Coffee Shop
So I decided to start archetype back in 2014. The last year that I was in Wauke working as a wholesale trainer for a company up there I decided to take a business writing course and then when my wife and I moved to Omaha we decided to just take the j And so we kind of hit the ground running archetype just turned nine years old. We have three locations and so it's been a pretty incredible journey. Isaiah and I have a great working relationship we'really calibrated we Roasting is kind of a marriage of art and science and you have to be wired a certain way because there's a lot of the work that's just But there is the creative side that gets fed as well in creating profiles and even being able to see people enjoy the work that you're doing when they taste it. Our archetype's approach to espresso is first and foremost sweet, clean and very approachable. When we first started tasting our espresso it had a little bit of a bitter finish on the end so we're trying to figure out how can we remove this. Well the more you dive into the science of espresso you realize you don't need nine bars all the time. So what the Hydra allows you to do is start with three and a half bars of pressure then you can ramp it up to seven bars, ramp it up to nine and then ramp it back down to soften the end of the extraction. So it allowed us to really dial into our espresso and clean up any off flavors that we didn't What's really cool is then you can lock it in for each one of your group heads with their controller that's very easy to use. We know that when we program it that machine is going to operate exactly the same way every time. And so that allows our baristas the opportunity to really focus on customer service while not worrying about chasing shots one direction or the other direction. The Hydra puts out really great steam. It's not too powerful so you get a lot more time to incorporate the air into the milk so you get really silky foam. The steam is not all that wet so you get a lot better quality texture that way. If we have a busy day it will stay consistent and pull great espresso the whole day. When somebody Using the interface of SEMESO and having the ability to change temperatures and pressure really gave me the freedom that I needed to take ownership of my own shop and dial coffee in a way that I was confident in serving to the public.
