i <3 montpelier! i graduated from u 32. we love speeder and earls and vt artisan coffee! my mom and dad met at neci. do you have anything to do with la brioche?

I only know he was in Montpilliar last I knew, that was a few years back though. Thanks for checking on it! How is your program coming along?

Hi! I have a friend who was working at the NECI for a long time... I've been trying to get in touch with him. In the off chance you can help me contact Matt Meninger... let me know! Also, how cool you are foraging into the depths of the coffee world! I am jealous! =)

If you search in the forums of coffeegeek, you can find a lot of posts of mine. I talked a lot of our theory, but not accepted by most people there, even if someone accepted some of them.

The world coffee industry, mainly through SCAA and similars, do not have the good understanding of espresso drinks.

For example, all of the standards of brewing are not guarantee of the qualified espresso, but only judged finally by tasting it. Most people brew espresso to fit the definite flow time, but not pay attention to its tastes.

In most cases, it may be over-extracted or under-extracted. If one can turn it to the right extractive point, the tastes will be great.

This is only a simple description about the brewing of espresso. The whole theory will be much more than this.

I know that you would not believe it. But, it happens. And, you will see more and more such things from China.

OK.

Our coffee theory is really unique, and can help to raise the developing level of the industry. I would promote it and turn it into a professional education, not a professional training for now. That is why we are looking for schools to cooperate for it. In fact, one can learn it better in a few years, not only few days. But, that is a long term project, anyway.