Tragedy in Huehuetenango

Read about it here:
the coffee press

And here:
Finca Vista Hermosa

New "logo" for consulting Biz.

I'm tossing around a few ideas for a new logo of sorts for www.espressotrainer.com.

I'm pretty much just scrapping the whole "-Jason Coffee" thing. Original, yes. Something I can easily sell? Probably not. Eventually, there will be a parent company over this thing anyway(I hope). The url is dang valuable! I was surprised it was available when I grabbed it.

I'll likely post a few rough pictures of some ideas I've been having here in a few days or so. I may not, but I'm planning on it.

If you want to criticize them, feel free to. If you've got better ideas (or ideas period) I'd like to hear those as well.

A bunch of coffees headed my way from Brown. I'm testing out an experimental espresso. "Espresso Two", which probably won't make it to retail, but it's revolutionary in design. (well, there may never be revolutions fought over it, so maybe it's not so revolutionary after all. It's certainly forward thinking, though.)

Also a bag of Cottonwood (Espresso One), Kenya Kichwa, and a Yirgacheffe to try.

One of these coffees is a donation for the local coffee club tasting I'll be running on Thursday. If you've been reading this blog for long, you'd know how huge of a step that is for the region. It's been a long time coming, but we're finally starting to see signs of progress on the whole. It's a beautiful thing.

Considering the history of reviewing coffees and this blog, I'm not sure if a review is to come or not. I really enjoy reviewing, but I'm not a big fan of the controversy that can arise from such activities. We'll see if reviews pop up here again or not.

Hopefully the grinder will arrive later this week, and I can get started on the mild restoration.

A New Grinder on the way.

The Mazzer SJ that I had poted pics of before was on loan from Rocket Coffee Roasters to prepare for the SCRBC, as well as for use as a second grinder during the competition.

I had fully intended to buy it, but the money never came in time, and then things got worse. I ended up sending it back when RCR pretty well dissolved into a consulting firm and not a lot else.

So.. I've been stuck with my stepless MDF. And boy, is it ever painful to use when you're used to bigger and better things.

The good news is that I have a "Rio" badged SJ on the way. It probably will not be put to use right away.

If I set it up to use right away, I will never have the patience to go without it for necessary (or unnecessary) cosmetic improvements. So, If needed, I'm going to get those out of the way first.

In related news, Great Infusions has made mention of some new "Duranium" burrs for the SJ. Unfortunately, they haven't given any real information beyond the fact that they are "supposed" to be harder, sharper, and last longer.

I was hoping for more evidence, like grind particle size comparison photographs, side-by-side cup characteristic differences. Instead, they mentioned something about the sound difference and that it might be a little faster (and the grounds may be a little fluffier).

Considering the fact that the name "Duranium" is of a mythical substance, I'd hoped for more detailed information.

That having been said, I'm holding out on purchasing new burrs for this "new" grinder until I've heard more news.

Grinder pictures to come.

It all comes down to one word

And that word is LOVE.

I don't work. I thrive.

Work is something you do because you have to in order to pay the bills.

Thriving is something you do because you love it so much.

I've been on a small coffee hiatus while getting over the flu. I've returned. And with my return from the hiatus came the gushing of mushy stuff. Don't ask me why.

I love the industry and everyone in it. At times, we don't agree. We may even have heated arguments. We may have times when we feel we are on top of the world, and a few short weeks later, we feel there is nowhere left to go. The feelings of extremes are always short lived.

What it all comes down to is a bunch of people drawn to the same passion. The same spark. The same reason for a constantly moving target, always just out of reach, that we call satisfaction.

It's almost religious, really.

Where did this come from? It was always there.

It's late, and I'm feeling extra gushy about it for some reason right now, and felt like sharing the love publicly.

It's been quiet in here... (and a little industry philosophy)

As most of my readers know, I also run a blog covering the entire state of Texas. This takes up most of my time.

Even when I had started the other site, I still found things to post here, and I still do.

But why, you may ask, have I not seen an update since October? Why, if there is more to say, have I chosen to remain silent?

Call it contentment. Call it maturity. Call it a stabilizing of the flame.

