From BoingBoing… good find by a couple of our regulars- thanks to both Tristan and Michael, you were about 15 minutes apart in your emails.
Kyle and Deaton at the Intelligentsia Roasting Works give a nice walk through of the roasting process.
Tag Archive for 'Espresso'
Starting today and for a limited time (we only have about 2lbs) we’ll be offering shots of Kyle Glanville’s USBC winning espresso- Finca Matalapa, courtesy of the Black Cat Project. This is the same lovely coffee we’ve been brewing on the Clover in the Strip, but with an espresso roast profile. This coffee took Intelli and Kyle to the top at the United States Barista Championships, and was only roasted on one day so you won’t be able to get it again this year. We’ve let it rest for one week and according to the brewing instructions they shipped with the coffee we’re ready to roll right now!
We’re only offering it as a double, and only as a straight shot, traditional cappuccino, cortado, or macchiato. It’s a super sweet fruit punch explosion, in my opinion… I’ve had two today.
This is long overdue but we’ve decided to free pour our macchiato’s from now on. Previously we were dolloping a tight little cappuccino-like foam on top of the espresso. We like this drink better- it’s cleaner, it looks better, and has a better mouthfeel. Smell you later, dollop!
We have some delicious new espresso for you all to enjoy- a single origin bolivia also known as:
Black Cat, Single Origin Espresso: Anjilanaka, Direct Trade Organic Bolivia
It’s a mouthful to say and certainly it’s a mouthful of damn tasty espresso goodness. Try it as a straight shot or in one of our European style drinks. It doesn’t hold up in milk like the regular Black Cat as it’s much more delicate. We pull it a little short as well (around 1.5oz versus our usual 2oz triple ristretto). We’ll try to have it on the bar in the Strip for a while so give it a go.
This is 21st Street Coffee and Tea and I approve this video.