I’m going to steal this idea and make it my own.
Starting…soon, I’ll be sitting down with our baristas, reg-ops, packagers, roasters, wholesalers, owners etc and asking them what they’re thinking about in coffee (or whatever else they want to share). I’ll do this as often as I can with their cooperation.
It should also sync up nicely with a pact Ian and I are beginning, to meet up once a week and work on our damn blogs together. That’s if he finishes his laundry soon and gets over to the cafe.
This month marks my anniversary with coffee. In the past five years I have worked at three cafes, one roastery, and two barely-related jobs in the restaurant industry. Between sourcing, roasting, brewing, serving, drinking, writing, reading, thinking, and dreaming I don’t believe that coffee has left my mind once the entire time.
To say that I could not be luckier or happier to be doing what I do is a serious understatement. The common dream of doing for a living what one loves is so often unfulfilled that it is something of a cliche. I cannot image a better profession or a better life. I am enormously appreciative of the wonderful people, coffee, and times that have filled the last five years. Here’s hoping (and working towards) many, many more!
This may sound like mere Disney-esque springtime exuberance, but I’m having a beautiful day. Perhaps it’s the hour-long nap yesterday, or the overall sound night of sleep, or just the general contrast to a rocky and questionable weekend.
At any rate, I got out of bed this morning with a burst of energy uncharacteristic of me pre-4 am. Liz had ordered a couple things from Intelli which arrived Friday. Their Aqua Preta remained unopened, so I rushed to cup it while setting up a siphon. It is a beautiful coffee that embodies everything I feel a Brasillian should be. And my siphon, made 75% by unconscious reflex, was very drinkable!
Joseph had left some very interesting roast profile exercises for me to produce, using some coffee very much at the end of its life: both in terms of a decline in taste as well as the conclusion of our contracted order. It was a fun challenge to replicate the curves he asked for, and something I hope to do more of. The production roasts came together nicely as well. Feels like the rare day that I can finesse my way through the day’s batches without some minor complaint: spilling a handfull of beans or adjusting the flame a second too late. I was very much with it today and it’s a great feeling.
As I’m off in five minutes to my bar shift, my only hope is that this harmony of good mood and great luck will just keep seeing me through some perfectly flowing espresso and gorgeous milk!
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