Coffee stop at the Whitney Museum of American Art – a reminder of our wonderful time in New York pre-covid with Sally and Mike.
Right now I’m enjoying applying the skills I learnt last Saturday at the Espresso Fundamentals Course, guided by coffee connoisseur Nathan a trainer, barista and blender at the Coffee Training Co in Noosaville. First, a run-through some fascinating facts about how coffee is grown and processed, then the nitty gritty of how to care for your coffee machine. I’ve had an espresso machine for quite a few years and have had a few tips from a friend who gifted me this course after doing it himself. So now that I’ve got even more tips on texturing milk and pouring. The verdict from my nearest and dearest: smoother and creamier coffees. It’s all in the way you texture the milk and the pour. I’m still on L-Plates, but eventually I’m sure I’ll be doing coffee art.