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.