Daniel's World of Coffee

Today Show

I had a lot of fun at Rockefeller Center taping this segment for the Today Show yesterday. It aired today and I have to say it turned out better than I thought it would. Of course 3 and a half minutes is too short, but that's the nature of TV, I suppose. You'll see how it cuts off at the end right before I pour the latte. Which is ok, because it wasn't exactly the greatest latte I had ever made.

Anyway, for what it's worth, here's me on the Today Show... enjoy!

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Daniel on the Today Show

Just a heads-up that I will be appearing on the Today Show on NBC this Friday, May 29th, making coffee for Kathie Lee Gifford and company. They say it should air sometime after 10:30 am, coast to coast.

So if you are home having a nice cup to yourself, tune in and watch me try to pack the 10 most important things you need to know about coffee into 3 minutes and 45 seconds!

My Theory of Teaching Coffee

From this post by alicorn on the fantastic Less Wrong

Most propositional knowledge (knowledge of facts) is pretty easy to come by (at least in principle). There is only one capital of Venezuela, and if you wish to learn the capital of Venezuela, Wikipedia will cooperatively inform you that it is Caracas. For propositional knowledge that Wikipedia knoweth not, there is the scientific method. Procedural knowledge - the knowledge of how to do something - is a different animal entirely. This is true not only with regard to the question of whether Wikipedia will be helpful, but also in the brain architecture at work: anterograde amnesiacs can often pick up new procedural skills while remaining unable to learn new propositional information

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One complication in learning new procedures is that there are usually dozens, if not hundreds, of ways to do something. Little details - the sorts of things that sink into the subconscious with practice but are crucial to know for a beginner - are frequently omitted in casual descriptions. Often, it can be very difficult to break into a new procedurally-oriented field of knowledge because so much background information is required. While there may be acknowledged masters of the procedure, it is rarely the case that their methods are ideal for every situation and potential user, because the success of a procedure depends on a vast array of circumstantial factors.

I propose below a general strategy for acquiring new procedural knowledge. First, saturate by getting a diverse set of instructions from different sources. Then, distill by identifying what all or most of them have in common. Finally, improvise within the remaining search space to find something that works reliably for you and your circumstances.

You can't turn every casual coffee drinker into a World Barista Champion in three hours. And even a barista champion will lack knowledge about, say, the breakdown of organic acids over time. When I teach, my goal is to saturate people with general coffee knowledge, and then quickly narrow in on their specific circumstances.

A purely procedural class will give someone a very flimsy, robotic knowledge of one way to make coffee. A purely theoretical class will be interesting, but leave people at sea when they want to make a good cup. Start with theory, move on to procedures. And all times be fueling the session with cups of great coffee!

Latte Art Zoo

I just taught a latte art class at Intelly-NYC on Saturday.

We didn't get to zoo animals, though!

Espresso Tasting this Saturday

I have lots of tastings and classes with Intelligentsia coming up, but there's one in particular I'd like to mention on here.

An espresso tasting! This Saturday, May 9th, at 11:30 am. It's at Intelligentsia's pretty white training and education lab in Soho... 594 Broadway, Suite 909A (just south of Houston).

How often do you get to taste more than one espresso in the space of an hour? If you go to the right store, you might be able to get two espressos. Well, we are going to have four! I'll have the new iteration of the Black Cat on tap (now with Rwandan coffee!), plus some single origins, including the famous Bolivia Anjilanaka. Plus we might mix some of them up with milk and see how they do. I'll be pulling all the shots on our pretty La Marzocco... come check out our new GS-3, too!

You can sign up here. Also, while on that site, check out all the other cool classes I am teaching (for instance, there's a cupping on Thursday morning, at 10 am... you should come to that, too!).

Hope to see you on Saturday.