Spent the day in Zürich at a "specialty coffee" gathering surrounded by Roasteries, baristas, pros and coffee lovers.
I was like a "sponge", and being a relatively small crowd I was able to have long chats one-on-one with Swiss national barista & brewer champions on how to prepare that perfect cup. :-) I took lots of notes on water temperatures, grind, timing, ratios, prep methods, etc. What fun!
There was live roasting and LOTS of testing of single source coffees from (Kenya, Columbia, etc.) ... Let's just say I exceeded my daily allowance of caffein.
Words to avoid saying at these gatherings include Robusta, Starbucks, Nescafe.
*specialty coffee – refers to coffee that meets strict quality standards throughout the entire process: farmer, miller, roaster, brewer. They are usually single source coming from geographic microclimates (mountainous, warm climates) that produce beans with unique flavor profiles. A bag of specialty coffee will be fresh roasted and list country/region of origin, milling process, coffee variety, roast date, etc. – no "secret blends".