Baristas, get to know your roaster!
Read this blog entry
for some insight into the Roaster/Barista relationship, and think about how you can contribute to the growing knowledge of coffee and espresso. It has been a fortnight or two since the Americans threw away all that perfectly good tea, only to replace it with a beverage so completly misterious that it's proper preparation remains an enigma, wrapped in a parchment, embeded in a cherry. The bean, like an onion, continues to reveal layer after layer of new flavors, nuances, techniques, tehchnologies, as well as myths and missinformation. Let us not peel on our own, but join together in the fight against blackend beans, big gulp beverages, and high fructose concoctions. Now, if you will excuse me, I feel like a nice tall glass of Lipton ice tea.