It has been a while since I have been able to write on this blog. I have been pretty busy with many things. As of recently, I have had more of a hand in coffee quality control at Publik. I am truly happy, because there is nothing more I enjoy than reading and researching coffee. I have been able to change some of the older recipes for our bulk brewer, that were written by our former director of coffee. I also was able to bring in the Phoenix brewer from Saint Anthony Industries to be our brewer of choice for single origin coffees. Furthermore, I will also be teaching classes in the fall time for anyone who wants to come and learn home brewing 101. It will be set with a simple approach in mind. I want to educate the public on how to brew a solid cup of coffee at home, and why/what equipment is necessary. I also want to go over the basics on how coffees will brew differently, and how to adjust according to flavor.
In other exciting news, I have taken the job as Lead Barista at Overstock's new headquarters in Midvale. The job came as Publik announced that Overstock would be using our coffee for the espresso bar. I will be working directly under the catering company Bon Appetit. The company as a whole impressed me, as they focus on letting chefs create a menu that is seasonal, healthy, and sustainable. The company itself only had purchased a 3 group La Marzocco GB5 and a La Marzocco Vulcano grinder. After consulting, I decided to suggest a pour-over station. The equipment purchased thereafter was: two Baratza Vario - W grinders (each will be filled with one single-origin coffee) , two Acaia pearl scales, two Acaia lunar scales, and Kalita Wave stations. I am extremely excited about this set up. I appreciate the fact that the company took my suggestions and were able to purchase a set up that no other bars in town have due to the high cost. This will definitely be a cafe that I look forward to working in.
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