I still can't believe we started delivering outside of our language barriers.
But we do now.
Robert is very dynamic young fella who once envisited a reading I gave, and thought we had a lot of things in common when it comes to running an espresso bar.
A couple weeks ago I flew over with some samples to test equipment en talk, talk, talk, drink and eat.
It was of lot fun meeting op with Robert and his wife Petra.
And the bar looked very promising. (as did the city of Vienna)
It takes a while to get a good understanding of the full concept, but for sure, this man is a man on a mission. And the mission is showing Vienna what third wave coffee is all about.
So, dead to dark roasted robusta based blends. Stop the boiling hot cappuccino's and the hell with lungo's.
I have to admit this project is not the easiest, cause people still tend to see an espresso from a lighter roast as too acidic. This is not too acidic; people are just not used to taste some acidity in a shot of espresso.
We won't settle with the average and aim to bring full flavor coffee and the according brewing methods to get it all out.
Those interested in a shot, double ristretto or creamy cappuccino ; march on to the POC bar at Schlösselgasse 21, nearby the Floriani Park and get yourself loaded. The Caffenation House Blend, La Marzocco Linea Pid controlled machine with profile paddles and a big boy Mazzer Robur on demand handled by Barista Robert guarantee a nice experience.
See ya all in Vienna at the WBC 2012.