When technology is overkill....
SwampSlurry, a focused attack on the production, presentation and selling of espresso as Americano, as Latte, as Cappuccino, as Ice Cream and with with Chocolate.
Espressos are like fine wine with an almost infinite set of variations. Each and every fine roast has a complexity and depth that is uncommonly difficult to hone in on.
SwampSlurry will eventually have a wide variety of roaster beans ground and pulled and immediately quick frozen to lock in better flavor than all but the savviest baristas can produce with their golden anchor of an espresso machine.
This should be interesting.
Some things to note.
- We will be producing our product in two locations to start:
- ---A commercial kitchen in Maine.
- ---Our super-secret off the grid as much as possible locale in NYC where we seek to generate all the power we will use without a hookup to Con-Ed.
- We will be on the road, so to speak, at markets and such till we open a Brick and Mortar location (East Coast).
- Roaster names will be anonymous to the public identified only with a three digit number, some basic roast info and highlight descriptors.
- Our outreach on the road will collect, collate and summarize customer feedback for each roaster who is officially part of the process/program.
- We plan to to offer retail delivery in NYC, Philly and Boston.
- We plan to send finished product to roasters/cafes for use at their facilities or for them to sell themselves.
- We plan to send finished product (single roasters and variety packs) nationwide.
- We plan to offer up a spot on our off-the-grid roastery for select roasters. Imagine a completely green roasting process!
There have to have been over 100 not-your-father's artisanal coffee shops to have opened in Brooklyn over the last decade.
Most come and go with their not long enough to withstand gentrification leases.
What they all do, or did, during their time at the plate, was raise the coffee bar.
What was learned from the Brooklyn Lyceum cafe from 2000-2014 was that all the hype and tech in the world doesn't get past using high quality ingredients and actually paying attention to each shot. Going through the motions with unclean equipment, off temperature, bad beans, bad grinds, bad time and bad pressure all doom a shot.
We found these things doom a shot far more than being frozen. So, we endeavored to make a great shot and to freeze it for later use. The crema took a hit as it recombined with the rest of the shot, but the flavor was sublime.
But that shouldn't impact an Americano, something we see as clearly superior to any brewing method, trendy or not.
We have had far too many lattes that taste bad from a trendy joint bar with an expensive espresso machine and an inattentive staff.
Not that we were impervious to the same failings, but for a bit of fate.
For a short while of time we were without electric, hurricanes and Con Edison being what they are.
At that point we were able to test-drive a manual espresso pulling contraption which we had procured in a lets get it and put it on the shelf for our spare time research.
In a pinch, it served its purpose till power returned and it taught us harshly about attention to detail.
The manual results amazed us, incenting us to continue our investigation of this tiny piece of metal that seemed to make those giant espresso machines wastes of energy and attention and, effectively, overkill.
After using hundreds of pounds of espresso and some 30+ roasts to further our knowledge base, we are ready for the next phase.
That phase is SwampSlurry Espresso. We have learned that we could make the espresso and freeze it, locking in flavor such that when you used the product, some days, weeks or months later, you could, from the comfort of home, have an espresso product (americano/latte) that rivaled the best shops around.
Hopefully, we will eventually present an espresso cellar of options.
Till we find a home base for our cellar, we are on the road.
Think street fairs, markets, weddings, gatherings, etc.