Nukus, Uzbekistan

photo by Chris Kean

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.

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.

Asados Doña Flor, 197 High Street, Lowell MA
(978) 452-0175
a piece of Medellin

dark one, another

way to Dante’s Cave

(Domenic, Lauren, and Mark)

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.

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.

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 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!”