I never imagined a personal philosophy would be able to manifest itself into inanimate objects. Yet, as I gaze around a nearly completed coffee shop, I see myself on the walls and in the espresso and imbedded in our recipes. I have spent an entire career searching and encouraging others to find their true potential despite what the world says or does. My greatest moments while working with Special needs adults are always when they discover independence and confidence in themselves. Although often challenging, the rewards far exceeded my expectations. I seek out the positive and special in everyone and everything. So when this new venture presented itself, I knew exactly what I wanted to see. Each and every visual within the walls of Rosetta represents the positive and special of everything I came across. How is that possible??
As we began to collect our equipment, we discovered that many of the “gadgets” Brian and I used within the coffee industry would no longer serve. Did we just discard these pieces that served us well in the past but were unable to transition to the new wave of the coffee industry? I felt a need to do something….find a way to use this object in a new way, breathe life into a old and tired object. But could I find something positively special in said objects???
Since all our coffee is made fresh in form of a pourover, coffee pots were unnecessary. Yet, transformed into a planter became something fresh and amazing! We now have within the shop a planter and the other coffee pot keeps our chocolates contained and within reach of our guests. I posed this question to you all before, what will you do with your old coffee pots when they are no longer needed? I would love to see more ideas regarding an object that served us well for so many years.
This is another Upcycle idea. Composed of coffee filters and expired coffee beans. Oh Mr. Coffee filters, I had so many of you yet there in the cabinet you sit. Surely, there can be a better expression of your potential! These were fun to make and they created a unique feminine flare to our shop.
The pallet…. Such a functional piece that has such amazing potential to transform into a beautiful work of art. I often overlooked this workhorse piece because when I needed something I found it at the store. Yet, the pallet has the work ethic we strive to reinforce in our chefs and baristas. Get the job done right! As our pallet hangs on our wall, it continues to remind us all that hard work is always worth the effort.
Our condiment bar is a few projects rolled into one. The cart found while antiquing :) It was covered by tons of little things yet I saw something great buried underneath. The photos underneath decoupaged onto an ordinary piece of wood. Individually kind of cool but together WOW! Even an old dusty bar cart can find new purpose.
As I continued to work and build each of these projects on the side, I often found myself contemplating how much of myself I see in these things. I feel like these things. I was good at my job and functioned properly. Time continued but I remained the same, and when I least expected it, I too had become the Mr. Coffee Coffee Pot. I was unable to catch up with the changing times. My growth potential limited yet I knew there was new life in me yet. Creating this coffee shop from the ground up has given all of us an opportunity to grow and develop our craft. So we stand before you now, almost ready to open and serve. Our philosophy simple make it good, use high quality and top notch standards. Show the world the positive and special elements of coffee. Learn, love and share together, for me, is the ultimate coffee experience.
Cafe Americano no no no
During one of our menu discussions, we contemplated whether to serve the Americano at the coffee shop. It is one of those beverages that has a long and interesting history, one that I would like to share with you today. But in order to do that, we must first go back in time.
The sketch above compares two drinks linked by espresso. On the left a demitasse with espresso and on the right an Americano. The Americano is espresso with hot water added to it. Compared to the concentrated espresso, the Americano has a lighter body and less bitterness. It resembles a cup of brewed coffee, a blank canvas where any person can add cream and sugar to paint their individualized coffee painting. But where did this drink originate? The term Americano means American coffee.
Popular belief begins our story. During WWII American soldiers fought all over Europe. This beverage lesson centers around Italy. Unfortunately although I did well in my history classes, most of my knowledge of this time period comes from movies and authors like Hemingway. I am a true believer that positive things come from difficult situations. While in Italy, the soldiers sought out positive things in a chaotic environment. I imagine away from home and in a difficult situation, soldiers looked for signs of comfort as a reminder of home. And what better than waking up to a rich steaming cup of joe? Italy had a different approach to the morning coffee however. In Italy, a small cup of espresso will suffice. And as I enjoy both, I waiver between the theory “when in Rome” and enjoy your espresso or the soldiers search and need for comfort. Steven King wrote, “If you've ever been homesick, or felt exiled from all the things and people that once defined you, you'll know how important welcoming words and friendly smiles can be.” Our soldiers found their comfort from the smiles of the barista and the friendly word of the Americano .
