You are here

Meister at the espresso machine.
"Wow," you might overhear someone say in a session of Counter Culture's illuminating Beginner Espresso Lab. "I never realized how much went into making a good cup of coffee!"
 
And it's true: From absolute novices to seasoned baristas, from coffee-shop owners to home espresso enthusiasts, everyone seems to walk out of the all-day class with a new crema consciousness and an excited sparkle in their eyes (though that might just be the caffeine).
 
As an instructor, I know that even I've learned a thing or two from walking a new batch of students through the espresso-making process: Sometimes all it takes is one newbie asking a stumper of a question, and, before you know it, we're all puzzling out some macchiatto mystery together. Who knew there was so much to discover about a beverage (that is, coffee) that only has two ingredients (grounds + water)??
 
The moral of that story is that while making espresso is fun and fascinating, it absolutely isn't easy. (And good thing, too – if it were easy, I wouldn't have my job!)
 
Making espresso is fun and fascinating, it absolutely isn't easy.
At Counter Culture, we believe that knowledge isn't just power, it's everything. And it takes a lot of hard work to amass that knowledge – which sometimes means going back to "school," by attending one of our intensive and immersive full-day coffee labs. Not only do we have to train our hands to operate the espresso grinder and properly tamp a cake of coffee grounds, but we also have to train our tongues to understand what "good" and "bad" espresso tastes like and train our brains to understand all the different ways the former affects the latter.
 
At least the homework isn't too bad: All our students are required to make and taste as much espresso as they can, to try to develop their palates and grow a vocabulary that will help troubleshoot the occasional too-bitter shot or too-bubbly milk they might encounter behind the bar. Without a solid foundation and understanding of what causes those flavors and textures, every cappuccino seems a little bit mysterious.
 
Want to come try to stump the teacher – not to mention learn how to make A+ espresso shots? Check out the Counter Intelligence calendar for the next Beginner Espresso Lab near you.
 
POSTED IN: brewing, education
Recent Updates:
Theme They ain’t what they Llusta be These coffees should taste familiar, but pay attention! Take notes! Today’s tasting is the last hurrah for Toscano as portrayed by Nueva Llusta from Bolivia and Haru in the role of Apollo. Just Wednesday we began roasting and selling new versions of...
Next week, hard-working, super-talented coffee professionals from around the country—including our very own 2014 regional winners—will compete in the 2014 US Brewers Cup and Barista competitions (Seattle, April 24–27). In January, Mid-Atlantic sales rep Jonathan Bonchak won the 2014...
After a brief hiatus and a re-brand, Pro Dev is back—with a vengeance! Join us on Wednesday, April 30, at 3:00 pm, at our NYC Training Center for a survey discussion of what is currently huge news regarding systematic changes to the coffee market in Nyeri, Kenya. Despite the relative radio silence...
Together with the crew from Nuova Simonelli, four-time Irish Barista Champion Colin Harmon will introduce, demonstrate, and discuss the brand-new Mythos One espresso grinder, with Clima Pro technology. Is this grinder the future of espresso?Does temperature in grinding really make a difference?...
Theme Late Bloomers Luis Huayhua (pronounced WHY-wuh) and Justina Ramos are two members of the Cenaproc co-operative whose coffees we have isolated from that of other coffee growers in and around the town of Nueva Llusta. Our current offerings from Nueva Llusta hail from the second half of...
FAQ