ZombieRunner Blog

We’ve started moving into our new Zombie retail/warehouse. Lots more news soon…

Originally named for a small community, Mayfield, which was later annexed to Palo Alto, this theater was originally a simple Spanish Mission style structure, but was given a plain Moderne facade and marquee in the Fifties. In the early 2000s, it was the Jamil Rug Gallery. In April of 2008 it becomes ZombieRunner Headquarters.

So many shoes, so little time…

The proud Zombies

I had good luck making Turkish coffee tonight in a new small Egyptian Ibrik. I used a good amount of ground cardamom and a bit more sugar than the last couple of go-rounds. And I did a little longer infusion between letting the foam rise to the top. The coffee was our Indian Mysore ground in the Rocky on its finest setting. I’m brewing it over the gas burner that I use for making Japanese nabe.

Like espresso preparation, Turkish coffee is an art. I’m not yet an artist, but I’m working on it.

We did the first roast over the weekend with our new Behmor 1600 home roaster — 8 ounces of Sumatra Mandheling. We took it just beyond second crack and it turned out nicely (said a quick test cup made in an Aeropress). Time to test it in a cappuccino…

I think most ultrarunners really dislike speed work or track work or maybe even work for that matter. Running is about enjoying the journey, and many ultrarunners prefer that journey on trails. But some amount of pain is enjoyable too. This morning Don and I went out to Stanford track for a little session, the first time in months (maybe years?). We warmed up and tried mile repeats. After all, as an ultrarunner, anything shorter wouldn’t measure on the scale Don did something like a 7:45 (I think) for his fastest. Mine was 9:10. Yikes! We used to be a lot faster. I remember doing 8 minute mile repeats consistently when I was seriously marathon training. We’re planning on more work over the next couple months.

I think when you have a job you don’t really enjoy, it’s much easier to get out and run. So… we Zombies never get out and run! We love our work too much. Part of the inspiration to get out and run now is to try out new products. I’ve been comparing running skirts and will have a report soon on my findings. Needless to say, the atalanta skirts kick ass!

Gillian

We had loads of fun tooling around San Francisco last Saturday directing the annual Fear and Loathing 50K/50M. Here are some photos.

I was out on the balcony with Gillian this evening, watching the sun descend into the smoke. We’ve had a thick haze lingering in the Bay Area the last couple of days because of forest fires north of Sacramento and south of San Jose.

I was thinking that I should have driven out to the coast or up to the the ridge to take some photos of the sunset. But the next best thing, I figured maybe I could get a shot from the balcony, so I grabbed my camera and tripod, switched to a 300mm lens, and had time to take a few frames.

http://www.zombierunner.com/photography/2007-09-06_forest_fire_sunset/

I’m sitting in the Rapid City, SD airport, on my way back from the Lean Horse 100. I really like flying out of small airports, especially after a 100 miler (it’s no fun to hobble miles through a terminal the size of Cleveland). Rapid City: drop the rental car across the street from the main terminal, walk to the ticket counter (no line), then upstairs to gate 2 (of 2).

My connection is through Denver. Can’t have everything.

- dc

We sponsored PCTR’s Lake Merritt 6 & 12 Hour Event, and had a great time hanging out at the event, working the aid station, and taking lots of photographs.

I realized after using my Mazzer grinder that it’s impractical to switch beans when using a grinder that has a big hopper. So, I decided to get a smaller grinder for decaffeinated beans. I ordered a Rancilio Rocky, which arrived this week. I also got a set of 6 very heavy white 2 ounce espresso cups (there are 2 on top of the espresso machine in the photo). So now I’m all set.

I’ve been reading a lot about grind distribution and tamping technique. And I’ve been using my bottomless portafilter to diagnose extraction problems. Uneven tamping or grind distribution results in channeling (weak under-extracted espresso). Here’s a great piece called Perfecting the Naked Extraction.

I’m also experimenting with beans. I’ve been buying beans from a guy in Oakland who roasts and ships very the same day. And yesterday I received a bag of Black Cat Espresso from Intelligentcia in Chicago. I pulled a really good double shot this morning — nice thick crema. The viscosity of the espresso makes a big difference in pouring drinks - I managed to draw a decent rosetta in an 8 ounce cappuccino. Much better than I’d been doing lately. We’ll see - I also received 3 new bean varieties from my Oakland guy. Should be a fun espresso experimentation week.

- dc

PS. We’re giving a free to-go coffee drink with each order picked up at ZombieRunner Headquarters.