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Archive | tech

Celebrating Snooky’s Tenth Year at Dandelion

September 27, 2022 by The Dandelion Team

Ten years ago Snooky first came to our small factory on Valencia Street to help us with an electrical-machine mystery that no one could solve. His much-needed consultancy quickly evolved into a decade-long relationship whose anniversary we celebrate today. Formally, Snooky says his title is “Director of Engineering, or Engineering Director, who knows? We have a Latin phrase that we use here — and I’m guessing it’s used everywhere else — which maybe applies, which is factotum; which is, you know, someone who does it all. And so I may in fact be Dandelion’s technical factotum.”

So Snooky, let’s do introductions. Tell us a bit about you!

I have an ongoing love affair with nature. A part of that love affair is love of human ingenuity, human abilities, and creative expression. If I am good at anything it is being able to appreciate and admire what others are capable of. I like living in a state of “Wow.” I find working with materials — natural ones: metal, stone, wood — and sophisticated ones: machines, circuits, tools — extremely satisfying, especially when creating something of use and beauty. I enjoy the physicality of much of the work I do: heavy lifting, smithing, and hewing, as well as the subtler physicality of precision work like milling and boring and fitting and welding and the like. Chocolate is a thinking space for me. I like to muse about the metamorphosis from bean to mouth. All the steps involved in the transformation. The crafting.

Going back ten years, what was your first experience at Dandelion?

I was there to offer a boost. The Cocoatowns and Selmi weren’t quite up to speed. The space was so far from the building’s main electrical room that what measured 208 volts at its origin arrived at 202; not enough to give the machines what they needed to work their magic.

What struck me most about my first encounter with Dandelion at the (original) Dogpatch (location) was the feeling of abundant happiness in the space, everywhere in the space. My experience of all present (I think there were six, maybe eight, Dandelions at the time, depending on whom you count) was one of warmth and welcome. What began as a friendly professional service response to a cry for help quickly went from offering a simple electrical boost to figuring out how to stick around because something special was happening. “Hey, can I build a new winnower?”

So, did you build the winnower?

Yes, so they had a winnower which is the machine that uses air to separate the husk from the nib. And it had some black plastic pipe, it had a vibrating back massager, and it had a little hair dryer and plenty of duct tape … Upon seeing that I asked them, I said, “Would you like to build a real one?” And so, in a very short period of time, maybe less than two weeks, I’d come back and in a day and a half, we built a winnower which until a couple of years ago was in use at Dandelion, and more than enough cocoa had gone through that to produce two million bars. So we kind of whipped this machine together and it just ran and ran and ran.

How did you do it?

Well, I think it’s a thinking process, right? It’s part observation. Understanding some of the fundamental principles of how things work and how things don’t work and then considering the look and feel. One of the things that is important for Dandelion is an aesthetic. And not just that things are pretty but also that they are, let’s say true and honest. Which is, if it needs to be a pipe, then we allow it to be a pipe, we don’t cover it up. So the idea is to make the design itself and the object that we’re creating expressive so that there’s nothing to hide. And I’d say that’s a design philosophy or language or ethos that applies all around to Dandelion.

Speaking of which, there are some of your fingerprints at our 16th Street factory …

It’s probably not easily read by the average visitor here because it’s not something people look at all the time, but it was actually quite difficult to accomplish all the energy-delivery needs — so compressed air, hot water, electricity; and also mechanical conveyance of beans from the bean room to roasters and so on — in a way that was functional, that was legal, that was safe, and that looked intentional and thoughtful. So those were two important words in this. We had a stream of inspectors come in and photograph this wall of exposed stainless steel conduits. Not just because it’s pretty but because it’s notoriously difficult to bend, and I developed a small machine to make these exact bends that have come out (as) beautiful.

We all know you are a man of many skills. Do you have any hidden talents?

I have a long history of making things and figuring out how to make things. So sometimes, (when) making the workshop and the apparatus in order to make a product, the product becomes sort of the smallest part of the whole process. Years ago I started to explore metal casting for making jewelry and other things — small architectural features. Door handles and things like that. And of course I didn’t buy all the equipment to do that; I built or repurposed equipment to start learning how to do investment casting (casting) and lost wax casting.

Is there any of that in the factory today?

Not from casting, but almost all of the metal work, door handles, and so on, we actually made here on site: all the door handles (and they are quite big). We have doors that are more than three meters tall and more than a meter wide … We built all of those on site. They are somewhere in the neighborhood of between 280 and 450 kilograms. So that was a large-scale metal-working operation. Large-scale weldments and assemblies. I had a very small crew. A core group of four people, five including myself, with varying levels of skills and various skill sets, and I think we did a very good job. We created things that would’ve been difficult to outsource and we did it in such a way that we could make a prototype, show it to people, have them feel it; like, you know, get a grip on it, look at it, and say “Yes” — and then the next day have fifteen more produced and ready to install. So it was literally design-build in the moment.

Any special shoutouts?

Is it shoutouts to people within Dandelion who are involved in this process, or just general shoutouts like to the Dalai Lama? (laughs)

(laughs) Whatever you prefer!

