Stocked with a table's worth of various Indian spices, exotic herbs, syrups, and milks sourcing from coconuts to goats, the baristi of Milwaukee's Alterra Coffee Roasters gathered June 17 to create the ultimate coffee drink.

The only problem was, they didn't yet know what it would be. The three-hour, trial-by-error flavor mixing extravaganza that soon commenced was just one station at Milwaukee's first ever barista jam, held at Alterra on Prospect Avenue.

What is a barista jam?

"It's an event that specialty coffee roasters around the country are hosting as a way for baristi to share ideas and techniques, generate greater enthusiasm, and foster respect and appreciation for the craft," says Al Liu, Alterra's Director of Culture and Communications.

Basically, for you coffee enthusiasts, this means better skilled baristi continually striving to produce a better product.

Inspired by the Specialty Coffee Association of America's annual conference he attended last April in Seattle., Alterra Service Manager Jason Fuerstenberg saw the benefit of hosting a jam in Milwaukee.

"We see the jam as one way of helping build and strengthen our company and culture," says Liu. "We place a significant emphasis on education and training, and this event was unique in that it focused on hands-on and practical knowledge."

The jam brought about 40 employees representing all five Alterra retail locations, including baristi, administrative and warehouse staff, to Prospect Avenue for a fun and challenging evening of activities. Although the jam's style is generally free-form, there are a few necessary components: discussion on the social and cultural background of coffee, the mechanical understanding of the espresso machine, and the specialty drink and latte art free-for-all.

Liu explained social history of coffee while Roastmaster and Green Coffee Buyer George Bregar pulled single-origin espresso shots for tasting. Guests were invited to try each of the four coffees that together make up Alterra's unique espresso blend.

"Certain coffees contribute body, certain coffees contribute acidity and sweetness, and others are added because they produce a lot of crema," says Bregar. "Isolating these components and tasting them side-by-side at the barista jam helped our baristi understand the methodology behind Alterra's espresso blend."

Liu says that the amount of information out there regarding espresso and drink-making is ever-growing, and prior to the advent of barista jams, there really wasn't a mechanism through which baristi could communicate with each other, test their skills, or try out new drink combinations.

"It was great to be free of a line of customers and company required drinks and be allowed the free time to just make what you want," says Fuerstenberg. "It's the freedom to experiment without consequences."

In many European countries, baristi are considered to be professionals and artisans, and Liu says that there has been a movement within the industry to replicate that status in the U.S.

"Since specialty coffee is still a relatively new phenomenon in the U.S., the learning curve for baristi has been very steep. The jam gives them the opportunity to learn from each other and refine their skills."

Seattle has been the industry's source of espresso innovation for years and acts as a resource for ideas and inspiration for Milwaukee. "The art of making espresso and espresso-based drinks didn't really come to this area until the early-to-mid '90s, so we've had some catching up to do."

Overall he says, Milwaukee's not doing so bad for itself. "Especially for its size, I think Milwaukee has a great coffee scene. The number of independently owned and locally-owned cafes in the area is quite significant compared to other cities in the Midwest and East Coast."

Liu and Fuerstenberg say the first Milwaukee jam was a success. "Since we had never organized an event like this before, it was sort of an experiment," says Liu. "The positive response has encouraged us to think about hosting another jam that could be open to non-Alterra employees, as well."

Fuerstenberg agrees. "It's a relief to talk to people who love coffee as much as we do. If we don't get in a big group once and a while, it can get a little lonely!"