Maybe I’m just getting lazy with Twitter but I haven’t carved out any time to blog lately. I keep thinking of topics about which to scrawl a thought or two, then never get around to blogging about it.
Anyway, today I just want to update everyone (left) about what’s up here at Brown HQ. We have a new kid leasing some space here at the roasting facility. His name is Luis Morales and he is a cheesemaker. Yep, he makes artisinal cheeses such as camembert, queso fresca and other soft cheeses. He’s a real go getter and something tells me he may not be in this place very long, as he may just outgrow this space.
Also here at the roasterie is our new espresso grinder, the Compak K10. It’s a beast, that’s for sure, and it’s rocking my face off with the level of ease with which I can now create an even better, more consistently superior espresso. It’s the perfect component for an espresso lab because it takes a lot of the variables out of the equation due to its beautiful clumpless, fluffy grounds it dispenses centrally into the portafilter. Big burrs and slow, slow rpms (they say 300 rpms, while the manual actually says it’s 267 rpms at 110v), means more coffee and less adulteration comes out.
Anyway, things are going well here. Stop by for an espresso from our lab anytime.