That being said, I do want to learn more about coffee.
Yesterday was my first day on bar at Java Brewing Company and it was a very informative experience. Most of the shift was spent pulling shots, which resulted in a lot of espresso to sip/slurp. I knew that espresso is a finicky beverage, but it wasn't until I started tasting my under/over extracted shots that I realized how critical each step of the process actually is. The fruit flavors I discovered in the properly pulled shots were painfully absent in the failed attempts. It is amazing how three plus/minus seconds of extraction can have such a profound impact on the taste.
As part of my training, I am now reading The Professional Barista Handbook by Scott Rao, which so far as shown to be a very helpful little book. It's fairly technical but still accessible. Should be a fun read.
Also, my coworker Sarah just started a collaborative barista blog. Check it out!