I don't want to become a barista

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#1: Post by HB »

"The jump from no-fuss to gimme-fuss [espresso preparation] takes on greater importance as one moves to more delicate roasts. Maybe I've got simple tastes, but I tend to prefer more traditional roasts that also happen to be easier to pull consistently without much fuss." --Tom, "But I don't want to become a barista"
Dan Kehn