Espresso Flavor, Not Labor - Let us do the work for you

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Has the Coffee bubble burst? Signs of the coffee-pocalypse... -

There are always warning signs before an earthquake.  People don't often perceive the warning signs but anecdotal evidence suggests that animals often get a sense that something is wrong.

Only after the fact do humans initiate a post-mortem to see the signs that were available.

In 2000 the Brooklyn Lyceum (a theater/ gym/cafe outside the then reaches of gentrification, Park Slope, and safety) had a coffee shop.  There was not much to it, just some beans from a local roaster, Farinon on Dean Street near 5th Avenue.  The beans were fine for what was presented at the Lyceum cafe, a cup of joe.

The customers ranged the full gamut, stockbrokers to electricians/plumbers to creative types.

  In casual conversation with the roaster, we learned that Farinon supplied some high-end shops in Manhattan and did a booming business in the Berkshires.

  Brooklyn, not so much.  We asked why and the grumbled response was "Brooklyn knows the price of everything and the value of nothing."

Some 15 years later, Brooklyn has come full circle.

Now home to the priciest of micro-artisanal-organic options, Brooklyn is about to see a culling of more coffees than existed in Brooklyn in 2000.  In the end, it is a necessary culling as there are many coffee proprietors just going through the motions.

Here s how we see it playing out.

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When technology is overkill.... - MORE
A Better Mousetrap SHORT STORY: -

SwampSlurry.com, a focused attack on the production, presentation and selling of espresso.

SwampSlurry will eventually have 28 Roaster's beans ground and pulled and immediately quick cooled for refrigeration/freezing to lock in better flavor than all but the savviest baristas can produce with their golden anchor of an espresso machine.

Right next to a Starbucks, no less. This should be interesting.

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Practice probably makes perfect, but necessity is the mother of invention! - MORE
Popping up all over the place ? Starting small ... -

In investigating for some pretty successful markets in the Brooklyn market boom from 2008-2014 (some with 100+ vendors), we became, well, obsessive over understanding what went into some of the foodstuffs that were around.

From the seminal bacon marmalade to ramp butter to, oh my, the cheeses to many new school purveyors of jam to ice cream, the rejection was quite profound of the mass-produced, least cost, whatever degrading quality of product you can get by on by brand name alone as the brand devolves in order to keep feeding the stockholders a quarterly dividend product.

Brooklyn had arrived, again, on cue in a nearly 50-year cycle. She arrived on the backs of a renewed attention to detail, an artisanal attention.

What part will we play in the new Brooklyn, or, for that matter, the new everywhere thrust upon us?

We start with espresso, that product we never had in our markets because we had, in addition to the occasional markets, a fulltime coffee shop.

We used a local roaster, Farinon.

We used Cafe Darte of Seattle.

We used Raos of Mass.

We used La Colombe.

We used Lavazza.

We used Intelligentsia.

But it wasn't till we got the "ROK" that we became one with what espresso could be, as opposed to its more common, albeit sometimes tasty, manifestations.

While we await our brick and mortar Gowanus, Brooklyn location to rise from the swamp, we are hitting the road.

>Wherever we pop up, we will draw live shots of one of our favorites.

We will have a stock of pre-drawn and flash frozen/refrigerated double shots from a variety of roasters done and eyeballed directly by us on the ROK.

We will sample till we can't sample no more.

We want you to value espresso in a better way.

We will also sample tasty complements to the espresso from a variety of like-minded purveyors.

We want you to have us do the labor to provide you the flavor.

Try us out. You might be pleasantly surprised.

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Where nuance (and not sour/bitter/over-roasting) is King!! - MORE
Seeking quality and variety from a veritable sea of roasters. Mission -

Seeking Lead Espresso Roaster (LER) and Rotating Alternative Roasters(RAR) for possible future Park Slope / Gowanus Espresso location and for the Espresso Express Rover(EER).

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What along , strange trip it has been ... - MORE
A Gowanus Crossroads and a Brooklyn Nexus Up the stairs to the right... -

4th and President is a crossroads of old and new in Gowanus and Brooklyn.

Historic (and just plain old) buildings are met at the borders of the blocks by a wall of 12 story buildings lining the eventual canyon of 4th Avenue.

One holdout is Public Bath #7 (aka The Brooklyn Lyceum).

The Lyceum is currently a gym but will, in the not too distant future, return to the central town square role it held for nearly two decades.

In the photo and up the steps is the tiny portion of the Lyceum that will hold SwampSlurry when they set up camp and begin serving the commuters like the old Lyceum cafe did for so long.

As soon as SwampSlurry holds court, it will prepare to be joined by Pizza, Ice Cream and Beer.

Stay tuned as we learn more in July/August of how soon we will set up camp.

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Simple rules to steller Espresso - MORE
Learn from coffee industry mistakes! NOTHING YET -
NO TEXT YET

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Head and shoulders above the other manual espresso machines! - MORE
A feat of engineering! The setup! -

Manually monitoring boiling water.

This is doable but a management nightmare.

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Putting choice back into the equation. - MORE
Reducing money friction since ... Everyone is doing it, but no one is getting it right! -

Blockchain is the freedom from centralized authority with all the risks and benefits that may entail.

With a proper implementation of Blockchain, the ease of moving small amounts of money should become almost painless.

By painless we mean it has little, if any fees.

In physics terms, we want to reduce the coefficient of friction for moving money.

In more simple terms, once you get the transfer of money (value)ball rolling, it moves along with less effort than it took to get it rolling.

Evaluating three roasters and counting!


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