I've been pulling lots of shots of espresso while on sabbatical. My love of espresso began when I was doing research in Milan; time spent with the barista each morning, before heading over to one of the churches and baptisteries associated with St. Ambrose, was a "sacramental" experience for me. The same can be said of time spent with preachers and presiding ministers, and ideally, those who teach them. So, thanks to support from the Wabash Center for Teaching and Learning, I've been making espresso and intentionally reflecting on how becoming a barista informs and enlivens my work as a preacher and teacher of preaching. The best espresso is extraordinarily sweet, has a potent aroma, and flavor similar to freshly ground coffee. The crema is dark reddish-brown and smooth, yet thick. A perfect espresso is enjoyable straight with no additives; yet bold enough to not disappear in milk. A pleasant and aromatic aftertaste lingers on the palate for several minutes after consumption. This wonderful drink is prepared and served graciously, welcomingly, and hospitably. As I reflect upon espresso, my mind immediately turns to the ways this description of espresso is a fitting metaphor for a good sermon. Simply insert "sermon" for "espresso" and "gospel" for "crema."