By whichever name, I've come to accept certain things that once caused an internal riot to think about.

Some may have been following Ryan's rant about the customer bastardizing their cup of coffee, or compromising the integrity of the craft of the barista.

Consider this an informal response, and a "state of the Coffee Aspirer in the here and now".

Some people know that outside of coffee, my other studies tend towards philosophy in some form or another. I find that when I'm studying more in-depth into the philosophy side of things, my writing is influenced, and my thoughts tend to be more analytical, and a bit less from the "gut".

Fair warning: This is one of those times. (Eastern religious philosophies, existentialism, epistemology, metaphysics, oh my!)

The biggest complaint given is that customers will customize what the barista, and the company which that barista works for, feels that they have come to a conclusive method of preparation for a specific beverage that they find to be the best product possible with the given resources at hand. The barista spends time learning, practicing, training, all in an effort to perfect this execution time and time again for the customer. And not only is this time given, but also time is given on a daily basis to dial in the equipment and brew techniques to adapt to the conditions of that day, with on-going adjustment as required as the day burns on.

All of this work put forth in an effort to display in glorious beauty the coffee that has been lovingly tended, carefully roasted, and now is being expertly handled with the attention of the craftsman at the final link in the commercial chain we know as the barista. And why all of this emphasis on what happens beforehand? Ryan doesn't mention it, but I think we all know. Anyone reading this blog, reading his blog, reading anything and everything, and walking the walk right along with the best and the brightest this industry has to offer already knows the answer to this question. It boils down to two words, and two words alone. Love. Respect.

Like many others, I am in this business out of my undying love and passion for the romanticized and commodicized globally enjoyed beverage and culture we know as Coffee.

So much heart, soul, blood, sweat, and tears have been poured into this vulnerable fruit's culmination into the small cup of coffee, and more often than not, "to go, please". It breaks our hearts to see all of this effort go unappreciated, and quite often, taken for granted.

So why wouldn't we be upset when a customer wants to modify a perfectly good recipe to suit their own solitary and perhaps condescending tastes? All this care and attention, only to be drowned in a couple of ounces of some dairy (or God forbid, non-dairy) product, and masked with some form of sweetener. And for what? So the coffee tastes like they "think" it should? What should coffee taste like, anyway? Don't they know how many people went through God knows what for the sole purpose of the production of that specific cup of coffee to exist just the way it does? It's blasphemy! It's a disgrace! (well.. at least we think so.. but not the customer, apparently, as they happen along their merry way with their bastardized cup of brew.)

Let's pause for a moment, and continue to think about this farther.


Yes, we love coffee. This love goes beyond the expression "thanks, I love it!" with a passion that burns brighter and deeper, and with more energy than an uncontrollable forest fire ignited by a flooding of gasoline and a rogue match.

But, that's only half of why we're in the coffee business. We could be happy home baristas with this love, and be content. The world's best coffees, and no-one to tell us how to brew it, and no-one to break our hearts by compromising its integrity with "unnecessary additives".

Obviously there is more to this than love. Obviously more than respect as well.

Seeing the passion and fervor from several in the industry (myself included) reminds me of religion. Not just any religion, but a new and exciting religion that you feel the whole world must know, because it will change your life.

We are not content to be happy with our coffee alone. Oh no. We got into the business because we want to share our love for this beautiful bean, and enable others to "see the light" and appreciate and understand it as WE do.

So we set up shop, work for someone with a similar vision, or, in cases like mine, spread our vision and knowledge for others to benefit from. We are utterly convinced, that once they've had it OUR way, their entire paradigm of coffee will suddenly shift, and old habits... wait.. old habits?

Sometimes, people will go into a coffee retailer expecting anything. They have the cup of coffee, taste it as its served, and are suddenly made aware of a whole new world of flavors and experiences to explore.

Unfortunately, this is just not the norm, and I feel that if it were, the business as we know it would be so far out of our minds that we would be confused if we'd heard of such a thing that we have now.

