Oomph! News Updates – October 2009
Ol’ Carlos can still pull ’em!
Hi all, nice to be in touch again.
Well, the next phase of crazy business is coming on. The pre-Christmas madness. Along with that, we here at Oomph! have had an incredible lot of amazing happenings over the last two months, and are still recovering.
Macquarie Street store
The Macquarie Street store is well under way, and the new team has been successful in winning over the crowds. There is already a solid and growing customer base that is returning day after day. The store was breaking even after only 5 weeks, and is now actually making a small profit! That is a fantastic success, and yet again shows that the Oomph! system works very well in any location when followed closely.
Some terrific lunch time yummy from Chef Jenny at Macquarie St
Macca (Macquarie St store) has also had the benefit of a great start with Daino at the helm in the beginning, and Carlos overseeing things from about 4 weeks on. From the beginning and mainly running things is the wonderful Amanda. On food, and floor, are top chef, Jenny, and the lovely Olivia. As a team, they are hard to beat. Why don’t you drop in and see them?
Barrack Street store
Barrack is still kicking goals with Capt. Candy steering things along well. Certainly the folks in the surrounding offices get some of the best made coffee in Hobart, consistently, together with very good food.
Barista Champion Azza leaves his mark
Roastery back in town!
So, what’s the next BIG thing??
The ROASTERY is coming back into town! Woohoo ... it’s been a long and winding road since the old days of fighting councils in Battery Point, and making newspapers as far as London. The new roastery is being set up right now and should be up and running by January ( maybe even earlier).
Where, we hear you ask? Murray Street, about 30 seconds walk from the CBD. A full kitchen, amazing chef, and our beautiful Portuguese roaster will feature in the new premises.
We will be offering unique micro lot single estate coffees sourced from around the world. Cupping sessions will be open to the public, and you will be able to partake in the exact procedures, and tasting adventures that we ourselves go through to choose between various coffee offerings to use for our own blends of coffees.
The new warehouse will have full open cafe, and also the whole warehouse will be open direct to the public for sales of all things coffee. And yes, the skills of our roasters will be on show for all the world to see.
The new SLAYER ...
The new Slayer ...
The new SLAYER espresso machine is being craft-built in Seattle, USA by Eric Perkunder, and will be another first for us, and indeed for Tasmania.
Slayer is a powerful industrial craft-built machine with virtually endless steam capacity, plus brew temperature stability on multiple groups even during maximum volume use. Steam and brew systems are supplied with preconditioned water at 180°F. All heating is provided by fail-resistant incoloy elements. Temperature control is maintained by purpose-tuned PID. Slayer’s brewing system includes both mechanical and electronic components to enable discreet pressure control across the brew band. Can’t wait to get it here!!! Cost is around 5 times more than a normal high quality espresso machine, and well worth it, for us.
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Sustainable coffees
Oomph! supports sustainable coffee growing practices ... more »
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