I imagine at first the discussions between soldiers and baristas with varying language barriers sounded similar to, “I would like coffee please.” “oh cafe?” Confusion and frustration filled the cafe. Although they both used words that sounded similar each country had a different definition. Maybe at first it sounded like an Abbott and Costello routine. But eventually the Americano was born. The talented baristas added hot water to the espresso creating a new drink which satisfied the soldiers thirst and spread throughout Europe and the states.
Here is a video about the history of the Americano for you to enjoy.
Although I enjoy the history of the drink, in fact it is one of my favorite stories to tell while behind the bar, I struggle with whether to offer the Americano at Rosetta. I think back to all the times I have ordered an Americano, it was always a substitute for coffee. I either did not like what was available or I did not enjoy the way the establishment made drip coffee. The history involved and the unique customization of the drink itself(less water, more shots, adding sugar,cream etc.) has given the public a false sense of sophistication with this beverage. Although taste palates differ, I prefer a quality cup of pour over coffee or espresso to the Americano.
During WWII, the Americano was the substitute for a regular cup of coffee. So if we offer quality coffee made individually for each customer, is the Americano needed?
To Continue with last week's topic of patience and quality. Brian has written this week's blog post.
Hurry, Hurry, Scamper, Scurry
Although the words above are describing the hectic life of a squirrel, they can also be applied to our own lives, to the unforgiving pace of modernity with its fast food, snap chats, and text messages with abbreviated text. Nobody has time to make breakfast, watch videos, or have an actual conversation with a friend. Our memories have been replaced by social media posts. Our knowledge supplanted by search engines. Our stories shared over the internet, instead of over a few cold ones. I can't help thinking of Skynet every time I get a Facebook or Twitter Notification. Rise of the Machines.
A few months ago, I tried out a new coffee spot--at least a spot that was new to me. I ordered a chemex, a shot of espresso, and a latte. Go big or go home--45 minutes away. I spotted a recently vacated table and was walking toward it as my name was called. Impocerous, I say to myself. My chemex was ready in less than 30 seconds. There must be some mistake or there was another customer named Brian. Nope. It was my chemex and it tasted great. However, I could not understand how my coffee was brewed in such a short time. The barista told me that they make the pourovers in advance and store the brewed coffee in a thermos so customers do not have to wait for it. Well, isn't that convenient? Although I enjoyed the coffee very much (one of the top-5 coffees I have ever had), I like watching a baristas make my beverages. I like to see their attention to detail, the amount of care that they take in the preparation. I like to see what really goes into the cup other than the coffee. I want to taste knowledge, experience, precision, dedication, and passion. That is what I want you to taste at Rosetta, not haste.
With that said, here is a cool video of Japanese bartenders doing just that (with alcohol of course), but I think you will see the parallels. These guys are the embodiment of quality and service and I sincerely hope that I can serve you as well as they serve their guests. Please enjoy:
HYPERLINK "https://www.youtube.com/watch?v=hvL7btuIEyk" Japanese bartender - YouTube
Patience is a word I hear frequently. A lot of people say I have a lot of it but I seem to have less and less when it comes waiting for something. Amazon Prime has ruined me when ordering packages. Two days is entirely too long!! The smartphone has so much information at our fingertips, the world moves by too quickly. What did I ever do without google? I also realize that quality often takes more time than I think sometimes. Too often coffee has been placed into the category of must have now, no matter what the taste. We need to remember it is a beverage to enjoy not inhale. A few minutes of time equals quality coffee. Inspiration hits at odd times. Who would have thought blog inspiration would come during dinner one night. And yet that is what happened...
While on a date last weekend, Brian and I decided to hit up one of our favorite regular spots for dinner. The food is always amazing and the staff are super friendly. I have to say no complaints from our dinner but we sat down chatted a few minutes and ordered. I ranted about my day blah, blah and before I even had a chance to finish and move on to another topic our food appeared. It really started my brain thinking, how did they have the food ready so fast? One would think that I would think, “awesome good food, let’s eat” but instead I began questioning their methods because something that good cannot be prepared that fast. There is power in the wait time. There is anticipation while waiting for something amazing. I feel out of the ordinary sometimes, because I expect good things happen with a little patience and positive thinking. As I stared down at my food, I saw flashes of hundreds of times I waited for something wonderful. Like when you get concert tickets and it is six months away. It seems like forever but when the band takes stage, it is worth every penny and every moment of waiting. Or those few seconds before the first kiss where everything seems to slow down and become slow motion. Good things are worth the wait.
