cheesesteak hoagreez

How's stuff on the East side? I lost my job over at NaDean's (shop closed) so I haven't been able to make it over there lately. How is all the training going?

I'm liking the stuff on your blog (great title btw). Nice introduction. I love the lore surrounding the cappuccino. Supposedly it resembles the color of the cappucin monk's cowl, and the ring of crema around the milk, called the friar's halo - nice. I've always thought the thirds should apply to the drink regardless of size, but most places don't do it in practice with larger drinks (americanized caps). Do your baristas do it that way?

Michigan Baristas Unite!

You guys have decent espresso at the common cup? I have only found good 'spro where I work and at the ugly mug....should I add you guys to the list?

Right on! Where are you at? I've had some pretty dismal coffee experiences in Ann Arbor so far. I'll have to check you out next time I'm down there.

good start I did a tech writing course for a book I am doing one trick is keep it simple put the tech in the back
don't befudle to early but don't leave the tech out protens in the milk and ageing green beans not just roasted 14days works well with ethopia and costa rica when blended good luck. www.kopiluwak.com.au

What's up with the Bones?

Hey dude, soon. We were going to a week ago but I got the flu. Josh came out to our shop today for some testing of the mugs espresso blends, was fun! We are looking for a new house espresso so it was nice.

We are looking to come in early march, we can talk dates when its a bit closer.

Hope all is well!