Hawaii Coffee Archives - Page 13 of 74 - The Curb Kaimuki

The World of Coffee at the Messe Convention Center in Berlin was abuzz over the first weekend of June 2019. That’s when four incredible world coffee champions were crowned for excellence in latte artistry, coffee cocktail mixology, cup tastery, and Ibrik brewability.

Here are the four new coffee champions from the World of Coffee.

All of our 2019 competition coverage is made possible by Acaia, Baratza, Faema, Cafe Imports, Wilbur Curtis, Third Wave Water, Minor Figures, and Mahlkönig.

Manuela Fensore of Italy is your 2019 World Latte Art Champion!

The 2019 World Latte Art Champion is Manuela Fensor of Italy.

Here are the scores and rankings from the top six:

 

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Semi Final Round!!!! Love my job, my art. People, Dream is possible!! @carmen_barlady @sevengrams @chiara_coffee @irvineinatic_ #wlac2019 #Berlin #semifinal #dream #family #lovemyjob #love #loveramics #coffee_insta #coffelovers #incasa @baristaswag_lattegear for eagle and @jibbi for espresso

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1. Manuela Fensore, Barlady Café Academy, Italy 449
2. Hao-Yuan Chen, Independent, Taiwan 416
3. Liu Guo Qiang, Sanshierli Academy, China 413.5
4. Oneway Dash, Oneway, South Korea 404
5. Hiroki Ito, Sarutahiko Coffee, Japan 397.5
6. Peter Chan, Coco Espresso, Hong Kong 392

*rankings were adjusted after a scoring oopsie described here.

Dan Fellows of the United Kingdom is your 2019 World Coffee In Good Spirits Champion!

The 2019 World Coffee In Good Spirits Champion is Dan Fellows of the UK.

Here are the scores and rankings from the top six:

1. Dan Fellows, Origin Coffee, United Kingdom 355
2. Tim Lam Wing Fat, Cupping Room Coffee Roasters, Hong Kong 339.5
3. Agnieszka Rojewska, Independent, Poland 318
4. Manos Mamakis, The Underdog Roasters, Greece, 277
5. Nicole Battefeld, Röststätte, Germany 274
6. Arnon Thitiprasert, Ristr8to, Thailand 256.5

Your 2019 Cezve/Ibrik Champion is Sergey Blinnikov of Russia!

The 2019 Cezve/Ibrik Champion is Sergey Blinnikov of Russia.

Here is the ranking for the top six:

1. Sergey Blinnikov, Russia
2. Tetiana Tarykina, Ukraine
3. Sinan Muslu, Germany
4. Filip Valentin, Romania
5. Dimitris Karampas, Greece
6. Koray Erdogdu, Turkey

Your 2019 World Cup Tasters Champion is Daniel Horbat of Ireland!

The 2019 World Cup Tasters Champion is Daniel Horbat of Ireleand.

Here is the ranking order of the top four:

1. Daniel Horbat, Ireland
2. Dajo Aertssen, France
3. Josh Clarke, UK
4. Dulce Barrera, Guatemala

Photos by Arthur Soares for Sprudge.

Follow all the action from the 2019 World Coffee Championships season over at Sprudge Live, dedicated to coffee sports. 

The post 4 New World Coffee Champions Crowned At World Of Coffee Berlin appeared first on Sprudge.

Source: Coffee News

We report on the health benefits of coffee on what feels like every week. We also report in equal measu the new uses for coffee or coffee byproducts that researchers and scientists continue to find on a seemingly daily basis. Today we get to two-birds-one-stone this piece and talk about both in the same article. As reported by Beverage Daily, a researcher has found that compounds in the pulp of the coffee cherry have topical healing properties.

Tien Huynh is a senior lecturer in biosciences and biotechnology specializing in skin care and wound healing at RMIT University in Melbourne. As a Vietnam native, Dr. Huynh wanted to find alternative uses for coffee—one of the country’s main crops—as a means of helping diversify the income stream for smallholder farmers who often struggle to make ends meet. For her work, she tested a variety of compounds found in different parts of the coffee cherry—the husk, the pulp, the skin, the seed, etc—to find “different applications that can fix specific problems.”

