Barista Bitch Dialing In

Roasted on 08/17/22 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. Red apple, stone fruit and bergamot aroma. I loved it, it was very sweet and very smooth, probably one of the best Ethiopians I had in the last year or so, maybe I have been selfselecting floral Ethiopians, but I was pleasantly surprised.

  Moksha Ethiopian Guji Natural Espresso: Roasted on 08/15/22 18.8g in 27 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Mint? Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/17/22 19.2g in 28 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

No one hired yet, the person I "trained" yesterday is a complete idiot. I am becoming increasingly disengaged and am loosing motivation.  Moksha Ethiopian Guji Natural Espresso: Roasted on 08/15/22 19.2 in 24 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Mint? Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/17/22 18.2g in 24 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

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. 46. Sweet white grapes, chocolate, tropical and floral. I loved it. 

First day without my coworker of five months, also I really miss the refractometer that was leant to me.  Moksha Ethiopian Guji Natural Espresso: Roasted on 08/15/22 18.1g in 21 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Mint? Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/17/22 18.2g in 24 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

Today is my coworkers last day, it's bittersweet that she is moving on, but I feel lost.  Moksha Ethiopian Guji Natural Espresso: Roasted on 08/15/22 18.6g in 27 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/17/22 18.8g in 27 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate.  Using a DiFluid pocket refractometer: EY%= (TDS x Output) / Dose Ethiopian = 11.1% = (0.0861x 24) / 18.6 Mexican = 20.08% = (.15 73x 24) / 18.8

Moksha Ethiopian Guji Natural Espresso: Roasted on 08/15/22 18.1g in 25 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/17/22 18.4g in 25 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate.  Using a DiFluid pocket refractometer: EY%= (TDS x Output) / Dose Ethiopian = 13.6% = (10.27 x 24) / 18.1 Mexican = 14.1% = (10.89 x 24) / 18.5

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. 46. Strawberry, truffles, tropical, peach and very sweet. 

Communication is terrible. I am burning out, I am tired of trying and being unappreciated.  Moksha Ethiopian Guji Natural Espresso: Roasted on 08/15/22 18.4g in 33 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/17/22 18.4g in 25 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

  Moksha Ethiopian Guji Natural Espresso: Roasted on 08/15/22 18.4g in 28 seconds 24g out Tart Berry, nutty, baking chocolate and sweet red grape. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/17/22 18.4g in 25 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

Roasted on 08/04/22 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. Dark chocolate, orange, cedar, stonefruit and vanilla marshmallow. I am actually surprised that I enjoyed this as much as I did. I am not the biggest fan of Moksha's coffees, more so that I am not at a multi roaster. 

Nothing new really going on. I still feel exploited and unappreciated. Communication is awful and I do not believe that everything that was promised to happen will.  Moksha Ethiopian Guji Natural Espresso: Roasted on 08/15/22 18.2g in 29 seconds 24-27g out Berry, nutty, baking chocolate and sweet red grape. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/17/22 19.8 in 25 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

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. 44. Orange, toffee, silky mouthfeel and kiwi. Honestly pretty similar to when I had it earlier in July, I don't know if it was roasted different, but it feels pretty much the same as what I remember.  I haven't been posting my tasting notes in a timely manner which is surprising because I generally don't go too in depth. 

I don't know what is going on and I regret speaking up.  Moksha Ethiopian Guji Natural Espresso: Roasted on 08/15/22 18.2g in 29 seconds 24g out Strawberry, macadamia nut, baking chocolate and sweet red grape. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/01/22 18.4g in 22 seconds 24g out Citrus forward, sweet and milk

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. 44. Raspberry, cacao, spice and citric acidity. Surprisingly light for a Yemen coffee, I still think Yemens are over hyped and are generally of a lower quality, but I didn't hate this one. 

I am at my limit. I am tired of executing others poorly thought out plans. Whenever I bring anything up I am ignored and talked over treated like an inexperienced child.  Moksha Ethiopian Guji Natural Espresso: Roasted on 08/15/22 18.1g in 22 seconds 28g out Strawberry, macadamia nut, baking chocolate and sweet red grape. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/01/22 18.4g in 22 seconds 24g out Citrus forward, sweet and milk

  Moksha Colombia Sierra Nevada Espresso: Roasted on 08/01/22 20.5g in 32 seconds 24g out Chocolate and orange Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/01/22 18.4g in 22 seconds 24g out Citrus forward, sweet and milk

Roasted on 07/19/22 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. 39. Fruity, golden syrup, cacao. I've been lazy with my tasting notes recently, but this is another one that I think would be good as an espresso or drip. 

