1/7/2023 0 Comments Powerdesk pro 9 review 2016![]() The results were amazingly unpredictable, with massive quantities of bubbly crema that collapsed within seconds and shot times between 15 and 30 seconds. Regardless, I took the “Sugarfoot” espresso blend and made coffee. Sadly, in those days the connection to the coffee itself was not as emphasized as it is now. ![]() The week of competition we received a fresh crop of coffee that had just arrived, which was decidedly pretty delicious, and the day before the competition I was given a bag of this coffee and encouraged to use it for my espresso instead of the blend. You see in my preparations for the competition I had been using one of the main line espresso blends from the roasting company I worked for, as single origin espresso was not really a thing at the time. This was also one of my first experiences making espresso with extremely fresh coffee. During this time long ago (2006 wasn’t that long ago right?!) I was competing in a regional barista championship in the Midwest. Some of you might call this the dark ages, but some of you might remember this time with nostalgia. Once upon a time I made coffee with my bare wits, a grinder, and an espresso machine.
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