jennifer.
JENNIFER received her training at Caravan Roastery in London, UK and quickly accumulated practical experience working in the heart of London in the bustling Covent Garden district. She has worked as a barista and cafe manager for the past 3 years integrating her experience in lean thinking, human resources, and teaching.
She has worked at over 6 different cafes, picking up various tricks of the trade across two continents. Through these experiences she has become familiar with several different types of espresso machines, Synesso Hydra, La Marzocco Linea Classic, PB & Strada, Via Venezia, Nuova Simonelli Appia, among others. Besides a love for latte art, Jennifer loves pourover coffee! She has worked with V60, Siphon, Aeropress, Kalita Wave, Woodneck, Chemex, and more.
She was first captured by specialty light roast coffees when trying an Adado, Ethiopia filter coffee by Clifton Roasters, "I tasted... strawberries! Finally, I understood what flavour notes were, those nuances that remind you of other things you've tasted before like berries or melons, but at the same time it still tastes like coffee. It blew my mind."
Favourite things:
COFFEE: Panama, geisha natural
MACHINE: Synesso Hydra
GRINDER: Nuova Simonelli Mythos One, Mahlkönig EK43
MANUAL BREW METHOD: V60
PLACE TO ENJOY COFFEE: sitting by a window, in a ray of sun
melody.
MELODY's love for coffee is only matched by her love for music (coincidence?). She has gained her coffee expertise through barista and managerial experience in Vancouver & Calgary, Canada, London, UK, and Sydney & Melbourne, Australia. Her appreciation for coffee started when she was a sleep deprived student. Now, she applies her passion for coffee through freelance barista-ing and imparting colleagues/customers with her coffee know-how.
Melody has worked at a number of cafes, on a variety of espresso machines, notably Victoria Arduino Black Eagle, Kees van der Westen Spirit, Nuova Simonelli Aurelia II T3 and Appia II,
La Marzocco Linea PB and Strada AV BR. She is also proficient with many manual brew methods including Chemex, V60, Kalita Wave, Aeropress, and Woodneck.
Her Google maps is saturated with stars for all the local coffee shops she has visited, spanning four continents. Her travels have informed her understanding of coffee and its influence on culture, design, and lifestyle.
Favourite things:
COFFEE: Rocko Mountain, Ethiopia natural; Finca Santa Teresa,
Panama geisha natural & Boyce Harries Oreti Kenya natural
MACHINE: La Marzocco Linea PB, KVDW Spirit
GRINDER: Mythos One, Mahlkönig EK43
MANUAL BREW METHOD: V60 & currently Aeropress
PLACE TO ENJOY COFFEE: with a croissant and a cushion
Bespoke Barista Skills Lesson
$150 per 90 minutes
You tell us what areas you would like to improve on! Anything from espresso extraction, milk stretching and texturizing, latte art, pourover or immersion style manual brew methods, or a combo of everything. If you are keen to improve your espresso/milk as well as work on your pourover, we suggest spreading it across more than one lesson so that ample hands-on training time can be provided for each area.
Group lessons can be arranged for up to three (3) additional people maximum, at a rate of $50/additional person per 90 minute lesson.
Espresso Essentials
& Milk Art
Contact for rates
With plenty of hands-on training with espresso extraction, milk stretching and texturizing, and latte art, you will gain confidence in your abilities to produce the best latte you ever dreamt possible from the comfort of your home coffee bar. Depending on your current skillset, you can also opt to split your learning into multiple lessons, e.g. solely espresso focussed in the first, with training on milk steaming/stretching/texturizing in follow-up lessons.
Group lessons can be arranged, please contact for rates.
Extraction & Flavour
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Even if you have insta-worthy manual brew gadgets that are all the rage, your pourover could be tasting sub-par if the initial extraction is a problem. In this session, you'll be introduced to the concept of coffee tasting with a cupping in your home, and gain insight into detecting tasting notes. In depth explanations on under- and over-extraction via demonstrations, and hands-on training, will provide you with the skills and understanding to confidently brew the tastiest pourover you've made at home to date.
Group lessons can be arranged, please contact for rates.