I just hooked up the roaster, and am waiting for the old girl to heat up. The sound of the powerburner stifles the rhythmic purring of the airflow through the drum and the dampened exhaust pipes. It's dank and rainy outside. A good day for coffee.
I think it's funny how espresso changes. The variables associated with pulling espresso (and even more so with making a latte or cappuccino) are many and elusive. Bean blend (and all that goes with an agricultural product), roast, age, grind fineness, tamp pressure and evenness, water temperature (and the temp of the portafilter), water pressure, extraction time, water volume, not to mention how the elevation and humidity effect espresso, and very importantly, the instincts of the barista. These aren't independent variables; they all work together (or against each other, depending).
You might think that you should get the same drink from a place every time you go there, but you will not. Espresso is very touchy. I used to think the goal was consistency. Now I know better. The goal is quality. That's elusive enough. I know it won't be the same every time. It won't be the same twice in a row by the same barista. Having it different every time is part of the joys of coffee. I love the variability. I love the challenge of making a coffee that tastes so damn good that I can barely stand it.
Like in cupping this week, the Colombia Nariño Reserva del Patron was incredibly good. Better than it should be.
And today, the challenge between me and two of my worker bees to make a better americano. The best americano. The most outrageously good americano there is.
Coffee is amazing. My baby's purring at me; I gotta go.