While working in the coffee industry I have noticed more and more customers grow impatient and frustrated with any wait time. Anyone who has worked in the service industry has felt the eyes stare at you or heard the fingers drum on the counter. I see it everyday in growing numbers. Customers are late constantly and have very little understanding of what it takes to create their beverage. Now maybe I sound like an old lady yelling at the kids to get off my lawn but I just do not understand it. If someone is making the effort to create something designed especially for me, does it taste better quicker?
As we visit different coffee shops in the orange county area, I see a great divide. Those older established coffee shops focus on speed and the quality declines significantly. Whereas the newer third wave shops are innovative with their methods and the focus is clearly quality. Even the atmospheres feel different. Places that focus on speed fosters a stifled uncomfortable environment for the employees. The growing impatience and indifference of the customers adds to the frustrating environment. The new shops are quickly becoming popular with the crowd that is looking for something better, something worth the wait. The baristas are focused and calm. The customers settle into conversation with ease while waiting for their beverages. Faster isn’t always better. Sometimes the end result is worth the wait.
Let us take a step out from behind the bar for a moment and into the kitchen. The invention of the microwave changed the way we cook. I use it frequently but I cannot say I would ever substitute a home cooked meal on the stove for the same food out of the microwave. The speed of the microwave lowers the quality of the food. We use it for convenience yet when did the craziness of our world force us to sacrifice quality for a few extra minutes in our day? Another one of my favorite kitchen gadgets can be a real time saver...The crock Pot! Yet, although it saves time, it takes a long time to cook. Whatever you put inside in the morning tastes delish after a long day, like I spend hours in the kitchen. The slow cooking all day drives my dog insane but the meal is definitely worth the wait.
Now why is it that a blogger who writes about coffee continues to ramble on about kitchen gadgets? It goes back to my inspiration dinner. The restaurant must use some sort of crock pot to have such wonderful food prepared so quickly. But it does not work the same way with coffee. The invention of the large coffee urn removes the quality of the beverage. Although it may have the same features as a crock pot, it pales in comparison to my favorite kitchen gadget. Coffee should be crafted with care, individually with purpose...the perfect pour. The methods may vary from french press to pour over yet one universal truth is accepted throughout the coffee community. An excellent cup of coffee is……(I think you already know what I am going to say!)
The blog post today was written by Brian Anderson!!
A few nights ago, I was at my friends apartment and he offered me a cup of coffee, As he poured the coffee into my mug, he told me how much he liked this particular brand; In his opinion, it was "strong." perhaps, dare i say it "BOLD".
In my many years of working in the coffee industry, I have heard many people praise strong coffee for various reasons and I get it. If you have to wake up early in the morning, you want something that will lift your eyelids so you can actually see when you are driving to work or conversely if you have to stay up late and you want something to prevent you from slamming your sleepy head into the pages of your textbook--you want strong coffee. But what does that mean? Dark Roast? Strong Flavor? Lots of caffeine? A combination of all three?
Many people have the misconception that bitter coffees have a lot of caffeine. This notion seems logical because caffeine does indeed have a bitter taste. Besides, everybody knows that things that make you feel better always leave a bitter taste in your mouth-- medicine, exercise, paychecks (work). Luckily, only 15% of the bitterness of coffee actually comes from caffeine: the roasting process accounts for the other 85% . The longer that coffee is roasted, the more bitter it becomes.
What does this mean in terms of your weary existence?
It means that you don't have to drink bitter coffee to get your caffeine fix.
Dark roasted coffees, as a matter of fact not only produce bitter flavor, but actually contain less caffeine. Let me explain. Caffeine is water soluble, which means in layman's terms, that caffeine and water are fond of each other: they are like two peas in a pod. What happens to one, happens to the other. When coffee beans (seeds) are roasted, water and caffeine molecules leave together in the form of vapor. Darker roasts mean less water content, which means less caffeine: the worst of both worlds--bitter flavor and less caffeine.
If you really want to feel the kick from caffeine, drink lighter roasts and do not drink coffee in large quantities. Large doses of caffeine condition your brain to work when it receives increasingly bigger doses. To keep your caffeine buzz going, your energy level high, and your attention to detail on point, drink small amounts of coffee throughout the day. Besides are you really going to down 20 ounces of coffee before it gets cold? If you are, coffee may be the least of your problems.
