On a lighter note, I caught this with my iPhone as I passed by Starbucks (branch at Shaw Tower) one day:
“To be a Starbucks Roaster,
You need skill, artistry and
a really good watch.”
“We’ve been proudly roasting since 1971.”… Continue reading
[Why, oh why did I feel it's appropriate to add this article to this blog??? Check out Point Number 9.]
Tags: sexmyth, coffee
I first came across this word when I watched an episode of Boston Legal where James Spader’s character, Alan Shore explains it as “taking pleasure in someone else’s misfortune.” I am guilty of schadenfreude when I read about Starbucks closing their stores. I’m thinking in the perspective of someone who enjoys coffee, as someone who enjoys good coffee. I’m not thinking in terms of the twelve thousand jobs lost… Continue reading
I should change the title.I was jinxed yesterday.I thought I had a good day ahead of me. I roasted a real nice batch of SM Italian Espresso blend 4 days ago. Yesterday would be peaking at 3 days. The roast was stopped at the start of 2nd crack, giving the bean a nice dark chocolate brown, with very slight hints of oil. Perfect day, right? My bro requested an americano… Continue reading
Today’s my first day as a professional barista. I started work at Gloria Jean’s at the Raffles City branch. Their setup is a La Marzocco 3 group GB5 and a La Marzocco Swift grinder and auto-tamper. The La Marzocco GB5 is a beaut to work with. By the lunch hour, I was already pulling shot after shot. The Swift makes life easier. You get to skip the DLT (Dose-Level-Tamp). No… Continue reading
Today, I had the ultimate panic attack. Plus stupidity. I turned on the
Anita, hit the showers, and came back to the Anita. The Anita takes
about 30 minutes to warm up. I put my Vivave Dolce into the grinder,
turn on the grinder. I went back to do a flush, and to my utter
amazement, the digital temp read 78.4ºF. What???
The boiler did not turn on. Panic attack starts here. The Anita is… Continue reading
This is a rant on CoffeeGeek from a fellow CGSG, Steve that speaks on behalf of us, the few of us in Singapore who have turned home baristi and/or home roasters overnight to combat the crappy coffee scene in Singapore. You want crapresso, Singapore has it at every corner… Continue reading
All the hours spent. All the money invested. All the knowledge gathered. All in the pursuit of…
The Godshot.
When I was talking to Chris Nachtrieb from chriscoffee.com, he asked a question, which left me dumbfounded for a few seconds. We were talking about pre-infusion, the different machines, Eric’s device, line pressure, PID, and…
Chris: “Are you ANAL?”
me: “Uh….. WHAT??” TF (which I almost added.)… Continue reading
I’m roasting the world’s best coffee beans and I was so excited I forgot to time the roast. I stopped the roast at the verge of 2nd crack. I should’ve stopped it before hitting 2nd crack. You know, after roasting espresso roasts most of the time, you just have a knack of stopping it at or after 2nd crack. I’m not used to roasting medium roasts.As I opened the bag… Continue reading
