mie

i am pondering over espresso these days, and in particular a new espresso blend together with the brainy roasters @ KAFFA. we decided yesterday that friday should be our espresso day (as much as thursday is our sample roasting day) - and that rune, one of the roasters, is our best barista. so as from tomorrow, he'll be pulling all kind of deliciousness for brewing instructions and help for customers. and firstly, working on a new blend for the month of may, my bday and the norwegian constitution day. all at once.

i got a quick note from ecco saying that the coffee we were cupping, and that i wrote about here, should be pulled, not cupped. there is much to say about this issue, and frankly, i'm more in need for ice cream delights than espresso discussions right now. but as i've mentioned before, i choose to think about espresso as just one of many optional brew methods.

i hope to taste some espresso tomorrow, maybe even the wbc winning coffee pulled as espresso. we cupped it yesterday, but perhaps this coffee too needs to be tested with the espresso brewing method. i'll keep you posted.