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Wanted one for a LONG time, years. Was thinking the 124oz 44.5" tall monsters but more practical to get multiple of the smaller. So finally pulling the trigger on 4 32oz Yama Cold Brew towers. This way instead of just being able to afford 2 biggys now can have one each at two locations, 2 at third location/backup waiting for inevitable broken glass replacements. Can augment cold brew with current method if needed and still have the wow factor.

Would have ordered today, but called about 5 minutes after they (Visions) closed boo-hoo :( But no biggy, will call first thing after they open 8am tomorrow. Should still arrive Seattle to Vancouver, WA in time for our 4th of July bash!

 (Couldn't find 'em cheap on Craigslist:)

Looking for a barista job in the Chicago wicker park area 3 yrs experience as well as management position doing ordering,scheduling, hiring / firing  interviewing making drinks and customer service Any Leads?

Thanks

I might have been off more than I can chew with the body work.  I'm a technician not a stainless fabricator.  I've used many buffing compounds and  tried many grinders but I think it would be money well spent to let the pros' handle this one.  The machine is basically finished.  I pulled all the stainless off again for polishing so my poor machine is just a skeleton again.

Won't be much longer

Ethiopia Yirgacheffe

Grade 2 National Export

Acid: medium

Body: medium-low

Texture: slightly dry and hoppy

Flavor Profile: the  flavor profile of a typical conventionally grown and processed coffee from the region of Yirgacheffe.  Jasmine tea, hints of grapefruit, purple grape juice and floral lilac.  The acid is bright to start then leans slightly dry like an IPA.  Very aromatic and perfumy.  

Noteworthy: this coffee is a conventionally grown and washed coffee processed through the nationalization project in Ethiopia.  Heirloom varietals, varied elevation, grade 2 picking.

I'm currently getting a formal education in coffee at the Center for Barista Training in Indiana. I'm loving it, and I'm super sad that this is the last day. It's been an extremely concentrated dose of information that I'll probably be processing for weeks. And because I'm an intern at the roaster next door (and live in intern housing across the parking lot) I have access to the machines to practice literally anytime I want. It's pretty much coffee utopia. 

But at the end of the summer I have to go back into the real world. Back to a crappy job market. With only three months' experience to put on my resume. 

Will it be enough?

( In Manila, Philippines, there is a coffee shop that stands out from the rest; this is my 'letter' about it--the one and only Bona Coffee Company)

Dear Bona,

It's me again, a raving customer.

I know I haven't been around much, but I haven't forgotten you, on the contrary, I think of you often. Every time I pass by another coffee shop, I remember your steaming cups of coffee, their delicious aromas, and I immediately check my schedule to see if I can squeeze in a visit. No muffin is like your muffin (secretly, I like to call it my chocolate orange). You're inspiring, so much so that I came up with this: (Elizabeth Barret Browning, I hope this does not offend you).

How do I love thee?

Let me count your beans.

I love thee as each morning I get up and mourn over the mediocrity of instant coffee,

Pining in my soul for your bonalicious brews.

I love thee to the ends of my last paycheck, as I open my wallet in surprise to see that it's gotten empty save for your receipts.

I love thee to the level of every day's insatiable need for caffeine, as I get up and drink a cup to energize myself for the long day's work.

I love thee freely as other customers like myself pay ridiculous amounts for mediocre coffee,

I love thee purely while coffee beans all over manila are being over-roasted and overpriced,

I love thee with a passion as only a frustrated coffee drinker like myself can only exhibit,

And I love thee with a craving that I don't seem to lose.

I love thee with the whiffs, smiles, and tears of all my life!--and if my schedule be willing,

I will love thee better when we next meet.

So there you have it Bona, I hope my words did you justice. Going back, whenever my friends invite me for coffee at the other shops, it does not even tempt me. The very thought of going out to another coffee shop is insulting and absurd! I am faithful; you won't catch me hanging out with the others, no matter how fancy or inviting they look. I know they're bad for me, while you, oh beacon of non-fat awesomeness, allow me the luxury of eating delicious food without the guilt. It takes the load off of my mind to know that you don't load me down with the unnecessary calories—how considerate and thoughtful you are! Also, when I'm with you, I have this sense of relaxation. Your ambiance is perfect for studying, working, eating, or just plain hanging out and chilling! So, that's it for now, I hope to see you soon.

Much love,

an old friend

 Well, I've returned from another fantastic trip to Brasil, this time mostly in Belo Horizonte where I spent several days at Bruno Souza's new coffee lab and teaching facility, "Academia do Cafe". This is a state of the art facility equipped with a San Franciscan sample roaster as well as a Probat L-15, He also is working with La Marzocco, Bunn brewers and grinders as well as demonstrating the many methods of extracting great brewed coffee.
The classes were taking both experienced as well as novice baristas through the world of coffee, from harvesting and production, roasting and cupping and finally drink preparation, from the basics to latte art and machine maintenance. Check out pictures from the classes I was involved in and yes, we were filmed for the local TV station there, they were doing a feature on the up and coming speciality coffee scene in Brasil and the new, young baristas that, like here are in the forefront of the "New Wave movement".

I had a rough week and was too busy to get back on my Marzocco.  I got the wiring in and roughly tested.  Now I'm finishing up the plumbing.  Will have the new bayonnette rings and groups caps done next.  The wiring was challenging because the last owner moved too many things around.  Honestly, some things I guessed on and it looks like it will work out nicely.

Rewiring all the switches was the funnest part.

Poor dead brain, mostly using it as a guide and as a test board before putting the brand new $800 one in!

All new terminal blocks and all new wire connectors.

Should be ready to test everything Monday!!