Connor O'BrienModerator
Milk track week 3: pour critique thread
Post one pour from this week with a sentence on what you were going for. I’ll reply to every one before Thursday.
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- Hana Kobayashi · General · A new cohort starts at the beginning of every month. Each week has one lesson t…20 comments
- Elena DuarteAdmin· General
Welcome to our four newest members
Ahmed, Benjamin and two more joined the October cohort this morning. Say hi, and new folks: the calibration lab is Thursday at 1 PM Pacific.
- Marisol Vega
Steaming for six drinks at once
At work we steam a big pitcher for multiple drinks. How do you keep the texture consistent from the first cup to the last?
- Hana KobayashiAdmin
Calibration homework, week 2: three grind settings
Pull the Sunrise Espresso Blend at three grind settings, one step apart, same dose and yield. Taste each at room temperature and describe sweetness, acidity and finish. Post your notes here by Thursday’s lab.
- Malik Johnson
My TDS readings are all over the place
Same shot recipe, readings from 8.4% to 10.1%. Am I sampling wrong? I stir, wait for it to cool, then use a syringe filter.
- Samuel Adeyemi· Wins
Promoted to head barista!
My manager said the calibration routine I brought from the Academy cut our waste in half. I start as head barista on Monday.
- Sophie Dubois
Keeping dose consistent during a rush
During the morning rush my doses drift by almost a gram. Do you weigh every shot on bar, or trust the grinder timer?
- Elena DuarteAdmin· General
October cohort: introduce yourself
Tell us where you work (or want to), your current bar setup and one skill you want to nail by the end of the month.
- Julia Novak· Wins
Passed the sensory track
Triangulation 6 of 6 on the second try. Thank you Hana for the extra session on salt and acid.
- Inés Navarro
Scoring acidity on the cupping form
I keep confusing intensity with quality when I score acidity. The Kenya got an 8 from me and a 7 from the instructor. How do you separate the two?
- Lily Huang
Alt milk texture chart from the lab
From last Thursday’s lab: oat stretches fastest, almond needs the least air, soy hates going above 60°C. Chart attached.
Chart comparing oat, almond and soy milk texture - Julia Novak· General
How do certificates work for the milk track?
Is the practical recorded at home, or do we come to the roastery? I’m in Calgary, so remote would be amazing.
- Samuel Adeyemi· General
Balancing the course with double shifts
Working doubles three days a week. Anyone else fitting lessons in on breaks? I do the videos on my phone and the homework on days off.
- Connor O'BrienModerator
Our house espresso recipe at Pine & Pour
For anyone curious how a café dials in: 19 g in, 42 g out, 27 to 29 seconds, recalibrated every morning and after lunch. We taste every recalibration shot straight and in milk.
- Leila Farahani· Wins
Placed third at my first latte art competition
Toronto’s autumn throwdown, 32 baristas. My tulip held up under the lights. The milk track paid off!
You’re all caught up: 15 posts.