So today like most, I was in the field by 6 AM doing trainings for my companies accounts. In the short of it and in conclusion i am learning more and more that if I can offer a fuller package of training tools for my customers along the lines of a training manual geared toward their specifcs the life would be so much easier. So now the goal is to compile information in a standartd useable form. This form should also be pretty adaptable to an erray of different businesses...any one got some pointers for me. In a nutshell I need to compile a retail manual for operations at our cafe for startes. Our cafe is a all glass corner by Pike Place Market in Seattle. Please recommend books, papers you may have published or come across etc.

cheers

Getting a new toy to play with.

A good friend and "big hearted" inventor named Bill Hughes is sending me his version of a lever hand tamper. I had written off such items until Bill and I had some serious conversations on what is out there in the world of automation and why I am "so not a fan." We have remained in contact and maybe I'm going soft or I recognize the need for consistancy at so many levels that this may tackle one of the major items- tamp pressure. So, along with my lack of knowledge I will say he has created quite a charmer. It is different then the more widely used Swift Grinder/ Tamper in that the beans still need the conventional grinder close by to load the portofilter. The other difference is the seal is more like a hand tamp method. It will load pressure according to your specified setting and then add a 3/4 twist at the end...I will have to find the pictures I took and submit them to this site. The lever tamper is still in the prototype stage and Bill is excited to get barista feedback. I think I will take it over the border to my new found Canadian friends for input. It is also in need of a name so if you see it and understand it's purpose don't hesitate to respond. A little comment regarding the latte art in this post: Conrad @ Caffe Settle in downtown Vancouver taught me this pour on my last visit.

Endless reading and still hungry

So now that I have begun to search for answers I have really just touched the tip of the iceberg on generating them. It really just excites this curiosity in me learn more and more and more...

Spent the day supporting customers and poured about 7 drinks total today. Slow day.

The weather is fantastic even if I really am only getting one very tan arm, my driving arm that is.

Dolce Caffe: My first post...

Dolce Caffe: My first post...

My first post...

Today I spent some time with a fantastic friend, Mr. Morrissey from Dublin.


Wow, after spending a lovely afternoon driving from Seattle up to Vancouver I have determined it is time to keep a log. Honestly I am not much of a composer but have a growing fascination with staying connected...so here goes.

Right about now I am recapping the day while enjoying Tom & Jerry cartoon with my son, age 3. We just did are secret handshake while "nobodies wookin" as he might say.

The highlight of course was seeing my favorite Irish Barista, Stephen Morrissey. Talking shop is always enlightening. Met his boss Brad who poured me my first shot of Intelligenci (sp?) very nice work. Also met the lovely Leslie and another co-worker whose name I will not butcher. All very lovely and inviting.

Tagging along for the enhancement with Steph was Beta- an employee and friend from Seattle.
Stephen then took us on "walk about" to a elegant shop where the hosts were Omar and Mattie. Here we experienced the elusive "Clover" cup of coffee hand prepared by Omar and also tasted espresso skills of Mattie. (I learned I may be steaming my milk to hot-thanks Mattie)

In conclusion, of all my trips to Vancouver for business this was the most eventfilled. I will shortly return for an overnite to really taste the caffe life.