Students will gain hands-on experience with step-by-step espresso preparation techniques of all drinks found on the common coffeehouse menu ... This class is ideal for new retailers or baristas as well as established retailers looking to engage the latest trends in espresso preparation.

Ken Fox wrote:You don't need a book to make good espresso; you don't even need a course. The problem is that here in N. America we have been cramming way too much coffee into the PF baskets, much more than the machines were designed to hold. As a result, people have to do all kinds of fancy stuff with the 18 or 20g that they cram into the baskets. The result is inconsistent shots that have no balance and that overwhelm your sensory apparatus. Done properly, with the right amount of coffee, espressomaking is so simple you can learn how to do the basics in half an hour, tops.

My suggestion would be to cancel your barista training course, toss your Schomer book in the dumpster, and spend $30 on a precise digital scale that can weigh in 0.1g increments. Walmart sells a nice kitchen timer for around $6, that's worth buying as well for timing your espresso shots. Assuming you have decent coffee, a good grinder, and a reasonably good espresso machine, you will easily make good to excellent shots as long as you limit your PF doses to a range of 12 to 15, maybe 16 grams; the coffee you are using and your own taste will determine the proper dosage. Use the digital scale to weigh out the same dose everytime after you have selected the right one for your chosen coffee. No one else can tell you which dose of a given coffee tastes best to YOU.
Opinions of David Schomer's book? Any other recommendations...

Ken Fox wrote:"It's the COFFEE, stupid."
Predictions for espresso in 2008

Elements of Espresso 2: Intermediate

An in-depth approach to managing the many variables of preparing the best espresso, this class addresses various real-world situations to help you achieve optimum performance and efficiency, both from your equipment and your preparation techniques. Learn to comfortably and quickly calibrate and troubleshoot espresso including changing dose, grind, and extraction times with various coffee types to prepare the best-tasting espresso and espresso drinks. Furthermore, students will develop their palates through calibration and evaluation of several single origin espressos and blends from various Specialty Coffee Roasters. This class is recommended for established retailers and professional baristas, and is also recommended for new retailers in tandem with Elements of Espresso 1. Class runs from 1:30 PM to 5:00 PM.

Class Overview:

* Single Origin Espresso
* Managing Variables: Grind & Coffee Dose
* What happens when the espresso is off?
* Efficiency techniques"

sweaner wrote:I would certainly do a class like that. I know I am getting better all the time, but could still use some help. If there was a class like that in Philly I would sign up. Plus, it would be fun.