It would seem that people
have begun to notice the rather lackadaisical approach we have taken to our blog of late, but really there are good reasons. The BBCC has undergone a rather dramatic change in the last month.
Part of the new space is a new roaster. For those in the know, this is a big deal. We've metaphorically abandoned our VW Bug of a Deidrich IR-7 (Small, cute, prone to catch fire and still acceptable in Berkeley) for a Classic Mercedes of a '58 Probat UG-22 (Large, German, built to last and the envy of all your friends.)
Metaphors aside, James has been hard at work figuring out all the nuances of our big baby in the new roasting space
in the north of Oakland. It has been tricky to get the profiles up to the standards we expect in such a short ammount of time, but we've been pleasantly surprised with the immediate changes (for the better) in the beans. For example, the Hayes has taken on a new sweetness in the tail end and seems to be less finicky about extraction times. Likewise, the Organic Ethiopian Yirgacheffe has blossomed in the French press, becoming one of our wholesale favorites at the likes of Hotel Biron, A16 and Chez Panisse.
Though we are a little saddened by our departure from our cozy digs in Temescal, the new roaster means that James won't be chained to the loom for 12 hours straight on Monday and Friday, leaving us all time to work on the coffee and to ignore the blog.Who says there is no "x" in expresso.
But we're not the only ones with good news
. Our cross bay rivals at Ritual Coffee Roaster have finally made good on their name by acquiring one of the oldest known working coffee roaster in the States. It too is a Probat, passed on from their benefactors at Stumptown in Portland, Oregon.
To celebrate, the Ritchies had a fun-time cleaning party recently which turned into a slip n' slide jousting tournament.
Good times. Good times.