As some may know, I've spent the last 5 months as probably the only unemployed doctor in Singapore. For various reasons relating to the ministry of defense/ministry of health, I've been waiting (and waiting), for a decision regarding the future of my medical career.
In any case, I've been keeping sane by studying for my USMLE (man, those American M.D.s have it tough), and getting deeper into a pastime (that I suspect has now become an obsession): Coffee.
So, I had brought my good old Gaggia Classic over from Australia, together with the budget-friendly Sunbeam E0480. Frustrated at the fact that the freshest beans were 1/2 - 1 h away, I bought a Gene Cafe and starting roasting. My budget Sunbeam soon starting dying, so I made a (huge) jump to the new-kid-on-the-block, the Ditting Vario! To make sure that I'm been squeezing every possible cent out of these machines, I attended roasting classes, cupping classes, and latte art classes (all this on top of what started me off in the first place - Cynthia's gift to a barista class).
Now I subject my friends to tasting coffee that is not just under/over extracted, but also to coffee that is possibly underroasted or charred to a crisp. Surely it (the coffee) can only go up from here ;).
