Last week, I taught a beginner’s class on making coffee at home at 18 Reasons, the amazing community education space connected to BiRite Market in San Francisco. Ariel Soto-Suver, a reporter from the SF Bay Guardian, was there and took some wonderful photos of the class and wrote up a little piece about it. There were 24 people in the class and they asked great questions. Every single one of them deserved kudos for coming to a two-hour class on coffee at the very end of the day (7-9 pm!).
You can check out thumbs of the photos below, or see the whole gallery over on the Bay Guardian site.
It always a bit funny for me to do these events because on the one hand, I have achieved some definite next-level knowledge of coffee in the last couple of years. But I wouldn’t call myself an expert by any means. Case in point: I almost never talk about coffee and make it at the same time. I totally underestimated how long it would take to make two carafes full of coffee using a V-60 pour over and got all flustered at the start of class (hopefully it didn’t show too much!). It took me a bit to work my way back to a comfortable rhythm, but everyone hung in with me. Troopers. Anyway, it put a fine point on what a demanding skill set it is to make coffee. It’s not difficult, exactly, but it does take quite a bit of practice and it’s very physical. I hadn’t been reminded of that in a long time — since I was last serving customers behind a coffee bar, over five years ago now.