Ryan and Mike return! And it’s not just today, it’s tomorrow!
My very own espressos will be released into the world via 9 bars of pressure. We’ll be serving the Guatemala Asobagri and the Ethiopia Yirgacheffe. The coffees cupped out well, so let me know how they served you as espressos.
Let’s talk about roasting. Our roasting dates and times vary. We try not to roast any time other than the early morning and night time (usually around closing time). The roaster can be pretty loud, and we sincerely apologize for the audible disturbance. Do understand that this loud noise is going to bring you some great coffee.
Other things to know about roasting:
Expect to hear two tone or rocksteady, it helps me think.