So, unfortunately Peters father passed away on the weekend and the funeral is this coming Friday.
I agreed to play Barista afterwards, so Im packing the Maver and Macap up and taking them for a little journey north for a couple of days.
Were expecting anything up to 50 people, so Im furiously roasting enough beans to make quite a few coffees - Ive got permanent burn marks on my arm from the wok just quietly!
Last night I did two 400g batches of Mystic TP because it was the first bag of greens I grabbed when I got home from Taree at 8.00pm.
Had a sniff this afternoon and Ive decided that Im not loosing the Mystic onto the great unwashed rellies and Im keeping that roast for myself. Its far too nice smelling, and - lets face it - most of the drinkers will be so stunned that the coffee they are drinking isnt stale and burnt that they wont recognise a good bean when they have one.
*sigh* back to the drawing board (or wok, as the case may be!)
Anyone got any recommendations of a bean that doesnt taste so wonderful that I will be regretting that Im giving it to an appreciative, but inexperienced, audience?
Or am I just being selfish???

Oh, and any thing from you experienced folk that I should take into consideration when transporting my HX to eradicate any potential damage from travel?
Cheers
Di
I agreed to play Barista afterwards, so Im packing the Maver and Macap up and taking them for a little journey north for a couple of days.
Were expecting anything up to 50 people, so Im furiously roasting enough beans to make quite a few coffees - Ive got permanent burn marks on my arm from the wok just quietly!
Last night I did two 400g batches of Mystic TP because it was the first bag of greens I grabbed when I got home from Taree at 8.00pm.
Had a sniff this afternoon and Ive decided that Im not loosing the Mystic onto the great unwashed rellies and Im keeping that roast for myself. Its far too nice smelling, and - lets face it - most of the drinkers will be so stunned that the coffee they are drinking isnt stale and burnt that they wont recognise a good bean when they have one.
*sigh* back to the drawing board (or wok, as the case may be!)
Anyone got any recommendations of a bean that doesnt taste so wonderful that I will be regretting that Im giving it to an appreciative, but inexperienced, audience?
Or am I just being selfish???

Oh, and any thing from you experienced folk that I should take into consideration when transporting my HX to eradicate any potential damage from travel?
Cheers
Di
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