Warning - unrepentant bragging ahead. A brazen display of self-back patting. You've been warned!
And what is the bragging about? Well, during our self-imposed evacuation from our burning surroundings, in the verdant glades of San Francisco, my lovely wife, dog and meself staggered into a fancy shmancy coffee boutique and ordered a couple of cappuccinos. And a lovely pair they were, with some very credible foam art atop of them.
I drank mine. I pondered. And then I got up and engaged the friendly barista in conversation. I asked "What do you set your machine's temperature at? I'm thinking perhaps 200 degrees? Or a touch less?"
She didn't know. And asked her coffee-brewer in crime. And he answered "Between 197 and 199 degrees".
Ah ha, I said to myself. And maybe to him as well. Just as I suspected. Even through the milk, I could detect a sharp note, kind of like the citrus of a Sauvignon Blanc (assuming it's erring on the citrus side) but the coffee version. And that's something that comes through with cooler temperatures.
Heady with success, I then shot my second bolt. "The flavor profile really says to me - medium roast, not dark. Is it?"
And ... yuppers again. They roast light to medium for their pour overs and only up to medium for their espresso.
AH HA! Am I a top flight coffee nerd or WHAT?! I then debated enquiring as to whether the beans were Central American (pretty sure they were) but decided to not be greedy (and not to tempt the gods too much) and so left well enough alone with two for two.
I may not know much, but I know my coffee!
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