I wanted to write my first post, anywhere, it is going to be way too long so please bare with me. I just finished spending a week at the American Barista and Coffee School. As a Roaster who has no barista skills and who is about to stick his big toe in the espresso pool, I knew I needed to get up to speed fast. I was expecting a lot of hands on but Matt and Jared went way beyond all of my expectations. I was totally blown away with how accessible everybody at Bellissimo's were, after answering several questions outside of class, Matt totally impressed my with his knowledge and sincerity. I felt like they were investing everything they could to make my venture successful and after graduating, I know I still have a lot to learn but I also know I have been given the skill to produce liquid coffee at the same uncompromising quality that I roast to. It is a weird feeling to be totally jazzed about this new venture with my heart still in my throat about all the details and costs. Any newby advice is appreciated.
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