Chicago’s Top Barista Shares Home Brewing Tips

As seen on NBC Chicago

Intelligentsia’s Michael Phillips teaches Wayne the “pour over” method for brewing coffee at home.

In the world of coffee, there are so many factors that can affect that perfect cup, and to be honest, I’m not an expert. So, I decided to get the facts and some tips from one of Chicago’s most talented baristas.

Michael Phillips, of Intelligentsia Coffee and Tea, is the first back-to-back winner of the Specialty Coffee Association of America’s 2010 United States Barista Championship. In this competition he had to make four espressos, four cappuccinos and four specialty drinks in 15 minutes. To win back-to-back titles, he’s obviously fast and efficient. But, more importantly, he knows his beans.

Because coffee beans are harvested seasonally in different regions much like other fresh produce, Michael explained that a good coffee shop will only stock beans that are in season and have been freshly roasted. The roasting date of any beans for home use should be with a few days of your purchase. Additionally, grinding your beans at home is also critical to capturing the best flavor. Purchasing a good quality grinder is a smart investment.

If you want to make your own lattes and espressos at home, be prepared to spend a bit of money on the right type of machine. For consistency and quality, espresso machines that Michael recommends range from $650 to $7,500 depending on the volume

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