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.
Thursday, September 29, 2011
Wednesday, September 28, 2011
Thursday, September 22, 2011
Thursday, September 15, 2011
Bird and I have been picking a small bag of Cherries when visiting the El Roble Farm in Colombia.
Once back home I washed the beans and started up a my own micro plantation.
It took a couple of months but finally one plant after the other is popping up.
It brings back nice memories about this unforgettable Cupping Extravaganza at El Roble Santander.
Tuesday, September 13, 2011
New Little Green Bag Blend 3.3 - yes I know it's changing fast.
Half Honduras Montana Verde, half Tanzania Ngila FT.
Expect semi strong cup with nice peppery tones and very long creamy finish. And some gingerbread, chocolate cappuccino's. Yum!
Tuesday, September 6, 2011
I was just wondering why I lack the energy to write more blog posts. Or source funny vids, copy interesting photo's or inform you about Championship and new equipment.
I don't have the answer. It just is.
Maybe we over produced in the past?
Maybe it's the popularity of Twitter?
Maybe 900 posts is the limit for a man of my 'size'?
When typing the title I just switched for a second to James Hoffmann's blog. I was shocked to realise it was months ago I did this for the last time. Where are the days I checked Jimseven daily?
And what did I read?
James has the same 'illness' as I have.
For him no more blogging the next couple of months.
Probably I won't go this far, but my inspiration for new content seems to be hidden in a forgotten drawer somewhere.
Maybe i have to push it a couple more months and go for post 1000? A challenging idea for sure.
Hope to meet up soon, on this page. :-)