Roasting Like a Feen

We have our 2 for 12 sale this week, so my roaster is fired up red hot this morning. So people have told me they are glad they can get their beans before the cold snap tomorrow.

Roasteria Build-out Progress

It has been a long time coming. We finally made some real progress in the build-out. For the longest time we have been working in a make-shift space, one year to be exact. That one year seemed like a decade. We now have counters, sinks, even a vintage Victoria Arduino espresso machine (soon to be installed). This way our roasteria can not only serve our purposes as a wholesale operation, but also it can be an event coffeehouse, such as an art gallery and music venue. Stay tuned for the grand opening party. I think this will be a blast for the community of Eastwood.

This holiday season, it would be an inexpensive and impressive way to please people by making them a French press of coffee. Currently at the shop we are jammed full of French presses of all different sizes if you don’t have one of your own. If you are unsure of how to prepare one, I can gladly instruct you on the process.
Just for a reminder, here is some info last presented in issue# 2:
To make a French press of coffee at home use a course grind. The grounds should float in the water if they are fresh. Make sure that your grinder produces uniform-sized granules. Otherwise, you will get some silt in the cup.
Sinking grounds are a result of completely degassed coffee (old). Use boiling water, technically about 200F. At the shop we use 2oz (weight) of grounds for a 32oz (volume) press. At the pre-press stage of a French press, it should look like a Guinness with some nice head. If you've never seen a well poured Guinness, I am sorry; I can't help you. Let the coffee brew for around four minutes, or until you detect a wet aroma. Then press! Enjoy.

Pasta's Daily Bread. Now at the cafe we are proudly selling freshly baked bread from Pastabilities, including the stretch Italian!