Half the fun, is the challenge of the customer conversion.

patience grasshopper... it takes time

Most Americans have been drinking coffee for as long as they've been allowed to by their parents. In many cases, this means "most of our lives". Throughout the years of our lives, we've developed certain expectations and behaviors to which we have become accustomed. For years, many of these ideas have gone unchallenged, and unchanged due to the stable nature of our experiences. For millions of people (literally), part of this collection is the category of "coffee". And for a vast majority (I dare say) of these people, filed in the platonic archives of data, the words "bitter", "hot", and some variation of the phrase, "add milk and sugar, or you won't like it" are quite likely to be found. We'll call this person, "Cx"

So, back to the beginning of this post. We're in our new coffee retail center, we've spent hours and hours in time, and thousands of dollars into making absolutely certain, that our methods will give coffee the most due respect possible, and the product will be absolutely outstanding.
Cx comes in and looks blankly at the menu. "I just want a cup of coffee..." The craftsman politely and expectantly asks, "Which coffee would you like?" Now, to us, this seems innocent enough.
Cx says, "..do you have just regular coffee?"

If you are the craftsperson who can relate with the undying internal flame of coffee passion, then odds are, you've had a situation like this, and you can probably recall that same situation, and how frustrated and possibly angry you were at the lack of respect for the coffee you brew, and the craftsmanship you've honed up to the moment.

But.. from the other side of this equation, can the customer hardly be blamed? Is it their fault that they've never had the honest exposure to an exceptional cup of coffee?

Project this concept further, and you can see where this is headed.

They order their coffee (often at your suggestion as to which coffee/beverage this is), and look around for the cream and sugar. They head to the condiment bar, and, just like they've learned, add a healthy dose of some sort of dairy, and a packet or four of sugar.

They have not yet tasted the coffee up to this point, but already, it's been polluted, damaged, disgraced by the addition of external contaminants.

Can they hardly be blamed? They've never had coffee any other way, and when they had tried, the liquid was so bitter, so acrid, so... BAD tasting, that they had been scarred for life, and had sworn off any form of the stuff without first having been smoothed over by some handily available additives. They would probably just stop drinking coffee altogether if it weren't for its stimulating chemical properties, and now-familiar taste (and the pleasing aroma) that has become a part of the daily ritual.

And now they have been served one of the best coffees in the world by one of the best baristas this country has to offer. Do they know the elevated status of the coffee contained in their cup?

Maybe, but usually not. Most people don't even realize that there are different grades, or different types of coffee outside of brew methods. Espresso is some esoteric voodoo in a cup that Italians love, and Americans are warming up to for some ungodly reason. (who can love such a bitter concoction, and so strong! That's just too much caffeine!) You see, these people don't know about this whole world of Specialty Coffee. And for most that do, they only know that "there is something better" than Folger's, Maxwell House, and the like. They're still just barely scratching the surface.

How are we going to open their eyes, and awaken them to the nirvana that awaits if we keep shooting them with daggers from our eyes, and gritting our teeth in an effort to contain the negative feelings we experience when the coffee we've just prepared with such precision and care has just been defiled and disrespected?

The holistic approach is this. True progress takes sacrifices. If we want the market to grow, and the appreciation to increase, we need to get more people on board the Specialty Coffee Appreciation Express, and the tickets aren't sold at a garden-variety ticket booth.

If you treat Cx with as much care and respect as you give the coffee, they will begin to notice. If you are constantly perceiving Cx as your enemy, or the enemy of your product, you will gain nothing but the reputation or perception that you are nothing but an elitist snob. We are not snobs... are we? We certainly don't think we are. We're just doing our best to express the coffee as accurately as possible. We respect our customers too, by sourcing only the finest, and going through inexhaustible education time so that it is possible to serve them the very best that we are capable of producing.

The only problem is that the Cx just isn't aware of all of those variables. They need a guiding hand, and some tolerance before you can gain their respect enough to be able to suggest something different, something new, something "superior". They obviously notice a difference, or they wouldn't keep coming back to YOU rather than your less-than-stellar competition.

We are, like it or not, in the service industry. We need to focus our attention on service to our customers, and in time, we can respectfully and in good faith guide them in the right direction.

