Re-Caffeinated at Logos!

Logos programmer Bryan Albert fills the bean hopperThe espresso machine is back! After breaking down sometime in September (that month is nothing more than a hazy, coffeeless memory now) and spending weeks at the repair shop in Canada (don’t ask why we have to take it to Canada when it breaks)…it finally came back last week and is once again caffeinating the good people of Logos.

The first couple of times the machine needed service, we crated and shipped it up to Vancouver. But customs turned out to be a hassle. So now a guy (Caleb) who works in our shipping department has been designated the bearer of the machine. He loads it in his car and drives it north of the border…and back. You might envision four men carrying it on long poles with the tribes of Logos following in procession…but it’s not quite like that…yet.

But we do love our coffee. True story: when the espresso machine came back from the shop this time, the repair guys said that when they opened it up and looked at the counter (shotometer?) inside, they couldn’t believe what they saw. Apparently, the machine has already produced more than 20,000 cups of coffee. The repair guys said it was the most they had ever seen on one machine.

Here’s to the beautiful bean… :-)

Yummy latte

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5 Responses to “Re-Caffeinated at Logos!”

  1. tcblack October 18, 2005 at 8:35 am #

    OOOOh, how I wish I could tour your breakroom!

  2. Daniel Foster October 18, 2005 at 9:20 am #

    Actually, the machine has a place of prominence on a counter in the foyer. Stop by if you’re ever out this way and we’ll make you a cup. :-)

  3. C. Jennings Breakey October 21, 2005 at 10:06 am #

    I think the people at customs are just, well, warm and friendly…
    Every time I’m coming to the states, they sweetly say, with one hand by firearm, “Please park over there and see the people inside to the right.”
    Quite thoughtful, eh?

  4. Rob Lombardi October 30, 2005 at 7:00 am #

    If that thing finally dies on you guys, might want to consider one of the professional double boiler machines where you have a standard grinder, pack the grounds in the portafilter, and froth the milk old fashioned way. It’s the kind they use in most coffee shops. I think they are much more durable and reliable than these fully automatic machines and they can be fixed by someone locally. Also, they produce much better espresso and froth the milk to a silkier consistency. Probably cheaper in the long run too.

  5. Herman Botha November 1, 2005 at 1:00 am #

    A bit different to the Logos in Oak Harbor where the “Same People” used to walk to “Chocolates for Breakfast”.
    I’m glad to see the love of coffee is still the same
    An old friend
    Herman Botha
    South Africa