Open Late, ugh....
All this week we've been open until 2am in an act of sympathy for the poor suckers studying for finals. The real kicker is that me, Erin, and Melissa are pulling the extra shifts, on top of our 8-10hr daily bar shifts. So this is my fourth day of being on bar for about 15 hours a day. It hasn't been too bad, we've been chugging french presses to the point of kidney pain. And I've gotten a lot done with the espresso blend. I've modified my roast profiles for the Brasil Sul de Minas Pulped Natural Yellow Bourbon, the Ethiopian MAO Harrar, and the Honduran Marcala in an atempt to come closer to a flat brew temp. Tacy's posts have been haunting me....