In 2017, I began working at Glen Edith Coffee Roasters, a microroaster in Rochester, NY. Committed to serving coffee graded 80 or above on the SCAA scale ('specialty coffee'), I learned to serve pour-overs and espresso crafted for optimal taste. I 'dialed-in' every day's single-origin beans for quality assurance and customization. This involves the tweaking of variables such as extraction time, pre-infusion, grind size, dose, and yield in order to pull out certain aspects of the flavor profile. When brewed mindfully, our Ethiopia Yirgacheffe carried sweet notes of blueberry, while our Mexico Chiapas carried a salty yet enjoyable bite.