Well hello there.
Here’s a report of my most recent TampCamp session, from the last weekend in May. We got some people in a room and talked them out of opening coffee shops, and then hooked them back in by showing them what coffee could be in our home brewing, ice coffee, and hands-on espresso courses. We had some great students and once again got excited about this whole coffee bidness.
Gina looking on at the Vac Pot demonstration in our Home Brewing class.
Mike learning how to tamp.
Maria pours her first rosetta.
I have to say I hold a particular fondness to my milk class. While I also enjoy showing some things I wish I’d learned right away in my espresso classes, like when the steam pressure gauge will set off it’s release valve, those things don’t really click with the first time barista. But when baristas pour their first rosetta, it’s off to the races.
While their espresso, milk texture, and heck, even their designs are far from perfect, this is typically the “a-ha!” moment that sends eager baristas back to the grinder to figure it all out. I do say back to the grinder, because it’s typically then that people realize the importance of their espresso, and how their espresso behaves in the cup as they pour. While of course taste is king, learning the visual clues to great coffee is key. There’s something about taking the theoretical “tastes” of good espresso and good milk and putting them in a visual medium that really makes it all click, and hopefully also prepares the barista for a long-term learning commitment. Our espresso classes cover the basics, but we try to instill a of passion for coffee learning, and show that we are just the tip of the iceberg.
If you want to chip off a piece of the iceberg yourself, don’t fret – we are offering our hands-on espresso courses again next weekend, June 20th & 21st.