Of course, it's often hard to teach an old dog new tricks, and Cx may never break out of their habits, but don't you for a second even begin to think that they don't love coffee for what it is. Some people have a harder time trying to quit smoking than they consider to be worth the health benefits if they do. Some people retain particular mannerisms, just out of subconscious habit. And some have learned to appreciate coffee only when accompanied by the texture of milk, and the sweetness of sugar.

It's not their fault. Let it be, and consider it a necessary sacrifice. The odds are that Cx will tell their friends, family, and co-workers about your outfit, and ZING!... more opportunities to spread the good news arrive on your doorstep.

As I said. The flame has stabilized. It burns bright and hot, but the combustion is under control.

There is comfort in watching progress unfold. Step back, and take a look.

A Couple of New Toys to Play With

So, Along with the two bags of coffee from the Barismo "Virtual Cupping Club", I received a brand new Hario TCA-2 vac-pot. Sweet deal!

I have to say, using this thing in Simon's "Aroma method" is quite a challenge. Stirring 4 doses (28-32g) of coffee into two cups (~12oz.) of water until full saturation without over-agitating in under 5 seconds is a task that borders on the impossible.

The boys at Barismo say that the Aeropress paddle works wonderfully for this task, unfortunately, that is something I just didn't have on hand.

A few days ago, I saw a "like new" Aeropress that had been used once go up for sale on CoffeeGeek. Being the gadget geek that I am, I opted for it.

It arrived today.
I like the nifty new packaging, however, I just can't get past Alan's refusal to remove "espresso" from the box and description. It's a unique brew method in its own right, and is NOTHING like espresso.

I do, however, think that this brew method allows manual control over so many variables, it just might be the best tool for experimentation since the espresso machine. (did I just say that?)

I know that a lot of people hate on the Aeropress for a variety of reasons. The fact of the matter is that I've had great results, and I've had terrible results from the same coffee from the same brewer.. the only difference has been user control. The skill of the barista.. in a very simple (and surgical-looking) format.

I've been waiting for metal disc filters to become available, and they have been promised from multiple vendors, however, no-one has actually come through. Maybe I'll have to start dismantling an espresso filterbasket to put this one together, though I'd prefer something with smaller holes. (photo-etched anyone?)

Ben Chen (of Barismo) sent me some polyester felt to be cut into a filter disc awhile back. I've cut it down, but not enough, apparently. The clearance between the filter cap and the chamber body is very very tight. The thin paper filters are about all it can take in terms of thickness.

I can cut it down farther so that it fits inside the chamber's diameter, but the only thing holding it in place would be the pressure from the plunger. I'm not sure that's such a great idea, though maybe I should withhold judgment until after some experimentation.


I LOVE the TCA-2. I really do. Unfortunately, it takes quite a while to set it up and to do things right. Not bad for one person, but when someone is waiting, it can feel like an eternity for the one doing the waiting. What an art it is, though, and the result is worth every second.

Aeropress takes a little less time, I think, though maybe it's just a bit more simple to use. I haven't really done any timing at this point.

Excitment.. from a picture

I'm not sure how many who read this blog have heard of/have participated in an online virtual cupping club before, but the boys at Barismo have been sending out roast samples to compare cupping notes, I suspect, partly to educate those in participation, but also to get a few outside opinions via blind tasting.

At any rate, I saw this picture today, and this means.. .. another round of tasting.

This time, via vac-pot.

Hmm... I wonder what's in that bag with my name on it.

New tastes, new experiences, and a chance to help some friends progress. Dig it.

Long Overdue.

So my reviews are insanely overdue. The contents of the bags have been gone for quite some time. The good parts ingested.. the not so tasty parts in the trash.

On to the coffees.

The Roasterie's Super Tuscan espresso blend arrived in a white, heat sealed bag with a valve, and some very nifty artwork. In the box, the coffee was accompanied by a nice logo'd demitasse and saucer. Nice touch.