Round, clear, plastic, sweating through the cup as the ice melts. On a very warm summer day I gaze at my to go cup from the coffee shop down the street. It seems simple enough yet why am I drawn into a staring contest with an inanimate object? Power from the boxes pulls me in and I cannot look away. Simple in it’s form, yet changes human interactions everyday. Decaf, shots, syrup, milk, custom, drink all tiny boxes designed into the cup. The goal to streamline from the order to the barista to ensure the correct beverage is made. I begin to wonder if perhaps that has gone too far. Some modifications are necessary like you are allergic to milk so you need soy instead or cannot have extra sugar so that is omitted from the beverage. That I understand and do myself. Yet these boxes have changed the way people think about beverages. We live in a fast paced world full of individuals who want options! Choice is a great and powerful thing. But somehow we have become the experts in fields where we already have knowledgeable people. So we stifle the gifts of one to satisfy our own “expert” opinion. I know very little about cars, I would never tell the mechanic how to fix my car. Let those chosen for certain fields thrive in their own environment and I will enjoy the spoils.
The original beverage is customized beyond recognition. Coffee has become a vessel for cream and sugar. Tea is a vessel for sugar or lemonade. Even water needs flavoring. I see all kinds of drink orders during my shifts. Sometimes drinks are modified so much that it is no longer the drink that was ordered. For example, what is the difference between an extra wet cappuccino and an extra foamy latte?
I think back to my own beverage history. Bold coffee with cream and sugar. Green iced tea no sugar extra lemonade. I fell into the same pattern. Customize until the drink is something else entirely. The boxes gave me the ability to change each beverage but should I? Did I really enjoy the beverage in it’s original state if I modified it so much? I made changes to the drinks to make them sweeter and cover up the original beverage. I did not like that kind of coffee. More was out there that I had yet to discover.
Now for a personal confession….I sometimes find comfort in routine. I like eating at the same restaurants and ordering drinks that I know taste good. Yet…..that is no life of adventure. Now I see a world full of new and interesting things. I came to love trying new things because I allowed the experts in their field share their knowledge. Black coffee was something I did not enjoy so I thought. The turning point for me was a trip to coffeecon. Yes coffee conventions! Such an amazing adventure into the world of coffee. Surrounded by experts in their field,I let them guide me through this endeavor. I drank the best coffees in southern California. I tried an espresso that tastes like blackberries! I had coffee that tasted like apricots, one that smelled like nuts. The list goes on and on. I offered thanks and encouragement at each booth we stopped. The coffee community is not one of competition but of exploration and creativity. There is always room for a new and innovative method. A variety of tastes, beans, methods, and beverages brings us together.
When going out to restaurants, coffee shops or various shopping trips I cannot count the amount of times I hear this phrase, “What do you recommend?” Yet I rarely hear that while I am working. Each and everyone of us have a gift, a speciality that needs encouragement and development. An entirely different coffee shop experience can and will happen! One of enjoyment over a shared experience, conversations with new people, and discoveries of new tastes await. I challenge you to ask for a recommendation and see what wonderful things you can experience. Try before you modify. I would love to hear what you discover!
There are certain moments in film that evoke emotions that seem to reach our very soul. The combination of the dramatic music, artistic angles or selective dialogue simply make magic. Social graces often include the prop of coffee in theses moments and I never really realized how a hot beverage influences our emotions on film. As coffee has become the cornerstone of our morning routines, it has also infiltrated the world of film. A cup of Joe can bring people together in conversation, in film this prop sets up that discussion. Coffee gives us something to hold onto, taking a sip fills an awkward pause. Discussion about the beverage creates a shared experience. All of theses instances are shared on film. Today I bring to you a few examples of coffee on camera that are my favorites. While reviewing the material I discovered that coffee is transformed in different ways to elevate the themes of the TV/films. Just as each cup of coffee is individualized, so is its on screen counter part.
COFFEE ON CAMERA…
BIG BANG THEORY
What can I say but I think Sheldon is awesome. He may have his quirks but so does everyone. He knows social graces and always offers a hot beverage in time of need. His gentlemanly nature comes out as he offers coffee, tea or sometimes chicken broth, depending upon what is in the cupboard. Although this is not specifically coffee, it does bring to light manners associated with serving hot beverages. This idea is one I hope to bring to the coffee shop. Whatever your day is like, let me offer you a hot beverage and a smile.
