Summer job? Sure! I can even help you find one when you are serious about it. As long as your expense level is low, you should be able to even out.

Its not "our" coffee, rather we are a marketplace were the best roastrs feature their coffees...

Yes, mostly in Tel-Aviv...a barista here is still typically a coulage student that makes a low salary unfortunatelly...

BTW, let me know if you ever want to blog for the crowed of coffee lovers...we can give you a cool platform to do it on our site.

Hi Joel!

Thanks for reaching out. Israel's coffee scene is amazing. I have traveled the world in search of the perfect cup (for my coffee book) and I can tell you that Tel-Aviv really reminds me of what is going on in Seattle - on a smaller scale.

Having said that, my work is in the U.S. Along with an American partner I founded ROASTe.com. Take a look. Tell me what you think :-)

let me respond to you of your last question with an analogy. I play the drum set and have for 12 years now. In the beginning I wanted to play along with the radio and learn all the hard stuff. However, I learned the hard way that what I really needed at first was to go through the rudiments; to practice patterns and play within the rules of rhythm. It was after a long time of playing within those rules that I had built up the skill to deviate from or bend the rules. I would say that it is dangerous to "do whatever tastes good" even if it deviates from the rules at first. You may find in the future that you understand coffee much differently because you have practiced the basic rudiments of shot pulling and have such consistency in your technique/skill/understanding that you are willing to start playing.

just a thought

i don't know that I would call myself "master of extraction".... I think I have a good handle on the espresso, though. Early out (2-4days) it runs really slow and picks up toward the end. I dose about 19-20 g and pull 1.5ish in 28-30 with a brew temp around 198-199. As the week progresses I downdose to about 18-19 and pull 1.5ish in 25-28 seconds with a brew temp of 200. If you don't have a PID'd machine you can just make sure you're surfing down to a stable temp before you pull your shots. Depending on the condition of your grinder you should get a sweet, clean acidity up front with tonnes of milk chocolate and a bit of fruit in the middle with a rich/velvety texture and a nice warm finish.

i am, so to speak, a part of what they're doing. Things got too busy at the church to do both well... so I chose my first love. I did compete under their name this year with their coffee and will continue to do so... we're all good friends there.