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Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Re: 10 Years Training In Australia
John
A little over a year ago, I attended the Connoisseur training (for Joe Public like me). One of the best parts of the evening was that a bus load of 12 or so 'students' couldn't make it so it was you teaching two of us!
Anyway, I had always liked/loved coffee (remembering having loved Miss Brown's cappuccino's in Centrepoint since I was a kid), but hadn't really felt like I understood espresso that well. (I in fact recall not having the best opinion of Lavazza due to the destruction of the brand by a few local 'cafes').
I found the course was fantastic, especially with only two students, and you gave us your attention until about 10:30pm! (granted, trying to catch a cab at 10:30pm in Slurry Hills on a weeknight was not the best part of the night!)
You gave us plenty of hands on tuition, talking about machines, roasters, green beans, freshness, etc, made us a freshly roasted (too fresh as the roas was only about 20 mins old) single origin espresso, taught us how to steam milk, etc.
Basically, it was what really helped me take the next step to espresso devotion (including collecting illy cups and roasting my own coffee). So thanks a bunch for your time and instruction.
Patrick
A little over a year ago, I attended the Connoisseur training (for Joe Public like me). One of the best parts of the evening was that a bus load of 12 or so 'students' couldn't make it so it was you teaching two of us!
Anyway, I had always liked/loved coffee (remembering having loved Miss Brown's cappuccino's in Centrepoint since I was a kid), but hadn't really felt like I understood espresso that well. (I in fact recall not having the best opinion of Lavazza due to the destruction of the brand by a few local 'cafes').
I found the course was fantastic, especially with only two students, and you gave us your attention until about 10:30pm! (granted, trying to catch a cab at 10:30pm in Slurry Hills on a weeknight was not the best part of the night!)
You gave us plenty of hands on tuition, talking about machines, roasters, green beans, freshness, etc, made us a freshly roasted (too fresh as the roas was only about 20 mins old) single origin espresso, taught us how to steam milk, etc.
Basically, it was what really helped me take the next step to espresso devotion (including collecting illy cups and roasting my own coffee). So thanks a bunch for your time and instruction.
Patrick