I amÂ excited aboutÂ the launch of a new coffee class from ChefSteps. If you follow me on twitter or elsewhere then you’ve likely noticed how much of a fan I am of what ChefSteps are doing. I genuinely think they’re one of the most innovative and interesting companies in food, and I can’t think of anyone else pushing out as much information for free. Their videos have made techniques that I had previously thought too difficult, or intimidating, seem approachable – and cooking from their recipes has resulted in some of the best meals of my life.
Hopefully you’ve already enrolled in the ChefSteps espresso class Â – if you haven’t you should do so now because it is free and because it is incrediblyÂ good.
I’d been talking to the team at ChefSteps for a little while about a coffee brewing class. I think their approach and style would be a great way to communicate both the techniques and the knowledge required to brew delicious coffee. While in Seattle last year, with Ben Kaminsky, we shot some videos covering techniques and discussion, and since then the class has been built up to be exhaustive and I think genuinely innovative. That class goes live today:
ChefSteps Coffee ClassÂ ($14)
So what’s included in the class?
For the beginner:
There’s a great, thorough introduction to brewing better coffee covering buying coffee, getting the right equipment, an overview of dialling in, a guide to tasting and then techniques videos and guides covering French Press, Aeropress, and pour over. We cover what extraction is, why it matters and how to control it.
For the knowledgeable coffee brewer:
You might think that if you’re already brewing tasty coffee at home then there’d be nothing for you here. I would disagree. There’s plenty of stuff in the course that I think would appeal to readers of this blog: rapid cold brew, Liars Latte (everything people like about milk drinks without any milk of any kind) and also someÂ useful techniques to improve the quality of the ground coffee you brew with – regardless of the grinder you are using. There’s also a technique involving rinsing for french press brewing that hadÂ me utterly intriguedÂ when they first sent through a little phone video of them doing it, and is the result of what happens when very smart food people start looking at coffee seriously. Easily the cleanest cup of french press you’ve ever had – completely sludge free.
They also get into that difficult realm: coffee as a culinary ingredient. There are several recipes here, some simple and useful, through to a whole newÂ thing that is chocolate made without cacao and is my favourite thing on the whole course. I’m sure that if you work in coffee and watch this technique you’re going to get pretty excited too.
If you’ve bought a ChefSteps class before, or enrolled in one before, then you’ll have noticed that classes continue to be developed after launch – recipes get added, techniques further explored. I love that they do this, so it is worth returning to the class after finishing it.
There’s a great community around ChefSteps online – and I’d recommend getting involved there too, especially if you have any interest in cooking better, and understanding the theory behind the techniques in the kitchen. It is one of better discussion forums out there, and I suspect a lot of coffee people have a strong culinary interest too.
I hope you check out the class, it’s about the same price as a bag of coffee ($14), and I think that it’s a worthwhile investment.