Dr. Huynh found that, in particular, the coffee pulp showed significant efficacy in helping wounds heal more quickly. Extracted compounds from the pulp, including chlorogenic and acetic acids, were shown to increase wound closure to 40% over the first 24 hours, up from 18% for an untreated wound over the same timeframe. After 48 hours, the pulp-treated wound has completely closed whereas the untreated was still healing.

Huynh believes the research could be game changing, not just for “diabetes patients, burn victims, and even women with stretch marks after childbirth” but for the farmers growing the coffee. Finding a use for the pulp—much of which goes unused and finds its way to the trash—will provide a huge windfall for the producers, who Huynh estimates are only making $2 per kilo for “premium coffee.”

The exciting thing is, if we can find a really good application for it, the pulp is going to be worth more than the beans themselves, so that gives the farmer an opportunity to get something back for their work.

But Dr. Huynh’s work doesn’t stop there. She believes the uses for compounds found in coffee to be “limitless”:

If you’re looking at Alzheimer’s, some of the compounds like chlorogenic acid in coffee are meant to bind to an enzyme that’s linked to Alzheimer’s. If we can concentrate that natural compound, we can look at way to reduce Alzheimer’s incidence or severity…

If you’re looking at people with brain dysfunction, when the signals are not traveling easily because there is a lack of energy flowing into the brain, you can concentrate lactic acid from coffee, for instance. If you can refine the different compounds in a higher concentration, they will be much more effective for a whole combination of thing.

We’ve seen quite a few different uses for byproducts of coffee production over the years—cascara tea for the fruit, cups made of the husks, another type of tea from the pruned leaves of the coffee tree after harvest—but we see a lot fewer that fall wholly  outside of the food/beverage industry. Typically coffee people use coffee byproducts to make coffee things, which makes good coffee sense. But thinking outside the coffee box and expanding the potential into different industries, especially big ones like medicine and cosmetics, could have seismic affects for farmers; it could change not only their revenue streams but how they look at production as a whole. Pretty soon, the lowly seed may be the byproduct.

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

The post Research Finds Topical Healing Properties In Coffee Pulp Compounds appeared first on Sprudge.

Source: Coffee News

America is a land of immigrants. It always has been, contrary to what this country’s virulent new strain ultra-nationalists and their “shut the door behind you” thinking would have you believe. What makes the USA’s grand experiment worthwhile is the idea that anyone can come here to make a better life for themselves and their families, across generations and decades, no matter where you happen to come from on the planet.

When immigrants arrive in the United States, this fresh crop of new Americans will not only need but want gainful employment. To this end, New York City’s Everyman Espresso is stepping up. Working in collaboration with Counter Culture and Refoodee—a non-profit that helps refugees and asylum seekers find food industry jobs—Everyman has created a program to train asylum grantees for work in the specialty coffee shops, with jobs waiting on the other side.

The program officially kicked off on Saturday, June 6th, with four trainees who “have fled countries around the globe like Nigeria, Russia, and Venezuela not by choice but out of desperation for a safer community,” Everyman Espresso’s Sam Penix tells Sprudge. With the support of Refoodee and Counter Culture—the latter offering up their NYC training lab, coffee, and curriculum—Penix and Everyman’s Sam Lewontin have organized volunteers from the local barista community to teach small group sessions for the inaugural class.

After 20 hours of training, each individual will then find job placement at some of the best coffee shops in NYC, including Little Collins, Rex, Third Rail, and of course Everyman Espresso. Even in its nascence, the program has already gone national, with Los Angeles cafes Tactile and Roo agreeing to hire graduates from the training program.

Penix had this to say:

How can we as retailers, roasters, and baristas effect positive change? This program is a good start, but it should not be limited to New York and LA. I’d like to invite people all over the world to join us in raising money to fund Refoodee’s training program and develop their own training programs.

