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Went by Fabrice Moschetti’s NorCal Coffee Roasting Business on Saturday and got to shoot the breeze with Fabrice, and taste some coffee, and get to see the new Bunn Trifecta machine he just got.

Up first was the coffee. Fabrice must have had ten or more variety of coffees to taste. I started with his 100% Kona which was it’s characteristic smooth chocolately flavor, and I followed with a taste of Yirgacheffe. This is the blue berry bomb. For some reason I tasted the fruitiness but not the blueberry. Could be my taste buds were tired. Anywho, went on to taste a few other coffees.

Then Fabrice showed me his new Bunn Trifecta, a high-tech single-cup coffee machine. It’s essentially a programmable French Press with three modes: preinfusion, turbulence and press-out. Very, interesting machine.

It was fun to watch and the Yirgacheffe I tried was delicious. It had that typical French Press, cloudiness, and richness. I then had a cup of Kenyan, that absolutely blew me away with the rich complex flavor. I fell in love with the Kenyan.

Then Fabrice said I should then re-try the Yirgacheffe, I did and once again I was blown away. The Blue Berry Bomb returned in all it’s glory, only this time it was a simple cup of coffee rather than an espresso. It’s as though the Kenyan reset my taste buds.

Wow. Now I wish I’d bought a couple bags of Kenyan Coffee, and a couple bags of Yirgacheffe to get me through the week with the most incredible coffee flavors ever.

What a marvelous visit. Do yourself a favor, if you love coffee, then go by Moschetti’s for the Freshest and Tastiest Coffee in Northern California. Moschetti has free coffee tastings most Saturdays from 9-1pm. You can also buy Fresh Slow Roasted Gourmet Coffee Online. I’m a huge fan.

Take two double restreto shots of espresso, pour over 3 1/2 teaspoons of brown sugar. Stir to dissolve. Pour over ice in a tall glass, top with half and half.

Drink, be cool, and feel good.

Your grinder will build up all sorts of interesting coffee oils and residue. Eventually it will taint your espresso and coffee. Clean your grinder by running some uncooked rice through it until you no longer get brown, ground rice.

Now your coffee and espresso will taste fresher and not have that taint.

Oh the horror of taint.

As an experiment, run a shot, without coffee in your espresso machine into a clean cup. Smell it. Taste it. Smell or taste anything? You shouldn’t. Clean your machine so your espresso will have a pure, clean, unadulterated flavor.

Take your shower screen off as well as any other pieces that come apart in this area, and scrub it clean and maybe use some citric acid or vinegar to get all those old coffee oils off. Rinse, dry and reassemble.

Descale your water tank using any commercially available coffee pot cleaners or you can use citric acid.

Run lots of clean fresh water through your machine. Now repeat the shot of water with no coffee. Smell. Taste. Now isn’t that better?