I first tried the coffee with traditional parameters. ~14g, ~2oz, ~20-30 seconds. I wasn't so fond of it. Nothing popped. There was no high end, and there was no deep end. It was all in the middle, and the complexity was not sharp enough to really pick much of anything out. I confess to being a little disappointed. I was expecting this blend to change my opinions of air roasting. It seemed, at first, to confirm them.

I wrote up a detailed review, and submitted it to The Roasterie to be looked over. After a rather defensive response, as can be expected, I was then told, indirectly, that I was using the wrong brew parameters to get the most out of the blend. Something about 20 grams in a triple basket to pull a 2oz. double in about 20-22 seconds is what was suggested. I had previously tried updosing, downdosing, ristretto, lungo, anything and everything.. except the triple basket double.

It made a huge difference. The complexity toned out a little, the flavors expanded to reach into both the higher and lower ends of the spectrum. A little milk chocolate, a little citrus, it was pretty pleasant.

I will say it is a very approachable espresso. It won't make you think. It won't make the seasoned professional go "wow!". It WILL, however, provide a very pleasing shot of espresso. It will also bring your friends over to the dark side.. gently.. gracefully.. and without the relentless explosion of intensity and complexity that can drive many who experience espresso for the first time away.

It's definitely worth a try. Just make sure you have an 18 gram basket handy. Once it arrives, this is your time to shine as a coffee missionary by using it to recruit more people over to the dark side.. the complex and beautiful world of espresso.

CCCC and The Roasterie... some new coffees to try

Phil P. was kind enough to send me a few samples of Counter Culture's offerings. What a swell guy! He even included a CC T-shirt. Too cool!

A few days ago I received a message from Lindsay at The Roasterie asking if I'd be interested in reviewing their Super Tuscan espresso blend. How could I refuse? It arrived today, just like the CC stuff, along with a nice Brasilian espresso cup with the company's logo on it. Also cool!

Look for some notes from various coffees in days to come.

Also, look for a review of Espresso One: Cottonwood from The Brown Coffee Company in San Antonio at http://tx-coffee.com

Rocket Coffee Roasters - R.I.P.

R.I.P.

Rocket Coffee Roasters has officially closed for business.

It's a sad day for the coffee scene in Arizona.

Larry is on to other things, and I'm looking forward to hearing about what great things are coming.

Quality... It's a frame of mind.

I was watching TV today and happened to see a memorial concert on VH1 for ex-princess Diana.

I saw some interesting acts that I wasn't too familiar with, and it got me thinking.

Record companies don't often care about quality of music, sound, voice, or otherwise. Similarly, large coffee companies don't care about freshness, quality, training, or "coffee honesty".

What do the two have in common? The big ones only care about what sells. The purpose is entirely for the all-mighty Dollar, and nothing else.

There are those of us who are called to a higher purpose, but perhaps less income. Does more income really lead to a better quality of life? If the quality is entirely false, or artificial, does it make a difference? Does not an expensive luxury automobile satisfy more deeply when one has acquired it through the fruits of a job done properly, and for the right reasons?

Is it not more important to literally enjoy the fruits of one's labors than it is to simply have nice things?

That having been said, I'd take a gander and say that I enjoy my rusty '85 Celica far more than a leased Mercedes SLK payed for by funds devoid of any passion or life. The qeustion is this: What IS this word.. "Quality"?

Independent musicians do not have as much access to high end processing software or recording equipment, but the music, from the good ones, has soul. It's legit. The real thing. The earnings may or may not reflect the quality created, but the fruits are sweeter, regardless the size of the abundance. Could they sell out and make a ton of money? Absolutely. The fruits would taste like cardboard, assuming straight priorities are in place, and the success would be empty by comparison.

This shifts the idea of quality to be directly connected, and almost at one with, a singular aspect of any action performed by a living creature or organization: Motive

What is the purpose of writing music?

It's like a "choose your own adventure!" book. Your response? "If MONEY, go to page 12. If ART, go to page 23."

It's similar with coffee. Anyone can serve "espresso"(I use the term loosely). Anyone can sell brewed coffee. If the branding is effective, people will be fooled into thinking that your product is good based on the notion of a status symbol alone. Others will be wise to the truth and will avoid supporting the motive of money in preference of supporting the motive of passionate quality and the pursuit of excellence. The other option would be to support the lesser of available evils, depending on your region.

