We get asked about how to prepare espresso a lot, what the best recipes are for our coffees, what good extraction is, what you are allowed to like and what you’re not and in all honesty these are tough questions to answer.
In reality, and as with roasting, we don’t think the craft of the barista is a black art, or a mystery – it’s just a combination of using tools and methods effectively and adjusting these to develop the end product in line with your taste.
Earlier in the year we ran some training sessions, more will be following shortly, but one of the best things to come out of it was this free ibook – if you have an iPad you can download on the iBookstore now. The book is very much work in progress and designed to run alongside coaching of physical things like tamping and levelling but we’re pretty happy with it as a starting point and looking at ways that we can help communicate those points too – we would be happy to hear your thoughts.
This book doesn’t mean you’ll make perfect tasty coffee, but it should help you understand how you can relate an espresso you’ve mades taste to it’s preparation and quickly and easily repeat, adjust and increase enjoyment.
Now I know some of you will be unhappy its only on the Ipad, and yes we will look to see if its possible to get it on some other platforms in the future, but Apple gave us the tools, and the ability to produce this book for free. Add to this the fact we all use ipads here because we like apple, its always going to be the platform we use. Sorry if you don’t have an ipad (for many reasons) but please don’t be angry at us.