LOOK AT MY BABE! Since then I've put on new handle bars, new front and back wheels, cages for the pedals and removed the back brake. it is now a fixed gear. don't hate. I gave into the dark side, I know.
Today I went to Stickman's in Fremont to see my friend Joe. After drinking lots of coffee we ended our meeting with an Affogato, which is espresso poured onto ice cream. Delicious.
It's been a while since my last entry, but since then I've completed some of the things on my to-do list.
- get my fixed gear bike--check
- drink beers--check and check
- stop school--check, thank god
- take more pictures--check!
- re-do website--1/2 check, in the process
- read more--check!
- eat more--this deserves a 1/3 check, I have my moments.
- sleep more--checcccckkkkk.
- travel more--1/6 check, plans count!
- cook more--check
- observe more--10000xcheck
I am practically living in capitol hill at frances and tim's loft--the clubhouse, as it's been coined. The clubhouse is basically a homosexual hotspot known for its built in swings, kinky sex toys, and its kinkier live-ins. I don't consider myself to be apart of this group, but i sure do like to watch.
As for our poop quota, frances told me today that she is going to start charging a toilet paper tax.
Currently obsessed with:
- craiglists [as stated above]
- bikes
- papusas!
- drinking in parks
- cal anderson
- stumptown
- sunshine
- crafts
- affogatos
- short shorts
- bad tan lines
- fruit of all kinds.
- avoiding pressing and important decisions
- disorderliness
- having no sense of time
- milk steaming and pouring
Currently Listening to: New Beck
Coffee Break
"Do you guys have Frappacinos?"
"Is there free wi-fi here?
"For customers"
"Great, I'll have a bottle of water."
In response to Starbuck's purchase of The Coffee Equipment Comany, the company that produces the Clover, many independent coffee shops have since sold or retired their $11,000 machines as a way to protest the de-specialization of coffee that the "Green Giant" is known for. As a result, many of these coffee shops have reverted to using french presses, as they once did before the creation of the Clover. However, a few coffee shops are, alternatively adopting a process called "pour over," which is something between a french press process and the clover process. Akin to the Clover process, there is typically a variety of coffee options, with precise measurements of coffee grams and extraction time. The coffee is first measured, ground freshly and finely, and then poured in a filter and then hot water is poured over. The extraction time is a small amount longer then the clover, but the taste is arguable just as good, if not better. In the past I've heard of the "pour over" process from my friend, Thamer, when he had visited San Fran's Blue Bottle cafe. Since then I had thought little of it. But today when I was at Stickman's I noticed that they had a small set up of what looked like ceramic dishes with coned filters inside of them set on top of this metal shelf looking thing that poured directly into metal steam pitchers.
Here's pictures of Blue Bottle's "pour over" or what they call "Siphon Bar." It looks more like a chemistry lab. Stickman's version is much more casual and less showy then Blue Bottle's.

