Archive for January, 2017

Starting on a SF-25. SanFranciscan 25 pound roaster made by Coffee/PER

Wednesday, January 25th, 2017

Think whether cleaning chaff from the poorly designed SanFranciscan 25 pound cyclone is necessary (roaster afterburner/cyclone combination), Flip the lightswitch on the SF-25 and wonder if it was ever meant for 220v, cut draft using damper, open gas valve, attempt to cut more airflow so that the natural gas lights, check that flames are lit. Maybe before, maybe halfway through, brace yourself for the terrible sound that a worm conversion gear box makes.

Worm boxes- while super cool, are terrible things.

Anyway- in the process we wait till outbound air temperature from the drum reached 500F, about twenty minutes. and throughout the process the efficiency of heat, emitting/absorbing/reflecting, and most importantly the draw or draft will change. being mindful is important in all things.

coffee pretty much roasts itself. (jk)

now that the cold is over and its summer in Portland, biking has become awesome, although a couple of our friends have totally fallen while biking through all the gravel- we are just enjoying the sun from yesterday and the magic of fog and ice in the morning.

so many things to work on, great to stay busy.

closing early today 3pm

Saturday, January 21st, 2017

staff holiday party had no idea about the womens march. luckily everyone can do both. although we opened throughout the snow we close to celebrate the new year. best ccr

exploring a new menu format for coffee shop

Friday, January 20th, 2017

Many projects.

We tried to make a menu that would be simple, yet have a little information- the necessary kind. This occurs at the risk of much mystery over what you will get as a customer.

There are many ways to receive a drink. There is no right or wrong way. Compare a starbucks macchiato to a Portland one- which by the way the term is from Italy, so before someone looks down on starbucks, maybe we should consider the differences.

Looking from the other direction it is the staffs job to be mindful of the customers preference, which may just come down to judging them and stereotyping, or making assumptions. After all a bartender must read the setting in order to make a drink.

Currently im thinking a bigger menu might be in order. perhaps a vertical trifold- with a simple menu with pricing, very visual and uncluttered on one side, and a detail on the back, very technical. The affect would be the more customers know about the drink, the more detailed their standards could be, and wouldnt that be a great thing. so making a menu for someone who just wants a black coffee, but also someone who wants a 10oz cappuccino with lots of foam.

As always if you are unhappy with us, please let us know direct, and if you are happy tell a friend. We want to continue to roast coffee that is enjoyed, and provide service that is welcoming.

best best- ccr

much snow

Wednesday, January 11th, 2017

broke a derailleur hanger today on sakikos bike. no time to jb weld it so i plan to destroy my sisters bike tomorrow.

unfortunately i find it fastest to bike on main roads in the snow. too bad all the bike shops are closed, guess ill just harvest and ziptie parts from the garage.

loving the snow. if you get bored please “make” us some customers out of snow at the shop. closing an hour early today. open again tomorrow 7am.