ya, the pacific northwest has been very attractive lately. but the summer is coming and chicago summers are what keep me here through the grueling winters.

dude, you're from MI?
that's my home and first love.

MI would be the bomb. Unfortunately, I am wuss when it comes to cold. Maybe on the way back when it will be warmer up there.

http://www.baristaexchange.com/group/greatlakesbaristas

greetings from Canada - Steve

nice to meet you!

pretty art.

(:

Yeah we'll be around I think. However, if you are in town Saturday we are having our #1 Birthday Party of all time! We are heralding our second year with an early '90s dance party from 10-??. Think Bel Biv Devoe and Cyprus Hill. Check it!

Im good, cheers for accepting add. just trying to spread the connections transatlantic. like that second pic, flower, pretty sweet.. etching?

Thanks man!

hey jonathan,
nice to meet ya at the barista jam and thanks for all your expert help!
teresa

hey man, nice tatt. all's well this side of the atlantic, how u doin? :)

I'm saving up my tips.

But I also save those for food, so it seems we are in the same boat.

Dafont is dabomb, yo.

word.

Thanks for the tip. I'll race you for the watery sleeve tattoo....

Nope, Haven't read it. Got a URL? Here's my thought on blends - there are so many excellent SO coffees out there, it'll take me years to taste and enjoy them all if they stopped growing new ones right now. Since the growers aren't going to stop, I'll have many, many new coffees to try and lern non stop. I'm buying small and micro lot batches of coffee and the supply just gets better every year. The Costa Rica beans are so far outstanding this season. I have a shipment of Costa Rica Brumas Dry-Process coming this week that I'm very excited about, also a new El Salvador C.O.E. Anyway, with so many delicious S.O. beans out there, I don't have time or the inclination to fiddle with blending. That said, I do enjoy good blends; I just don't make up my own. I would love to read the article.
J

good morning!

I'm more partial to the El Salvador Bourbons especially the orange bourbon. Today I'm enjoying a Don Pepe Estate grown 100% bourbon from the Boquete region in Panama roasted to a very nice Full City. Wonderful acidity, nice & bright, some toasted nut, a little lemon aroma. Yum!

A trainer! I just read the article in the Grand Rapids Press about the training going on this week in Holland. In my not so humble opinion, single origin espressos are the only way to go. There' nothing like a Yemen Mattari roasted to Full City in a demi...

I'll talk coffee any time! Just repaired two roasters yesterday and am ready to roast!