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Ahh- my “breakfast” latte. This is one of the best things about owning/working in a cafe. Each morning after getting the espresso grinders dialed in and testing the shots, I make a drink for myself to start the day. This meets three needs- I need a coffee to “get sharp”, this drink is also my breakfast until after the morning rush is over, and it allows me to goof around with latte art. We always make it a rule to make one drink for yourself before you make a drink for a customer.
This drink started with a triple ristretto of Kid-O’s Organic Espresso Blend (aged about 7 days) and whole milk steamed to 140 degrees F. Below is the final product after some fancy milk pouring skills. I was going for a a tulip with this one.
Anyway the shop got busy right away so it got cold before I had a chance to drink it all- but it was quite tasty. This is why you’ll sometimes catch me downing one of these at 7am as we’re opening up shop!
Here’s the drink I made about two minutes later for a customer (12oz skim latte for here). I took a picture since the camera was still on. It’s nice when the “latte art hand” is working first thing in the morning!
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We’re not quoted, but there is a photo of our shop (and some dude that works there) in this week’s Economist as they discuss how the Clover is literally turning the coffee world upside down (for those of you that plunge your press pots from the top down, anyway).
Move over, espresso
A new machine could reshape the speciality-coffee business
“By allowing its operator such close control, the Clover permits super-speciality roasters to extend obsessive handling of their beans all the way into a cup and, if they are adept, to bring forth their best qualities.”
To read the full story, click here.
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We have a couple of exciting new coffees to offer this week from Rwanda’s first ever Golden Cup competition. We will start off with the 4th and 14th place coffees, and in the near future we’ll feature the 1st place winner. We only purchased a few half pound bags so supplies will be limited.
Here’s the lowdown on the latest offerings:
Kanzu, Rwanda Golden Cup: 4th Place -
One cannot drink this coffee without appreciating its depth. From aroma to taste, you will be welcomed by layers of chocolate ranging from light to dark, baker’s to milk. Intertwining the full silky body are flavors of blackberries, dried fruit and caramel. You will find that the finish lingers smoothly and delectably with a predominant flavor of cocoa.
Murera, Rwanda Golden Cup: 14th Place -
Don’t let this coffee’s double digit placement in Rwanda’s Golden Cup competition dissuade you from experiencing all it has to offer. The spirited citrus acidity, reminiscent of lemonade and tangerines, provides a medium for fresh raspberries and honey dew melon to come through. The body sparkles into a clean, glossy finish leaving your palate refreshed and invigorated.
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This Friday 11/16 we’ll extend our hours into the evening for the first time. The crew filming Adventureland asked us to stick around this Friday night past our usual 4pm closing time. Since business this past Tuesday was great with 100 or so additional customers milling around, we decided it would be a good time to try out some later hours. Plus it’s “Light Up Night” so us having lights on past 5pm will be appropriate… we’ll be open until 11pm.
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And now for something completely different…
This week (starting late tonight) a film crew will be on site in the Strip to shoot some scenes for the upcoming comedy Adventureland. That’s the reason you’ll see a bunch of “No Parking” signs along Smallman and 21st Streets. Our shop won’t be part of any shoots, but they will be filming in and around our building.
After talking to the location manager, we may stay open past normal hours later this week based on the filming schedule. They’ll certainly be in need of some coffee.