Keeping up with Charl
Through various complex circumstances, my company now possesses one of those “coffee at the press of a button” espresso machines. It puts a fairly decent crema on the espresso, but needs beans with a slightly darker roast. The milk foamer is a no-brainer (needed in this place) and it all arrived for free! In order to match Charl’s efforts, I have placed a photo of the device below. Charl, you are most welcome to join us for a cup next time you sneak into this geographic region (hint).
I was once asked what raw materials the company consumes. This is easy: Coffee. It then converts the caffeine into all sorts of clever stuff. I promise to write a more useful story next time.
June 5th, 2007 at 2:31 pm
Oooooh, very very nice.
I will make a plan to swing by and taste-test your Gaggia. It definitely wins in the cool names department.
What’s the story with having to use beans with a darker roast?
June 5th, 2007 at 2:46 pm
The locals don’t really grok the concept of espresso properly. They usually just bung in some coffee roasted for a percolator. This results in a sad pasty excuse for an espresso. A darker roast gives that rich red crema and a flavour that just makes my get up and go get up and go.
June 10th, 2007 at 4:32 pm
I have to claim responsibility for the complex circumstances… when I see a good idea I share it with like-minded coffee fans. So when a new client walks into my office, requesting some input on starting a coffee club… I am at his service, and happily contact a few guinea pigs who want to test the business model… hence Dave has a coffee machine at the office. I have to add that working for a design company (with hectic deadlines and demanding clients), it is important that we keep our coffee glands well-oiled - keeps one from smoking, drinking or getting divorced. I have to trumpet our superior hot chocolate making abilities. With the lovely frother machine (which Dave has yet to get)…we are perfecting the art of putting on a kilo a week. G:2design is now THE place to chat, drink the best coffee and/or hot choccie, and when that is all finished, we get on with the work…see you all in Dorp Street. Our doors are open.