Espresso Fino

And next, a local man's mission to make the best baristas in town. This is brand new at 6 Tonight. Good coffee and good business practices don't always go hand in hand. But by combining the two, the Barista Training Academy and Trapdale goes beyond pulling shots of espresso to pulling out all the stops to make a coffee shop successful. Lincoln Graves has the story. Alex Fasenko died 11 years ago. After devoting more than 30 years of his life to coffee, and most importantly, the art and science of properly prepared espresso. My husband was the father of espresso back in Berkeley, and when we moved in 1987 to Portland area, he became the dean of beans. And he wrote a book called the Espresso Success Program. We ran 16 of our own shops. For the past decade, Fasenko's widow, Aksana, took on the consulting end of the business to help coffee shop startups around the country. The training involves much more than making coffee. We spend a lot of time talking about the business angle, the marketing, the cost analysis, the supplies, the beans. Whole, healthy, not oily, not dry. When people leave, they are accomplished baristas, and we offer, with our company, Alex and Associates, continual, unlimited support afterwards. So I can show you the Krimmer. The engine that drives the business is a state-of-the-art espresso machine. This is the kind of extraction you're looking for, To do a good cup of coffee, that's another trick, and we help them with talking about beans and the grind and the setting, the extraction of the espresso. We want our students to go out when they open their own coffee shop to give that customer that wow coffee moment. Barista. Virginia Sawyer of Vancouver decided with her husband and son to go into the coffee business in 2013. She was impressed by the deep history behind the Fasenko success. Despite admitting to Exana that her favorite coffee was a store-bought national brand. When we opened, immediately, we used the techniques and were able to drive customers in just immediately. And then because the coffee was good, they came back and told their friends. Sawyer used Exana's metrics about location, traffic patterns, and serving non-bitter espresso. The family business, Morning and Moon in Vancouver, thrived. In 2016, the family sold it and doubled their investment. There are a lot of coffee shops and espresso places, but not very many that can pull a wonderful shot of espresso. And once customers have tried it and realized the difference, they tell their friends, they drive from across town, and it worked. Lincoln Graves, K2 News. Kind of want one of those now. Yes, looks good. Exana Fasenko says that although Portland may have reached a point of good coffee and good coffee shop saturation, a lot of requests for consulting coffee startups come from other regions of the country. You'll find more information on the Barista Training Academy and the Fasenko Methods at our website, K2. com.