Comments on: Keeping up with Charl http://veryflatcat.com/2007/06/05/keeping-up-with-charl/ This is the excreta from Dave's head Sat, 30 Aug 2008 09:13:39 +0000 http://wordpress.org/?v=2.5 By: Vanessa http://veryflatcat.com/2007/06/05/keeping-up-with-charl/#comment-12 Vanessa Sun, 10 Jun 2007 14:32:08 +0000 http://veryflatcat.com/2007/06/05/keeping-up-with-charl/#comment-12 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. 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.

]]> By: Dave http://veryflatcat.com/2007/06/05/keeping-up-with-charl/#comment-11 Dave Tue, 05 Jun 2007 12:46:49 +0000 http://veryflatcat.com/2007/06/05/keeping-up-with-charl/#comment-11 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. 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.

]]> By: Charl Botha http://veryflatcat.com/2007/06/05/keeping-up-with-charl/#comment-10 Charl Botha Tue, 05 Jun 2007 12:31:38 +0000 http://veryflatcat.com/2007/06/05/keeping-up-with-charl/#comment-10 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? 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?

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