My Coffee Journey So Far—and What I Want to Learn Next

It Started with Watching My Colleagues

When I changed jobs, I didn’t expect the office coffee machine to lead to a hobby.

I started with Nespresso, then a colleague introduced me to the espresso machine. The grinding, tamping, pulling a shot, and frothing milk all caught my interest.

The latte art was what really drew me in. I’ve always been interested in artistic things, and I wanted to learn how to make those designs myself.

About three months after joining the office, I bought a Giselle Prima Mola so I could practise at home too.

The setup that gave me more chances to practise.

Since then, coffee has become part of my daily routine. My taste has changed too. I started mainly enjoying sweetness and syrup, and gradually became more interested in the coffee’s aroma and flavour.

Espresso with milk is still my everyday choice.

Understanding My Coffee Better

The next thing I want is a better understanding of the decisions I make at the machine.

I started with a recipe of 18g of coffee and around 36g of espresso. I’d like to understand more about how changing the grind or the shot affects the finished milk coffee I actually drink.

I want to change one thing at a time and pay attention to whether I enjoy the result more.

That would help me make adjustments with more confidence, instead of having several things to think about at once.

Keeping the Artistic Part Going

I still want to improve my milk texture and pouring control.

I’d like to spend more time on basic shapes and make them more consistently before rushing towards something more complicated. The artistic side is still a big reason I enjoy making coffee.

A recent cup, and a reminder of why I wanted to learn.

A separate grinder is something I would consider for a future setup. Before spending more, I’d want a clearer idea of what I needed from it and what I could still learn with what I already have.

The compliments in the office are encouraging. I also enjoy being able to look at a finished cup and feel proud that I made it.

I want to keep getting better at the coffee I make every day.