When I first started to explore the world of Specialty Coffee in the early 2000's, and we started visiting the places everyone considered to be the best roasters, coffee shops, and purveyors of espresso, I was delighted, and fascinated. And through it all, I had one mindset.
Whatever they were doing, whatever level of sublime tastiness they had achieved, whatever level of mastery they were showing in their craft -- whatever it was had already been done. That meant it was possible. And because I knew it was possible, and that someone had already been doing it at that level, then that was my minimum standard.
My minimum standard, my starting point for coffee excellence was
measured by what the best of the best were doing. And until what I was
doing was on par, or better than what they were doing, it never saw the
light of day. Whether it was learning how to roast or understanding that
siphon brewing has everything to do with philosophy first, technique
There's always someone who will be doing something great. And to whoever you are, I applaud your genius. Thank you for showing me that, now I'm going to do it better.
That's my mindset.