Testing parts of the coffee shop today- for a soft re-opening.

We decided on a long holiday one day before Kate Brown (Governor of Oregon), told everyone else to close for a while. The staff met at the roastery, pretty closely, around the copper bar. Our only Coronavirus precautions were washing our hands super well upon entering the room, and the Chinese Food from Chinese Delicacy (best kimchi in Portland)- had to have serving utensils, so that we did not use our personal ones. We knew it would be a risk to meet closely, but the theory was that we all had been working together at the shop. I was probably at the most risk with my wife and daughter just back from Japan, and my father back from Mexico.

The food was delicious, and it was a wonderful meeting.

I pretty much moved all the items of value from the shop to my house or roastery.

Items of value included: Canelle forms, muffin tins, Ditting grinder, toilet paper, Technics sl-1200, tea, vanilla bean, sugar, oats, four (most of it).

Coming back to the shop today…. I tested the oven. I flushed water from the equipment, and did a light cleaning on surfaces with vinegar. Our sanitizer dispensing unit stopped working- most likely clogged from lack of use (but i just mixed it and used test strips). There is dust, and our broken window is just plywood. I did a silly thing and brought a reciever and speakers, but forgot the speaker wire. something cool was free internet- courtesy of comcast. so i was able to listen to music without wifi. That still kind of amazes me.

While i was doing baking prep i noticed many things. I had left flour from march in a cambro (plastic container brand). Today i tasted all the flour and sugar from different containers and i tasted the salt. It seems the plastic has tainted all ingredients. I actually made a batch of canele but had to toss it, because it had an off taste. (i went through 50 demitasse spoons today tasting).

I know that we will be opening the shop as a walk up- take out thing- very very soon. what is left is to determine hours. it would make sense to do something like 8-11. well… there is a lot to think about- i pretty much have to find a new ‘POS’ system, get internet again, restart laundry, and build a door for the shop that has a cool way to get people things.

The pressure is on- one thing for certain- baking should probably be ordered in advance- when we do reopen. Our method is to bake things and sell them within ten hours- many, most- and think some famous bakeries- bake the day before. not many people work bakers hours in this city. In a similar way we like to roast coffee and get it to you fresh.

In any case- on a personal note- ive been doubling up my mask lately. while i still have some n-95 masks- which work like magic- I am using basic surgical earloop masks with a triple cloth on top. I have also been playing zombie films in the background while i roast coffee- which is a product of my last visit to New York.

I know we have many new people interested in Courier from Hulu- cool- your interest in us is amazing. I know this is the time for us to all try not to go out. I think i can speak for my staff and say that we all remember you, so… please remember us.
********************************UPDATE NOV. 17TH************************

I baked a lot of goods today- if they look funny they will taste more delicious. The canele i made some using aluminum forms, which are super difficult to get the beeswax even. The light color parts had more beeswax contact.

I made Yogurt Oat Muffins with Pears and Apples grown by KIYOKAWA farm, Hood River. After sliding the tins into the oven, minutes later i realize i forgot Baking powder, since my bag of powder remained closed. I was able to save the entire batch.

The cookies were larger than normal, and David was not there to select the best ones.

Cleaning up my floor drain clogged.. somehow its a little cleaner now.

soon- us

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