Brewing: Water, temperature and strength bring it all together.

Coffee stales after it is roasted, and this is greatly accelerated after grinding. You should always grind your coffee just before brewing to get the freshest flavor of the bean. So, our coffee is ground fresh just prior to brewing, many other coffee shops only do this with their espressos and cappuccinos; we do it for all our coffee. You may have to wait a couple of minutes more, but once you taste the results you’ll be glad you did.

One of the main reasons we are able to grind and brew each cup individually as requested is the equipment we use.  The Clover machines we use give our baristas total control over the brewing process (grind size, coffee dose, water temperature, water volume and extraction time), enabling them to match the best characteristics of each roast to your particular tastes. It combines the best qualities of the two best brewing methods for coffee: French press, and vacuum brewing.

If you, like us, like to control the things you enjoy; you no longer have to take what’s available standing in the pots behind the counter. You choose one of our fine roasted beans, have a little conversation with the barista on how you like your coffee, and in a 2-5 minuets, depending on your tastes; you have a great tasting, freshly ground and brewed, individualized cup of coffee.

Of course we only use the best for our espresso coffee lovers too. For our espresso based coffees we have the La Marzocco Gb/5, the same machines used for the World Barista Championships since 2002, and favored by baristas and their customers the world over.

For a great espresso the barista must balance to a exact degree the fine grind of the bean, (to an almost powder consistency), the dose amount of coffee (8 grams), the tamp pressure of the grounds in the doser (30psi), and the time and temperature (22 seconds and 190-195 degrees). All of these combined with coffee beans expressly roasted for espresso, will produce a wonderful crema that contains the best taste and aromatic properties of the coffee