Barista Bitch Dialing In

Once again I am disappointed and feel unappreciated. I am stuck between the account representative and management at the company I work for. Every time the account representative asks for some change or service added and I inform management they do nothing. It's nice that they have no time to even pretend to care or be invested. I really dislike corporate dining, but I need the money desperately.  I finished Young Mungo  by Douglas Stuart, I feel like it was largely a rehash of Shuggie Bain , but streamlined a bit largely removes some of the more localized language. It felt a bit disjointed and YA-y especially the segments featuring James, but for the most part I enjoyed it.  Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 19.5g in 21 seconds 24g out Sweet Chocolate and almond. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.5g in 24 seconds 24g out Citrus and chocolate.

Roasted on 06/22/22 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours 48. I have mixed feelings about this one, it has some astringent black tea notes to it as well as candied lemon, strawberry and a little like salt water taffy. I think it is good, but just a tad too astringent for me. At a finer setting I got some floral notes. 

Love that nothing is ready for me in the morning.  Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 19.2g in 25 seconds 24g out Smokes Chocolate and nut Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.2g in 18 seconds 24g out Citrus and chocolate. A little funky.

Four new Luminous coffees to try at home.  Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 19.6g in 22 seconds 24g out Flat chocolate. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.5g in 20 seconds 24g out Sweer

  Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 19.4g in 20 seconds 24g out Sweet Chocolate and almond  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.6g in 25seconds 24g out Citrus and chocolate. A little funky.

I have never felt such strong hatred of the bourgeoisie as I did yesterday, the sheer hubris of those pathetic wastes of oxygen amazes me.  Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 19.1g in 21 seconds 24g out Sweet Chocolate and almond  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.6g in 25seconds 24g out Citrus and chocolate. A little funky.

It's really cool, when I don't get to finalize what I have to make till the last minute and even more when someone takes credit for it. The Bay area is known for having people not talking to others outside of their class and I don't know why I am surprised at where I work that is true there as well.  Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 19.4g in 19 seconds 24g out 20.1g in 22 seconds 24 Sweet Chocolate and almond  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.4g in 21seconds 24g out Citrus and chocolate. A little funky.

Roasted on 06/06/22 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 40. Strawberry very briefly at the front, followed by flat chocolate and complex brandy. I really loved this at the first sip, but not so much afterwards. I think this would be a good espresso though. 

I have an event today where I am supposed to make three cocktails and a mocktail. I still don't know what I am supposed to be making with the exception of the mocktail, which I may or may not get the ingredients for.  I forgot to mention, they suddenly started caring about how ugly the place looks and are "sprucing" up the place and stocking a bunch of snacks that they will never reorder.   Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 19.8g in 27 seconds 26-28g out Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.4g in 20 seconds 24g out Citrus and chocolate. A little funky.

Finished Animal Money and Portnoy's Complaint yesterday.  Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 19.0g in 24 seconds 26-28g out Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.4g in 25 seconds 24g out Citrus and chocolate. A little funky.

Finally received a grinder for drip and cold brew for work. This is so cheap, the build quality is bad. I don't think I'll ever take a Fitting for granted again.  So far it is pretty new so I am still seasoning it, but for drip I am doing 113g Chiapas at 4.5 and it still needs some work. I am currently brewing a Bunn Axiom which also is terrible. 

I love condescending individuals! Last Friday's topic was coffee bed depth and calibrating a grinder. Both of which I have experience with.  Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 20.0g in 21 seconds 24-27g out Tart orange, almond and chocolate Just realized I accidently mixed in some old Ethiopian that I was saving to season a new grinder in with.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.3g in 21 seconds 24g out Citrus and chocolate. A little funky.

Roasted on 06/06/22 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 44. Rose, peach and watermelon. Another surprising coffee despite such delicate flavors it isn't as tea like as I would expect it to be. It certainly is on the lighter side of medium, but it is really enjoyable black. 

Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 19.1g in 23 seconds 24-27g out Tart orange, almond and chocolate Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.4g in 27 seconds 24g out Citrus and chocolate. A little funky.

 Finally something new.  Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 18.9g in 21 seconds 24g out Almond, chocolate and orange 19.5g in 25 seconds 26g out Tart orange, almond and chocolate Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.5g in 25 seconds 24g out Citrus and chocolate

Roasted on 06/06/22 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 40. Interesting. Very mild. Watermelon at the front, sweet lemon, and very light honey. I feel like it is both realitively light and on the medium side, but at the same time neither. 

Still reading Animal Money and it is crazy although parts of it are starting to get grating. I feel that especially for larger novels quality can become spotty. It still is beautifully written, but some ideas are less interesting or feel divorced.  Moksha Ethiopian Acacia Espresso: Roasted on 06/06/22 20.0g in 26 seconds 24g out Chocolate and sweet plum.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/06/22 18.5g in 19 seconds 24g out Chocolate, and a little Herby. 

