3LittleFigs

So this is Three Little Figs. We are in Somerville, Massachusetts, which is kind of a sub-suburb city part of Boston, Massachusetts. My wife and I opened Three Little Figs in 2011, so we're just kind of getting into our fourth year. That's my mother-in-law. She works here too. It's a big family kind of community feel is what we're going for, So we kind of have a rotating selection of coffee, both with roasters and offerings. At the moment for espressos, we have three different espressos from Pilot Coffee, which is out of Toronto, Ontario. So we actually have to import it over the border. But to us, it'so good that it's worth it. A couple Australian brothers opened a coffee roastery in Toronto. Currently, we're serving their 11s blend, which is the kind of brighter, fruitier Ethiopian coffees. And then we also have from them a Brazilian blend, which is that dark, kind of So they're very, very different, both really just beautiful in their own way. The espresso is my main thing that's the most important part of any drink, because it's in every drink. So that's really our focus. Weigh all of our shots in. Weigh all of our shots out. We try and make them as consistent across the board as possible, as streamlined from shot to shot. We only have three baristas, myself and two others. So we try to really maintain consistency, even in the highest vol We do get pretty busy here for a little 18-seat coffee shop. For the 11s, which I'making right now, we're going to be aiming for kind of 18. 5, 18. 8 grams in. And we're going to aim for 27 grams out. Some people are pulling big two-ounce doubles, where we're pulling more So it's definitely a short shot with a lot of punch to it. My big thing with coffee is making sure that you can actually pick up on the discernible notes. We use words We really want to showcase those and make sure that they actually are there. It's not just It's Boston itself and the surrounding city of Somerville and Cambridge, they're just really kind of blossoming. I think that coffee has been something that's been pushing its way into a lot of the cities, and obviously, New York, L. A. , Chicago, they have had that. And I think Boston's really starting to do a good job. And I think that it's really the owner-operator businesses that are really showcasing stuff in a great light. The scene is just really kind of burgeoning and I'm psyched about it. For me, I love the art of serving it, of making it, preparing it, having my ability to taste something and say, this is what I think is good, and actually getting that kind of reciprocation from people, having them I mean, I totally, having some 60-year-old woman saying, wow, I can really taste the walnuts in this coffee And that's awesome. I mean, having someone come in and not just order a latte, but order a latte with a specific espresso for a specific reason because they want that chocolate note, or they want something that has a strawberry flavor to it. I think that's awesome. Thank you so much, Andy. Happy. Thanks, Perry. Really nice.