How to make the Perfect Coffee with Master Barista Jack Hanna

Let's admit it: us coffee lovers have always had that ambitious plan of becoming a skilled barista in our own homes every morning just like the pros. Ain't nothing wrong with that either. For many, however, the desire to tamp, extract and pour before the work commute becomes all but a distant reality when that fancy coffee machine bought in a flurry of caffeine-fuelled enthusiasm becomes but a dust collector on the kitchen bench.

Contrary to the general misconception that your local barista actually cares about your hangover, office politics, how beautiful your cat is and your dramatic love life, it's more than likely they've got better and more relevant things to think about. It's time to give these guys a break from the earful we give them every morning, and we've just the plan.

The gastrodome of the inner west, The Grounds of the Alexandria, has launched barista training workshops that will run throughout 2013. Jack Hanna, master roaster and 2007 National Latte Art champion, is interested in pinning down some barista basics at home without any complicated scientific prerequisites necessary. The classes run for two hours and are held at The Grounds' 'research facility' — just a fancy name for the venue's cafe space.

Hanna's approach is straightforward and honest with no coffee-geek dictionary necessary. "There are many factors that contribute to a good cup of coffee; however, it's very simple and anyone can do it," says Hanna. "Everything takes practice and you need to play around with a few things before you get it right."

Hanna demonstrates the process step-by-step on the machine, starting from the grind right up to steaming the milk to achieve that silky consistency. He emphasises that a warm, clean machine and glasses are key aspects to good coffee. "The coffee will lose flavour instantly if it hits a cold cup!" he says.

Apparently, another essential component is dosage. Too much coffee or a grind that's too fine can result in over-extraction and bitter coffee. Hanna suggests tasting as you go, "This way, you know what you’re doing right and wrong."

Once you've mastered the dosage and crema, it's time for some milk steaming and latte art. "What you're basically doing is stretching the milk, putting foam in it and bringing it to a temperature of about 65-68 degrees," says Hanna.

What about the latte art part? Well, let's just say there's bound to be plenty of laughs at some of the shapes students come up with. All part of the experience, we say. And lest we forget to mention that students may even be lucky enough to witness Jack's flawless technique as he pours some R-rated latte art. We're pretty sure there'd be a couple of shocked pram pushers if he sent these out of a Saturday morning service.

Most importantly, Hanna's classes are nurturing; he doesn't use convoluted idioms and you can count on him to ensure everyone can see and understand what's happening. As Hanna says, quite simply, "Coffee is fun!"

*Classes cost $80 and run for approximately 1.5-2 hours.
*Private, corporate and more advanced classes are available, as well as Roasting and Cupping Workshops.
*All workshops held at The Grounds of Alexandria; Building 7A, 2 Huntley Street, Alexandria; 02 (02) 9699 2225; www.groundsroasters.com.