I am bored and dissatisfied. Moksha doesn't have enough variety to keep me engage and honestly, their coffees are only good for a ridiculously short window. I really miss my time at a multi roaster, even when I had hostile coworkers and was overworked.  I am currently reading Animal Money and I may have choose the wrong thing to read, I am afraid that if I switch before finishing it I'll have to start from scratch.  Moksha Ethiopian Acacia Espresso: Roasted on 06/06/22 19.1g in 27 seconds 24g out Chocolate and sweet plum.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 19.3g in 21 seconds 24g out Chocolate, and a little Herby. 

Roasted on 06/01/22 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 44. Chocolate, jasmine, honey and lemongrass. Not a fan. It was pretty lackluster. I still have a subscription to Proud Mary Coffee even though I have had maybe two coffees from them in the last year that I enjoyed. The others have been either ok, but not worth the price or bad.  I feel like they constantly send out mediocre geishas that I am always surprised at they claim they are deluxe coffee. I tried playing around a lot with my water composition and I cannot find anything that improves them. 

Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 18.9g in 31 seconds 24g out Chocolate and sweet plum.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 19.3g in 21 seconds 24g out Chocolate, and a little Herby. 

Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 19.1g in 31 seconds 24g out Chocolate and sweet plum.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 19.3g in 21 seconds 24g out Chocolate, and a little Herby. 

I am underutilized and feel unappreciated. It always is terrible when a coworker who has considerably less experience is getting paid nearly the same as you. Even worse when they are paid more than you, but are  Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 18.2g in 26 seconds 24-28g out Chocolate and sweet plum.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 19.3g in 21 seconds 24g out Chocolate, and a little Herby. 

Roasted on 05/22/22 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 40. Black tea, lemon peel with pith and a little melon at the end. Nowhere close to as delicate as I thought it would be. Like most coffees with tea tasting notes it a little astringent. It does surprisingly well with a little milk and darker than I thought it would be. Probably my least favorite of the May 2022 mixes. I am surprised at how much I liked the Moka Java compared to the other three.  I think the four Lumi Mixes made me appreciate how much I enjoy their single origins, even the ones I wish they roasted lighter.  30% Colombia Koji Natural 30% Ethiopia Sidama Honey 40% Hounduras Honey Melon, cherry, lemon tea like.

Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 18.2g in 23 seconds 24-28g out Chocolate and sweet plum.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 19.3g in 21 seconds 24g out Chocolate, and a little Herby. 

Maybe I am feeling romantic, but I kind of want to open my own place. I want to create the culture from the ground up not change the existing one. Rather than just have a warm body, I want to be able to create that environment from the start. It's funny how often I build a niche against existing shop cultures and how fast I can abandon them.  Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 18.1g in 21 seconds 24-28g out Anemic, chocolate and plum.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 19.3g in 21 seconds 24g out Chocolate, and a little Herby. 

Roasted on 05/22/22 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 42. Another coffee that I prefer with a small amount of milk and might be really good as an espresso. I am surprised at how muted this was black, but when I added about an ounce of milk suddenly everything became clear. Lots of strawberry, orange soda, sweet red grape and ever so slightly floral.  40% Costa Rica Natural 60% Hounduras Honey Strawberry, Orange, Grape & Floral

I don't know if I am feeling lost or if I am extra lethargic because of how slow it is here. I feel underutilized and wish I was in a better space. Thinking back I grew a $600,000 coffee bar to a barely over $1,000,000 in a year. I don't know if I want my own place or just want out.  I applied to Voyager on a whim and despite not actually wanting to work there I am disappointed they passed on me.  Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 18.6g in 24 seconds 24-28g out Smoked chocolate, sweet, honeyed plum, a little anemic. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 19.3g in 21 seconds 24g out Chocolate, and a little Herby. 

Roasted on 05/22/22 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 40.  Another interesting coffee, I honestly was expecting these Lumi Mixes to be on the lighter side, but this is closer to what I expect of a medium roast. Lots of chocolate, something similar to roasted barley, blueberry, bright lemon and tropical notes. According to the tasting notes dragon fruit, but I am not sure if it is quite that and I don't have enough to do more than two tries, maybe if I went a little coarser and sped it up I could get more tropical notes.  50% Colombia Natural Ice Fermentation 30% Kenya Washed 20% Hounduras Washed

No matter where I go in corporate dining, I am never surprised that I encounter the same problems. The chef who is hostile to having baristas/coffee, ordering normal supplies, communication, not being part of the clique, the incompetent person with no aptitude that I am expected to train.  In other news I am happy to say that I have doubled the volume of guest coming in everyday for coffee. Before I started, precovid I have been told they were doing less than 25 a day, for the past few weeks I have been doing 60ish.  Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 18.9g in 27 seconds 24-28g out Smoked chocolate, sweet, honeyed plum. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 18.7g in 24 seconds 24g out Chocolate, and a little Herby. 

Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 18.7g in 24 seconds 24-27g out Smoked chocolate, sweet, honeyed plum. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 18.7g in 24 seconds 24g out Chocolate, and a little Herby. 

I always knew the hospitality aspect of coffee was always my favorite part. In my current place I am struggling with a guest driven kiosk that affects how guest interact with me. Most seem not to want to talk at all or even interact.  Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 18.9g in 24 seconds 24-27g out Smoked chocolate, sweet, honeyed plum. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 18.7g in 24 seconds 24g out Chocolate, and a little Herby.