Most impressive in this last respect were the people at Make Decent Coffee, who seemed to be affably able to chat about the bitter black stuff (the sobering kind, not Guinness) for days, while pulling a perfect macchiatto, the fourth of which made me feel a bit like my head was spinning like race car wheel, so fast it appeared to be intensely still.
Thankfully, just before we left, I spotted Byron Redman, a Bavarian beer specialist with a stall just squeezing into the corner of the True Artisan Cafe area. I bet his place was hopping (pun intended) in the afternoon, but we had the brunch slot, from 10-1. Redman aims for high quality and commercial friendliness, and he aims well. His beers, especially the Brewers and Union unfiltered, are of exceptional smoothness and subtly, distinctly flavourful. This soft spoken Southern German has a great future in beer.
It may have been purely psychological, but the sampler of Brewers and Union seemed to help me achieve chemical equilibrium in my bloodstream with no perceptible caffeine headache. Of course, it is just possible that this is the sort of experience one should get used to after a whole morning of drinking nothing but exceptionally high quality coffee.