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So I finally took your advice and started using that Italian espresso machine I picked up last year. The first few shots were pretty rough because I was tamping way too hard and grinding too fine. After dialing it back a bit the crema started showing up and the flavor opened up nicely. I've been experimenting with different beans from that roaster in Portland you mentioned and the Ethiopian single origin gives a really nice berry note without being acidic. The machine itself is a bit finicky about water temperature so I let it warm up for a full twenty minutes before pulling a shot. My morning routine has turned into a whole ritual now and honestly it beats waiting in line at the café every day. If you want to swing by this weekend I can make you a flat white and you can tell me if I'm getting closer to that perfect extraction. I've also been trying oat milk for steaming and it behaves pretty differently than dairy so there's a learning curve there too.
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We ended up going with the smaller venue downtown for the reunion and honestly it worked out better than I expected. The space has exposed brick walls and a nice open kitchen layout so people can mingle while food is being prepped. I talked to the event coordinator yesterday and she said we can bring in our own caterer which saves a lot compared to using their in-house team. We're looking at a Saturday in late June and the deposit is refundable up to thirty days out so there's not a ton of risk. I've been gathering addresses from the family and about thirty people have confirmed so far which is a solid turnout. We're planning a casual buffet-style dinner with a few stations and then just letting people hang out after. If you have any playlist ideas send them over because I'm in charge of the music and my taste might be too obscure for the older crowd. Let me know if you want to come check out the space with me next week before we sign the final contract.
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