Schomer Still Inspiring

For me Schomer's Barista handbook is still the bible to start with.
And it was his video we (and I mean Caffenation crew and Peter Hernou) learned Latte Art from. We probably watched it 100 times. No shit.

Now I read this article at Coffee City.
I think Schomer is right about this. It's very very important to keep on tasting/testing all the singles from your blends as espresso.
We also do it regularly and this way you can see how the beans evolve over time. Is the crop still fresh enough? Is the bean still delivering what's in for? Is the roast ok for espresso?

This way we noticed last week our Papua New Guinea Sigri is going downhill. We have it in the blend for it's body and spicyness, this last bit mostly in the finish. But the body is fading and the spicyness gets too acidic. It's still a nice blender, but body and balls of the blend is at drift.
With also the Bolivia La Paz Organico almost out of stock, and the Yirgacheffe in a danger zone, we have to reshuffle.

Luckily we have great Harrar on the shelf. It's not the easiest to blend in, but on a 15% base, combined with a Dominican, Yirga and a mild Brazil, we still have a very good House blend.

With new crop Brazil and Rwanda coming the last 2 weeks of 2009 we'll have to keep Schomer's blending techniques in mind the upcoming weeks.

Hasta la vista, baby.

(between brackets : the old time La Marzocco lover who Schomer was, changed weapons and is using a Synesso. 3rd wave coffee world is moving fast)