itsabean
New member
Greetings all.
Well, here's my story. For me, it started this time a year ago during a first time visit to Portugal. Previously, my wife and I were tea drinkers. On rare occasions, I'd have a cuppa, but not very often. While in PT, we made a two-day side trip from Cascais (just west of Lisbon) down to Faro on the south coast and stayed in the only motel/hotel in the ancient downtown area of that small city. At this nice place to stay, lunch was included. It appeared to be catered in rather than cooked on-site, and it was tasty. Since the meal concluded with an espresso, we thought why not give it a try. Were we ever surprised by that tiny cup's contents! It was (here's where language fails to truly describe) mellow, somewhat sweet, not bitter at all, full-bodied, and the adjectives go on and on. Later, back in Cascais, we ordered espressos a couple of times at a couple different pastry/coffee shops. Those lacked the balance and tended toward the bitter in comparison; OK, but really not the same.
Wish I knew how that Faro espresso was put together. Thus, the journey is beginning. As a green newbe, I'm plowing into the learning curve (still near the bottom). However, it's an engaging challenge to learn how to put it all together aiming toward--well, you know.
Thought I'd join the CoffeeForum primarily because of the kind, gentle way beginners are treated by the experienced barista-type pros (along with all that can be learned here).
David
Well, here's my story. For me, it started this time a year ago during a first time visit to Portugal. Previously, my wife and I were tea drinkers. On rare occasions, I'd have a cuppa, but not very often. While in PT, we made a two-day side trip from Cascais (just west of Lisbon) down to Faro on the south coast and stayed in the only motel/hotel in the ancient downtown area of that small city. At this nice place to stay, lunch was included. It appeared to be catered in rather than cooked on-site, and it was tasty. Since the meal concluded with an espresso, we thought why not give it a try. Were we ever surprised by that tiny cup's contents! It was (here's where language fails to truly describe) mellow, somewhat sweet, not bitter at all, full-bodied, and the adjectives go on and on. Later, back in Cascais, we ordered espressos a couple of times at a couple different pastry/coffee shops. Those lacked the balance and tended toward the bitter in comparison; OK, but really not the same.
Wish I knew how that Faro espresso was put together. Thus, the journey is beginning. As a green newbe, I'm plowing into the learning curve (still near the bottom). However, it's an engaging challenge to learn how to put it all together aiming toward--well, you know.
Thought I'd join the CoffeeForum primarily because of the kind, gentle way beginners are treated by the experienced barista-type pros (along with all that can be learned here).
David