In terms of Snooky’s contribution here at Dandelion, there are two people in my life who come to mind. One is my maternal grandmother, who was exceedingly patient with me from the time I was four years old and sitting at a kitchen table while I took things apart and put them back together no matter how long it took. And the other is an uncle who wasn’t really an uncle (he was my paternal grandfather’s brother-in-law; we called him Uncle Koch).

Three things about Uncle Koch: (1) When he would come to visit he would give me a dollar — a whole dollar — if I could answer, it didn’t have to be a correct answer, but if I could give a thoughtful answer to a science kind of question. (2) For holidays, birthdays for instance, he would give me things that were broken. And support me in fixing them. Encourage me to fix it, leaving me to my own in fixing it. (3) And then on visits to his very spartan flat in Hayes Valley, he would have all manner of salvaged stuff, little colored glass beads, and pieces of tile. And he would set me loose and I could make whatever I wanted to make.

So I had one person who was very patient with me exploring the physical, mechanical, interactive world of mechanisms, and the other person who fostered unconstrained, undirected creativity by giving me this space and some materials and saying nothing. So two very special shoutouts to those people in my life.

(Also), a shoutout to someone who’s no longer with Dandelion, a man named Victor Zapanta, who should be nominated for sainthood — maybe double-sainthood! … talk about talented. His level of dedication, and the alacrity with which he took to projects, and his love and appreciation for the opportunity to create, and be involved in a special project, was really inspiring for me — so a very big shoutout to Vic.

Happy tenth Dandyversary, Snooky, and thank you for all you’ve created!

5 Comments • READ MORE ABOUT: team tech

We’re Brewing Cacao Nib Coffee at Our SF Valencia Street Café

June 22, 2018 by Jennifer Roy

Jennifer has handled the public relations for Dandelion since 2013, and she’s an avid drinker of coffee in the cafe. For this piece, she spoke with Voga Coffee’s co-founder and CEO Eli Salomon who, along with Josh Avins, CTO and scientist behind the technology, and Jason Sarley, co-founder and Chief Coffee Officer, are the creators of the Ground Control vacuum coffee machine.  

Voga Coffee's Cyclops coffee machine in the Dandelion Chocolate cafe

The Ground Control Cyclops coffee brewer behind the counter at the Valencia Street cafe.

If you’ve been in our café on Valencia Street recently, you’ve probably seen a very futuristic-looking machine topped with hand-blown glass bulbs. It’s a new coffee machine called Ground Control® Cyclops from the innovative folks at Oakland-based Voga Coffee. We’re the first café in the world to have this machine, and it just won the Specialty Coffee Association 2018 Best New Product award. We’re thrilled to be serving both brewed coffee and brewed cacao nib coffee with Ritual’s beans.

Why add another machine in our café, and how did we meet the team from Voga? Eli Salomon of Ground Control was testing the machine near our Alabama Street factory, and he asked if he could experiment with brewing some of our cacao nibs. How could we say no? When we finally got to taste our nibs brewed with delicious Ritual coffee, we had an “aha!” moment where we were blown away by the taste. The cacao nib coffee is smooth, nutty, and full-flavored coffee without any kind of bitter aftertaste. Todd, Dandelion’s co-founder and CEO, exclaimed: “How could we not have a machine that brews the most delicious coffee made with our nibs?”

Voga Coffee's Cyclops Coffee Machine

Keep your eye on the Cyclops when you next visit our Valencia café.

Since launching the brewed coffee and the cacao nib brewed coffee at the end of May, 2018, the feedback has been very positive. People love it! Cacao nib coffee makes you less jittery than regular coffee, and it has a more uplifting buzz. Along with the normal caffeine kick, it must be the theobromine from the nibs that helps give your mood a boost.

How does the Cyclops work? Salomon explains, “Traditionally, it’s been impossible to brew cacao nibs, because their high-fat content clogs brewing filters. When we first spoke with Dandelion, our team suggested the possibility of using Ground Control’s high vacuum brewing process to overcome this hurdle that has plagued the chocolate world for hundreds of years. After Voga ran a few brewing experiments, it became clear that our innovative, patented brewing approach was exactly what was needed to coax the delicate, beautiful flavor of Dandelion’s impeccably sourced single-origin cacao. It was through this effort that the world’s first cacao brewer was discovered.”

He adds, “In addition to brewing a delicious cacao-based beverage, Ground Control’s unique multi-stage brewing method extracts multiple layers of flavor from coffee or cacao, resulting in a delicate, multi-dimensional cup. Drinkers of Ground Control brewed beverages have marveled at their smooth, clean cup profile and the significantly pronounced sweetness that soars from the cup. Ground Control’s unique, carefully controlled process not only eliminates harsh bitterness but also presents delicate, nuanced flavors that would otherwise be obscured.”

Currently, we’re offering a Ritual single-origin brewed coffee from Guatemala as well as the cacao nib coffee with our Camino Verde, Ecuador nibs. We look forward to having you come by to try it. Let us know what you think!

Cacao nib coffee at Dandelion Cafe

Don’t worry; you still get one of our signature shortbread cookies with every cup.

