Series II, Part I
Coffee – it is so much more than a caffeinated beverage. It’s a connector, a conversation starter, a culture, and a community builder. We have all had a cup of coffee that we will always remember. On the flip-side, we have all had a cup or two that I’m sure we wish we could forget.
In this book, we will discuss what makes a great coffee great and a bad coffee just plain bad. We will learn about the variables and parameters that are essential to preparing great coffee. We will help you begin to develop your palate and tasting vocabulary, which will help you describe and diagnose flavor characteristics that indicate whether a brew is on or off the mark. This book will equip you with the fundamental skills to help you think critically about how you can tweak your recipes or techniques for the next brewing attempt.
Series II, Part II
You may have heard the term “cupping” being thrown around by coffee
professionals, but what exactly does it mean? For those of you who have
witnessed a cupping before, it might have appeared elaborate and maybe even
intimidating. All the sniffing, slurping, and spitting in public seems a rather odd
thing to do. But in the coffee world, it is a very common and normal practice!
In this book, we will discuss the history of cupping and how it came to be. We will
learn why cupping is such a widely accepted testing and tasting tool. We will walk
through the steps of the cupping process and learn about the tools essential to
carry out a cupping successfully. We will also help you continue to develop your
palate and tasting vocabulary. This book will introduce you to the five tastes along
with a little bit of the science behind how we sense flavor, aroma, and mouthfeel.
Lastly, we will briefly introduce you to the various factors that ultimately lead to
the flavor of a coffee bean.
Series II, Part III
What is espresso? Is it a bean, a brew method, or a beverage? The answer is, “yes!”. It turns out espresso is a little bit of all three. Espresso is a method of preparation during which highly pressurized hot water is forced over a cake-like “puck” of ground and tamped coffee to produce an extremely concentrated one-ounce coffee drink. Good espresso means good chemistry. Pulling the perfect shot is all about precision, consistency, and finding the perfect balance between those six essential elements we discussed in The Fundamentals of Coffee Brewing.
In this book, we will dive into the history of espresso. We will learn about extraction and take a look at coffee flavor on a cellular level. We will go over the components of an espresso machine and learn how to prepare the perfect shot of espresso. Lastly, we will briefly go over how to dial-in and adapt our techniques for different types of coffee.
Series II, Part IV
Crowd-pleasing latte art is something every barista strives to produce. While a perfect Rosetta does not make the drink taste any better, it does enhance the experience for the consumer. It shows that there was care and attention put into making the beverage. It also means the milk is more likely to have been steamed properly, as beautiful latte art is easier to achieve with properly steamed milk.
In this book, we will discuss what makes milk, milk! We will learn about the chemical makeup of milk and why it pairs so fantastically well with coffee. We will take a comparative look at various types of milk to understand why they all react so differently to the steaming process. We will also help you begin to refine your milk steaming techniques. This book will equip you with the knowledge of why we do what we do when preparing a milk-based beverage, as well as how to do it. It will prompt you to think critically about your techniques so that you can be your own teacher when there’s no one else around.
We know that reading and doing are two different things. If you would like some hands-on training in milk steaming and latte art, check out our class offerings by clicking the Eventbrite link under our “Learn” tab.
Series II, Part V
Throughout the first four books, we’ve learned the basics for making great coffee: from brewing, to palate development, espresso extraction, and milk steaming. In this book, we will take a step back and look at the bigger picture - Why is being a part of the coffee industry so great?
A good barista knows how to craft quality coffee, but a great barista builds community and does what they do because they love what they do. There is no coffee without consumers, and there are no consumers without quality experiences and excellent coffee. Community is at the core of all coffee experiences, and it is a barista's job to connect coffee with their community. Being friendly and efficient is key when working in the coffee industry.
In this book, we will explore the day-to-day role of a barista. There will be an emphasis on customer service, efficient workflow, drink compositions, and equipment maintenance. We will discuss some of the values that compose our ethos and drive us forward as a company. We will also dive into coffee culture and the worldwide community that comes with being a part of the industry. Please note, this book was written with those who either intend to become baristas, open a shop, or work in the coffee industry in mind. If you are a home enthusiast, this book may not be for you.
You don't have to be a dad to wear this hat. Super comfy fit. Lineage logo stitched in the front.
One Size Fits Most
Give the gift of great coffee! This gift card will be mailed to the address of your choosing and is usable at any of our physical locations.
Available in $25, $50 and $100 denominations.