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Thread: CoffeeSnobs Training Day – Saturday 30th July

  1. #1
    CoffeeSnobs Owner Andy's Avatar
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    CoffeeSnobs Training Day – Saturday 30th July

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    CoffeeSnobs Training Day – Saturday 30th July

    CS’rs have the opportunity for professional and concentrated training during a special session at the William Angliss Coffee Academy.

    Chris Natoli (2muchcoffeeman) has offered to run a special full day session at the Coffee Academy for 10 lucky CS members.

    The session will cover the highlights of the Coffee Academy courses:

    • Coffee and coffee culture
    • Getting the best possible shot from your machine
    • Milk Texture
    • Latte Art
    • And time permitting, the new course of pulling shots for speed with quality


    This course combines the best of advanced espresso- normally $180, Latte art- normally $110 and the new Pulling shots- normally $60 courses.

    Cost of the whole day session is just $150 inc GST, limited to 10 people and needs to be paid in full in the next fortnight.

    You will need to bring 500-750 gm of your best home roast (blend or single origin) to run through the commercial machines and grinders on the day.

    Drop me an email to reserve your place.


    http://shortcourses.angliss.vic.edu.au/training/coffee_f.html

  2. #2
    CoffeeSnobs Owner Andy's Avatar
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Whoops... I didnt include start/finish times.
    Ill talk to the teacher and findout.... stay tuned.

    (PS: half the spots are taken already)

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    TC
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    9.30 til 4....and Im happy to do some other weekend sessions if there are more takers ;D

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    CoffeeSnobs Owner Andy's Avatar
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    ...thanks Teach. ;)

    or should that be "Thank-you Mr Naaaattttoooollllliiii"?
    (errr... spoken in a grade 1 primary school voice)

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    CoffeeSnobs Owner Andy's Avatar
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    I should mention too...

    If any interstate CSrs would like to come along I (and a car pool of others) can pick you up from the airport in the morning and drop you back that night.

    Try and pick a flight that arrives at 8am(ish) and leaves 6pm(ish) and you should be right.

    Avalon (Jetstar) or Tullamarine (the rest) are fine.


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    TC
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    giggled like a schoolgirl Andy- you bring me an apple or youll get detention afterwards ;D

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    CoffeeSnobs Owner Andy's Avatar
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Hey all,
    only two spots left for the training day.

    Ill send the invoices sent out over the weekend ;D

    Andy.

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    CoffeeSnobs Owner Andy's Avatar
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Training this Saturday...

    9:30am sharp
    (or the teacher will stand you in the corner with a Nescafe hat) :(

    Bring 500-750gms of your best roast
    (single origin or blend)


    anything Ive missed?

  9. #9
    Senior Member fatboy_1999's Avatar
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Address for those who may not know it?

    Coffee Academy
    William Angliss Institute of TAFE http://www.angliss.vic.edu.au
    555 LaTrobe St.
    Melbourne
    Victoria 3000
    Australia

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    CoffeeSnobs Owner Andy's Avatar
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    Re: CoffeeSnobs Training Day – Saturday 30th July


    3/4kg of Zimbabwe AA just came out of the roaster for Saturdays training day.

    What are others bringing?


  11. #11
    JR
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    I have some Ismaili, Guat, PNG Sigri & Yerg roasted on the weekend, so I will be bringing these for use before they are no good.

    Ahh variety.

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    Senior Member fatboy_1999's Avatar
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    This time - Im bringing Peru ;)

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    tim
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    3/4KG of:

    50% Sumatra Mandheling
    25% Colombian Pensylvania Supremo
    25% India Kapi "A" Robusta

    Done at 7am today

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    Re: CoffeeSnobs Training Day – Saturday 30th July

    6/9 PNG Sigri
    2/9 Sumatran Mandehling
    1/9 Ethiopian Harrar Mao Horse

    2/3 roasted on Tuesday night and the other 1/3 on Wednesday morning then blended.

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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Wish I could be there but....

    a) selling a truck, am doing lots of work on it over the weekend and
    b) am going to a christmas in July bash tomorrow night that promises to be a good un (lots of mates from way back attending) and...
    c) I have a feeling (will check with HQ...that would be the wife...) think I am supposed to be taking the coffee machine to Sat night do....

    So, have a great day tomorrow fellas...

    Cheers,
    FC.

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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Hi All!

    Just like to lead the charge by saying a big thanks to Chris for an excellent, well presented and informative session today ;)

    I for one learnt many a trick or two but I think I finally got a handle on the ol milk texturing ;D

    Great to chat to fellow CS about everthing from coffee to cars and I feel privalleged to be in your company. 8-)

    Thanks again to all!!!!

    Regards,

    James

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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Lessons learned:
    • Dont take an experimental roast to a get together. :P (Turned out to really suck. :()
    • Although I can texture milk, I cant really whirlpool with the standard tip on my Giotto and since the workshop my milk texturing has gotten worse! Replacement tip not available until September/October.
    • The discussion and experimenting on different basket sizes was excellent.

