Advanced Espresso at DiBartoli

[sanch]

Re: Advanced Espresso at DiBartoli

Yep, thanks Ofra, Renzo and Chris for a great afternoon. I really enjoyed it. Was lovely to meet other CSers too! Look forward to another caffeinated Saturday next week at the coffeecrawl!

[TC]

Re: Advanced Espresso at DiBartoli

Thanks all and especially Ofra and Renzo for so generously opening their doors to us and for the support in so many ways!

It was great to put some names to faces and meet everyone.

I thought it was a a touch more casual than we have sometimes been in these types of sessions but that seemed to work for the group yesterday...I hope everyone gained from the afternoon and that you will experiment with the notes as some inspiration at home as well

About 11pm when I finally got home after 45min on the tarmac while Qantas found a bit that they had forgotten to load onto the plane : so I am fairly subdued today....

Hope to catch up in Sydney sometime early next year....

Chris

[Identity]

Re: Advanced Espresso at DiBartoli

This was a fantastic day and I really enjoyed it (and it was so good, Id have no qualms about doing it a second time). It was nice to put names to faces, and meet some more snobs (and even a familiar face or two)

Chris was a great teacher/facilitator and Renzo and Ofra were the perfect hosts (comfortable stools, chocolate, and a cup of coffee when we came in, plus mystery coffees and various other happy things!)

If anyone is thinking about going along next time - bite the bullet! You might get one thing out of it, as Chris hopes, or even ten!

See some of you on saturday - whos coming crawling?

ps. has anyone stopped twitching yet?

[jdw]

Re: Advanced Espresso at DiBartoli - a big tick!

Its now a week since we did this course, and the benefits continue. A big thanks to our hosts Ofra and Renzo, and to Professor Chris for a great afternoon. Ofra and Renzo do so much more than provide a space - they are genuinely welcoming.

I really enjoyed it, and learned a lot. I think my coffees have improved dramatically. Id recommend this course to everyone, and intend to do a refresher down the track.

Why? Some of the reasons: really nice and knowledgeable people hosting and teaching; meeting (and re-meeting) in person other CSers, and their machines, and techniques and stories; being forced(!) to make shot after shot under the watchful eyes of others, and then learning better how to taste them, and their bad and occasional good points. I almost never drink straight espressos/ristrettos, but after 3 hours Id produced some that even I would enjoy! The discipline of achieving this has made my milk-based coffees exponentially much better.

John