We are doing some training sessions with the current Rwandan barista champion in shop right now and were put in the position of roasting his competition coffee last minute. That brings about one phrase that is funny to type, 'Rwandan green coffee sourced by Terroir, roasted by barismo.' Half of the green will go back to Acton but we will probably host a small charity event for the leftover espresso from his competition batch at a later date. We will also give Jean Pierre a tour of Cambridge cafes tomorrow so keep an eye out for him. We will be in Atlanta for the WBC soon so I am not sure of the time line on the charity stuff.
The anti boiler prototype got us thinking that it could revolutionize how we look at manual methods. Instead of trying to automate, use science to refine and support the execution of methodology. A firm time line for production does not exist but it really does hold some incredible potential.
The weather stinks right now but later this week you will be able to try a new espresso blend that will be available only as a guest at Simon's and Hi Rise on Brattle St. We need to settle it a little more but the espresso currently called SOMA consists of Cardenas, Kiandu, and Nimac. Depending on the feedback and final results, this will be a stock barismo blend going forward. As new crops come in, we will be running more SOE offerings and playing with experimental blends at shops that are geared up to run two espresso simultaneously (a guest/SOE being the second offering). Since our espresso machine is somewhat offline right now, we will see how things go but there will not be any on site activities at the lab until the kiosk remodel is finished.
