a lot of new things around here lately, among them LLC status – and for that, many thanks to Jim Kelly!
as you might expect of Zero Prophet, the new biz status has had no effect yet on the actual biznes. My ‘09 degree was an mfa. Eventually we may invest in a bigger roaster and outfit the necessary space. For now, we’re still the roasting equivalent of the paraphernalia you see on the shelves at Mattioni in Gorizia.
Where to go in Williamstown, Mass
August 28, 2009
Tunnel City Coffee. They open at 6 am (and close at 6 pm). They’ve got all the cookies and whatnot you need. They save the transient from outkonking.
Where to go in Lowell, Mass
August 8, 2009
Asados Doña Flor, 197 High Street, Lowell MA
(978) 452-0175
a piece of Medellin
caffè mattioni
July 21, 2009
When in Gorizia, you’ll probably have some Caffè Mattioni at a bar, and if you’re interested enough you can visit their roastery/corporate headquarters/small retail outlet pictured.
Caffè Mattioni’s brown label (miscela bar extra) is 100% arabica, all south and central american beans, and packs a whallop as expected (recommended for use strictly as espresso).
I’d known about Mattioni for years thanks to my brother Michael, who still buys their beans sometimes when visiting from Ljubljana. These local roasters are a great pleasure to get to know. This one is really hypersanitized and streamlined, in the northern italian business manner. In the picture you see Alessandro getting some directions to the best pasticcerie of Gorizia.
caffè bar circolo
July 12, 2009
When in Koper (Capodistria) try the Caffè Bar Circolo, in Comunità degli Italiani Santorio Santorio Capodistria, ulica O.F. (Osvobodilne Fronte – via del fronte di liberazione).
Thanks to Tatjana Sirk of the excellent Galerija Meduza for the tip!
We’re off shortly to Zeno Cosini’s hometown (see La coscienza di Zeno for illustration to the l.) & also the Karst of Slataper’s Il mio Carso. Rest assured that the significant part of the biznes languor has to do with Tommaseo, degli Specchi, San Marco, da Pepi, da Giovanni, Siora Rosa and other ameliorations.
blends-in-waiting
June 13, 2009
Some of these have in fact passed from the concept through the experimental stage. Most are waiting for their moment. Apollo-Soyuz Tashkent Inturist Vachment Bien(d) Blistering Barnacles (just did a batch of this from 10% Panama Guyami Rustico Robusta and the rest evenly split between Costa Rica Finca Guadelupe, Flores Manggarai, and Brasil Ipanema tree-dried.) Friggin' Hell Madame Castafiore's Breakaway Total Loss Gaziantep Inevitability Synaesthesia Parataxis (espresso) Hypotaxis (decaf espresso) Ciottoli/cobblestones Ylayali! Dejabrew Wrong Turn Sensitivity Monstruous Roast Galvanizing Macadam Rugiada Ruggine Provocative Schadenfreude Unhesitating Tazza of Destiny Constantia Pockle Evasion Crni mrk brk i čvrst Ultraviolet Remedy Meandering Salvation Unlimited Potential (awkward roast) Ohforgetit Imperative Muggy Overcast Pot (kettle) Apneatic (decaf) Nomenklatura
Clay at Blue Bottle
June 8, 2009
Clay writes from SF: “It was like the most delicious elixir ever brought forth from the bowels of the earth. It was viscous, really felt like melted chocolate. I have to go have another one right now!”
