James Walker,Adelaide, June 2006 Just thought I'd tell you how I was going now that I could apply the knowledge to my new machine back at home. I must say, I have been pulling the best shots that I have ever seen come out of my gaggia. Absolutely amazing. I have lots of crema and the taste is awesome compared to what I was producing before. I thought that before I did the course it must have been an issue with the machine, but when I got home I had a play around with my grinder, I bought one of your lovely stainless steel tampers and with a bit of practice around the shots poured beautifully. I'm absolutely stoked with the results, who would have thought a few hours could make such a difference to the coffee I make. Thankyou!   ,,, James Walker. Adelaide, June 2006

...Renee E. Boyle, Thank-you so much for sharing your wonderful knowledge of coffee. I can’t believe how much there is to know. Even with the small amount I now know I feel like a professional coffee connoisseur! You have a wonderful business and it was lovely to see how passionate you are about it.                  ...Renee E. Boyle, Melbourne

Hi Guys, My future son-in-law and I visited your very impressive premises on your latest coffee-info-day, while I was visiting Melbourne. I was so impressed that even though your display and info-day was over that you took the time to invite us in and show us around. The beans you so generously gave me are just to my liking and are presently being greatly enjoyed by all.  When next we are in your fair city we will most definitely plan our visit to coincide with one of your workshops as even though I have owned my Isomac for a couple of years, I know I still have heaps to learn.  Thanks for your latest newsletter and again many many thanks for your hospitality. Kind regards, Roger Thompson – Marlborough, New Zealand, Monday, November 13, 2006 7:28 PM

Thank you for the lovely coffee class running on Thursday evening. Eventually I could make a nice, silky, smooth, creamy and shiny milk at the course, after two years of failing trials at home! Many thanks to Ricky, who always pushes us to do the best (and I won't forget how you always teased me about 'frothing'. That's fun). Today I showed my certificate off to my mother and sister-in-laws, and two friends from Indonesia (the ones who are interested to buy a coffee machine and do the course as well). We had a nice lunch at my place and finished it up by having my different-in-look lattes..! It was great. ...Yulitta W. Owen, North Melbourne, Victoria, AUSTRALIA, 24 Nov 2006.

Just a note to thank you for your time and enthusiasm this past Sunday. I was absolutely riveted all day, and can't believe how much I learnt, and how simple it all is. I will come back soon to take advantage of the further 2 hours of practice, and I have promised my mother and wife to bring them in to buy them a coffee so they can see what real coffee is like. ...Byron Wilding, 14/9/2006

I’ve learned so much about the grinding and tamping and how much the operator and the extracting timing can influence a coffee. Thank you so much. It was such an enlightening and interesting session. I will become even more of a coffee snob now! ...Chris Marsh, Melbourne, July 2005

I found the extraction time and milk texturing most interesting. I would refer others to the course because the excellent transfer of knowledge by enthusiastic instructor – patient communicator who ensures everyone has a turn. The limited class size makes the course much better than the other coffee course I attended.        ...Alan Coleman, Melbourne.

I wanted to thankyou again for the course, my coffee making skills had improved tremendously. My daughter loves the hot chocolates...Gary Vassallo, July 2005, Melbourne

Thank you Rick and Rita. The course was astounding. I knew nothing in the beginning. Now I know something. The course is an ignorance killer. I now have the knowledge to be a discerning coffee appreciator.

I will gladly recommend the commercial introduction course to friends and colleagues when its ready.  ...Jem Mawson, Sept 2005

I found it interesting that how slight changes affect extraction of the coffee. I would tell the others how the hosts created a non-intimidating and friendly environment. I have found the course very educational, informative and stimulating. Learning about how coffee is made from a commercial espresso machine has filled in the gaps of my coffee knowledge, and I can explain why coffee has been poorly made. I knew and could distinguish between what is good or bad coffee, now I know what need to be done to make a good cup of coffee. ...Steven Wong, Melbourne

The Information & Presentation is brilliant. This class will be imperative to the running of our business. Time and money is very well spent. The best!                                             … Andrew Lowden, Raphysody Cafe, Docklands

I learnt a great deal. It will inform my decisions greatly in upgrading my machine.                                                          … John Anderson

I'm just sitting here in Beachburg Ontario Canada drinking a tasty cup of Doka Estate house blend dark roast Costa Rican coffee!!! I spent quite a few days drinking your coffee and reading at your awesome coffee shop. I was in Melbourne last year at this time, for just over 2 months. I first met you in the market (festival stand) and attended one of your awesome coffee courses!! I learned alot , thanks Rick. Well I'm definatly missing Australia especially Melbourne, hope to make it back to your shop someday. Thanks for all the homebarista emails. Take care,Ben Shillington, Canada