Want to get involved? In honor of World Refugee Day on June 20th, Everyman Espresso, Counter Culture, and Refoodee have collaborated on a special-release box set featuring coffee from Burundi, Uganda, and Ethiopia. All the cafe partners will be brewing coffees from this box set the week of the 17th through the 23rd as part of their commitment “to raising cash to fund the training program, spreading the word about the growing refugee crisis, and how it effects the coffee supply chain.” The box set will be available for purchase at all above-mentioned cafes.

These actions from Everyman, Counter Culture, Refoodee and their collaborators show us yet again that the coffee community is willing to step up in the name of support and inclusivity. Wherever you come from in the world, you are welcome here.

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

All media provided by Everyman Espresso

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Source: Coffee News

As one of the smallest states in America, Connecticut is often a state traveled through, not to. Connecticut’s quaint towns, beaches, and sights along the Appalachian Trail are often overlooked by the bright lights and appeal of neighboring metropolises New York and Boston.

But something big is brewing, literally, in the Nutmeg state.

Coffee in Connecticut was once reserved for early morning and late night diner visits, along with those with a sworn allegiance to Dunkin’. After all, the quick-service titan still reigns supreme in New England, with Hartford’s minor league baseball team, the Hartford Yard Goats, playing in Dunkin’ Donuts Park.

In recent years, however, specialty coffee shops and roasters have enchanted residents with a steadfast dedication to a well-made cup of coffee, hospitality, and a sense of community. Changing the palate and understanding of strongly formed coffee habits one cup at a time, Connecticut’s coffee community is energized and poised for growth. Several shops and roasters are laying the foundation for Connecticut’s thriving specialty coffee community, prompting new cafes to join the ranks every day. With a heavy concentration in Central Connecticut and along the coastline, it’s easier than ever to access the state’s growing number of coffee shops.

Giv Coffee

What began out of a way to help others through roasting coffee grew into a thriving business supplying many of the state’s cafes and consumers. Jeff Brooks began roasting coffee after a trip, where he and his wife returned with 80 pounds of green coffee to experiment with. As a result, Giv Coffee was born with the goal of utilizing coffee for community growth by giving a percentage of proceeds to charities and organizations assisting those in need.

After years of farmers markets and late-night roasting work, the couple purchased and renovated an old home in Canton and opened shop. The warm, welcoming cafe is filled with globally-inspired decor and reclaimed wood, with multiple seating options from a bar to a cozy corner chair. Giv’s in-shop menu ranges from espresso drinks, seasonal specials, and pour-over selections to the food program, featuring raved-about waffles.

Giv’s focus on positive changes in the community is evident throughout all of its business and roasting practices, including fostering lasting relationships with farmers and continuing to educate Connecticut’s baristas through in-depth training opportunities. Due to the company’s high standards and ongoing farmer relationships, Giv Coffee is also a popular wholesale choice for many of Connecticut’s top coffee shops and restaurants.

RaonJena Coffee & Dessert

In Glastonbury, just southeast of Hartford, RaonJena Coffee & Dessert is among the newest shops to open in the state. Born from a twin passion for specialty coffee and baking, the husband and wife team Do Kim and Hanna Park—who you’ll regularly see in the cafe itself—are unwavering in their dedication to their respective crafts.

As you enter the shop,  you’ll have a moment to take in the stark white walls lined with finished wood, tastefully placed succulents, and photos of New England’s natural beauty before your eyes are drawn to the case of desserts (including colorful macarons with playful flavors such as cookies and cream, strawberry, and tiramisu.)

The bar houses a La Marzocco Linea Classic churning out a traditional lineup of espresso drinks, a Mahlkönig grinder, and the latest array of offerings from Giv Coffee Roasters available for pour-over and batch brew. To all that inquire, Do explains how his take on coffee is inspired and influenced by Japanese methods, leading to a tea-like cup full of expressive flavor.

