Barista Bitch Dialing In

Roasted on 09/11/22 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. Floral, cloves, pear & black cherry.  Cloves came on a little too strong for me and washed out everything else. I wish I had a bigger sample so I could have played around with it more. 

Moksha Ethiopian Guji Natural Espresso: Roasted on 09/19/22 19.2g in 27 seconds 24g out Strawberry, Milk Chocolate, vaguely nutty and sweet.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 20.1g in 23 seconds 24g out Winelike complexity, orange, well balanced. Some chocolate. 

Nothing new to report at the moment, but the end is quickly approaching.  Moksha Ethiopian Guji Natural Espresso: Roasted on 09/19/22 19.2g in 28 seconds 24g out Strawberry, Milk Chocolate, vaguely nutty and sweet.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 20.1g in 24 seconds 24g out Winelike complexity, orange, well balanced. Some chocolate. 

Roasted on 08/21/22 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. Earthy, green apple, floral and lime. Another great one. This is the Koji "Supernatural" processed that Christopher FERAN used. 

Second person who was hired to replace me started yesterday, she has no experience. It's funny they hired two people to replace me, both making less than I asked for, but with considerably less experience and skill than me. The "experienced" one does not know how to dial in.  Moksha Ethiopian Guji Natural Espresso: Roasted on 09/19/22 18.9 in 27-28 seconds 24g out Strawberry, Milk Chocolate, vaguely nutty and sweet.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 20.1g in 21 seconds 24g out Winelike complexity, orange, well balanced. Some chocolate. 

The person with "tons" of experience does not. This is funny.  Moksha Ethiopian Guji Natural Espresso: Roasted on 09/19/22 19.4g in 27-28 seconds 24g out Strawberry, Milk Chocolate, vaguely nutty and sweet.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 19.1g in 17 seconds 24g out Winelike complexity, orange, well balanced. Some chocolate. 

Roasted on 08/21/22 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. Apple, cloves, nectarines and cherry. Loved it. 

Friday they told me they were not willing to offer a counter, then asked for me to give all my recipes for six hundred dollars which is well below the market rate. They also asked me to train the two new individuals, both of whom were not first tier picks.  Moksha Ethiopian Guji Natural Espresso: Roasted on 09/19/22 19.4g in 23 seconds 24g out Strawberry, Milk Chocolate, vaguely nutty and sweet.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 20.4g in 22 seconds 24g out Winelike complexity, orange, well balanced. Some chocolate. 

Roasted on 09/01/22 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. 42. Mandarin orange, peach, milk chocolate and creamy. Regardless of trying not to be biased against nonpremier coffee regions, I always have. A little apprehension about trying them, thinking that I am going to be trying an earthy or tobacco heavy coffee, but I am glad that this is nothing like that. It is a very silky body and quite easy to enjoy, I doubt I'd be willing to pay what this costs, but I enjoyed it nonetheless. 

Today is the day they might offer me a counter, but at the same time I am getting more interest from other companies.  Moksha Ethiopian Guji Natural Espresso: Roasted on 09/19/22 18.8g in 27 seconds 24g out Strawberry, Milk Chocolate, vaguely nutty and sweet.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 18.8g in 28seconds 24g out Winelike complexity, orange, well balanced. Some chocolate. 

Still not sure what is going on, I know the Multisite manager, the cafe manager and executive chef are all mad at me. The Multisite manager being the one to hide his feelings the most, but even if they offer me more I might leave since I have been hearing more about what has been going on behind the scenes.  Moksha Ethiopian Guji Natural Espresso: Roasted on 09/19/22 19.5g in 30 seconds 24g out Strawberry, Milk Chocolate, vaguely nutty and sweet.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 19.0g in 24 seconds 24g out Winelike complexity, orange, well balanced. Some chocolate. 

I gave notice yesterday, they pretended the amount I was offered was a lot which honestly was funny, but they asked to get back to me by Friday if they can offer a counter. I don't think they will, but I am honestly disgusted they think an extra six dollars an hour when three people make over six figures and are pretty inept.  Moksha Ethiopian Guji Natural Espresso: Roasted on 09/12/22 19.4g in 28 seconds 24g out Strawberry, Milk Chocolate, vaguely nutty and sweet.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 19.5 in 24 seconds 24g out Winelike complexity, orange, well balanced. Some chocolate. 

Just received a very disappointed offer that is considerably less than I expected, but still more than I am currently making. Once things are concrete I am going to submit my resignation and if they want to counter I'd be open to it.  Moksha Ethiopian Guji Natural Espresso: Roasted on 09/12/22 18.9g in 30 seconds 24g out Strawberry, Milk Chocolate, vaguely nutty and sweet.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 19.3 in 24 seconds 24g out Winelike complexity, orange, well balanced. Some chocolate. 

