class is in Upland California. Going to leave the wife  
and kid at Disneyland while I go barista-ing.
-Peter
On Apr 29, 2008, at 5:14 PM, Dean De Crisce wrote:
<Snip>
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7) From: Peter Walsh
I too was put off by the price initially. But, while I think I pull a  
good espresso shot, I'm doing it in a bit of a vacuum. There is no  
really good espresso here in Santa Barbara -- at least I'm better than  
all the local shops and everyone I've pulled espresso for has enjoyed  
it. I have memories of really good espresso from a small funky/beatnik/ 
poetry reading/college hangout, but that shop has been gone for more  
than 20 years. I have no illusions that I'm that good, just that the  
shops around here are not. It will be good for me to experience really  
good espresso and to be taught by a master.
Plus the class covers milk frothing and latte art. I suck at milk  
frothing and can't imagine how to do latte art so that should be fun  
too.
When I think of how much I've spent on espresso machine(s) and  
grinder(s), the class does not seem like that much if it will help me  
get more enjoyment out of them.
-Peter
On Apr 29, 2008, at 5:07 PM, Ira wrote:
<Snip>
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8) From: Marty Wooten
I have not taken the class from Klatch, but was fortunate to attend a class
/ training with Chris Deferio and not only is he a great Barista, but also a
great person. I hope you have a great time and defiantly take good notes and
report back.
Marty
On 4/30/08, Coffee  wrote:
<Snip>
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9) From: Coffee
I too was put off by the price initially. But, while I think I pull a  
good espresso shot, I'm doing it in a bit of a vacuum. There is no  
really good espresso here in Santa Barbara -- at least I'm better than  
all the local shops and everyone I've pulled espresso for has enjoyed  
it. I have memories of really good espresso from a small funky/beatnik/ 
poetry reading/college hangout, but that shop has been gone for more  
than 20 years. I have no illusions that I'm that good, just that the  
shops around here are not. It will be good for me to experience really  
good espresso and to be taught by a master.
Plus the class covers milk frothing and latte art. I suck at milk  
frothing and can't imagine how to do latte art so that should be fun  
too.
When I think of how much I've spent on espresso machine(s) and  
grinder(s), the class does not seem like that much if it will help me  
get more enjoyment out of them.
-Peter
On Apr 29, 2008, at 5:07 PM, Ira wrote:
<Snip>
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10) From: Bigskullhead1
Klatch is a GREAT coffee roaster. I know the main sales person very well,  
and Heather has won many barista championships. It should prove quite  fruitful! 
 ENJOY, and share the knowledge.  JOHNNYBB
**************Need a new ride? Check out the largest site for U.S. used car 
listings at AOL Autos.      
http://autos.aol.com/used?NCID=aolcmp00300000002851)Homeroast mailing list
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11) From: Allon Stern
On Apr 30, 2008, at 1:18 PM, Coffee wrote:
<Snip>
Is that a hard vacuum? How do you breathe? ;)
-
allon
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12) From: Coffee
By generating my own espresso! I'm not sure I could survive otherwise...
On Apr 30, 2008, at 10:56 AM, Allon Stern wrote:
<Snip>
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13) From: Brian Zambrano
I sent out a message to this last last month after attending The American
Barista and Training School in Portland.  It was a fantastic class and only
cost $295.  Obviously, the total cost increases if you're coming from
another area, but I made a very nice weekend out of it.http://coffeeschool.org/The one day schedule consisted of:
Coffee production
Brewing techniques (vacuum, french press, etc.)
Cupping session
Pulling espresso shots
Frothing milk
Latte art
Everything was hands-on....except the coffee production. :>)
Anyway, I'd be curious to hear what your experiences are at this course
Peter!
BZ
On Wed, Apr 30, 2008 at 11:18 AM, Coffee  wrote:
<Snip>
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14) From: raymanowen
I'm astounded at their curriculum, lacking any mention of the grinding step
between the roasted bean and the cup.
In cupping, the point is to discover the best among several bean samples,
the only variable of interest being the different origins. There is no point
to using the best grinder in the process, only that each step of the process
be identical for the testing.
Buying from Sweet Maria's, we have the results of the efforts of the
planet's Master Cupper. As roasters and brewers, our goal is different, to
maximize flavor and aroma from the beans we have on hand. We know our source
brokers only the cream of the crop in the first place, so the only benefit
to cupping SM coffee is expectoration practice- a ludicrous waste.
Cheers, Mabuhay -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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15) From: Sandy Andina
On Apr 30, 2008, at 9:51 PM, raymanowen wrote:
<Snip>
Au contraire, mon frere:  the training lab was full of Mazzer SJ's and  
we were taught how to use them; it was a given that we had good  
grinders (some of the "students" were interested in opening or  
preparing to open their own cafes) and knew of their importance. As  
far as grind, they'd have been preaching to the choir. There was  
nobody there who owned superautos or cheap machines.
Sandy Andina
www.myspace.com/sandyandina
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16) From: raymanowen
Ich glaube Du hast recht, mein Fräulein! I wasn't there, but I could
probably write on a deposit slip the things they didn't tell you about those
grinders-
The baristas I asked (both of them) said it's part of scheduled maintenance
that a technician comes out to clean the burrs and grinding path. All of the
big grinders seem to have the same design flaw that is a centrifuge chamber
under the lower burr and collects grounds and coffee goo.
For some reason, the upper stationary burr seems to collect just as much
gunk. They're both pretty full in a day, and packed if I let 'em go a
week.Purely home use- imagine the Disneyland if a barista ignored it and
just had Mr. Kleen come out for scheduled maintenance.
Cheers, Mabuhay -RayO, aka Opa!
See the Hopper- Girls and Boys, can you say, "Hoppper?" That's where the
beans go...
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17) From: raymanowen
"I suck at milk frothing..."
I don't think it works- try blowing. -ro
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