There is no hard and fast rule to coffee. As I'm starting out on my roasting journey, I wanted to know what the keys to success were. But one of the biggest advice I got from almost everyone was, what do YOU like? What tastes good to YOU.
Simple enough - except you, i.e. I grew up a people pleaser and would often asked, what do others like? What had others done that seem to guarantee success? What can I do so I others don’t get pissed.
Growing up in the 90s in Singapore, I used assessments called 10-year series to increase my chances of academic success. These compiled science and math questions from various schools over 10 years, helped with spotting question trends and prepare for exams.
We tried to form repeatable practices in our search for success.
Then I left Singapore and met my Swedish husband. He grew up a farmer and who’s would say - I have no clue how to do it but let’s try and find out.
Going down this rabbit hole in roasting and brewing coffee has me retraining my brain muscles.
Standardisations do not exist in preference. But we can learn from repeat practice with small deviations to make progress.
Take Baby steps. And create ladder thoughts.
Coffee brewing à la what’s shared with us
Roasting à la those who started before us
Living life à la how we eventually would like to
That’s us. That’s Ala Rosteri.