A cup of coffee is like a snowflake, no two are alike.

   Humidity, temperature, even the beans come together during the roast to create a lovely potential.  Then we use many different ways to grind and brew these beans.  Different water, different water temperature, different grinds, different brewing times.  All of these variables combine to create that delicious drink that we consume. Sometimes we take time to drink our coffee, sometimes we flush it down in a hurry.  Yet we still drink it with relish and go back for more the next day.

   There is an attempt to make every cup taste the same, large coffee vendors really do try.  Their customers expect a certain taste for each of their drinks.  Most often, this taste is achieved by the addition of other flavors, like sugar, cream, etc.  In fact, there is a multi billion dollar business to make the additions for our beloved coffee.  I don’t criticize this. I often drink coffee with these additions. It’s lovely too.

   Well roasted coffee, however, is the heart of the drink and can be drunk alone or enhanced, while retaining its own delightful flavor. No two cups are the same.

   It’s worth taking care during the roasting. Roasting each small batch of coffee with care and attention produces potential.  It produces the potential for that cup of coffee that’s more than just a sugary drink with the bad taste masked. A well roasted batch of coffee beans are the potential for a really great cup of coffee time after time.  

  This is what I strive for with each batch of beans, the potential for a really great cup of coffee. The rest is up to each individual, who, like coffee and snowflakes are not alike.