Hi, my name is Bert. I am amployed as a process engineer, in particular dealing with process dynamics and control/safeguarding systems in oil and gas industry. I used to add sugar and milk to my less-than-average coffee by default until I first read about the home barista community in my country. Subsequently I attended a barista workshop, where I learned about freshness of coffee, grinding etc. One thing led to another and I became a home espresso enthousiast over the past few years.