This is a collection of notes and technical information about a master coffee maker gaining experience with the Slayer EP Steam, one of the world’s finest espresso machines. This is part documentation of Dub Rogers, part research paper on how to make outstanding espresso. I am not a coffee expert, though I do enjoy researching coffee. I plan on having my own brand of coffee soon.
This is being written and researched at Papi y Papi, in Natchez, Mississippi.
Papi y Papi Background: Specializing in the highest quality coffee, chocolate and cigars, Papi y Papi is a retail store located in downtown Natchez, Mississippi. The barista at Papi is Dub Rogers. Papi y Papi features Steampunk Roasted Coffee. More than just a retail store, Papi y Papi celebrates and shares the cultures and traditions that gave the world coffee, cigars and chocolate.
Papi y Papi offers the following:
Steampunk Roasted Coffee. Started by Dub Rogers in 2012, Steampunk maintains excellent relationships with a global assortment of growers and distributors. In addition to outlets in Natchez and New Orleans, Steampunk has an online store.
Before the Slayer arrived, Steampunk’s espresso roasts were calibrated to be made with an Elektra Belle Epoque, a machine in a class all its own.
Background of Dub Rogers: Dub Rogers created, and then successfully sold, both Steampunk Espresso Bar, and Smoots Blues Lounge. Both became internationally recognized for their service, their unique and welcoming atmosphere and, of course, for their coffee.
Dub studied the art of espresso in Milan and Seattle, and has won various prizes. He was certified as America's Best Espresso Judge at the 2017 America's Best Espresso Competition.
Before returning to Natchez, his hometown, Dub was a world acclaimed photographer, based in New York City.
The next post in this series is an overview of the procedures that need to be in place before making the first espresso on the Slayer EP Steamer.