I love Looney toons cartoons! Growing up my nickname was Laureney Toons because I watched them so much! One of my very favorite cartoons is a rare character. Pete the Puma hunts for a small rabbit but Bugs must outwit the awkward puma in order to save the bunny. How does he outwit Pete? By offering him a cup of tea! Naturally offer a hot beverage to relax and distract. How many lumps do you want? Uh?? Three or four!!
Although only two seasons, Twin Peaks was a great David Lynch show. A damn good cup of coffee influenced a lot of scenes in the series. Coffee and doughnuts at the police station or coffee at the diner, a small hot cup of coffee revealed secrets, solved crimes and brought people together.
GLENGARRY GLEN ROSS
A dramatic look into the world of real estate sales, only the two tops salesmen will keep their jobs. “Put that coffee down! Coffee is for closers” Live, eat, breathe that sale! Fight for your life. Coffee was not the subject but it was a conduit to grab the attention of the audience.
I love those movies when it all comes together in the final scene! One of my favorite films, all the drama leads up to the last scene. Watch this movie if you have not seen it! Deep in thought the detective tries to put all the pieces of the puzzle together. Who is this mystery bad guy? While sipping on a cup of coffee, he looks around the station and finds clues to the lies he has been told...he realizes he has released his suspect, shatters a cup of coffee on the ground and races down to try and catch his suspect. The voice-over, dramatic tone and the shattering of that cup bring everything together and show the audience that this detective’s world is destroyed much like the coffee on the floor.
In each of these moments coffee influences culture. Whether it is to teach social graces, out -smart an enemy, or find clarity coffee and film go hand in hand. I bring you my experience with the world of coffee and a few of my favorite pieces of film. My favorite times are sitting around the kitchen table enjoying breakfast and coffee with my family and often these movies and TV shows are what we discuss. What films do you discuss over coffee? These are my favorites but I would love to hear your favorite coffee in film scenes! I love movies and I love coffee!
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I would love to hear what coffee moments on film that did not make the list.
The city of San Francisco is alive. The people, the atmosphere, the food and naturally the coffee. It draws me in every visit and stays with me long after I leave. While visiting family this past week, I had the privilege of seeing many different parts of the city. I had every intention of blogging about the wonderful coffee shops I visited everyday. My family was amazing showing me all the local hotspots. But it was a different part of my adventure that dictates this blog today. That happens sometimes right?
Working with special needs adults has taught me many life lessons. I often say they always teach me more than I teach them. While in San Francisco I took a side trip to visit The Access Program.
This is a transition program for special needs adults. They learn life skills, job training, and creative skills like I have never seen before. The beauty of this specialized program is that the teachers see potential in their students and the art that they create. If there is something the student wants to learn, the teachers will show them! This bunch of wacky talented kids and wanted to make a movie, so they did. Their youtube channel is full of activities the students have participated in. Zombies vs. Ninjas Eat Ice Cream is one of the best videos I have seen on youtube. And how is this program or this video connected to this blog at all? Hold on, I am getting there. Written and performed by students, Zombies vs. Ninjas has an important life lesson. I think perhaps before I spoil things, take a look at the movie.
Did you watch it yet? After I watched the film, I made a connection to my coffee quest. SPOILER ALERT!!! Zombies typically eat brains but these zombies discovered something better...ICE CREAM! Theses students had an important lesson to teach the world via youtube. One does not need to follow the norm, do what is always done. Break away and follow your own path to happiness. For these zombies, they found happiness in ice cream from Bi-rite and Mitchells. In the same manner, I felt the need to break away from the typical coffee beverage or popular coffee establishment. I discovered new and interesting flavors while coffee tasting at different shops Although I have worked in coffee for many years, I drank it to stay awake. I did not really experience the beverage on its own. While in San Francisco, I was able to visit four different locations: Ritual, Sightglass, Four Barrel and Blue Bottle. Each of these places broke away from the norm to create fabulous coffee beverages. The owners and baristas gave up brains for ice cream! I was impressed with the knowledge of the baristas and their passion for coffee. Each location offered a smaller menu with more emphasis on a quality beverage. Stylized decor ranged from minimalist to hunting murals. Although each very different, each matched well with their choices of beans and beverages that they offered. Atmosphere was enhanced by the cute parklets out front. I especially enjoyed the boat parklet in front of Ritual Coffee.
