I would like to work in a good coffee shop (ie. know what they are doing) even if its part time. I have a good paying job so I would do it for free even.
So for now..I guess home will do.
As for equipment..I need to get a good grinder but will wait and have my coffee ground at the place I buy my beans from. Lately its been Discovery coffee.
I do have a Miss Silvia which I understand is a half decent machine.
I have the rest.
I have been thinking about getting a book or dvd but they are pretty pricy and do they do the job?
I guess, I'll read read and read some more.
colin when you get a video together, let me know, I'll definitely buy one.
How often can you drop by discovery? The more frequently you buy your beans the better, particularly when getting them ground at the store.
However, preground coffee is not all instant doom and gloom as many would attest with unwavering sterness (assuming, of course, that we are talking about peak freshness coffee ground competently at the store). True, it isn't the same as fresh ground, but it doesn't just go >poof< after five minutes. Discovery will be able to grind very precisely for you, which makes it possible to still get good espresso from coffee ground away from your machine. It does take trial and error and a repeatable roast profile.
Attached is a picture of the visual comparison between shots pulled on a Gaggia from coffee ground 4 hours and 24 hours prior to pulling the shot. The shots were a bit problematic, since it is difficult to pinpoint the correct setting for your next lot of coffee before you are actually using it in your machine (this is where the repeatable profile helps). Hence, these images were not cherry picked.
If you compare shots pulled right away, within 30 minutes, and at longer intervals as shown in the picture, you will notice a progression where first the aromatics fade out (significantly depleted by day 2), then the buttery texture of the crema starts to flatten out, but overall taste, colour, and crema volume degrade more slowly. It can actually take several days for your crema to thin out severely. Latt
I also wanted to suggest avoiding store-grinding coffee that is "overly fresh." This is the same advice as for grinding at home; rest times vary by blend and personal taste, but overtly high carbon dioxide levels in the cup are bad.
I haven't had good experiences, myself, having coffee ground before letting it rest a couple of days post-roasting. It doesn't seem to settle out well despite the rapid degassing that you would expect to take place. There is a lingering brightness or harshness in the cup in the coffee. I haven't really tested this out with several blends, but it has been my experience as the 'posterboy for preground.'
I don't know if there are any analogous programs in BC (namely, Vancouver), but there have been some espresso enthusiast courses showing up in North America. Intelligentsia in Chicago, for example, offers them and they have been well recommended. Being near a major airport hub, well ...
Some folks have found them in Australia ... I don't know where all they are offered. I haven't heard tell of any culinary school courses that fit the bill, but I really haven't a clue beyond speculation and the comments of a few disheartened seekers.
If you were through Ottawa, I'd be happy to show you what I know. [At home] In Victoria: Drop by Discovery Coffee and also drop Colin a line. In Toronto? If I'm not out of line for suggesting it, drop by Everyday Gourmet Coffee and ask Sara if you can watch her make your drink.
There is a small collection of home-brew videos on things like latt