From too much coffee gelandenwagen found this little gem that made me smile, so I thought I’d share it with you guys.

Interesting results

After 124.89 shots of Espresso, you’d be pushing up daisies
After 86.13 cups of Drip Coffee, you’d be pushing up daisies
3568.18 cups of Decaf Brewed Coffee + You = Death
After 156.11 cans of Red Bull, you’d be pushing up daisies

And the one I’m safe from is

After 108.60 cups of Instant Coffee, you’d be pushing up daisies

After 108 cups I’m be very ill without the caffeine

I managed to get some time to cup some of the Ecafe Foundation unwashed coffees Saturday, and it was a strange experience. I love Ethiopians, I like unwashed coffees, but didn’t like any of the top six at all. There was this undercurrent of sweet pipe tobacco that came up in 5 of the six I cupped. On the table I also had a washed yirg that I have in stock and a couple of Colombian I was sent last week, that I needed to assess, and they were oasis in the desert of wild (and not a good wild) coffee.

I’ve still got the Washed ones to look at, but I’m not as exited as I thought I would be about it. But open mind and all that, will keep you all posted.

Our love for the Hoff’s blog has no ends, and when he tells us to do something you can be sure we do. So when he was getting tucked into some reading I did some of my own.

Available for short term library loan, with a deposit of a few thousand pounds

Ok, I’m going to say something deeply unpopular in current coffee circles, and really out of trend, but I don’t care, as its what I think. Espresso is not the be all and end all in the world of coffee. See I’ve done it. I’ll try and explain why I think this to give you a little in sight in to my murky mind.

Espresso is a brew preparation method that gives an intense, immediate view of a coffee or blend of coffees that is quick and uncomplicated. I find assessing an espresso fairly easy in comparison to evaluating any other brew method. Its there and its in your face. It’s a lazy way and uninspiring way to drink coffee for compared to filter. I also find it incredibly elitist (something I’m not a fan of). You need a fantastic grinder, top-notch machine, bottomless pockets and endless time chasing the perfect shot (which is never achievable). The preparation method takes over what is ultimately important, and that is to enjoy a cup of coffee for what it is, a beverage.

Reading a lot of other peoples opinions on the internet, and talking with influential people in the world of coffee, I’m starting to get ticked off that people are confusing coffee with espresso. One is the product one is a brewing method and need to be thought of in two separate ways. Coffee is bigger and more important than any thing else in this thing called coffee.

I sit here drinking a cup of Colombian grandma coffee fresh from my aerobie. I’ve just looked down at the mug and its empty. I’ve been so busy ranting that I didn’t realise I was drinking it, I didn’t rate it for its intrinsic quality’s or think this is a 7 balance, but you know I REALLY enjoyed it (I think, it could be a mixture of the coffee and ranting : )).

I think we are in danger (as an industry) of losing sight of what its all about, every where you look there is a barista competition and new machines and grinders, and people asking is this an espresso bean how would it work in a blend. I am getting the feeling that espresso is taking over the world. I know that a lot of the readers here will go “hell I just buy coffee”, but I also know there are some people who read this who influence coffee, and the direction its going in.

Now I’m not turning my back on espresso for ever and throwing away my espresso machine (in fact the opposite, I have an order in for a new espresso machines so I can sit at home with my spazio two group and enjoy espresso more at home). I’m also working on a new blend at the moment for the site, which is going to blow you all away. I have also agreed to work (read agreed as ripped his hand off) with the current UKBC on his competition blend for next year’s competition. But what I’m trying to say is enjoy coffee be it espresso, filter french press or a cheap jug that you let the grinds sink to the bottom. Don’t lose sight of it’s a drink to be sometimes evaluated, worked on, developed but ultimately enjoyed. This weekend turn of the espresso machine for one day and dust off the filter machine or the french press, and try something different and don’t evaluate it drink it and enjoy.

A good friend of mine, Blanco asked me if I’d mind answering a few questions for him for an interview for his blog. I am not sure why he thought it would be interesting to anyone but he is a friend so I obliged. It can be found here . I really enjoyed doing it, thanks Aaron, questions that made me think a little twas good.

He beat me to it. Kingseven’s blog talking about Mark Prince of Coffeegeek fame re recent post on one of his sites. People who know me, know that a lot of the time I don’t agree with what Mark has to say, not in a bad way and at least he has opinions but a lot of the time I find my self disagreeing. But like many people involved in coffee there opinions are focused on there interests, and the roaster tends to be not the most populated role in the industry in the blog world and the forum world, and I don’t know why this is so. I guess there are more Barista in the world. So I’m trying to ballance that up 🙂

Back to the post. Marks point is that a Barista should be able to make a passable shot of coffee from an average espresso machine, grinder and coffee. This is kind of Ok until you think about why would you want to do this. If you can get access to the best machine possible to you, in you professional or personal life then why wouldn’t you do this? If you can get a good grinder then surely you would want the best one available. And if you aim for mediocre or passable then that’s for me a little low. For the barista they have enough things to work against (time, employers, poor machines poor maintenance not being able to use their suppliers choice but the owners). So why should the Barista be judged on this and not being able to work with the best tools to show how good the coffee is. I’ a subscriber to Kingsevens point of view that every one involved in the production chain should be invisible and the coffee does the talking. No one is more important than the coffee. And life is too short for passable coffee, in fact passable everything. I want the best every time I can.

I must admit the big thing that bothers me about these kind of posts is that these people begin to think that the Barista is the only important person. Talks with more sensible people in the industry acknowledge the importance of everyone’s role, and as I’ve learned this year Barista competition isn’t funnily enough just about the Barista. I saw the face of farmer when Kingseven got through to the final six, and he was overjoyed. I saw the face of the importer who has worked hard to raise the quality of the UK’s coffee again so pleased. I also saw the face of the trainer coach and girlfriend (all the same person) who was in tears of joy. I also saw the face of the employer and espresso machine company who has invested time money effort and commitment to help him get there, drained tiered but pleased to have achieved so much.

And well myself it was a special moment that was worth the hours and hours and many kilo’s of coffee the joy that filled me when his name was announce was special. So when individuals say its all about the rock star barista then I get a little annoyed, yes he puts in the complete work and puts his life on hold, but so do all the other people and this is the synergy of them all coming together, otherwise we roll about in our own domains doing our own thing and no one learns.

Barista Creed: Best Machine, Best Grinder, Best Coffee