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Dialing in 06/03/22

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. 

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