Indeed only been "coffee professional" shy of two years. Sure I've only been chasing fresh roast fresh ground fresh brewed whole bean coffee since 1984 when I first started drinking coffee (at age 30), never frequented Charbucks because the first time I tried them it tasted foul, only been roasting 8 years or so, only been an advid follower and practitioner of the Dark Side 7 or so years. But what does never personally settling for bad tasting coffee in my life have to do with anything and applying those principles in my coffee businesses...Ahh... so this question was really directed at the barista from "more established" shops? Thanks for responding anyway, Mike, John P, etc. I thought it was good to see what you guys are doing.