The problem with espresso

[kingseven]

Is that you can get utterly bloody lost in it all.

Blending for competition was one thing (still a secret recipe mind!) but now I have a bit more time to sort of tinker - its a nightmare!

I start worrying about roast levels for everything and how different characteristics are emphasised through different marriages - I have too many good coffees to hand and lots of wise people who are very very hard to please tasting and assisting.

I am so glad I don't know how to roast or I think I'd never see the outside world.

Which I rarely do anyway - but thats fine with me.

I can't wait for competition next year. Having gone through my scoresheets from this year I have decided to set the bar pointless high for myself in the hope of achieving something very new.

Sorry - just having one of those days where you love coffee. Perhaps too much.

[Steve]

Its a complex world and its a constant learning curve (curve, sorry meant to say vertical drop), I'm pleased I just roast and blend and leave the barista tech's to people like you.

Steve