03/17/2026
We moved the coffee grinder to create space between it and the espresso machine. Previously, both machines sat so close together it would seem as if they were at the very least sweet on one another, possibly dating, or it would not surprise to discover they were already married. Thatclose!
However, the near proximity of our first class coffee beans to the heat venting off of the espresso maker and the steam wands does not make for a happy couple.
We weigh 18 grams of coffee into each basket (the thingy with the handle), which produces two shots split between two shot glasses. As it tuns out, the temperature wreaks havoc on our ability to sustain the stability of 18 grams each and every time. So, as you can imagine having the actual grinder next to a machine producing lots of heat, 24/7, is not exactly productive unless your goal is to produce unnecessary, sometimes time-consuming work to recalibrate the grinder for the desired 18 grams.
We check the weight throughout the day to ensure the same quality pour that our taste buds have come to crave. By creating space between the two machines we should notice a difference in how many times per day some poor soul gets stuck in recalibration prison. Calibration is accomplished by adjusting the size of the grind and can take a long time to hit the number we want to see the scale registering,18.
Our Master Roaster is the reason why we know this today. Yesterday, Xavier noticed how close the two machines were and made a recommendation. (Now, accomplished.) There is a whole lot more to a good cup of coffee than what a customer may realize. As it should be.
You are the customer. Enjoy what you paid for. Leave the work to us. We WANT you to like what you order. When a paying customer says, "That's good," it makes us happy in our hearts. Satisfaction feels nice all over.
Satisfied Customers + Happy Employees = A Happier Community For Everybody.
Good vibes spread as surely as good coffee tastes beyond taste buds all the way to the soul. It is felt.
There is a reason why we have a master roaster. Xavier, we thank you for the education.
:)