Roasted on 08/24/22 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. Hibiscus, honey, lime, mint, peach, silky. "This fermentation formula brings some means of Geisha-characteristics to the Isolated Ruiru 11 varietal - a varietal considered 'inferior' to the SL variations." [Pull & Pour Coffee Club]. This is the last of the sampler I bought and it left me speechless. I never thought I had a complete understanding of coffee terms, but with Coffea Circulor, Luminous Coffee and every new anaerobic style I have never felt more like I know very nothing. I love how more and more companies are almost info dumping, but I wish they would define the terms they are using more than they do already. 

Evidently I am doing another boba event, with no concrete numbers other than it might be for 150ish, I have to make a chai, white chocolate matcha and a vanilla cold brew as well as actually make the boba day off.  Moksha Ethiopian Guji Natural Espresso: Roasted on 09/12/22 18.4g in 24 seconds 24g out Strawberry, Milk Chocolate, vaguely nutty and sweet.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 18.7g in 23 seconds 24g out Winelike complexity, orange, well balanced. Some chocolate. 

Roasted on 08/24/22 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. Almond, brown sugar, black tea, blackberry, juicy. "This fermentation formula is considered the traditional Kenyan methodology and is built for mass production. This coffee will also highlight the roasting ideology of Coffea Circulor so that it can be ‘compared’ to previous other Kenya encounters one might have had. " [Pull & Pour Coffee Club] Despite having strong black tea notes, I didn't find this astringent like I normally do. This feels like the most orthodox of the coffees. 

Moksha Ethiopian Guji Natural Espresso: Roasted on 09/12/22 19.3g in 26 seconds 24g out Strawberry, Milk Chocolate, vaguely nutty and sweet.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 18.2g in 21 seconds 24g out Winelike complexity, orange, well balanced. Some chocolate. 

Evidently there is some problem on their backend so I am in limbo until they fix it.  Moksha Ethiopian Guji Natural Espresso: Roasted on 09/05/22 19.5g in 25 seconds 26g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Mint? Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 18.8g in 24 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

Roasted on 08/24/22 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. Dried dates, coffee cherry liquor, cider, honey, juicy (Recently used by Simen Andersen placing 1st in the Norwegian Brewers Cup). Another banger, I normally am happy to try a coffee maybe three times before I start to get bored, but I really wish I had more. 

Waiting on an offer letter.  Moksha Ethiopian Guji Natural Espresso: Roasted on 09/05/22 18.9g in 27 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Mint? Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 19.6g in 31 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

Nothing new to report, I've been in talks with a few people, but no concrete offers yet.  Moksha Ethiopian Guji Natural Espresso: Roasted on 09/05/22 19.5g in 27 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Mint? Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 19.4g in 26 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

Roasted on 08/24/22 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. Cotton candy, black currant, mango, purple plum and syrupy. (Recently used by Ellen Chen to place 2nd in the Indonesian Brewers Cup). This is my first Coffea Circulor coffee and I am in love. I really am disappointed I only have 40g of this. I bought this though the Pull & Pour Coffee Club and I think I might have to add them to my coffee subscription list. So far I think they are in my top three coffee roasters list along with My Friends Coffee & Luminous Coffee. 

Moksha Ethiopian Guji Natural Espresso: Roasted on 09/05/22 18.7g in 27 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Mint? Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 19.7g in 26 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

Moksha Ethiopian Guji Natural Espresso: Roasted on 09/01/22 19.4g in 30 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Mint? Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 09/01/22 19.9g in 24 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

I took yesterday off. Moksha Ethiopian Guji Natural Espresso: Roasted on 08/29/22 19.0g in 29 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Mint? Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/17/22 21.2g in 28 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

Moksha Ethiopian Guji Natural Espresso: Roasted on 08/29/22 19.4g in 29 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Mint? Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/17/22 20.2g in 28 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

Roasted on 08/21/22 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. Floral, cloves, pear and black cherries. I loved it. The cloves were a little overpowering for me. 

Moksha Ethiopian Guji Natural Espresso: Roasted on 08/29/22 18.7g in 29 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Mint? Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/17/22 19.5g in 28 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate. 

Moksha Ethiopian Guji Natural Espresso: Roasted on 08/29/22 19.1g in 28 seconds 24g out Juicy, Berry, nutty, baking chocolate and sweet red grape. Mint? Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 08/17/22 18.4g in 28 seconds 24g out Winelike complexity, tannic acid, balanced. Some chocolate.