Barista Bitch Dialing In

Roasted on 07/23/22 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. 43. Strawberry throughout, blackberry and something like plum, but not quite. I rather liked it.  This is a wild anaerobic, I am not sure what that means, if it is some naturally occurring anaerobic or something else. 

My coworker, who honestly has no experience and struggles with talking to guests, is becoming increasingly hostile.  Moksha Colombia Sierra Nevada Espresso: Roasted on 07/26/22 19.3g in 24 seconds 24g out Thin and sweet Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/18/22 18.4g in 19 seconds 24g out Citrus forward, sweet and milk

Moksha Colombia Sierra Nevada Espresso: Roasted on 07/26/22 19.1g in 21 seconds 24-26g out Thin and sweet Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/18/22 18.9g in 21 seconds 24g out Citrus forward, sweet and milk

Not much going on unfortunately, I realized that the sense of indifference is a systematic where I work. Of the multiple projects I have going on (launching the tea program, ceramic cups, bagged candies, etc) that I have passed on my contribution (honestly everything, but approving it) has not been looked at.  Moksha Colombia Sierra Nevada Espresso: Roasted on 07/18/22 19.5g in 24 seconds 26g out Thin and sweet Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/18/22 19.0 in 20 seconds 24g out Citrus forward, sweet and milk

  Moksha Colombia Sierra Nevada Espresso: Roasted on 07/18/22 19.0g in 26 seconds 26g out Thin and sweet Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/18/22 18.2g in 20 seconds 24g out Citrus forward, sweet and milk

Moksha Colombia Sierra Nevada Espresso: Roasted on 07/18/22 18.8g in 27 seconds 24g out Anemic still, more chocolate. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/18/22 18.8g in 21 seconds 24g out Citrus forward, sweet and milk

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. 46. Blackberry, vanilla, strawberry and something like a very light molasses. I enjoyed this a lot. Natural assisted fermentation. I assume this is just because it had some form of yeast. 

Once again I am not in the conversation and I am supposed to know what is happening. Last time we talked we went over a plan and now you are going back on it entirely in such a way it creates more work for me.  Moksha Colombia Sierra Nevada Espresso: Roasted on 07/18/22 19.1g in 30 seconds 24g out Anemic still, more chocolate. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/18/22 18.7g in 20 seconds 28g out Citrus forward, sweet and milk

The person who reached out to me from three months ago about a different position has not responded.  Moksha Colombia Sierra Nevada Espresso: Roasted on 07/18/22 18.3g in 27-28 seconds 24g out Anemic Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/18/22 18.9g in 23 seconds 24g out Citrus forward, sweet and milk chocolate 

Roasted on 07/03/22 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. Lots of acidity, dark chocolate throughout and red fruit jam. I liked it, would probably be good as an espresso. I feel most of the fruit notes are probably a result of the carbonic maceration.

It's funny how fast people change. The person who hired me suddenly became very distant since a new manager was hired. Sure he was never hands on and was always prone to changing his mind and is a poor communicator, but now that he has a new colleague suddenly everything changes. And my coworker who essentially is only present to hand me milks and cover my breaks is becoming more and more snappy I don't know if I am hurt that I am seeing others have time invested in them, when they did not even do basic onboarding with me or if I am just bitter. I am always considering what am I doing wrong since I have been feeling so negative all the time and I truly believe that I am not a problem.  Moksha Colombia Sierra Nevada Espresso: Roasted on 07/11/22 18.1g in 31 seconds 24g out Citrus, caramel, and milk chocolate with bright acidity and a creamy body. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/11/22 18.4g in 20 seconds 24g out Citrus forward, sweet and milk

I don't know I go from one bad place to another. Everytime I try to bring up something I have done in the past or know I can do I am brushed off.  Moksha Colombia Sierra Nevada Espresso: Roasted on 07/11/22 17.8g in 22 seconds 24g out Citrus, caramel, and milk chocolate with bright acidity and a creamy body. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/11/22 18.5g in 24 seconds 26g out Citrus forward, sweet and milk

Roasted on 07/03/22 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. Pineapple, tea (not astringent!) Lemongrass and papaya. I don't know what to say about this one other than I really enjoyed the tropical fruit notes in this. 

I am constantly in a state of putting our others fires or trying to find ways to smooth out how to execute others poorly thought out plans.  Moksha Colombia Sierra Nevada Espresso: Roasted on 07/11/22 17.7g in 27 seconds 24g out Citrus, caramel, and milk chocolate with bright acidity and a creamy body. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/11/22 18.7g in 19 seconds 24-28g out Citrus forward, sweet and milk 

Roasted on 07/03/22 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. 46. Mild chocolate notes that I was surprised that disappeared, mango throughout, nutmeg and taffy. Natural Carbonic Maceration, finally an processing method I know!

