To tip me over the three-coffees-in-an-hour line, I just had to go for a 'spro or a 'stro before I staggered, shaking, back out into the daylight. I went for the Ipanema. And downed it before I had time to get the camera out.
I was informed that the bean from Ipanema had been roasted 14 days ago, and stored in a modified bar fridge, that was pretty much a wine fridge, but allowed higher humidity. Fascinating. And it involves hardware hacking. But I didn't quite know how to say, "Oh, I know, I read that on a blog this morning before I came here."
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