hello Morgan .. we are now FRIEND ..
nice meet you !!!!

Hello young lady. Can I just tell you, Costa Rica was AWESOME?!

Now I'm ready to help you plan a bash. Come see me in the roastery ;)

hey morgan, just got back from both the mountain regional and the midwest regional. awesome experience all in all! are you gonna be in portland or atlanta?

thanks morgan. say "hi" next time :) will you be heading to oregon? the bees knees!!!

OK Morgan 9-) Several of the books on espresso that have influenced me are: 1) Espresso, from bean to cup by
Nick Jurich 2) Espresso Quick Reference Guide by Philip Janssen 3) The Book of Coffee by Francisco & R. Illy
4) Espresso, Ultimate Coffee by Kenneth Davids 5) Achieving Success in Specialty Coffee by Bellissimo Info Grp.
5) Tasting Espresso (L'Assaggio Dell'Espresso) by Intl. Institute of Coffee Tasters 6) Espresso Coffee by David
Schomer, and 7) Espresso Encyclopedia by Bernard Mariano & Jill West. Also have favorite books on coffee.

heloo morgan.
what coffee you use for make a good esppresso ?

Ristretto= double shot (approximately 16 grams) of finely ground espresso extracted
with less water than the normal. For a ristretto, usually the amount of liquid espresso
is equal to approximately 3/4 of an ounce per single shot, or about 1+1/2 oz of a
double shot ristretto.
Ristretto in Italian translates to restricted, It is simply the amount of water that is
restricted, or reduced.

Hey morgan,
Thanks for asking my opinion on Ristretto espresso, relative to the extraction time
factor. I am going to give you a short answer first, in case you get too bored to read
my long answer 8-)
For most of the blends that we roast, and according to the fine grind size that we use
for espresso, the time is approximately 25 seconds.
That being said, I time my shot from the point when I first notice the espresso crema
begin to drip. I do not count any preinfusion time, as it varies per machine. There
are so many variables that affect the timing of good espresso, that a more accurate
answer would include more details.
Coffee beans, depending on origination, can vary in amount of inherent substances
like coffee oils, fiber, hardness, softness, and volitile gasses, All these ingredients,
plus other facors such as the age of the beans, the amount of oxidation, moisture,
extreme temperatures, temperature of hot water, and the extraction pressure
affect the simpleness of good extraction. Is it any wonder that even the best baristas
in the world are always adjusting the grind to compensate for the vairiables that
make it challenging. And I have not even mentioned the different terroirs. Whewwh.

WY, huh? i guess the coffee at cc must be pretty slammin... do you curise anywhere outside the border for coffee? fav shop?