I'm almost out of that moka. I can sell that stuff like nothing else, just by the smell.

...'S all too familiar...

I'm re-blending my espresso and may include that but I needs to see if I can find another 155+ lbs. to make a blend sustainably profitable.

I know of no tamping kits. If you start a larger topic you may find answers.

I've began training companies and kiosks. The next wave of baristi don't have the passion instilled that we had instilled in us. We began at the peak of business; here, today, we see it shrinking off.

The age of the coffee house is passing like that of the Burger Joint or the Soda Shop. Today we have drive-throughs. We have the automatic frothers in AMPM. Still, though, I'm asked daily, 'What's a cappuccino?'

It is our right and duty to spread our knowledge to those who seek it and to offer it to those willing to learn and to do this with modesty. In order to master the new wave of technology it is essential we understand the basics.

I offer to train businesses when they buy my coffee: train in shots, in milk, in product pricing.

This is all part of your idea.

I, to this day, give you the credit.