I spent a couple of hours at the cafe last night doing a little 'barista training' with Kris. Luckily for us, the guy had a taste for espresso before he had ever set foot in the LRBC. We spent a little bit of time talking about making coffee and various techniques and 'tricks' utilized by baristas. Then we got into the fun stuff...steaming and pouring milk. As I have mentioned before, though latte art certainly does not improve the flavor of a given drink, one does need perfectly steamed milk in order to make good latte art. Thus, a drink with good latte art should suggest that the milk was steamed properly (not too hot, not too much foam).
Two hours and two and a half gallons of milk later, and I'm feeling as though the guy is off to a very good start. I have the utmost confidence that with a little more time behind the machine, Kris will be serving up some mighty tasty and good lookin' lattes and cappuccinos at the LRBC.
The biggest payoff of all came this morning when, after sleeping in late, I casually made my way to the cafe and ordered a short americano...
Rich. Smooth. Citrus. Nutty. Chocolate. Delicious. Yes sir, Kris is a welcome edition to our coffee pouring crew.