Hi, nice to me meet you :)

Thank you so much Jason! Feel free to drop by and leave nice comments like that one anytime! Never too late in my book!

thanks a lot!!, you know some spanish? if you want i can send to you the text later, as soon as i finsh it.

hey jason, how are you´? i was wondering if i can writte your name on my thesis as a person who wrotte an article about art-latte? because i wanna add something about the material you send me. thanks

Hi Jason,
Thank you for joining my group.

Blog? Unfortunately the only place I've blogged is MySpace. (I too feel sorry for myself.) I'll be competing for the first time at NWRBC in October. I'm developing my drink as we type. I'm nervous yet anxious. I definitely hope to be in Atlanta next year.

This will be my first conference. Yes.

Thank you for all your input on the "barista" topic.

I was looking forward to meeting you in MN, but from what I've read, you're not attending. Any plans for next years conference??

It's a little complicated to explain, but it's not so hard to put together.
There will be plenty of photos of all of the competitors. I'll keep you posted.

Wow, similar story to me, although I had an hour more sleep and I didn't have to commute that far ;-).
I ran with 2 blends, and my Espresso blend lacked mid palate (Ethiopian Harrar Blue Horse & Sumatran Mandheling). I'm on a single blend for this weekend (Kenyan AA, Brazil Daterra Peaberry, Costa Rican & Mexican).
Your Sig sounds elegant and tasty. I'm yet to try the FVH. I'd like to taste the legacy of Carlos Martin, and I know that The Coffee Collective have used it successfully this year.
My Sig is based on a "Breakfast" theme. The idea is to have a coffee that's tasty and nutritious. I'm heating and blending coconut cream (food pairing for coffee and great for your metabolism), raisin & raw sugar reduction, malt extract (vitamins & minerals) and sweet ginger syrup, with soy lecithin (body & mouthfeel) and whey protein isolate (amino acids and dry finish). I then charge the espresso and the "Mixture" in an espuma gun to create a foam that's enhanced and stabilised by the lecithin. The result is a creamy, full bodied spiced fruit cup that reminds you of a breakfast cereal/fruit toast/muesli bar.

Yeah I made it to the Final round at the regionals, but I had a "Bad day at the office" in the Final :-(
Our National Open Heats are on this weekend, and I've made some changes to my presentation and set-up (one blend instead of two). It's going to be really competitive, but I'm ready to roll. :-)
I'm going to Copenhagen to watch the WBC, regardless of what happens this weekend. Tokyo was great last year, so I'm up for some more. My wife's going too, so we're going to London, the North of France and Slovenija as well.
Sorry to hear you won't be at the USBC Nationals. How did you go at the Regionals? What did you serve as your Sig?

Hi Jason.
How have you gone in comp this year?

Jason, we are heading to Dallas May 3rd for a wedding. Where should we plan on visiting? Have any shops that are not to miss?

Thank, Jason! I do hope all is well with you.

Hey, how are you these days? I've been rather busy with non-coffee related work and my espresso machine is temporarily out of service so I've been away from the forums lately. Weren't you trying to set up a trip down to Guatemala? Did you end up going?

Hi Jason,
Not yet. Things with the WRBC have kept us hopping so we're just taking names and interest right now. Thanks for asking.
Kerry

Good see another Texan here. If you're ever in San Marcos, let me know. It's a small industry, here, as well, but it's growing faster than I can believe.

Hi Jason,

Thanks for your interest. You could add your name to the tag "share your expertise" at Social Project`s group.

I`m sending a brief summary of my venture, I need help to finish the business plan.

Regards,
Federico

yeah for lubbock. ever heard of jo carol pierce?

I would never! Haha, I am just a little lazy and now the teacupper thing is just out of my scope. Imagine that, your own website out of your scope. But yeah, come on man everyone knows the money is in coffee ; )