First, let me say James Hoffmann is every bit a champion as his title establishes him. What a great guy to educate people about coffee, I mean, really. A nice guy, very personable, with the ability to guide you in the ways of espresso without you even knowing it. Bloody brilliant, I say. I went along with most of our small coffee company, and we were all impressed with the whole thing. It was great to hear him talk of his ride to the top, and to be able to see him work his espresso magic right before us. Thankfully, our president was chosen to try one of his signature drinks, and even more thankful was he was also willing to share. The drink was more chocolatey than I thought would be, and I didn't really taste the tobacco, I more felt it. I liked the hint of rosemary, too. It's clear it was a great drink that could win any competition. And the guy knows his stuff about all the food science parts, too. It was a blast. Here's me hoping to glean just an ounce of his wisdom. (Thanks to George Holt for taking the picture!)

Here's the link to the pics I took: http://gallery.mac.com/jasonandapril#100137&view=carouseljs&...
We had our monthly cupping today, and despite a few cancellations, it was a great cupping. Today we did our Dilworth Guat, Yirgacheffe, Sumatra, and Green Mountain's Newmans Own Organic Colombia Especiale. As you would expect, the Yirg was the favorite, and it's just so stinking fruity right now, I love it! It's that combo of lemons and blueberries that blows me away every time. Our Roastmaster Chad has really done an awesome job with this coffee, as he does with all our coffees. It's a great feeling to be able to cup with coffees you're proud of. Anyway, this cupping had a few people that own their own shops, one that I'm helping open a shop, and a realtor. A great group. Leaves me looking forward to next month's cupping and barista jam.
Here's the link to the pics from today's cupping: http://gallery.mac.com/jasonandapril#100152&view=carouseljs&...
(On a side note, I spent this afternoon training a staff of 10 servers, a GM, and a chef on espresso and drink-making. It was on the way home, that it really hit me. They were very excited about learning about espresso and drinks, and there's alot of time we are only thinking about educating the people who come in our shops, like they're the only ones interested, but it's just not true. Like the realtor that came to the cupping today in his tie, there's a world of people out there who just need someone to ignite that passion within them to learn more, and I am thankful to have a job where I can ignite that flame. It's a real privilege, that's true. But a great responsibility, and it innately makes you want to be better at what you do. It's a never-ending cycle, and that's what I love about coffee. The "quest" never ends. The "Holy Grail", if you will, remains that vision in the sky we seek. Life in coffee is good.)