latteart – Page 2 – Abstract Gourmet

Barista School

Just a quicky post. Dtm and I headed down to the W.A Barista Academy for a bit of schooling just the other day. We were taken through a 3 hour session with the lovely Jen on coffee techniques, grinding, dosing, tamping, pulling shots, texturing milk, a little latte art, and general machine maintenance. All in all a great course and an excellent way to get a solid grasp of the basics of preparing espresso.

There was 4 of us all up in the course and with 2 x 2 group La Marzocco Lineas to play with, everyone had ample access to the machines, and a lot of time to spend practicing shots over and over until they were coming out right. Jen covered tamping techniques, using correct pressure, adjusting the grind to suit conditions of beans, and also gave us some tips on how to maintain a consistent routine (something I never seem to do) so that your shots are all made the same way, with the only variable factor being the grind.
The course was excellent, Jen is a great teacher, and the amount of people just was right so that everyone got a lot of time to just pump the shots out.

It makes me really regret ever paying to do a course called Prepare and Serve Espresso Coffee at the Perth School of Hospitality and Tourism. The course was a joke. There was about 20 or so people in the class and one dodgy coffee machine and grinder. We all had about 5 minutes in total to use the machine and we were being taught by someone who had never worked in a cafe in her life, and who’s recommendation on where to find good coffee in Perth was to go to Dome (enough said). The sad thing was, some people in the course were hoping it would teach them the skills they’d need to get work in the industry. If you happen to find this post and you’re look for barista training… DO NOT TAKE THAT COURSE !

Testament to the quality of the courses at the WA Barista Academy is that Dtm was pulling awesome shots in no time at all (although he is a skill home barista), and after little to no instruction at all managed to whip out a fine first example of a rosetta (below). How sweet is that ?

We also managed to find time to put the naked portafilter on (the top photo), and make some shots with that. It’s basically a really good way of locating weaknesses in your dosing and tamping routine, because you can see the coffee coming out of the basket as it extracts, and you can tell if it’s coming out of one side and not the other etc. A great tool for making sure you have got the technique down.

We’ll also be going back soon for a more in depth latte art course, for all those fancy flowers, hearts, and patterns people seem to love so much. Look forward to seeing some more cool photos, and if you’re in need of some training, get in touch with WABA, they will sort you out.

W.A Barista Academy
Phone: (08) 9328 7675
Fax: (08) 9328 6805
Email: info@baristaacademy.com.au
http://baristaacademy.com.au

Hard Copy

Just a little note to West Australian readers that might be interested. One of the photos I took of latte art at Epic Espresso was used in the West Australian newspaper’s “Fresh” section on Thursday the 9th November as part of a short piece on the new cafe. I’m not sure why I get a buzz out of having my work in print, it’s not like I don’t have countless outlets for creative expression, but it’s still kinda cool. It was uncredited, but I’m hoping to rectify that when I get more experienced in this whole photography game. It was also cropped a bit in the paper, so for the record, the full photo is here. It wasn’t my favourite shot, but it’s still nice to see it get a slightly wider audience. Any cafe owners looking to get some quality shots done can feel free to shoot me an email before my ego (too late) and prices go through the roof… ha :)

Latte Art Pro Style

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I dropped into Epic again yesterday and learnt an important lesson. If you hang around long enough talking to the barista’s you get handed all sorts of great coffee to try :)

I happened to come in while Megan (W.A Latte Art Champion this year) was going through the motions of making and perfecting every drink on the menu… just for practice (!) My latte art skills are quite obviously lacking compared to this… but perhaps one day I’ll be able to pull a few of them out. The coffee again was great.

Black Truffle Scrambled Eggs

I’ve rambled on about my love of eggs far too often on this site for it to have any effect at all anymore, but bear with me just one more time while I recount a tale of a lazy Saturday morning, and the breakfast that was.

Waking up on Saturday morning is a slow process. Normally involving numerous nearly/almost/not quite attempts to get out of bed, followed eventually by a languid roll into a standing position, where I wait the prerequisite 3 1/2 minutes for my eyes to adjust to the light. Following this I wander around looking for something to eat, and probably drink something out of the container while I wait for inspiration to strike me.

Last weekend, it struck me truly. I had it all… A carton full of fresh free range/organic/sanctified with holy water eggs, some (more than likely not free range) bacon, and a little jar of magical stuff… Black Truffle Salsa.

