Well, I am now into my fourth day since i got my espresso trainee licence. I dont count the day of purchase itself (Friday) as Shanthi and I fell asleep soon after arriving home late that night without even taking the gear out of the boxes!! Not at all what I had planned, but I guess the way these things go sometimes.

Day one started with getting everything out of the box and into the kitchen.  No problems there and boy does the Silvia look nice, with Rocky next door.  My espresso quest had begun with a hiss and a bang (in a good way). Then in a bad way as the fuse in the power plug blew. I didnt know it at the time, but the machine just died after an hour or so. Gee, imagine the thoughts going through my mind (and the raised eyebrow from Shanthi)!! So on the phone I went to Ross from Spinelli who was at a loss to explain it. Then he suggested the fuse, and sure enough that was it. So I quickly grabbed one from another plug and sure enough, we were back in business. But a scary start!!

So, anyway, fast forward to Day 2 (that’s Sunday 13 Jan ‘08). I finally got my milk foaming under control. I was previously not putting enough steam into the milk and it was giving that awful screeching sound. I didnt really know what that meant, until doing some internet research and found enlightenment. So the next morning’s two cappucinos for Shanthi and I had really nice foamed milk. Happy happy joy joy. My espresso is still under experimantation.

I have ordered a proper Reg Barber tamper (and a knock-box) from QARR to replace the hopeless little plastic tamper that came with the Silvia and doesnt even fit properly (too small)!! So, it will be out the door with Mr Plastic Tamper within the next day or two after I receive my big, shiny, metal tamper (I just received an email from Malcolm at QARR saying the gear will be arriving at my place some time this week)! Hooray, now I will be able to be sure my tamp is being done properly. Then have to get the grind setting correct, and temperature surfing. I figure no point working hard on these until the tamper arrives. As for the temp surfing, I have begun this meaningfully last night, and I cant really speak for its qualities until the tamper arrives, I think. But even just winging it all, my espresso is certainly less acidic and more drinkable straight after a few days of playing around. But I know the real work and experimentation begins when my equipment set is complete and of good quality. Then, a bit later on, I will think about roasting. But for now, I will let myself be led by other professionals on that count, in terms of a nice blend and roast..

So, thats it for this quick update. I guess one benchmark is an SMS from Shanthi yesterday morning …. “2day’s coffee vy gd” …. now THAT puts a smile on my face and makes it all worthwhile!! Next challenge is to get her drinking and enjoying the straight espresso. For now, its a bit of sugar and a good amount of foamed milk! Yup she likes the cappucino, well a latte is probably a better description of what I am making. But then again, I also like the cappucino/latte that I am now able to make!

The only bummer about this whole thing is that I now wish i had a machine in the office too! Seems such a travesty to go and make an instant coffee, or go down to starbucks, for lack of a good coffee right here. Ah well, will have to give that one some thought. Considered having an Espresso Friday where I bring the machine to the office, but weighing as much as she does, yeah maybe thats not such a good idea!! <END>