A California culinary institute has begun working with educators from Italian coffee giant illy, along with master barista Giorgio Milos, to offer intensive multi-day coffee workshops covering everything from the history and proliferation of the coffee plant to pouring a latte.
In a recent workshop, illy’s Milos discussed his strategy on the latter, as reported by the San Francisco Chronicle:
The secret to pouring is you have to separate your brain from your hand. Keep pouring even when the cup becomes full; go to this place where you don’t think and watch the magic as patterns appear in the crema and microfoam.
The workshops are being offered at the Culinary Institute of America at Greystone in St. Helena, Calif. The next workshop being offered in the series, titled “Coffee: From the Plant to the Cup,” is taking place Aug. 7-8, and registration costs $595. Here’s a description from the Institute:
What began as a wild shrub in upland Ethiopia approximately 2,000 years ago has today become the basis of a nearly universal human experience. To truly understand the path of coffee from ancient tree to modern international phenomenon, we must consider history, politics, culture, agriculture, plant science, chemistry, physics, economics, and marketing.