Baking Through "On Baking"

Old Wwworld Cafe is all about doing things by hand, and that includes making the baked goods for the cafe when it's opened. There's no time better than the present to brush up on our baking skills, so we here at Old Wwworld Cafe are going to bake our way through the book "On Baking".

We started at the beginning, and made some of the simplest of baked goods: simple syrup, beaten egg whites, and ricotta cheese. Now, the syrup and egg whites were no trouble, and we even took the syrup up a notch and flavored it. This was a first for me, so I was weary as to how the flavor would turn out. It really shocked me with just how tasty it was. Well, I'm sure you're asking, "What flavor did you make?"













Coffee of course! And it was quite delicious! Adding it to an already tasty cup of coffee or a homemade frappe is the perfect touch.

Now beaten egg whites are another item I am familiar with making, but it took me quite a while before I could get stiff peaks.

Still those were fairly simple and not too new to us, but the ricotta cheese was definitely something different.













Overall, everything turned out pretty well (though the ricotta was a little on the lime flavored side... we're still working on perfecting it) and we're excited to start the next phase, biscuits! So stayed tuned and follow us on our journey through "On Baking"!

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Tis the season to be busy (and cold!)

This past week has been crazy! Keeping up with our demand this week has been very interesting. I think coffee is the emergency gift for people everywhere! As always I like to give you guys a bit of a behind the scenes of what goes on here, so here it goes.

We got swamped with orders this week, and at the same time we had to refill our propane tank. This sounds simple right, after all we have done this in times past and have a backup tank for when our large tank is being refilled just in case we need to fill out orders.

So while we await our large tanks arrival we have a wholesale order to fill along with some smaller local orders, pretty standard stuff. However, the building we roast out of is not heated at the moment, and this is where things get interesting. We all go out to hook up our backup tank when it is 23 degrees outside, and the tank itself is so cold it cannot put enough pressure through the line to start the roaster...

So the next morning our big tank arrives, full, heavy and awaiting me to move it about 100 yards down a slight hill. One almost repulled hernia later we are up and running and the orders go out on time. Not the worst thing we have endured, but I could not believe that even our large tank struggled to put out pressure once it hit 1/4 tank. Apparently it will need jacketed...

Oh and what temp was it when I did roast you may wonder? Twenty six degrees F. I had 5 layers on so as to stay warm. Thankfully the roaster adds a little bit of heat to the area surrounding it!

BTW I thought the worst roasting I have had to endure thus far was the 125+ degree heat we had this summer because I am to cheap to buy an AC unit for us.....and I had to have a towel around parts of me so I did not drip sweat into the cooling tray! Now I am not sure...


---Luke



Old Wwworld Cafe

Rain + aluminum roof is scary

Where we roast these days has an aluminum roof, and it is currently POURING OUTSIDE! It is deafeningly loud in here, and I have to leave it to get more beans to weigh....not a huge highlight for me. On the plus side, I am not wet...just yet.

Guat Cupping, new roast better taste!

So I was compelled to awake from my slumber this morning to re do my roast profile on our Guatemala. I booted on up the sample roaster, and about 30 mins later I was cupping said Guat. Here are some pics of a very simple/informal cupping on an early Sunday morning.

I like the new roast for this, it is much cleaner and sweeter than the previous. In my opinion the previous Guat was a bit too light (it was almost our lightest roast!), so now its a tad bit darker. The result is a nuttier cup, but still it has plenty of fruit hints and a chocolate aftertaste.

Once I finalize the new roast, the Guat will be on sale with any order of a pound or more.

Samples and Roasting

As always its late, or early depending on how you look at it, and here I sit roasting. I love having orders to fill out but man this heat is killing me! Thankfully the early hours aren't as hot, I don't think I could survive being if it was triple digit heat and sunny outside right now!

I wanted to make sure everyone got word of the samples being handed out in June so if you wanted to taste our coffee, that would be the last opportunity to do so for free for a looonggg time. Also, to those who try to contact be via this blog, I seem unable to contact you in the same manner, so I will work on trying to figure that out!

Kenya, (itll make you as fast as Kenyans!)

Just got a chance to cup our new lot of Kenya this morning, and wow. Worth every penny I paid to grab this micro lot. If you have never had the chance to try a good quality Kenyan coffee before, now is the time. Take advantage of the free shipping, or whatever old coupon you may have laying around and try this stuff out!