DeGaulle wrote:Besides the taste, it is the whole ritual of grinding, flushing, prepping, locking in, brewing and watching the pour that I like. Don't ask me why, it is intriguing (I am not sure that I would think of it that way if I were working in a café pulling hundreds of shots each day).
Totally agree! You should try roasting, haha. I have enough coffee in the cabinet for the next two weeks, but I still just want to roast another few batches today because I love the process!
For me, 2-3 doubles is standard, 4 usually gets into jitter territory. I can't imagine a coffee crawl of 12-15!!