Coffee Tasting Session
Yesterday a friend and I cycled to an artisan coffee shop in Kanda.
Arthur warned me he was a fast cyclist; I laughed him off as he claimed his average speed was 30km/h. After following him for 20 minutes my body was overheating and quadriceps were bulging.
The coffee shop is called “Glitch”. They have a massive roasting machine there. Must’ve cost a fortune（莫大な資金） importing it from Deutschland. But boy, do they roast a hell of a bean.
To put things in perspective, most roasters I have found put quantity over quality. That is, they tend to prioritise stocking beans from Ethiopia to Ecuador from all over the world. A bean from each coffee-producing nation. At Glitch, however, despite possessing a state-of-the-art（世界最先端の）roaster, they limit their line to six beans.
The quality, Arthur tells me, is out of this world（想像を絶する！）.
After returning home to La Guesthouse, we have a little tasting session. My Colombian bean passes with flying colours, its nutty aroma perfectly complementing the thick body of the cup.
Arthur loaded his Ethiopian Yirgacheff beans into his outsized grinder and proceeded to brew a mean（素晴らしい） cup. You see, Arthur is a trained barista and thus knows his stuff（技術は身についている）.