New single origin in:
Tanzania Ruvuma AA
from the Mbinga District of Ruvuma
Texture- soft, clean and round
Flavor Profile- from the grind is the first release of the intensely aromatic rhubarb acidity with a hard to define spice. When wet the rhubarb combines with green grape skin and the spice emerges as a smokey sandalwood insense. Best part is what you smell is what you taste, rhubarb, grape and spicey…Continue
Added by firstname.lastname@example.org on May 23, 2011 at 1:46pm — No Comments
I'm a salary based manager at the shop I run. We've been open since February of this year. I was informed a week ago that my salary is based on a 60 hour work week. I've been pulling about 98 since we've opened. The agreement I had with my immediate boss (the managing partner) was $1,800 a month after deductions. The partner who owns 51% of the business is paying me $1,536.30. I've obviously been shafted. At first, I was understanding about the whole deal because it IS a start-up and the…Continue
Added by Mickael on May 19, 2011 at 5:30pm — No Comments
One of the main issues is that the original owner kept destroying CPUs' (he killed 2, they are like $800 each). I'm not taking chances with the wiring. Good thing I have the wiring schematic memorized!!
Added by Mickael on May 19, 2011 at 5:29pm — No Comments
They don't make them like that any more!!! But wait what is in the long box?
Its a brand new steam boiler!!!! (I…Continue
Added by Mickael on May 19, 2011 at 4:21pm — No Comments
This past Sunday I went to Vivace downtown to pick up a bag of beans. I needed them ground as I was traveling and did not want to bring my grinder with me. I was told by the Barista there that they DO NOT grind coffee for customers. In amazement I asked why not? She replied, "It is not as fresh and this was the company policy." I could not help but laugh as I noticed a line up of flavored syrups just behind her. So adding artificial flavors is improving the flavor in the cup?! Of course…Continue
Added by Laura Pritchard on May 13, 2011 at 5:20am — No Comments
I run an espresso bar. No drip. No single serve pour-over. We do serve S.O. french press that we brew up as needed in 1.5 litre pots. This position is not to dis pour-over styles or say they're wrong rather it's to say that our shop serves espresso first and foremost.
Convince me that I'm wrong. Convince me that espresso bars should deviate from their core (the core that has paid the bills for the past however-many-years) and delve into something new and time-consuming...And…Continue
When roasting dry processed Ethiopias be careful using the tryer during 1st crack, don't inhale too deeply or you'll be snorting hot chaff! :)
Added by Mike McGinness on May 11, 2011 at 3:31pm — No Comments