I am feeling lost, I deeply regret working in corporate dining. I am used to the antagonistic attitude, but I am not sure what I am currently facing. I have to constantly hunt down answers and solutions, only to find out something changed and was not communicated to me. Sure communication is poor and my time isn't respected, but this feels different. Others are given time and consideration... Moksha Colombia Sierra Nevada Espresso: Roasted on 07/11/22 18.5g in 29 seconds 24g out Citrus, caramel, and milk chocolate with bright acidity and a creamy body. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/11/22 18.2g in 20 seconds 24-26g out Citrus forward, sweet and milk chocolate

I found out yesterday that I have to add a third grinder that is only to be used for certain individuals, no idea what coffee I am supposed to use for it.  Moksha Colombia Sierra Nevada Espresso: Roasted on 07/11/22 18.6g in 29 seconds 24g out Citrus, caramel, and milk chocolate with bright acidity and a creamy body. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/11/22 18.2g in 21-22 seconds 24-26g out Citrus forward, sweet and milk chocolate

Roasted on 07/03/22 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. A lighter toffee, citric acid, green plum, and kiwi. It has a lot of complexity and I feel like I should like this more than I do, but it feels like a nice daily drinker and might be good as an espresso.  Natural White Wine Fermentation dry anaerobic fermentation of 30 hours. I've been having some issues with the Luminous qr codes recently and since I tend to order four 50g sampler packs I don't receive the info card with them. 

I was contacted recently by someone Interviewed with a couple months for a higher position in a "corporate" coffee shop. I say "corporate" because they are one of the major third wave west coast coffee roasters. I honestly don't know if I would enjoy the environment or not, but as much as I love coffee and hospitality I wish I didn't fall into it. No matter what I do or where I go I feel that I have reached my limit and will not advance any farther even though I am constantly seeing less competent or experienced individuals promoted. I feel that I don't have the right look and don't cultivate the right relationships.  Moksha Colombia Sierra Nevada Espresso: Roasted on 07/11/22 18.2g in 29 seconds 24g out Citrus, caramel, and milk chocolate with bright acidity and a creamy body. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 07/11/22 19.2g in 20 seconds 24g out Thin and fruit forward chocolate.

Just found out I have a new GM yesterday and I am not impressed. Not that I have ever been impressed or felt that any management team I have worked with have been a positive force.  Moksha Colombia Sierra Nevada Espresso: Roasted on 06/27/22 18.9g in 23 seconds 24g out Citrus, caramel, and milk chocolate with bright acidity and a creamy body. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.3g in 18 seconds 24g out Thin and fruit forward 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. 45. I struggled with this one, I feel it is definitely better as an espresso, but it has potential as a daily drinker or maybe as a drip. There is a lot of chocolate, some burnt sugar, a little orange and just enough acidity that an acidity hater wouldn't find it offensive, but there was something evasive about it. I feel that I couldn't quite dial it in fully. 

Moksha Colombia Sierra Nevada Espresso: Roasted on 06/27/22 19.2g in 21 seconds 24g out Citrus, caramel, and milk chocolate with bright acidity and a creamy body. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.3g in 18 seconds 24g out Thin and fruit forward 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. 47. Like a chocolate orange, in a good way. Generally I don't find chocolate and citrus interesting in coffee, but this had enough complexity to keep me engaged. Toffee throughout, with bright orange, with an incredibly silky mouth feel and some tropical notes at the end.  dry anaerobic fermentation of 48 hours

I am confused, there have been talks about reducing services, but at the same time there is still progression on other costly projects.  Moksha Colombia Sierra Nevada Espresso: Roasted on 06/27/22 19.2g in 26 seconds 24g out Citrus, caramel, and milk chocolate with bright acidity and a creamy body. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 19.0g in 18 seconds 24g out Thin and fruit forward 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. 44. Sweet riesling, cacao nibs, melon and well-rounded. I feel that I should like this more so than I do, but I have a feeling this would have made a nice, perhaps slightly unbalanced, espresso.  Natural assisted prefermentation. I am not sure if this means it was fermented before drying which to me would make sense. 

I was hoping to have switched to the Colombian Sierra Nevada by now, but I am not planning on ordering coffee until the end of this week. I am looking at other opportunities and it seems nothing is available. I am really tired of corporate dining, but there is nothing else right now. And everyone is suddenly lowering salary ranges to comically low ranges. Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 19.0g in 20 seconds 24g out Flat, chocolate and nutty. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 19.0g in 18 seconds 24g out Thin and fruit forward chocolate.

I have a half day this week because the chef argued against me being open again. I am not going to say that he is a talentless hack in anger because it is one hundred percent true, but it is funny how little he is capable of.  Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 19.6g in 20 seconds 24g out Sweet Chocolate and almond. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.3g in 20 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. 45. Strong cacao notes, a little harsh, but with moderate tropical sweetness not quite pineapple maybe mango or something similar and it had a really nice mouthfeel.  I guess static cherry refers to an anaerobic fermentation in an environment derived of oxygen. I am honestly not too sure what makes this different from other anaerobic fermentation methods, I am starting to become aligned with the anti random poorly defined anaerobic fermentation methods 

Moksha Mexico Chiapas Espresso: Roasted on 06/14/22 18.4g in 23 seconds 24g out Sweet Chocolate and almond. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 06/14/22 18.1g in 20 seconds 24g out Citrus and chocolate.