Story and Soil Coffee

Story and Soil Coffee serves up a focused menu of espresso beverages and light food in the Frog Hollow neighborhood in Hartford, filling the previous specialty coffee void in Connecticut’s capital city.

The multi-roaster shop is owned by Michael Acosta, Michael McCoy, and Sarah McCoy, who together have created an inviting atmosphere with records always spinning and a cheery greeting from whoever’s working the bar.

Although a small space, the shop instantly makes customers feel at home with the lavender and floral print walls, hanging plants, and artwork. As for the menu, the Spanish latte is a must. For those more interested in the pour-over and drip selection, Story and Soil offers a local and international selection with past and present roasters including Giv Coffee, Passenger Coffee, La Cabra Coffee, and Methodical Coffee.

When Connecticut’s gloomy winter season is finally over, grab a seat at the outdoor picnic table and enjoy the buzz of the busy city streets and a glimpse of Hartford’s Capitol Building.

J.René Coffee Roasters

J.René Coffee Roasters holds a special place in the hearts of Connecticut’s coffee shop community. Many of the state’s coffee shops are owned and operated by former J.René Coffee baristas, a testament to the shop’s dedication to coffee education and leadership.

Located on Park Road in West Hartford, J.René Coffee Roasters provides an “artisanal coffee gathering place” for residents. This sense of place is physically achieved through ample seating and an appealing shop decor featuring exposed brick, wood elements, and a touch of industrial design.

As you make your way to order, you’ll pass the Diedrich roaster and wealth of in-house roasted coffees lining the shop’s retail shelves. The bar prominently displays various brewing methods behind its glass barrier—as a result, siphon pot coffee is a top menu item due to its intriguing brewing process and strategic bar placement.

J.René Coffee’s influence on Connecticut extends far beyond the physical shop. J.René also boasts mobile coffee trailers in the Connecticut Science Center and Clinton Premium Outlets. Each trailer provides everything necessary to replicate the coffee shop experience, including Victoria Arduino ATHENA and White Eagle two-group Leva espresso machines.

Rebel Dog Coffee Company

Rebel Dog Coffee Company began out of a humble food truck in Plainville prior to establishing its flagship location in the same city, about 20 minutes from downtown Hartford. The brainchild of business partners Harrison Poltorak and Peter Lemnotis opened in February 2017 in the former Confetti restaurant space. With much of an emphasis on grab-and-go coffee in the area, the pair sought out to create a local spot for not only an excellent coffee experience but also a meal.

Connected to the JV’s Taproom restaurant, the cozy shop is adorned with a giant latte art logo mural, checkered floors, and stunning pallet artwork by The Pallet People. Their expansive breakfast and lunch menu includes items such as eggs benedict, an assortment of soups and sandwiches, along with potato pancakes and pierogies.

While the bar serves up traditional and seasonal espresso beverages on a La Marzocco GB5 and offers pour-over coffee, the cold brew and nitro coffee are the hot ticket items at Rebel Dog. The custom-made tap system from Tapped in Hudson, NY also houses drinks including Jet Fuel (a cold brew concentrate), kombucha, and cold brew iced tea.

Due to the success of its Plainville shop, Rebel Dog was recently able to expand into the neighboring town of Farmington. The brand new cafe expands upon the atmosphere of the original location with a sprawling mural featuring Rebel Dog’s logo along with characteristic coffee beans and plants, created by local artist Jaime La Jones.

Grounded Coffee Company

Grounded Coffee Company in Willimantic keeps the eastern side of the state caffeinated in its historic shop on Main Street. Inspired by their coffee shop experiences in Australia and New Zealand, Steve and Victoria Bachiochi paired their desire to open a welcoming coffee spot with the expertise of Nick Bentley to form Grounded.

