Yes, we like chemistry, but no, we're not making drugs. And the Breaking Bad references are a little dated. That was a good show, but it's been a few years, you need new material. All the glassware just makes it possible for us to brew great coffees in different ways. Of course, we wouldn't dare to serve you coffee that isn't grown and roasted by the best in the world, but then you get to decide how you want it brewed.
This is our standard. Pour over brewing is not drastically different from the process that happens inside automatice brewers, it's just better. Trust us. Brewing manually allows us to have more control in the extraction process and gives us flexibility to make sure each coffee is prepared in a way that highlights all of its complexities.
First of all, there's no X in this word, so let's all say it together... ESSSSSPRESSO. Very good.
Now, let's talk about espresso. We don't have a standard espresso bean. We like to switch it up from time to time, but it's a pretty safe bet to assume we'll be using a coffee that is pretty balanced and features some classic tasting notes.
This method has the most room for error and requires some attention to detail. A heavy coffee to water ratio, high temperature, and extreme amount of pressure makes for a powerful couple ounces of delicious espresso. Perfect on its own, in a traditional espresso drink, or sweetened up in a shaker or flavored latte.
In order to be a proper coffee shop, we need to be a little snobby about something, so let's just say that we've been doing cold brew since before it became popular. Maybe we started the trend, maybe not, but we definitely did. Cold brew is splendid, and the brewing factors are much different compared to other brewing methods, so the results are different. Super smooth highlighting lots of natural sweetness. Enjoy it one cup at a time, or grab a growler to keep your home refrigerator stocked.
The French are always taking credit for everything. I can make French toast better than they can. The French Press isn't even really French. It was actually patented by an Italian in 1929! Bunch of whiners.
But it's still a good way to brew some coffee. Coffee grounds are slowly pressed through piping hot water inside a cylindrical tube using a mesh filter. This is a great method for people who like really robust coffees with heavy body and deep flavors. The sediment and oils give each sip a unique texture and sense of complexity.
The siphon is a complicated method that only the most talented barista can master--which is why you wont find it at most other shops (there, I said it). The siphon brewing method was invented in the early 1800's, because they, like us, enjoyed using Bunsen burners. It's like dinner and a movie, but instead, it's awesome coffee and a brewing demonstration, so almost the exact same thing. The result is a coffee with lots of richness and a good body, and we hope that your dinner and a movie has a similar result.