Kaffee Klatsch

Kaffee Klatsch “ Andy Sprenger doesn’t make your average joe. His coffee is a mix of art and science, with ingredients carefully selected and measured to the gram, water heated to just the right temperature and poured in specific ratios in specific steps. “There are so many variables you have to control,” Sprenger said. “It gets very nerdy to produce that absolutely ultimate cup.” [...] In the world of competitive brewing, it isn’t excessive — it’s essential. And the 39-year-old Centreville resident is one of the best in the world. Vince Iatesta, owner of Ceremony Coffee, was pleased with the showing. “It’s a great personal accomplishment,” he said. “I’m proud he represents Ceremony.... He’s a master.” For both the U.S. and the world competitions, Sprenger selected a special Colombian variety of coffee called Geisha from the farm of Cerro Azul. It costs $34 per half-pound and is roasted to order at Ceremony. Iatesta accompanied Sprenger to Vienna and served as his coach, offering advice as well as helping with practice and preparation. To get some idea of the preciseness involved, both men removed a small amount of chaff from each bean before grinding, just on the off chance it could add a hint of bitterness to the brew. [FULL Cerermony Coffee roaster is champion brewer] I feel pretty damned lucky that Maxwell House regular grind is sufficient for my taste.  My kids, on the other hand, have  uber$ espresso machines, and when they stay here are prone to running up to [JFC- I can't remember the name of Starbucks- I Googled] Starbucks, rather than drink my pig slop. Still, I admire people who can do stuff I can't do at all, and do it better than anyone else. Which from the look of things are most of y'all.  Especially the engineers and  computer geeks. ”