Broadway Coffeehouse Serving Single Origin Espresso - October

Here it is, our second Robur E!

Jacob and Nick, showing off the new setup. Pulling a single origin espresso option all day every day!

Matt Brown, playing Santa Claus. Delivering our swanky new grinder. Christmas came early!

Good thing we've got skills.

Yup. Pulling two coffees as espresso. This has really pushed us to improve our skill as baristas. We now have to be dialed in to taste on two different espressos at all times.

This is my angry face.

Tastings, tastings, and more coffee tastings.

Cate, Justin, and Karyn. And a mountain of coffee.

June at Broadway Coffeehouse

June has been a fun month for us. Here are a couple pictures from this month's coffee adventures:

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. 

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.

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!

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.