The Dairy Factor… Milk.
Inspired by a desire to better understand the industry of milk and dairy, I have taken visits to dairy land to see the industry close-up. I look to encourage the same respect for milk and the cows which give it to us, as we have for our local farm produce. I remember in my journey to Indonesia, taking note of how beautiful the cattle were, I was surprised cows could look so good. It was a different scene as the cows were generally in smaller groups, and seemed free to mix with the lush environment. The people tending to the cows did so with a gentile nature that spoke of reverence.
Closer to home the typical scene sees cows in corrals, behind bars and barbed wire fences with conglomerate collections of cows – some dairy farms hold well over five thousand cows in one general vicinity. Espresso Blōc, without a doubt, will not obtain milk from a dairy like this. In my cappuccino making, I gravitate to gather organic milks from the source, right into the steaming pitcher, sticking this on ice for a few, getting the espresso grind right, and doing a few calisthenics while the milk is chilling, then crafting the cappuccino!
I am of the notion to transfer milk within boundaries regarding the distance traveled in correlation to the perishable nature of milk. As I move further on with Espresso Blōc, and it is time to open an espresso and coffee café, I would like to personally know the cows my milk comes from. A seamless connect between animal and future café is what I strive for. Espresso Blōc wants to catalyze the notion that to start a business dealing with certain animals for its product and offerings, that the business has a hand in developing a close connection to animals the business needs, and presses for treatment any sentient being would desire.
L. Bailey Jean, Bariste, Proprietor
Espresso Blōc