Rather than a Mufasa/Simba scenario, When it comes to showing someone else 'The Ways of The Barista', I see myself more of a Rafiki type character.
You see, I kind of know what's going on but, the moment I try to impart that knowledge upon another, it very quickly takes a turn for the cryptic and clumsy.
Anyhoo, we fired up the Coffee Machine and began the training.
In hindsight, I may have been taking what was meant to be an amusing couple of hours a little too seriously. Beginning of course with a 'deep clean' of the equipment. Because after all, can you truly understand the equipment you are working with before you have made it shine like new? Probably 😄
This was very much a crash course in Coffee Making but Jacky was more than willing to take on the challenge.
To start with, I made a few Espressos so that we could agree we were happy with the coarseness and quantity of the Grind, as well as the taste of the finished product.
Then I made a Latte, a Cappuccino, a London Fog (and a few Hot Chocolates) whilst Jacky closely observed.
And that was it.. I had done all that I could do.. All that was left now was for the Student to put into practice everything that she had learnt during the intensive,detailed and thorough training.
So I stepped outside to the cold but also to safety, where I could take photos of either the Creativity or Carnage that was about to begin.
First step was to grind a single shot of Coffee by pressing the Brewing Handle one time against the Grinder.
Be careful not to press more than once, or you will end up with more Coffee than you need, and also a mess.
Grab your Tamper and tamp that Coffee.. Make sure everything is level within the basket and then press down with the Tamper with your arm at a right angle to try and keep the contents flat.
Fit the Brewing Handle into place and hit the button.
Onto the milk.. Depending on the drink you are making and your preferences on foam density, methods for milk frothing will vary. (Plus, I'm not going to risk explaining this step for just in case I have been doing it wrong 😉)
Sooo here are some photos of the Milk getting frothed.. Suffice to say, there is a lot to concentrate on with this step.. How much steam pressure do you have? Where is the Nozzle at different times during the frothing? Is the Milk reaching the correct temperature? and, is this step going to end in a Milk Covered Coffee Van?
Once the milk is ready, it's just a simple matter of combining Milk and Coffee to make them One.
The first completed Coffee was far better than when I made my first.
Chocolate sprinkles needed working on a bit.
A few practices later and the World has gained a brand new Barista Extraordinaire!!
Now... Maybe my first ever Barista Student is a naturally gifted learner, or maybe I am a simply fabulous teacher.. I guess we will never know 😉
If you have never made yourself a 'Proper Coffee' and you know someone with a Coffee Machine.. Ask them if you can have a go.. It almost always tastes nicer when you make it yourself.
If you do get the chance to try it, let me know how it goes.
For those of you that already make Barista style Coffee, or have maybe previously been a Barista.. What did you find most complicated when you were learning? Do you have any tips or tricks to overcome the awkward hurdles?
You did very well Jacky! I'm proud of you 😊
Finally, I think you will all agree.... Only the Very Best Cappuccinos get a Panda Bear on top of them 👍
