Today we soaked dried cranberries in Myers rum, tomorrow organically grown blood oranges for yogurt oat muffins.
The espresso on bar has been pouring maybe erratically the last few days. Very confident looking at 18 seconds before pours suck inward slightly at 22. This could be contributed to the too crisp cellulose structure (woody structure) of the seeds, and light level of caramelization. Still when done just right there is a wonderful juice that reminds one of pureed flowers, or drinking flowers. Its not that the espresso pours differently each shot, but maybe more that we make it slightly different as the pace speeds and slackens, perhaps thinking too much in the slow times, or just nailing things perfectly. Yesterday we had the arbitrary/calibrated temperature for the brew boiler at 204F. Today at 8am we moved the temperature to 203F. While we could change the pressure as well we could be the odd coffee shop to do that, although dont put it past us.
Last Saturday we held a pour over workshop just discussing technique and theory. We discovered our Fetco HWB-5 to be a bit lower in set point than we had thought, leading toward our discovery that a longer brew times would have more depth. This last week we have started to come closer to 3 minutes in pourover time.
Please remember we have extended our hours. Come knock back some espresso with us at closing- all the best courier coffee