Could someone recommend a barista who could train me, or a school for barista training, in Los Angeles? I've googled and come up with a few burned out leads, but what I'd really love is a professional barista in the LA area who's willing to train for a fee.

Thanks,

Lee

lee wrote:Could someone recommend a barista who could train me, or a school for barista training, in Los Angeles? I've googled and come up with a few burned out leads, but what I'd really love is a professional barista in the LA area who's willing to train for a fee.

Thanks,

Lee

Heather Perry, former US Barista Champion and trainer in her family's coffee shop, "Koffee Klatch," in San Dimas, offers this service. I think the word "Koffee" is as I spelled it, but you could check under "Coffee Klatch" if you don't find it.

She will do on site training with your equipment if you are willing to pay for it.

ken

Ken Fox wrote:Heather Perry, former US Barista Champion and trainer in her family's coffee shop, "Koffee Klatch," in San Dimas, offers this service. I think the word "Koffee" is as I spelled it, but you could check under "Coffee Klatch" if you don't find it.

She will do on site training with your equipment if you are willing to pay for it.

ken

Yup. It's "Coffee Klatch." You just missed their 3-day training program, but, as Ken says, Heather will train at your site. Phone 877-4-KLATCH. Also http://www.klatchroasting.com.

I recalled some time ago - in another forum - the mention of a US barista champion in the LA area who does training. Heather Perry: that's the person! Thanks for your help.

Lee

I just completed about an hour and a half session with Ms. Perry. She's extraordinary on many levels: knowledgable, articulate, passionate, and fun. The greatest aspect of the session was how she structured the tasting (or cupping... still learning the lingo). We started with single origins: Sumatran, Ethopia, and two Costa Ricans. This baseline set up the two Klatch espresso blends perfectly. In other words, in addition to helping me develop my technique, the more important aspect of the training was introducing my palate to what coffee means.

By some standards, this was an expensive undertaking ($250). Especially for barista training! But by my value system, it was worth every cent in guiding my coffee experience going forward. More than any machine. Or grinder. Or... whatever. So consider this the highest recommendation possible for Ms. Perry specifically, and for such training in general.

Lee

lee wrote:I just completed about an hour and a half session with Ms. Perry. She's extraordinary on many levels: knowledgable, articulate, passionate, and fun. The greatest aspect of the session was how she structured the tasting (or cupping... still learning the lingo). We started with single origins: Sumatran, Ethopia, and two Costa Ricans. This baseline set up the two Klatch espresso blends perfectly. In other words, in addition to helping me develop my technique, the more important aspect of the training was introducing my palate to what coffee means.

By some standards, this was an expensive undertaking ($250). Especially for barista training! But by my value system, it was worth every cent in guiding my coffee experience going forward. More than any machine. Or grinder. Or... whatever. So consider this the highest recommendation possible for Ms. Perry specifically, and for such training in general.

Lee

Glad it worked out well.

You sound passionate about coffee and I suggest you hang out here and maybe on other sites (alt.coffee, coffeegeek) in order to further your "education." Coffee is a moving target and you will find that your taste and expectations will change over time.

ken