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Dialing in 06/07/22

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. 

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