Another facet of the coffee bar was added without my knowledge or input or even discussion. Definitely not thought out or planned for just thrown on.  Moksha Colombia Sierra Nevada Espresso: Roasted on 08/10/22 20.51 in 29 seconds 24g out Chocolate and orange Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/01/22 18.4g in 22 seconds 24g out Citus forward, sweet and milk

Roasted on 07/25/22 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. Red berries, chocolate and floral. Would be nice as an espresso or even as drip as a daily drinker. 

Nothing new, I've been told that everyone appreciates what I am doing. Moksha Colombia Sierra Nevada Espresso: Roasted on 08/01/22 20.5g in 40 seconds 24g out Chocolate and orange Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/01/22 18.4g in 22 seconds 24g out Citus forward, sweet and milk

  Moksha Costa Rica White Honey Processed Espresso: 20.2g in 31 seconds 26g out Roasted on 08/04/22 Chocolate, cedar, orange.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/01/22 19.9g in 22 seconds 24g out Citrus forward, sweet and milk

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. 46. Lemongrass, raspberry, orange tangy acidity, melon. I liked it a lot. 

Moksha Costa Rica White Honey Processed Espresso: 20.6g in 30 seconds 24g out Roasted on 08/04/22 Chocolate, cedar, orange.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/01/22 19.1g in 23 seconds 24g out Citrus forward, sweet and milk

I am constantly exploring other options but nothing is really out there and what is pays almost nothing.  Moksha Costa Rica White Honey Processed Espresso: Roasted on 08/04/22 18.8g in 26 seconds 24g out Chocolate, cedar, orange. Anemic Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/01/22 18.5g in 24 seconds 24g out Citrus forward, sweet and milk

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. 45. Lots of complexity in this one. Wine like, cherry, spiced apple cider, and orange rind. May or may not be good as an espresso. 

I've been at my current place for five months now and I have been ready to move on for a while. Other than what I am responsible for I have seen no improvements. It is dirty and food quality is really bad. Everything is half assed that it becomes offensive.  Moksha Costa Rica White Honey Processed Espresso: Roasted on 08/04/22 18.8g in 27 seconds 24g out Chocolate, cedar, orange. This is super thin and anemic with no crema development unless I choke the machine. It might be because of the age or there was a roast defect.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/01/22 18.5g in 24 seconds 24g out Citrus forward, sweet and milk

Using an Anza and a Niche Zero.   My Friend's Coffee Roasters Colombia El Bombo Claudio Munoz Caturra Roasted 07/23/22 18.9g in 15 seconds 28g out Vanilla marshmallow, berry and floral. This was much faster than I'd like, but honestly the Anza is a finicky espresso machine and I tend to get really fast shots with it. 

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. 45. I loved this, it was a little fast and I think I could have gone finer. Green Pear in honey, vanilla marshmallow and lychee. 

Moksha Colombia Sierra Nevada Espresso: Roasted on 08/01/22 18.2g in 27 seconds 24g out Chocolate and orange Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/01/22 18.2g in 22 seconds 24g out Citrus forward, sweet and milk

Moksha Colombia Sierra Nevada Espresso: Roasted on 08/01/22 18.7g in 28 seconds 24g out Chocolate and orange Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/01/22 19.0g in 22 seconds 24g out Citrus forward, sweet and milk

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. 44. A little orthodox and would make a good espresso. Milk chocolate, cherry, orange and almond, reminds me a lot of Tico's Sangre de Toro.  Washed.

The old man is incompetent.  Moksha Colombia Sierra Nevada Espresso: Roasted on 08/01/22 18.5g in 25 seconds 24g out Chocolate and orange Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/01/22 18.4g in 23 seconds 24g out Citrus forward, sweet and milk Moksha Costa Rica White Honey Processed Roasted 08/01/22 20.2g in 26 seconds 24-28g out Dark chocolate, orange, cedar, stonefruit and vanilla marshmallow.

  Moksha Colombia Sierra Nevada Espresso: Roasted on 07/26/22 19.0g in 26 seconds 24g out Chocolate and orange 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 18.3g in 23 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