Endless War
Unknown location and date.
He walked in and asked for a drink. He really didn’t care what he had as long as it did the job.
The bartender does this, that and the other and fires a shot glass down the bar. “Quad-ristretto! If that doesn’t do the job, then, well, I don’t know what will…”
A few seconds to cool, sip, sip, and finish. Overwhelming intensity. Sweet golden syrup body finishing with emulsified fruit extracts clinging to the back of his tongue. “I think that will do it, I hope.”
Today is the day of the final battle. That big push to end the Endless War. The tyrant will fall and peace shall be restored to these lands. One can dream.
“One more before I go Tanis, I’ll need to keep my senses keen this day”
*psssssssssssssssssssssssssssst, thunk, ccrrrrrrrrrrrrrrrrrrrrrrrrrrrr, thunk, thunk.*
*clinck, clinck*
“Take care of yourself out there Ummon, this ones on me and our people.”
I can feel it warming up my heart, I can feel the vigor rising and my mind turning. Today I will be a Champion for the living, a rogue to the dead.
Daggers sheathed, hood wrapped tight, I disappear into the morning shadows.
My infrequent updates have led to frequent questions. Maybe not.
To say things have been quiet on the coffee side is very untrue. Work has just been so busy the past few weeks that I havn’t really had much time to play with anything. Sure I’ve tried a few new coffees, but I havn’t been able to really test them out.
I love to play with temperature and pressure, pre and post infusion, dose and grind. These are just variables that I can’t play with when the cafe is bustling. I need to build a coffee lab to play in.
We’re getting our 3 group head Synesso installed today and our patio will also be opening very soon, so it’s going to get even busier at Crema.
The organic espresso was really bad at the end of last week. A really watery body with barely any flavour, I wasn’t impressed at all and had to switched to the Epic for the weekend. I hope this doen’t happen again with this current roast date.
I’m not sure what my favourite 49h coffee is at the moment, I don’t think I have one. I’m still leaning towards the Ethiopia Kaharian on french press, but it doesn’t seem to hold up so well on the Clover and is a bit to acidic for a straight espresso, though it does make an interesting cappuccino. I’m a fan of the Sammy Piccolo WBC espresso blend, but it’s pretty expensive and I can’t play with it too much.
We’ll have to see what coffees come in over the next few weeks, I’m assuming we’re going to go through a change in seasonal beans soon.
At home we have Intelli’s “Bolivia Anjilanaka, bourbon, caturra, typica grown at 1700-1900m. Smooth and silky on the tongue, with notes of green grapes and figs. The finish is long and lingering with notes of cocoa and cane sugar.” I’ll open it today and see what I make of it on my siphon. Tastes good on a press and the Clover.
Matt, fairly random poster.
This entry was posted on Thursday, May 14th, 2009 at 13:03 and is filed under Coffee News, Junk Mail, Personal, Work Related. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.