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New single origin in:

Tanzania Ruvuma AA

from the Mbinga District of Ruvuma

Acid- high

Body- full

Texture- soft, clean and round

Flavor Profile- from the grind is the first release of the intensely aromatic rhubarb acidity with a hard to define spice.  When wet the rhubarb combines with green grape skin and the spice emerges as a smokey sandalwood insense.  Best part is what you smell is what you taste, rhubarb, grape and spicey sandalwood.  The mouthfeel is very clean and round giving it a nice long refreshing finish.

Noteworthy:  AA pick, 100% Bourbon cultivars of N5 and N39.  Grown at altitudes ranging from 1200 to 1800 meters in the Mbinga District of Ruvuma.  Washed processing with the final drying being completed in the sun, no mechanical dryers used, to less than 12% moisture.  This coffee carries a Cafe Practices certification.  

I'm a salary based manager at the shop I run. We've been open since February of this year. I was informed a week ago that my salary is based on a 60 hour work week. I've been pulling about 98 since we've opened. The agreement I had with my immediate boss (the managing partner) was $1,800 a month after deductions. The partner who owns 51% of the business is paying me $1,536.30. I've obviously been shafted. At first, I was understanding about the whole deal because it IS a start-up and the owners have to see some profit for it to be worthwile for them not to prematurely shut down and cut their losses. But now I'm just pissed! First of all, they don't know the coffee industry. They are aware of the money making potential; but as to how they should go about making money from it - they are lost! The big boss (51%) is matching our prices with the gas stations' drip coffee prices. The managing partner doesn't want to introduce or sell what he personally doesn't like regardless of what I tell him or prove will sell. When they have conflicting ideas they don't work together to solve them. If it's not what the managing partner wants he will have nothing to do with the matter. That leaves me with the task of implementing policy and standard ( I don't mind that too much-it is my job). But when I do implement said procedure the managing partner changes things without informing me. We have a problem with foot traffic. The owners won't advertise and our location isn't as promising as they had pictured it. We have a loyal following of regulars but that isn't nearly enough. We make about $250 to about $400 a day. That's pathetic. I'm working with a skeleton crew (7 inclunding myself). We open everyday of the week (6am-midnight). At the end of every pay period someone accumulates over-time. My bosses hate that but refuse to hire more people. It's a no-brainer. If one of the baristas is sick or can't come in to work SOMEONE has to cover for him/her. Now they are making me enforce a new policy: THEY WILL NOT PAY FOR THE HOURS THAT ONE BARISTA COVERS FOR ANOTHER BARISTA! So if for instance, if the reliever is late by say 30min the barista on shift will not be paid the extra 30min. THE LAST TIME I CHECKED THAT SHIT WAS ILLEGAL! If I complain to the Department of Labor I'll lose my job. I have a family to provide for. At the same time I don't want to represent a company that operates in this manner. I feel badly for my staff. I feel worse for me for putting myself in this situation. If anyone reads this sympathy is welcome but not wanted. I have to either find a way to make this work better or walk out on my job and my staff and let them fend for themselves. HORRIBLE! 

Well it took a lot of bending and I had to drill a few holes to make the new Steam Boiler fit

One of the main issues is that the original owner kept destroying CPUs' (he killed 2, they are like $800 each).  I'm not taking chances with the wiring.  Good thing I have the wiring schematic memorized!!

They don't make them like that any more!!!  But wait what is in the long box?

Its a brand new steam boiler!!!! (I know, only techs would get excited about that)

This past Sunday I went to Vivace downtown to pick up a bag of beans.  I needed them ground as I was traveling and did not want to bring my grinder with me. I was told by the Barista there that they DO NOT grind coffee for customers. In amazement I asked why not? She replied,  "It is not as fresh and this was the company policy."  I could not help but laugh as I noticed a line up of flavored syrups just behind her.  So adding artificial flavors is improving the flavor in the cup?! Of course I know that it is best to grind fresh beans in a grinder, but sometimes we just need it ground for us. What awful Customer Service this is. This is not the Barista's fault, however, she was following company policy.

I then met a friend for lunch near the Amazon building and noticed a Zoka coffee bar there. I immediately decided to see how they would handle the situation.  I asked Kelsey K., the Barista at the POS, if she could grind me a bag of beans.  She said no problem and proceeded to grind it for my French Press in the Mahlkonig grinder behind her.  I then told her my story about Zoka and she was in as much shock as I was.  Her first response was to tell me that their grinders are much better than a typical blade grinder that we use at home.  My response was EXACTLY!   Now, I have to say Kelsey knows her stuff big time and she gave me Exceptional Customer Service.   We both had a long conversation about it and still can't figure out why a policy like this exists.  It truly is a shame because I like Vivace coffee very much.  

Anyone have a similar experience in other coffee bars?  I'd love a conversation about this.   Dawn

I run an espresso bar.  No drip.  No single serve pour-over.  We do serve S.O. french press that we brew up as needed in 1.5 litre pots.  This position is not to dis pour-over styles or say they're wrong rather it's to say that our shop serves espresso first and foremost.

Convince me that I'm wrong.  Convince me that espresso bars should deviate from their core (the core that has paid the bills for the past however-many-years) and delve into something new and time-consuming...And potentially more expensive with new hot water towers set to temperatures different than our Americanos and FP.

For dialing in roasts we do use Chemex and Clever and Melitta-style and a few other processes so we understand their merits but for the service counter it's espresso-based or FP. 

Seriously, why would I want to delve into a new filed when the old one ain't broke?

When roasting dry processed Ethiopias be careful using the tryer during 1st crack, don't inhale too deeply or you'll be snorting hot chaff! :)