Ben Schott over at the New York Times recently published a really fun styled list of esoteric barista jargon. Link here. A few of my favorites: Check the honey – Indicates an attractive customer in line. (“Can you check the honey?”) Facemelter – A superthink ristretto, extracted for more than 30 seconds, less than one […]
Filed under: Uncategorized on February 21st, 2013 | No Comments »
A couple months ago, we received a visit from Emmanuel Sitaki Kayinamura, a native of Rwanda who survived the 1994 genocide there (though much of his family did not). He was in the states raising money for the Christian ministry he operates there that supports widows and orphans. You can read more about it at […]
Filed under: Uncategorized on February 17th, 2013 | No Comments »
At Bucer’s now, we have coffee from the Nano Sebeka cooperative, located a bit west of Jimma Ethiopia. Up until only about 2 years ago, most of the farms in this area had no access wet processing stations and so their beans were deemed low-grade and not exported on the specialty coffee market. Things are […]
Filed under: Uncategorized on February 15th, 2013 | No Comments »
I have tried (and failed) many times over the years to produce an excellent cup of coffee at home. I’ve tried various drip brewers, many different timings and ratios with a French press, and at least a hundred attempts with an Italian moka pot, including the Brikka, which includes a pressurized cap. That one actually […]
Filed under: Uncategorized on February 15th, 2013 | No Comments »
I know Gangnam Style is old, old news now, but this fun enough to repost regardless.
Filed under: Uncategorized on February 14th, 2013 | No Comments »