Mark’s Machine has arrived, after a long time of pondering, false starts and trial and error. It is big (they said 33 kg, in fact it was over 60)
For the coffee geeks amongst you:
Futurmat, Ariete model, two group, Solenoid E61 group head (9lb of brass each), 11 Litre boiler.
It is over 10 Amps, which means re-wiring a plug in the kitchen. 2735 Watts. Lots of fun.
Coffee Night last night, the final Wednesday of our Summer Programme . . . only BBQ at Gaye’s this weekend to go.
While we were sitting around watching the sun go down I found out Debbie is writing stories on a writers site, and won a prize this month. Faithwriters. Cool. She is also doing another article for the Press.
She has some great adjectives: fluid script, rancid puddles, drunkenly upwards, gracefully scripted . . . (The same adjectives we use)
As usual Mark’s coffee was good, and a whole cake left over for Daniel’s birthday tonight.
New Years Resolution continued: More Chilling on the Porch.
Mark now has three clients for his coffee and a second roaster. We are a regular customer of an Auckland company for the beans. I really like the basic blend (some Robusta beans added to the basic beans). Now I have a taste I know what I like. It’s still a little oasis each day, sitting down to a latte or an espresso.
There were two weeks at the start of the year when he set up shop at the College providing coffees each morning. Having $M17 to do the merger, they still shut down the real coffee supply for 4 weeks, right wne we probably needed it a lot.\
Here is a snap of the end of College windup:
This is his original roaster, with beans before they are done:
We’ve talked strategy for the business. We are looking for clients within 400m of the roaster: like Burnside or Ilam. Tomorrow night we have the last midweek gathering of the youth/YA summer programme at our house. Coffee/Hot chocolate and cake.
As is usual, sometimes it was difficult to get decent coffee. This is from a new posh mall in the outskirts of Melbourne near the airport.
Mark has this technique of watching a few cups made by the barista first. Crema, technique, cleanliness of gear. Life is too short to have bad coffee, and besides it is expensive if you are buying it.