Coffee runbook
Set the boards, brew the house pour-over, put the menu cards out, log the beans.
The program is designed and partly bought, but it is not running day to day. fact Sources: Greg lifelog 2026-10-04 13:51; Steven, TRC Team Board updates 2026-10-02 and 2026-10-07.
🚦 Where it stands
Items ordered, some still coming
Steven ordered everything on 10/2. On 10/7 a few items were still on the way. fact Steven, TRC Team Board updates 2026-10-02 and 2026-10-07
Menu and tags made
The coffee menu and the drink tags are done. Recipe testing and bean sourcing are still going. fact Steven, TRC Team Board updates 2026-10-02 and 2026-10-07
Steven leads, Kealii tests recipes
Steven has led the project since 9/27. Kealii wrote the recipe testing doc. fact TRC Team Board record coffee-program, lead Steven since 2026-09-27; Steven, TRC Team Board updates 2026-10-02 and 2026-10-07
Not yet part of opening
No coffee step is on the opening checklist today. Greg's 10/6 staff standard only says "coffee stocked". fact admin task task_std_20261006_sa-1, Greg's 10/6 staff standard
☀️ Opening steps, every day
- Wipe each serving board. Set a coaster or saucer, an incense holder with a sand bed, and the drink card in its holder.
One board layout every time: drink left, small extra in the center, incense in the far right corner, card on the front edge.
- Check the bean bag date. Use beans 7 to 21 days after roast, never past 28.
That rule is from the September plan. The current beans are still being chosen.
- Make the brew water. Distilled water plus a mineral packet, if the packets have arrived.
Kealii suggested the packets on 10/6. The September plan also called for mineral-balanced water.
- Brew the house pour-over by the current recipe card behind the bar. Taste one cup before members arrive.
Recipe testing is still going, so the card at the bar wins over any older recipe.
- Put the menu cards out at the bar and in the lounge. Stock the box of drink cards behind the bar.
Members may keep the drink card.
- Label. Any carafe or batch made ahead gets the drink name and today's date.
- Log the beans used: origin, roast date, grams. Write it in the gn-coffee note on the opening checklist.
- Clean as you go. Purge the steam wand after every drink, wipe the grinder chute, and snuff each incense stick in the sand when a member leaves.
🪵 How to serve, five steps
- Prepare the board: wipe it, place the coaster or saucer, the incense holder and the card.
- Make the drink. For a smoked drink, set the cup under the glass cloche and add 5 seconds of smoke. More tastes like an ashtray.
- Carry the board to the member with two hands.
- Light the incense, or lift the cloche, in front of the member.
- Say the one line from the card, then leave them to it. Clear the incense when they leave.
🚭 Smoke and incense rules
- Lounge and bar only. Never in the live room, the booths, or any room with acoustic panels, couches or fabric. fact
- Offer "no aroma" to anyone who asks. Some singers avoid smoke before a session. fact
- Before launch, test one smoked drink and one incense stick under each lounge smoke detector. fact Whether that test has been done is unknown.
- Incense is not food-safe. Nothing from the stick touches the drink. fact
Source: Steven, “TRC Coffee Program, Luxury Service Build-Out”, 2026-09-30, TRC Team Board
📋 The menu
Eleven drinks, each with one paired aroma. All rows are fact from Steven, “TRC Coffee Program, Luxury Service Build-Out”, 2026-09-30, TRC Team Board. The September three-drink plan on coffee.gregspero.com is older.
Hot
| Drink | Tastes like | Aroma | Vessel |
|---|---|---|---|
| Espresso | Dark chocolate, toasted nut | Sandalwood incense | 3 oz cup on saucer |
| Smoked cortado · signature | Caramel, cacao, cinnamon | Cinnamon-bark smoke under cloche, plus sandalwood | 4.5 oz handleless cup |
| Cappuccino | Milk chocolate, hazelnut | Vanilla or amber incense | 6 oz cup on saucer |
| Latte | Toffee, cream | Agarwood (oud) incense | 10 oz wide cup on saucer |
| Pour-over, single origin | Bergamot, jasmine, citrus | Yuzu or citrus incense | Glass carafe + small cup |
| Cardamom rose latte | Rose, cardamom, honey | Rose incense | 10 oz cup on saucer |
Iced
| Drink | Tastes like | Aroma | Vessel |
|---|---|---|---|
| Smoked cold brew · signature | Cocoa, molasses, oak | Oak or cherrywood smoke under cloche, plus cedar | Heavy rocks glass, one large cube |
| Iced oat latte | Brown sugar, malt | Vanilla incense | Tall ribbed glass |
| Espresso tonic | Citrus, quinine, bright fruit | Yuzu incense | Stemmed wine glass |
| Smoked maple iced latte | Maple, toasted pecan | Applewood smoke under cloche, plus amber | Rocks glass |
| Cascara iced tea · low caffeine | Hibiscus, dried cherry | Rose or plum incense | Stemmed glass |
🧰 Gear
Already at the club
- Espresso machine. secondhand Greg asked for a monthly deep clean on 8/2.
- Drip pot. secondhand It was left on empty on 9/15 and 9/24.
- Incense box. secondhand Steven, 10/7.
Source: TRC Team Board summaries of TRC Core iMessages.
Launch kit on order
- 12 acacia serving boards
- Breville Smoking Gun + 7 in glass cloche
- Acopa matte cups and saucers for espresso, cappuccino, latte
- Nippon Kodo short-stick incense, sandalwood and oud
- Sand-bed incense holders
fact as a plan, about $1,270 for 12 boards. Steven, “TRC Coffee Program, Luxury Service Build-Out”, 2026-09-30, TRC Team Board. Which pieces arrived is unknown.
👤 Who runs it
- Steven leads the project and tracks the orders. fact TRC Team Board record coffee-program, lead Steven since 2026-09-27
- Kealii runs the recipes and the daily program, proposed. inference Kealii wrote the recipe testing doc. Steven, TRC Team Board updates 2026-10-02 and 2026-10-07
- Every opener runs the opening steps once gn-coffee is on the checklist. proposed
- Jacob owns the "coffee stocked" opening standard for studio assistants. fact admin task task_std_20261006_sa-1, Greg's 10/6 staff standard
The 9/10 Role Board split still lists coffee under Taji. That conflicts with the 9/27 board record. fact