Barista class brings Italian coffee tips to Camp Darby

CAMP DARBY, Italy - The Army Community Service hosted a class at the on-post coffee bar March 30 to teach the basics of making Italian espresso.

Barista Ursula Muscillo explained that the quality of the drink usually comes down to the grind of the beans. She pointed to a cup where the coffee looked thin and bubbly.

"If it looks watery like this, the water is moving through the beans too fast," she said. "That means the grind is too coarse. You need to grind the coffee finer to slow it down."

On the other hand, she warned about coffee that drips out too slowly or looks dark and oily.

"If the espresso tastes too strong or burnt, the grind is likely too fine," she said. "The beans need to be ground more coarsely to let the flavor balance out."

After the espresso lesson, Ursula moved on to the milk. She showed how to perfectly froth a pitcher for a cappuccino, positioning the steam wand just below the surface to create a smooth, velvety foam rather than large bubbles. She explained that the goal is a creamy texture that blends into the coffee.

"The hardest part of the class for me was learning how to froth the milk," said Kristen Cockman. "I had to learn the type of milk to use, how to position the pitcher, and how to listen for the 'right' sound. After three or four tries, I am a lot more comfortable with the process."

Throughout the session, Ursula watched the machine closely, adjusting the settings to show how small changes affect the final drink. By the time the lesson ended, the focus was on the consistency needed to make a professional-grade cup of Italian coffee.

For those looking to master the local culture, the class proved that with the right grind and a bit of practice, a perfect Italian morning is only 30 seconds away.