Yup! We went 24 hours about a week ago.
It's nice for the students, but I feel like getting all of the baristi properly trained is getting away from me. They are all "trained," but I don't want to have a shot go across the counter that isn't perfect. I don't want a question about a specific blend or S.O. to go unanswered, etc, etc. I want to be able to really spend time with all of the baristi before they hit the bar all by themselves, but it really isn't able to happen right now because not only am I starting to roast for customers of the shop already (yay for Behmor and it's 1lb batches vs. the almost laughable batches previously done on the FR-8) and I am working shifts as well. So if I am training, it's usually on someone else's shifts, which means I have worked my shift for the day, plus now I am working on someone shift (equals 12-16 hour days, 7 days a week...). That's just my little rant/pity party for a second... all done now.
But yeah, none-the-less, we are open 24 hours a day, 7 days a week now. We have open mic night on Thursdays and usually have bands (all different genres- jazz, blues, rock, acoustic- lots of acoustic, piano, etc, etc) on Saturday nights, although not always.
Are you still going to end up in Kzoo on Christmas?
NaDean's Coffee Place
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens.
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