I ran the Peru on the 364 bar as an SO espresso (18g dose 200.5f 1.75oz yield by volume). Really positive feedback and maybe it's psychological but we started to move bags of it quite briskly. Switched over to the Yirgacheffe today for a bit, similar specs but a little longer volume as it's thinner and brighter.
Changed the burrs on all the little pour over grinders at both shops, the change is always immediate. I also tweaked the water remineralization cartridges at 364. Cambridge water is pretty hard on coffee machines so we have to use RO to clean it up then put something back in. I also put that black two group linea back on the bar after replacing a bad key pad, and a group head solenoid as well as a full descaling.
Had a scheduled group come by Saturday from a local school that let us host a full cupping and a roast demo. Basically 9 people cupping 5 sets of our coffees and then asking questions while we roast. We are going to do more of this going forward as an event offer for people to let us cater a coffee experience.
