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          Archive for November, 2012

          Thursday, November 29th, 2012

          We met at Tugboat brewing, gathering the roastery and bar staff together to chat about the future of Courier. The most significant discussion revolved around getting business cards printed, stamps made, and in general advertising/ better representation and labeling. Looking forward, the next step is to sell wholebean coffee directly from the roastery. December will be a busy month, but now we have a project list taped to the side of the fridge downtown!

          We would like to start serving coffee on sundays, figuring out the time to open is the thing now. Ideally this will start December. Eggy Records will be showcasing their discography December at Courier downtown, we will have an opening reception First Thursday where the Woolen Men will play starting after 9pm. Prior to the band we will be playing music from the Eggy Records Label from cassette tape. These tapes will be available for sale during the month of December.

          Wednesday, November 14th, 2012

          The process for sample roasting at Courier involves a garage full of spiders, a partially full container of propane with half working barbeque, and our custom steel drum welded by Sherman Dodd formerly owner of Coffee/PER (maker of the SanFranciscan Roaster).

          There is a brick we set on one side of the drum, and the sawed off L-brackets that hold the spit need constant readjustment. With drum angled slightly the end of the rotating shaft rests against a scythe blade, jammed between L-bracket and barbeque.

          It used to be there was a temperature coil magnetized to the side of the drum, but that must have gotten lost. Now to make sure of temperature we hold a hand over the drum, and to check how we are doing we examine seed color.

          This morning we roasted a pound for Daisuke from a farm he worked on in HueHue, which got put on a plane with Sakichan for Tokyo. It has taken a lot of coffee and a lot of time to roast consistently, and even with advanced equipment it takes time. Our roasts that we sell come out of 40th and Hawthorne on our 25 pound San Franciscan. Roasting daily.

          Wednesday, November 7th, 2012

          Twenty pounds beeswax from Hermans family (Peoples Farmers Market), more raw than we thought (use imagination here), and much more honey sweet. This we found today for the Canele forms, incredibly awkward to bike with. This family is incredibly passionate about their farm. They do not use pesticides, and their bees are surrounded by their large property. This same honey is on bar at Courier for adding to drinks.

          Brilliant orange squash (pumpkin?) from Groundworks Organic was mixed with mollasses, clove, cinnamon for pumpkin bread today. Yesterday we added Brandy again as a house staple because the apple brandy pie at Navarre sounded so good. We now have apple brandy muffins, with fruit from Old World Apple, who we highly recommend at the NW corner of PSU’s Farmers Market (organically grown).

          Monday we were out with tools repairing espresso machines for two other roasters. Hours later our billings came to less than twenty dollars and we were enjoying whisky at TIGA with Chris Brady of Extracto. It is really something else to set out on a four hour journey weighed down with steel tools, brass valves, and caste iron pipe wrenches pulled tightly to ones back.

          At the end of the day we wrapped up with repairing chipped edges for a customer of their Global knife (Niigata, Japan). A few hours working 500/1000/5000 grit stones, because care is important in all things (even if they are not your own). A nice knife is worth working on, even if it is so far flung from our business.