Caffeine High

First off, a note about the title for these posts (yes it will be a series of sorts). The intention here is caffeine high rather than caffeine high. I considered titles like Espresso University or Extraction 101, but here’s the problem: I’m a marketing director... that loves drinking coffee, not a barista.

I consider myself, by a narrow margin, competent in brewing coffee on a drip machine or a french press, or even a chemex. But I know nothing. Repeat. No-thing about preparing espresso. I’ve watched our talented baristas pull shots and make drinks for over a year now. I’ve watched several barista competitions. I’ve marveled at the techniques and asked many questions along the way. But I haven’t actually got my hands on the espresso machine.

Until now. I’m finally getting trained on how to pull a quality shot of espresso, steam milk and prepare the basic espresso drinks (espresso, americano, macchiato, cappuccino, latte). Hence the title. I am certainly not ready for university-level espresso training. This is introduction to espresso. Coffee 10. Remedial caffeducation if you will.

It’s about time. I need to fully understand all of our products in order to effectively market them, and I’ve been woefully unqualified to explain the art and science of espresso. But that’s all going to change.

With these posts I simply want to give you a glimpse into the beginning stages of our training program here at transcend and my perspective as I journey from average joe that likes his joe to (hopefully) an adequate puller of quality espresso.

That’s enough for the basic intro of what I’m on about. Tomorrow the bell rings and it's off to class.