Posted on 10 30 2011 @ 9:32 PM

So, I think I am still recovering from last weekend when I was basically saturated with caffeine. Mike Perry, from Klatch Coffee in California, paid us a three day visit for espresso training. We spent all day on Thursday roasting every coffee we were interested in putting into an espresso blend, and doing at least two different roasts of each to see what we liked better. Following all the roasting, we tested each as an individual shot and then with milk, taking notes on the flavor characteristics and giving them a score based on how well we liked them. After tasting each coffee as a shot, we then started combining different ratios and combinations of each to try as an espresso blend. Once blended, we pulled shots of each, took flavor notes, and then tweaked them to get just the right taste and balance. It took a toll on my body, but the whole process and experimenting with the coffees was a great learning opportunity!

Britt Peterson