1 Comment • READ MORE ABOUT: cafe food and drink friends machines product tech Valencia

How to Store Chocolate: Tips and Tricks (and the Science) for Keeping Chocolate Bars at Their Best

June 13, 2018 by Becca Taylor-Roseman

Becca works on chocolate quality, team safety, and risk at our SF Valencia location. She enjoys the science that explains how chocolate works. Her favorite bar at the moment is Gola Rainforest, Sierra Leone. And yes, she once left chocolate to accidentally melt on the backseat of her car.

Chocolate with streaking and sugar bloom

When bad things happen to good chocolate from improper storage. Left to right: fresh chocolate, streaked chocolate (when the cocoa butter separates), and sugar bloom (when sugar crystallizes on the surface).
📸@ericwolfinger

Leaving a bar of chocolate in your hot car will surely ruin your day. So much work goes into making a Dandelion chocolate bar: we bring beans into the factory from all over the world that undergo a meticulous production process to transform them into glossy chocolate. We wrap each bar in gold foil and make sure the label lines up. And then just like that, the whole thing is a puddle. The chocolate tastes great in the short term (yum! molten chocolate!), but after that it’s messy and, without retempering the chocolate, the bar won’t ever be the same again. So, in the interest of having the best chocolate-tasting experience days, months, or years from now, I share a few pointers on how to properly store tempered, finished chocolate bars.

Short-term storage for enjoying chocolate within a few months:

● Squirrel it away somewhere cool and dark; the back of your pantry is ideal.

● Keep it away from strong odors. Cocoa butter can absorb strong flavors like garlic and coffee, which can alter the delicate flavors of the chocolate.

● Keep the bar away from heat and out of direct sunlight. The stable form of cocoa butter (Form V or 𝜷V) starts melting at 84°F. Tempered chocolate is a sol: a suspension of solid particles (cocoa solids, sugar) in a liquid (cocoa butter). It can separate just like the emulsion of oil and vinegar in a vinaigrette, except with chocolate you get dark cocoa solids and white streaks of cocoa butter. If a chocolate bar melts in your beach bag and you pop it in the fridge to resolidify, the bar will likely have a streaky appearance, a soft break, and it will crumble when you bite it. The appearance may be unpleasant, but it’s still safe to eat. I recommend melting it into brownies or some other delicious chocolate-based dessert.

Mid-term storage for up to a year:

● For storing chocolate longer than a few months, keep it in a temperate climate: we’ve had good results storing our chocolate between 40-68°F. The kitchen pantry is ok, but a cool closet or basement area are ideal.

● Stable temperatures are best. Chocolate’s appearance and texture can be affected by transitional bouts of hot and cold.

Long-term storage for up to five years:

● For cellaring chocolate and holding on to vintage bars, I recommend using a wine fridge set to 50°F. Note that a regular kitchen refrigerator may have strong food odors and it is often too cold for the task (below 40°F). Greg, our Chocolate Sourcerer, and Todd, our CEO and co-founder, set their chocolate refrigerators to 50°F. If chocolate gets too cold or undergoes a temperature shock, condensation can form and potentially cause sugar bloom. Sugar bloom changes the texture and appearance of the bar. It occurs when the sugar in the bar absorbs water and, when the water evaporates, it recrystallizes on the surface of the bar. It’s still safe to eat, but the chocolate’s appearance and texture make it better for baking.  

● Never freeze chocolate for all of the same reasons as above.

● All of our chocolate bars have a “best if used by” date of one year from production. This is the time period during which we’re confident that the flavor notes you’ll taste in our bars will be as close as possible to when the bar was first tempered. That said, the flavors in our bars evolve over time, and some chocolate even  improves with age.

● After a year or two in storage, it’s possible for chocolate to start looking dull and a bit grey on the surface and acquire a brittle, chalky texture. Over time, cocoa butter transforms into an even more stable polymorph known as Form VI or 𝜷VI. As long as you’re storing the chocolate in controlled conditions, it should be safe to eat for several years.

● Chocolate like ours with just cacao beans and sugar tends to be shelf stable. You don’t need to worry about two-ingredient chocolate going bad. In milk chocolate or bars that have nuts, those other ingredients can become rancid over an extended period of time.

Chocolate storage refrigerator

The chocolate/wine refrigerator of Greg, our Chocolate Sourcerer. What a collection!

9 Comments • READ MORE ABOUT: education station packaging product science of chocolate tech

Freshening Up

February 7, 2014 by Cam

Screen Shot 2014-02-06 at 2.12.40 AM

We set up the first version of our website way back when we were still in a garage. An updated version of the website was long overdue but it never seemed to be at the top of the priority list. As tech guys, having our garage website up for so long was always a bit tough. As we’ve started offering more things, like classes, tours, and trips, eventually our website just wasn’t able to keep up. Fortunately, we managed to find some time over the last few months and we couldn’t be happier to finally have it live!

We hope you enjoy the new website, especially the much more functional store. If you run into any problems, please let us know!

1 Comment • READ MORE ABOUT: store tech
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