let there be Capp

I think I’m ready for the Year of the Cappuccino… Not sure what it will include, but now is the time to step my understanding and execution of the capp up! In the meantime, I’m getting better at latte art and bean organizing I think?


Taste & Smell alternatives

On Friday I showed up to the shop with what turned out to be a massively lame cold. Gee, let me dial in the bag of Five Candles espresso that was roasted on the 11th when I can’t smell or taste anything. What do you do?

My first attempt was to just try and drink one, bad idea. I got no rum raisin, no syrupy brown sugars, clearly no chocolates, but I did get bitter, with a hint of Emergen-C. Next I enlisted my parameters (dose, volume, time) and since those were all where they should be I felt confident I could effectively sling beverages.

Lastly, Pele came in so I just made him a Gibraltor that he gulped down with no complaints, so I guess when in doubt just have the trainer come in and taste for you. Here’s to my health!

My Turn!

So after lucking out and getting to be a part of a shop opening and getting inspired by others around the industry with their innovation and tasty end results I felt like it was a good time to start sorting out what it is I do and where I want to go with it… That’s what this blog will be. A collection of problems I will undoubtebly run into on the bar, areas of interest in creating the best coffees I can get my hands on, and just all around Barista talk.