First Espresso Equipment Acquired

"How hard can it be to make coffee?", I thought back in November 2010.  I soon found out.  Jon Skinner, one of the judges at the UK Barista Championships, came to our flat in Wimbledon to give Jan and I one-to-one training in basic barista skills.  I think it was a real coup getting Jon to train us - his credentials is the industry are fantastic.



We soon learned that it's not just about pushing a button on a fancy espresso machine.  There are tons of variables, and if just one of those is not right then the drink is bad - weak/sour/bitter/watery/etc.  It turns out that ultimately the biggest factor in making a good coffee isn't the coffee itself, nor the machine, but the person making it.  I guess that's why they have the rather glamorous title of "Barista" rather than just '"coffee-maker-bloke".  And if you're thinking 'what a load of smoke and mirrors, machines can do everything automatically that a human could do', then that's completely natural.  You're right where I was before I began learning all this stuff.  But I was wrong.  (At least I hope I was!)

There was a fair bit to go through in the session, and strangely I'm more proud of my Basic Barista certificate than I am of my MBA Degree one! But really it was just enough to get us started.  We still have a long way to go.  (I say 'we' but I'm not sure how much further Jan will take it once she can make herself a skinny latte in the morning!)  I always remember reading of the actor John Turturro saying of Cafe Arriba in Portree "the reason I keep coming back is that it is the best espresso on Skye".  That's very inspiring.  I want my espresso to be the best wherever I am.

So to continue the training process I've bought (aah...ebay) the Gaggia Classic espresso machine and bean grinder that Jon recommended.  Apparently the machine's design is a lot like a commercial machine on a smaller scale, which makes it perfect for learning barista skills.  And there are plenty of forums out there with helpful coffee geeks happy to share their knowledge.  I've discovered that barista-ing (a word?) can be fairly techy too.  The coffee machine and grinder have already been in bits, and I'm going to do some modifications today.


 But the best news of all is that today I achieved my very first Latte Art.  Its a slightly blurry rosetta, and there are bubbles on top that shouldn't be there, but I think its a thing of beauty!