Tag Archives: coffee

fuel for the game

it starts with the beans
dried tight in their skin
shaken shaken shaken sluffed
wire mesh grates worked by hand

then the beans are packed
big bags breath potential
poured packed tied tossed
rough burlap grows tall beside

now see the settling that
may occur during shipping
pushed rolled swelled lifted
deep ocean coursing beneath

into hopper shaking beans
down before dreary eyes
filled ground tamped brewed
thin crema rising above

and out the door with a cup
no care taken en route
gulped stopped honked sighed
people all squeezing past

settling in to shake numbers
measuring desired growth
computed cranked graphed paid
soft mesh seats below

flowing back where the leaves
rustle with flowers and breeze
opened buzzed touched caressed
a pregnant season ahead

This was written in a hustle to submit to the Hustle issue of 48hr Magazine.  Didn’t make it in.  Not too surprising considering some of the names I recognize in the contributor list, but it just kinda happened while I was sitting at Octane working.

Edit: Hey! I have a box! Well, a shipping container. Implicitly. Good enough for me to post this to We Write Poems, right? Write? Wight?

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Coffee.

Yes, I roast.  It’s not difficult for a single person.  I enjoy variety even with the same bean and same target.  I don’t necessarily enjoy variability outside my control, but I cope.  Commercial roasters suffer customers’ demands; home roasters play.Roasting in a hot-air popcorn popper

Today I roasted the last of my Ethiopian wet process Kebado to a decent City+.  The profile spent a bit too long below first crack thanks to the cold weather, but the total roast was a decent length of time.  I use a hood to pump up the temperature in cold weather.  My hood (a cardboard box) only works when I use it, and I wasn’t terribly eager this morning.  My IR thermometer is more a guide than a direct reading…

Empty bag of Ethiopian Kebado.

That’s all just fine, though.  I want to enjoy, not produce.

Ethiopian coffees often take a day or two to reach their full flavor for me.  I won’t know about the delicate notes until tomorrow.  But the coffee already makes me think of rose gardens in spring.  Floral is an understatement.

We’ll see what tomorrow brings.  That’s one of the joys of home roasting.  I can play with my drink as well as my food.