The variety of coffee shops available in San Francisco is amazing. My friends at accessSFUSD are inspiring. I guess I had a good trip! My trip was a wonderful time with my family but also inspired me to give up the brains. As I search for my ice cream, I encourage you to try new and different adventures with coffee. Try a pour over from a different region or try a shot of espresso at a new bar. When Rosetta opens, come in and see what variety we offer. Come to a coffee tasting with me! Thank you for joining me on my quest for the perfect pour and the adventure of coffee. Stayed tuned for more adventures!
I remember the days when coffee was a treat, no! a luxury. I enjoyed the smell, the taste and most of all the camaraderie that came with sitting down and enjoying such a treat with someone special. Coffee shops were a place to hang out and explore new and interesting things outside of myself. Old friends, new friends, young love and neighbors met to socialize….but something happened. The hustle and bustle of life changed how I viewed coffee. It was no longer something I wanted, I had to have it. Mornings do not start without it, while working two jobs, afternoons could not function without it. I became lost in a vicious cycle of never ending busyness.
Working at a coffee shop, I have seen a wide variety of customers. Those that can enjoy the beverage are rare. Mostly customers nowadays are those that need the caffeine to survive. The worse it tastes, the more caffeine it must have, right? One cup, turns into two or three, add an energy drink or a tweeker(coke with espresso) just to get through the day. The taste no longer mattered, you can always cover that up with more sugar and cream. I felt like the need to stay awake and do more things was standing in my way of life. I couldn’t enjoy the small things because I needed to get to the next cup. Something had to change!
Life had to shift. I really took a hard look at the world I had created for myself. I was way too busy and actually did very little for myself. After several years of self discovery and life changes, i wanted to strip everything away and get back to the basics. A lot of things changed for me but in the end I started to realize what I loved about coffee and that I had not enjoyed it in a very long time. Now my favorite days are ones that start out with breakfast with my friends and family and of course coffee. Always coffee..but now it is because I enjoy it, not because I need it. We eat together in order to share, learn and grow. ( I cannot believe I am going to say this…) My dad was right. Breakfast is the most important meal of the day. As we sat around one morning, we mused about the fact that we wished everyone could enjoy these kinds of moments to start their day…
Rosetta offers a unique approach that brings the joy and slower pace that I crave. Each cup designed for each person to enjoy because they like it, not because they have to have it. Rosetta allows me to remember and enjoy all the aspects that I love about coffee and the industry. And soon we will offer it to each and everyone of you. Life happens over a cup of coffee. Come visit and join in our heated debates around the table or meet your friends and start your own discussions.
The world of coffee for me started long ago. I was fresh out of high school and I needed a second job. Naturally, I looked to the local hang out coffee shop. The baristas were friendly, regulars welcoming, and the staff included my older brother and many of his buddies. It seemed like a perfect fit. I learned quickly and moved up to shift supervisor. It was a great place to learn, grow and develop many long lasting relationships but there was a disconnect. I look back now and realize that what I was looking for all along could not be found in a large corporation.
Through the years I found what I thought was my dream job, working with adults with disabilities. I taught them all the job skills that I thought would help them be more independent. My students are hardworking and honest. The students I work with have a hunger to learn and help others. I quickly learned that they had more to teach the world than I ever could. Everyday is a new adventure and a new skill to conquer but again in this position there was a disconnect. I found myself working two jobs for ten years. One because I loved what I did but full time was not offered. The other to supplement what was lacking in the first. Many asked me how I work so much and split my time between two places. My response was always, “My students are worth it!” Time passed by and I watched many students graduate but I too felt like I needed to move on to something new and exciting.
Never did I imagine that the one position I was looking for could be created. As I hit a plateau with my career, I felt lost. Only with the encouragement of friends and loved ones did I start to look down other avenues. Enter the idea of Rosetta Coffee Brewing Company. This coffee shop embodies all the qualities I hold dear and have attempted to teach to others. Handcrafted beverages and pastries made by baristas and chefs who hone their craft and seek continued improvement are all qualities embedded within our company. It is not about speed, but enjoying quality coffee.
I worked as long and hard as long as I did to be ready for this endeavour. We were ready and the community is ready to explore the world of coffee with us.
As an individual this dream is just that, a dream but combined with the expertise and tenacity of my partners this is a reality. We each have talents in different areas, combined it is something very special that we want to share with each and every one of you.