    All in all a very satisfying day. Thanks for making it happen, Chris and Andy.

  18. #18
    TC
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Thanks for spending the day guys- hope everyone left with useful info....I was a tad exhausted after a crazy week of coffee. Hope it didnt show too much *:-/. I had a great day. Its always good to hang with like-minded individuals! Now I want a hottop and an i-rosto *8-). To James- keep that jug correctly orientated.... ;) Wired- have you considered getting the tip brazed and then drilling 2 x 1.2mm holes through the brazing? Am sure it can only help....


    Chris

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    Senior Member fatboy_1999's Avatar
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Chris,

    As per the other posts, I had a great day.
    Definitely learned new stuff. I was most impressed with the tasting of the same shot in 3 seperate vessels.
    It really clarified the explaination of the distinct stages of extraction, and I dont even think I have a great palate for that kind of stuff.
    The texturing of milk was also good to do and see etc.

    All in all, a very useful and enjoyable day.

    Thanks again to you and Jill and Andy for putting it all together.

    Brett.

    PS. Ive had way too many coffees since getting home yesterday because I want to keep trying the stuff we went over! ::)

  20. #20
    Not a coffeeroaster fromthebeanbag's Avatar
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Gday All,

    Heres a few memories and happy snaps from the coffe course...


    Heres Coffee Guru Chris demonstrating the finer points....


    And some latte art from chris..


    Oops... Got a little distracted "ran out of canvas" ::) while pouring..


    Even the good ones ended up here...



    To save your browser taking 20 minutes to load the page with all the images, the rest of the pix can be found at http://bay.net.au/pix/coffee/cc/

    Cheers,
    Dave

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    Re: CoffeeSnobs Training Day – Saturday 30th July

    I wasnt distracted, I ran out of canvas so to speak!

    When you pour a bit slow at first you think you can catch up but in this case my cup runneth over before I could get very far in this attempt at a rosette.

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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Chris and others,

    dont necessarily need to
    a) order replacement tips or
    b) braze and redrill the original tips when you can simply
    c) peen over the holes in the existing tip.

    Sure, you dont get "the exact specified hole size", but you do markedly reduce the quantity of steam exiting which in the end is what you are trying to achieve, and that which will improve your milk - ing! This results in no cost, no waiting, & no frustration....win win win!

    Regardz,
    FC.

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    CoffeeSnobs Owner Andy's Avatar
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    ;D I was wondering whos whoops that was ;D


    Nice tip FC.
    (albeit, bad pun Andy)

    I think with the Boema I might have to start with a non-"turbo" tip though.

    Returning home from the Traning Day after using the Academy steam tips I now realise how good a job the Boema does of making good ol fashioned cafe merangue and not microfoam :)


  24. #24
    tim
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Big thanks to Chris & Andy for such a fun and informative day.
    It was great to spend the day in such a positive and encouraging environment. Chris, if you were a "tad exhausted" it didnt show.... 110% professional and your passion for coffee is really infectious.
    Like others, I loved the "primary, secondary, tertiary" shot separation test....a real eye-opener.
    I think I can now start to venture into milk frothing on the big Cimbali beast with confidence. (Upgrading from ye olde Sunbeame has been like getting out of a Suzuki Swift and into a Monaro :-) ) I made my beloved a Latte when I got home and she voted 200% improvement!
    I may just close a hole or two on the Cimbali tip though.
    Just fantastic value for so much training...


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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Andy

    In regards to filling up the holes in the tip of the Boema.... Try this

    Source a supplier that can give you a very small SS ball bearing that will slip inside the tip of the Boema... We did this and it worked a treat. All of the holes still worked but it was at less volume and improved the texture a great deal... Just a thought ;)
    FB

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    CoffeeSnobs Owner Andy's Avatar
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Interesting idea FB... Ill try that for sure. thanks.

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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Quote Originally Posted by Fresh_Coffee link=1119517533/15#21 date=1122867822
    Sure, you dont get "the exact specified hole size", but you do markedly reduce the quantity of steam exiting which in the end is what you are trying to achieve, and that which will improve your milk - ing! This results in no cost, no waiting, & no frustration....win win win!
    Actually the problem with the Giotto tip is that the holes direct steam out of two holes that are around 90 degrees apart which makes it hard to get them both pointing in the same general direction on the Giotto Classic in order to spin the milk at any speed. The tip I saw on Chris Coffee seems to have less splay between the paths.

    Cheers

  28. #28
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    Re: CoffeeSnobs Training Day – Saturday 30th July

    Hi:

    I have a four hole steam tip on the Bezzera which is rubbish like it seems most of these standard tips. The italians seem to think heating milk is sufficient!

    I am ordering some two holed tips from espresso parts in the USA. $12.99USD plus $14US shipping!

    The holes are much smaller than 1.2mm (that is huge) and they are at the bottom of the wand and close together.

    Just right. All the technique in the world or a new machine wont cure the problem, just need a new tip.

    Grant



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