I’ve just found this thread, and read through it all (with some breaks to watch Spider-man comic recap videos) talk about next level, should have known that the specificity of the synthesis world would have a few crossovers.
The bar I used to work in ran a coffee shop for half the day, originally I avoided it because the owner was an asshole about ‘latte art’ and lamented employees who offended customers with bad coffee (he also didn’t believe in training.) You could cop hell for not making pretty coffee. Eventually I just told everyone if you got a coffee from me it would always be a flat white and I didn’t give a shit, I made cocktails not coffee. I did become addicted to daily coffee though, and spoiled by having access to good machines.
Lately I’ve been really enjoying drinking coffee around the place, (almond milk, teaspoon of good honey) and will even be running a breakfast espresso service while I wait on licensing for my bar. This has led me to talks with a local roaster (strong ties to some of the communities producing his beans) and looking more into the processes that make the flavours I enjoy; stone fruit, berry, chocolate and vanilla. I’m really hoping that we can work on something that will satisfy me and customers, especially since we will be dairy free. It’s hard to find something that cuts through nutmilks to deliver flavour other than ‘bold’ (read: dark roast.)
This thread may or may not have convinced me that I need a chemex, so there is that, thanks…
edit: also the bits of info scattered around the thread about natural/washed led me to look more into these processes and learn more, which like, super useful when I’ll be talking to a guy who lives and breathes beans, so actually for real thanks!