Hello food friends. I’m sorry I’ve been absent but I’ve been distracted by a little thing called Extraction Artisan Coffee. Apparently starting a roastery/cafe is the most difficult thing in the world, ha, who knew?
It’s all consuming on every level and to be honest my food adventures with the restaurant and cafe scene have dried up a little. I’m still cooking like a mad woman at home but available funds that used to go towards eating out are now being spent on local government charges to change the use of our building from ‘light industry’ to ‘food and beverage’ and state government charges to pay for our customers privilege to use the road outside our business!
While I’ve been playing around with menu items for our small but perfectly formed menu, Alex has been playing with our first two pieces of equipment, a mini Proaster roaster (super cute and red) it roasts small samples of coffee beans primarily for cupping sessions and a Mahlkonig EK43 grinder.
Speaking of which, we held our first cupping event just recently, after roasting some gorgeous micro lot Brazilian beans from 3Brothers. It was great to have so many of our friends and coffee professionals attend and enjoy the Extraction space (including Dragan Sesic, brother of World Barista Champion, Sasa Sesic).
Back to the food… Once I’m happy with the balance of items on our start up menu, I’ll post it for your feedback but in the meantime I’d love to know what’s your ‘must have’ on a cafe menu and do you approve of an all day menu?
If you’re interested in Extraction Artisan Coffee and want to follow our journey more closely please follow our Facebook page.
Until next time, drink good coffee 😀