Espresso

Over the next few days I'll be writing everything I know about espresso. While I know more about espresso than the average coffee shop visitor, the extent of my knowledge is, in the larger scope of the craft, minuscule.

So how much is there to know about espresso? LOTS! As a craft, making espresso is both an art and an exacting science. Minute, visually undetectable differences in the grind, or 1 or 2 degrees difference in the temperature, or a slightly non-uniform tamp, all can either make a nice espresso with a golden head of crema, or a bad, bitter espresso that isn't fit for man nor beast.

I started learning about espresso about 18 months ago when I first watched a video called Espresso 101 produced by Bellisimo Coffee Company. It is a training video that we will be using with our interns at Jamani Java. Of course, watching a DVD and actual hands-on training are about as far apart as watching a ball game on ESPN and playing in the big leagues.

Since then, I've done hands-on training at Coffee Fest 2007 in Chicago, Columbia Street Roastery in Champaign, and Midwest Barista School in Holland, Michigan. In about a week, I'll be taking our first barista intern to Champaign for her first espresso training. It will be exciting.

So, if you are wondering what espresso is all about, check in on this blog for a primer in the craft. Who knows? You may one day be an intern at Jamani Java, too.