I likely would have responded something along the lines of, "by our mask rule you mean the city ordinance based on recommendations from the city health department informed by local data which has gotten good enough that the health department has recommended removing the ordinance and that our expert agrees is the right call? Because if you need to make an ass of yourself about this then you can keep not showing up. Nobody missed you."
Apparently vocal anti-maskers decided to over-run the shop this morning and make an ass of themselves now that we're no longer telling them they need to put the mask on. One felt the need to say that they're glad we got rid of "our" mask rule and that he (of course it's a he) hadn't been in since we started that. It's probably for the best that I wasn't here for that. (1/2)
The local health department has asked the city to get rid of the mask mandate so that's moving its way through and everybody is going to rubber stamp that. My company's COVID czar (my mother, a former nurse who has lots of directly relevant education and experience when it comes to interpreting the data coming out of the health department) agrees that it's fine to move back to mask-optional. We're still limiting seating to 18 (the space is allowed 49, but that's still crazy).
On the initial tasting, going out darker than this dark roast wasn't bad, but the coffee lost some of the distinctiveness.
The dark roast is on the lighter side of a dark roast and in some ways reminds me of an Earl Grey tea. Smoky aromatics, fruity aftertaste, heavy body. This is my favorite one of the set.
The medium roast doesn't have the issue of drying the mouth out, smoother, a little more intensity on the fruit notes and overall perceived sweetness. Expression of distinct flavor notes is still mild, but overall intensity of the coffee is good. This is something that I can sell.
In production test batches, the light roast I'd selected is mild and sweet, but it dries the mouth out, especially as the coffee cools. This is a bit lighter than I typically go for even a cupping roast. The main problem is that distinguishing flavor characteristics are understated enough that I don't think the roast is worth what I'd need to charge for it, so I won't be putting the light roast on the shelf. Slighly tart, a bit of melon, pleasant aroma.
Tasting production test roasts of the new coffee from El Salvador. The initial test set covered a very broad range from very light to very dark and the coffee performed decently across the whole range, so I think home roasters can pretty much do whatever they want with this and are likely to not go too far wrong. They should just do whatever generally aligns with their preferences.
Author of Typica software for coffee roasters.