Not much to tell

First off, I would like to apologize for the lack of updates here. I usually try to keep it pretty new. I know how boring a stagnant blog can be, and I decided I didn't want to be one of those types, no matter how busy I got.

I'm still waiting for my tax return. When it arrives, I intend to purchase the missing Stir Crazy portion of my Turbo Crazy setup, as well as a good 10 pounds or so of green coffee with which to work for awhile. I've got a few people asking to buy my coffee that I don't even have yet. Most of the return is accounted for, so there won't be much of it spent on coffee related goods.

There was a picture taken of me drinking some french pressed coffee, and a friend of mine took it and made it into this:



Good promotional picture, I'd say. If only I had a good reason to have it.

Which brings me to my next topic of discussion.

I have considered going into the espresso consulting field on my own, independent of any pre-existing company. No, I'm not a super-barista.. I've never won a competition, or even entered. But what I do have is a basic understanding of how espresso works, and the knowledge of how to pour latte art. So many shops here have just plain awful espresso. I have found two exceptions.. one of which is my current place of work, and the other is my previous place of work.

The previous place had a very VERY forgiving espresso blend. The current place has great technique, if I do say so myself (I trained them) and is, at this point, limited by the blend.. which isn't very good, but I'm trying to change that.

There is a severe lack of options for shops here. Most people not only don't know where to look, but they're not even aware that they should be looking for advice on improving their overall product. Training is what I really want to get into, and my region is in dire need of someone capable of teaching good barista technique. The hard part will be convincing cafe owners that my services will actually help improve their business. That having been said, I'm going to wait until the Alternative Brew Methods article is published in Barista Magazine. I will probably be in it, which means more good stuff to put on my resume, and more reason for cafe owners to trust me with their employees.

I just can't help but think people would be appreciative, though. I've tried a few new shops, and have found new locations for "the worst espresso in Lubbock". This is not encouraging.

I have not had access to a digital camera lately, so I don't have any latte art or naked shot pictures for you this time.

Until next time, may your cup always be full.