"Success" and "Failure" are entirely relative to the purpose of the mission. Money is only one facet to a breathing, living business. When you focus only on the financial end, you will end up cutting corners and making sacrifices to "hit the numbers".

Make your business drive the numbers. Don't let the numbers drive your business.

If you don't love it with a deep passion, don't even begin to consider it a feasible option. "Success", by our definition, is beyond reach, and happiness can never be attained. The business becomes a chore, work becomes a negative aspect of life, and the owner will become a slave to the numbers. The best possible result is that the business is sold to someone who is fit to breathe the breath of life back into the weakening enterprise, and perhaps it can be salvaged.

Quality isn't nice things. It isn't a status symbol, or a number following a Dollar sign. Quality is a state of mind, a frame of reference, and a way of life. Quality is honesty, integrity, and doing anything and everything for all the right reasons, and nothing more. Money is only a peripheral. if you are surviving, and you are doing things right, you are extremely successful and enjoy a very high quality of life.

May your labor's fruits, no matter the size, be sweet with nectar.

Third Place

I somehow pulled a miraculous third place finish at the SCRBC.



Details to come.

Had a great time, and really enjoyed watching everyone else's presentations.

It's a great thing for promoting specialty coffee in Texas, and I think we've made a little bit of progress. I hope to see a flourishing culture as the years progress and we have more of these competitions behind us.

More info at www.tx-coffee.com

Image pool at http://www.flickr.com/groups/scrbc2007/

Proverb of the day

Those who are never satisfied will satisfy the most.

What does it mean?

If you don't know, then I'm not sure I can help you, but I'll explain.

Those who are never satisfied with the quality of their products will consistently put out the best products. It's the constant struggle to improve. It's the reaching for a higher plane.

Once someone has decided that their work is good enough is exactly when it stops being good enough.

Confused? You shouldn't be.

There are a handful of people in our industry who fit this category, and it seems that they all know each other.

I wonder if other industries operate in a similar way.

The Super Secret Signature Drink

Is coming along nicely.

So far, Plan A is confirmed. This is good, because I never really had much of a Plan B or Plan C.

4oz. total volume. Good times.

Still working on tweaking a few details, but so far, so good.

I just thought I'd share the good news.

.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.... What? You expected details?

Not until after the comp. Sucka!

Some cappuccino art from yesterday.

Tall Rosetta. A little off balance, but with a big heart.

More proportional and symmetrical. Pretty happy with this one.

Another angle to show froth volume.

New Item on the Cart

Brand new, though borrowed.

This is so I can get some practice in for the SCRBC. No, I don't have a LM to use, but I'm doing what I can. Practice coffee on the way. Watch out, South Central competitors... I've got your number.

Just some art

6oz. cappuccino. Tulip shaped cup. Milk texture could've been better, but I was pretty happy with the rosetta... especially considering the cup shape. (flat bottom, small diameter rim, etc..)
The serving tray I'll be using for the SCRBC. The three flower pics are actually slots for 4x6 photos. Those slots will be put to good use.

Look! Look! The standard for transparency is farther still

Guess whose blog I snagged this little gem from?

Origins listed in percentiles as contents of the blend. Amazing. I can't wait to see this sort of thing here in the States. It's bound to happen eventually. Right? ...Bueller?

Next step: visible lot numbers along with everything else... and then Agtron numbers. Roast profiles are a bit much. Roast level is almost too much to ask. Is it possible?

Rocket Reserve Espresso blend

Larry was kind enough to send me a pound of his newest espresso blend.

Rocket Reserve:

When it arrived, it had not even been publicly released. This stuff retails for a whopping $21/lb. If you knew the list of coffees in it, you would understand why. One of these coffees is exclusively available from Rocket Coffee Roasters.

Here's a look at the roast color and consistency:



It was recommended to start this experimentation at roughly 16 grams and 201F for a double.

