That great and strange resource known as Wikipedia has a nice article, full of interesting information to quiz your local coffeeshop or chain store, about espresso. The list of terms at the end is worth the price of admission. However, there is one sentence that, if you know a bit about coffee roasting, makes no sense:
"Espresso is typically a blend of beans roasted anywhere from very light to very dark." It is good to know the espresso is just "typically" these things, but may sometimes actually be something quite different from coffee. Who knew?
The section on Baristas is particularly interesting. In many parts of Europe being a barista is social equivalent to being a chef. One goes to school or has the trade passed down in the family. Here, obviously, it is a bit different, usually being a entry-level or high school job. We hope, at least in our little corner of the world, to change that. Bethany and I certainly are in it for the long haul and we hope that our employees will get good enough training to eventually run/own a third place wherever they call home. We shall see, I guess. At the very least, I would like to eventually send one of my employees or Bethany or myself to the National and/or World Barista Competition.