Almost a week later...

It has almost been one week since the finals.  Too be honest, it has been tough, for everyone, not just Chad or Thea or me, but everyone.  It's hard to come to grips with the emotions and self-doubt (on my part anyway) of choosing to use 2% milk to highlight the espresso, knowing that we were docked marks for this in light of everyone else using whole milk.  Chad threw it all on the table, and he rocked, and we all knew that was all that he could do. After that you leave it in the hands of the judges (who I am not slamming in any way, because they did a great job.  Judging these competitions is not an easy thing to do).

We all know that it was a great learning experience, and we all know how valuable the competition was; and despite all of that, it is still a hard pill to swallow.  We had a great time in Montreal, and a great time at the competition.  It is great to get together with the crowd and throw down some espresso.  We were at the show before anyone else on Monday to help Les and Lauro set up the stage, and we are always delighted to work with the coffee crew in ensuring that everyone has a great time.  I won't pretend that I agree with all that goes on at the Coffee and Tea Show, and I won't pretend that I wish that the focus of the show had more to do with coffee, and less to do with syrup, milk and all the things that destract from the world of specialty coffee.  We will be back next year, Chad and likely Josh will tee up and compete at regionals, and hopefully they will do Transcend proud at Nationals next year in Vancouver.  We will cheer loudly as Sammy competes for Canada in April at the WBC, and we will enjoy the show all the more, without the stress of competition and having to lug equipment and coffee all the way to Atlanta.  All in all, Montreal was a great experience, the food, the people, the wine, the city... and I will go back, to drink great espresso at Myriade, and Veritas, and will go back and revel in the food of Au Pied de Cochon, and will go back and walk the uneven streets of old Montreal.  Until then, we continue to work, strive, practice, tweak and delight in the black nectar we all know as coffee.