So I did just that. 16 grams, but the temp was a little on the high side.
The resulting shot:


The flavor was of leather, cigar tobacco leaf, and a winey tinge. The flavors are not "clean", per se, but they are very clear, very refined, and very easy to identify. The culmination is much like what a possible men's cologne could smell like.

With a heavier dose, I've noticed that the leather becomes dominant, and the winey tinge is a little sharp. Not unpleasantly so, but it's something I noticed.

At a lower temperature, the leather and tobacco take center stage, and the acidity is dulled a little. Strange, I realize, but that's what my tastes told me. At a higher temperature, it becomes a little unpleasant. The flavors lack balance, and the sophistication gives way to an exaggeration of the darker flavor characteristics, and not much else.

I've discovered that with this blend, it's actually best to pull it a little longer than normal. Don't cut it at the first sign of blonding, or you'll be missing some of the clarity.

I found my preferred brew paramters to be closer to 14 grams, a fine grind to pull in ~26-28 seconds, with a lighter tamp (say, 25lbs.. according to the elbow-gauge). The tobacco flavor becomes enhanced with a particular sweetness. The leather is tamed to the status of a compliment rather than a contending flavor. The wineyness is balanced by the sweetness and tobacco flavors quite nicely. The resulting shot was smoother with a much rounder flavor profile and medium body. The temperature was about 201, if I remember correctly, so don't change that part.

As an Americano, the extraction parameter effects become more apparent. I'm not entirely sure why that is.
Often times, I'll find that an Americano can actually expose otherwise hidden flavors in a complex blend. The flavors in this particular case are exactly the same. This is credence to the earlier description that the flavors are clear and distinct.
For a killer Americano, nail the shot with the specs mentioned.

In milk, the leather and tobacco come right through, but so does a dark fruit flavor. This fruit isn't berry.. it's more like plum, but even less tart, if that makes sense. The flavor is present in the straight espresso, but not so much. I believe this is due to the milk dulling the acidity that is a critical part of the winey tinge mentioned earlier.

The flavor is strong enough to cut through even a 16oz. latte, if that's what you like, but I found I liked it best as an Americano for reasons mentioned earlier. It works beautifully in a cappuccino, and makes a very pleasant straight espresso. The lingering aftertaste is sweet, more tobacco than leather, with some of the dried plum coming through. Take a drink of water after the espresso to heighten this effect.

Overall, this doesn't replace my favorite, even at the price-point, but that's just a subjective thing. There is no guessing what you're tasting with this one. The flavors are clear, the mouthfeel is consistent from beginning to end, and the aftertaste isn't far from the initial flavor. Once you've had it, there are no more surprises. It's a consistent flavor, and for that reason, I would consider it to be a very forgiving blend, with little sacrifice to the elegance of the coffee itself in the cup.

Definitely worth a try once it becomes available. Look for it in the coming week or two.

Sold the Gaggia

My first machine capable of real espresso has been sold. Thankfully, it was sold locally. Thankfully still, the guy who bought it has become an instant coffee buddy, so I'll get to see my old machine once in awhile.

I have a potential training session on the horizon. I've been "promised" the gig, but there's no set date, so I will not say it's for certain.

I had the chance to see and use the newer Astoria stylish machine.

I thought it looked very cool. It seems to be fairly messy with no backsplash. Rinsing the PF takes more care than usual. It also seemed to run a little hot, even with the HX boiler at under 1 bar. It also felt a little different with all of the controls down below rather than closer to eye level. Very cool looking in person, though. I can't stress that enough.

I've been playing with some more Rocket Coffee, but that's for another post. Competition is coming closer, and I'm feeling unprepared. The rules aren't even up yet. :eekomg!:

I don't have a single La Marzocco locally to even try to get with for practice. I'm just doing what I can with what I have with the words "Grab ahold of something, bite your lip, and give it hell" running through my mind. Strange, yet somehow fitting.

I am officially quitting my job at Papa John's. I've realized that if I were to follow through on interest I've received for training or consulting projects, I would have enough work to not need a "wages" job. On top of that, I'd have the time to get out and sell the services in person, which is always better. "Even fishing takes effort"

And here's a teaser for the review(s) to come within the next few days.