Now, I’m not assuming anyone here knows people as nice as Deb of The Food Palate, who will willingly send you expensive condiments in exchange for home roasted coffee… But i’d suggest you find someone if at all possible. The Black Truffle Salsa is made by Tetsuya’s (maybe not personally, but definitely branded by him), and sold in gourmet stores in Sydney (I assume…help me out Deb?). It’s a mixture of Black Summer Truffles, Mushrooms, Oil, and other goodness, combined together to give the most pungent truffly smell imaginable (unless of course you own a trufflery… in which case… call me).

So after that decision was made, the rest was simple. Scrambled eggs with black truffle salsa, on top of toast, bacon, and topped with baby spinach.

Ingredients

6 eggs
50g unsalted butter
30ml cream (or double cream if you’re feeling rich)
1 teaspoon of Black Truffle Salsa
salt and pepper to taste

How I Made Mine
Crack your eggs into a bowl and beat them together lightly. Take a teaspoon of the black truffle salsa and mix it thoroughly through the eggs… leave it to sit a little while to let the flavour infuse more. Now over a medium to low heat, melt the butter in a pan, and when its just melted, pour the egg mixture in. Keep the heat low and gently mix the eggs around into the butter. Just as you see it start to bond together, add the cream, and stir through the eggs gently. Continue to stir for a minute or so, until its all just cooked, but still moist, then season with salt and pepper to taste and serve immediately onto of toast, bacon, and topped with the baby spinach.

The salsa was very strong. Even in 6 eggs, with the cream and other flavours in there as well, the taste of the truffles was still right at the forefront… A truly decadent start to the morning.

As always washed down with a beautifully textured latte from my ever loving, hard working Rancilio Silvia.

Sadly, this was probably the peak of my level of activity for the entire day… but then, that’s just how I like it…

Catching Up on Coffee

Yes, I know… I’ve been neglecting this blog terribly. So here are a few posts to keep the faithful going. A little old school latte art action, intermingled with some fancy new photography courtesy of the new camera.

First off, some new arrivals to my roasting efforts. A bag of Ethiopian Harrar, and a bag of Colombian Valle del Cauca Supremo (which is the photo above).

The harrar is sweet fruity bean, along the lines of the Yirgacheffe, but without as much of the winey aftertaste. The Valle del Cauca is a big full bodied coffee, and they accidently made a very tasty little espresso blend for me.

Other things to note of late is that my latte art still sucks the big one, although the photos look infinitely prettier.

I need to get my Silvia serviced again because I’ve gone and completely stripped the top of the screw that holds the shower screen in. It seems that its made of a pretty soft metal that expands a lot when it gets hot, and so even though I don’t screw it in tight at all, it’s near impossible to get loose after a while. Hence my mauling it with all manner of stubby screwdrivers and swear words. I will be warily treading back to the coffee machine shop I went to last time, to see if they can get the screw out, and give me a new one, without rorting me out of my life savings.

Watch this space for exciting coffee related photo’s soon.

WA Latte Art Competition

Last Sunday I headed down to the WA Barista Academy to have a chat with Ben and a few of the more discerning baristas and latte artists in Perth about the upcoming WA Latte Art Competition. Once again an AASCA sponsored event, and part of the lead up to the Australian and World Latte Art Competitions to be held later on this year.

The format of the competition is basically as such: You need to make 3 types of 2 identical drinks. One is a latte (flat white / monk head / foamless cappucino), the other is an espresso macchiato (piccolo latte), and the final is a drink of your own creation. Then points are allocated to the taste of the drinks, the quality of the designs, and the similarity between both patterns (so you can prove it wasn’t a fluke the first time), and a bunch of other factors.

So it was a good day, and I got to meet a few more of the cool people that make up the Perth coffee scene, like Clare from the newly opened “Tiger, Tiger” in the city, Corey from Core (soon to be Epic Espresso), Megan from Core, Jeremy (WA Barista Champion), and Dom of “My Favourite Perth Cafes” and “How to Poach an Egg” comments fame on this very website.

After the formal procedings we got into “Barista Jam” mode, and I made a mockery of the Mazzer Robur by adjusting it three times in the wrong direction…before realising what the hell I was doing and finally getting some decent shots after about 20 minutes. Then attempted many poor excuses for latte art that Ben assures me could be good enough to use in the competition, which according to him I have a good chance of performing well in, when you take into account nerves of competitors and the like… but I will need to start churning out something a hell of a lot better than my recent efforts for me to want to take the step and compete.

I’m more of a big fish in a little pond kind of guy…

Tag: latteart