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 second.
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.
