What is an Espresso Prayerist?

For most people in the espresso roast, the answer is: - One who takes green coffee beans and turns them brown. And because the underlying assumption is that roast espresso is simple, anyone can become a toaster. The explosion of the espresso coffee roasting market worldwide in recent years has shown this to be the case.

Without real barriers to becoming a boutique toaster or commercial coffee roaster (other than financial constraints), there have been many new cafe espresso brands on the world market. It is clear that the number of brothers per The population is lower in underdeveloped or emerging markets and higher in highly developed or saturated coffee markets. However, each market has experienced rapid growth in the number of espresso roasters and espresso coffee distributors.

While many people have recently joined the roaster 'club', the strangest element of this industry is that each raster, paradoxically, claims to be a skilled 'expert'. Mathematically, statistically and practically this is impossible for any industry. And speaking from experience, there is more coffee roasting than it seems.

Then I should start by stating what is not an unusual toast:

Roasting is not just about unusual choices of green beans.

Almost all coffee roasters get lyrical about '... traveling the world, getting the best beans ...' etc., etc. Simply buy a list of actions from green coffee makers, so there are almost no trips involved. ! The great possibilities in beans are important, but it is more important to differentiate their quality according to the intended use. Eg. Was the single-origin mistake so much pushed into the Australian and New Zealand espresso market, a move that originated in the United States to provide a better coffee market for better quality.

Nine percent of the world's coffee supply infrastructure - from manufacturers, international tasters, green bean brokers, etc. - is educated and prepared for the filter coffee markets. As I travel to several countries of origin that qualify coffee with other expert tasters through the traditional cupping method (another grading system that is beneficial to the style of filtered coffee), I have noticed that there is a wide gap between what is suitable for coffee with filter and what is suitable for espresso blends. My observation is that most burners follow a line and a rhythm established by the dominant coffee markets such as the United States, Japan, and Northern Europe and follow this enthusiasm without question. Then when coffee is burning in the US UU. They talk about a single origin, which is delivered and tastes ideally like a coffee with filter, others who only fry for espresso markets adopt the idea. This is not a criticism, except to say that very few coffees of unique origin in the world are good as a complete espresso.