<code id="ofovr"></code>
    <object id="ofovr"></object>
      1. <center id="ofovr"><em id="ofovr"></em></center>
        <thead id="ofovr"><option id="ofovr"></option></thead>
          <th id="ofovr"></th>
        1. <thead id="ofovr"></thead>
          <pre id="ofovr"></pre>
        2. <code id="ofovr"></code>

          Archive for March, 2015

          Friday, March 27th, 2015

          Just got the Snow-Peak CS-270 kettles for brewing at Record Store Day on Hawthorne outside Jackpot records.

          Today on bar we took dimensions of our refrigerator, milk storage vs keg storage, and asked ourselves about the summer.

          The new SS steam tip from Synesso is amazing and if you have not noticed has changed the definition of our milk. we may have just moved to a world that is finely defined through texture that did not exist before, or that we had difficulty creating. Our latte milk is more fluid, and our cappucino milk more textured. It is a bit slower though

          Since our business is partly bicycle delivery we paused to check out this stripped bike- note the sugino cranks are still there, which we think were probably the best part of this frame. amazingly the lock is in tact (wouldnt it be easier to take the frame instead of stripping as you go?). we hope your bikes are safe.

          Blood oranges were back on bar this morning. Mid day tuesday we receive more green coffee. The strike on the West coast is still affecting incoming traffic of boats (coffee).

          Monday, March 9th, 2015

          replaced the spindle bearing in our technic sl-1200. as removing the circuit board we dusted the body out with Argon. used original Technic spindle-deadstock from 5 years prior (you can see the brass filing on the old spindle above). Work slowed down Sunday on Bar, so Jeremy and I did some maintenance and cleaning.

          Amy Suzuki Barrett, of Courier Coffee, now has her artwork up on bar for the next ten days before she heads back to Hokaido to finish artschool, we look forward to her potential return to Portland.

          Tuesday evening we hosted a showing of Kamanakas Interviews and video artwork in the evening on bar. The screening was entirely in Japanese, and marks the anniversary (3.11) of the major earthquake in Tohoku, Japan. This is our second year of showing Kamanakas reports, with permission.

          On a related/unrelated route the Owl lives in my backyard, and maybe eats mice. we do not use pesticides or chemicals, but our neighbors do for sure, At the roastery this is something we think about for sure-outside impacts. why do people do these things that indirectly impact them..

          new stainless steel synesso steam tips 6-hole

          Tuesday, March 3rd, 2015

          We unboxed our new 1mm orifice 6 hole stainless steel steam tip this morning and installed. It is almost the same as the 4 hole 1.5mm tips. Technically the speed should be the same, but the affect is better due to a greater distribution i.e. smoother.

          Synesso standard was 1.8mm 4-hole tips, however we set our clients up and have always recommended the 1.5mm orifices as that had the best effect for us. cumulative 1.5×4= 6 output. Our new SS tips are 1×6= 6 output. The reason for the switch is that stainless steel will be much easier to clean. It takes a lot of money to caste your own forms out of stainless steel, so the normal route is to make it brass and then chrome plate. Our previous tips were all chrome plated brass, and sure the chrome flaked off, and chrome is not the best clean surface, but way better than brass or copper.

          [apparently] six holes at 1mm, and 4 holes at 1.5mm do not equal the same thing because.. is it pie r squared? I am not a math person, but im going to look this up and update this post.

          On bar the question was asked- whats the difference. Technically smaller holes put out higher pressure with lower volume over time. Larger holes are lower pressure with higher volume. The pressure in the steam tank is a constant, or lets say it is for the sake of discussion. if you put your finger over a hose nozzle the water will spray out much faster, but the amount of water decreases. steaming milk type products requires a certain amount of turbulence to mix air into the liquid and add texture (kind of like making amazing foam in a bubble bath). we can try to foam something up, but the deeper question is what allows us to create tight foam. Fats and sugars are the answer, as well as increasing those through developing them with heat, which is what we do when steaming milk. and the crazy thing is we think about this everytime we make your latte.