Galiano Coffee Lab

THE NEED: The Bean Cutter We are finding it crucial to dose espresso using exact Mass Of Beans (MOB).  To this end, we have begun counting beans using our Bean Accounting Procedures (BAPS). THE PROBLEM: A major challenge in achieving the desired precision has been occurring when non-integer bean sums (NIBS) are required. THE BREAKTHROUGH: The answer to our sleepless nights came in a dream (somewhat paradoxically).  Yet again, it was a nightmare of the shower scene in Scarface; only instead of mobsters, this time Al Pacino was sawing up coffee beans. Making the Cut Upon waking, and as I tore through the pages of Freud, the meaning of the dream eluded me. But later, while reading the latest new-ageing self-helpless guidebook, "Advanced Blindfulness Curriculum- An ABC of Learning To Stand On Your Own Two Shoelaces" I stumbled on the answer and twisted my ankle. Fortunately, the chainsaw wasn't running the time- unfortunately, it's still not r

GCL-Richmond Division Roasts reviewed by GCL-Ontario Office Tasting Notes: A Note on the Notes: these were tasted completely "blind" (i.e.) with NO hints as to the origins. This allowed for freedom from bias and also made for very different ideas as to the countries of origin. P4538- Nicaragua, Microlot Los Congos- Pacamara Blend "Blind" Tasting We like it. Are they Maragogype beans? (Which I have just read are a mutation of Typica, originally found in Brazil and now grown in Latin America). Tasting notes of cigarette with an aftertasted of pipe and the menthol coolness of an alcohol or alcohol sugar such as erythritol. A pasty, dull, burnt roast although sweet like brown sugar and baker's chocolate. Even. Following "pure" tasting, we tried blending this with 20% Sidama Ardi (Social roast) which brought out liquorice. Finding that the Sidama was not overwhelmed, we concluded that P4538 was an excellent blending bean. Could t