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Cate, Hannah, and Daniel dialing in some single origin espresso. We launched Single Origin Saturdays this month - every Saturday we dial in a coffee from a single geographical origin as espresso. This has been so much fun and has added to our skill - how do you accentuate the sweetness? how do you bring out more brightness? what do you change to increase complexity? Espresso is such a intricate and delicate drink, and we are excited to work to understand the science and art of it. |
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Nick, brewing up with a Chemex. This is what we're doing every chance we get. Perfecting brew methods, learning the stories of farms, developing our pallets, and nerding out. |
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Hannah and Liam showing off the new generation Kone. Coava Coffee Roasters out of Portland just pre-released this rework of their reusable metal filter. We have been working with their first model, and so Coava sent us a free gen two before it went public for us to test out. The guys at Coava are rad! Love that third wave coffee is so interconnected! |
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Justin and I hosting a Tuesday coffee tasting. Here we highlighted a coffee grown by Arturo Agurrie, roasted by Stumptown, and brewed using Coava's new generation Kone. We do free tastings every Tuesday at 4pm. |
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