As a multi-roaster in Connecticut’s quiet corner, Grounded keeps the coffee flowing thanks to ongoing relationships with roasters in the New England and Tri-State areas such as Sey Coffee in Brooklyn, Little Wolf in Ipswich, MA, and Brandywine Roasters in Wilmington, DE. Connecticut roasters Giv Coffee and NEAT are also regulars on the drip and pour-over coffee menu.

In addition to espresso drinks cranked out on the reliable La Marzocco Linea Classic, Grounded’s tea menu is also a big draw. While there, try the Mate, an Argentinian tea cut with a splash of apple juice.

Silk City Coffee

On the far interior wall of Silk City Coffee, you’ll find a large board with the mantra, “Love Coffee, Love People” noticeably displayed above. On this board are pinned requests, wishes, prayers, and needs from members of the community. Customers can add their requests or help fulfill as many needs as they like. This drive to serve the community is what fuels the team at Silk City to create a space where all are welcomed to enjoy specialty coffee in Manchester.

Found by the stark “coffee” sign on Main Street, Silk City Coffee is housed in an old optometrist’s office in a historic downtown building. As the team of co-owners was getting ready to build out the space, they ripped down the existing materials to discover the exposed brick, high-detailed ceilings, and hardwood floors the shop boasts today.

As another multi-roaster shop in the Connecticut coffee community, Silk City rotates Giv Coffee and NEAT Coffee roasters on the batch and pour-over menus. The shop also offers a variety of baked goods made in-house, paired perfectly with the solid coffee menu.

As part of their goal to give back to Manchester, the shop stays open late each Friday for live music performances, several of which donate a portion of proceeds to a local non-profit or organization.

NEAT

Over in Southwest Connecticut, NEAT serves Darien residents and commuters single-origin coffees from their quaint shop on Grove Street. With ample outdoor seating in the summertime and selection of grab-and-go breakfast and lunch items, NEAT Coffee has become a community gathering place for those who live and work nearby. The sparkling clean shop with subtle blue and green pastel walls houses family-style tables, bar seating, and a large world map.

The focused menu lists traditional coffee and espresso drinks along with a variety of teas, hot cider, lemonade, and seasonal beverages. If you’re looking for something new, try the “Not So Neat,” a twist on an iced latte using cold brew coffee instead. NEAT’s bar houses a multitude of equipment, from the La Marzocco Linea PB to the mesmerizing BKON craft brewer used for teas and other beverages. And, for a refresher, pick from a selection of tap and sparkling waters located next to the bar.

Owner Rachel Haughey opened NEAT more than 10 years ago after noticing a great cup of coffee required a train ride to New York City. As one of the first members of the state’s coffee community, the shop began as a multi-roaster but transitioned into a successful roasting operation after a desire to engage in specific roasting and sourcing practices.

Anne Mercer is a freelance journalist based in Connecticut. This is Anne Mercer’s first feature for Sprudge.

RaonJena photo by Do Kim. Story and Soil photo by Sarah McCoy. J. René photo by René Martinez. Silk City photo by Sarah May. All other photos by the author.

The post A Coffee Drinker’s Guide To Connecticut appeared first on Sprudge.

Source: Coffee News

Motel Beer & Coffee out of Berlin, Germany debuts a new line of canned nitro coffee products this week at the World of Coffee at the Messe Convention Center. The new cans are collabs with Square Mile Coffee Roasters and Coffee Collective and feature coffees from Kenya and Panama. The striking labels were designed by Motel’s own Marie Stadelmann. We spoke with Motel’s Head of Coffee Cory Andreen to find out more.

Hey Cory. Tell us a bit about Motel.

Motel Beer & Coffee is Cory Andreen (Head of Coffee), 
Travis Wilson (Operation Manager), Peter Read (Head of Beer) and Marie Stadelmann (Creative Director). We all met at Markthalle Neun, a refurbished 19th century market hall in Berlin about four years ago.
 At the time, Cory and Travis had a small production space for hot brewed RTD coffee in the basement. Peter was the brewer at Heidenpeters, the craft beer makers at Markthalle Neun and Marie was working at the bar. It was during this time, over a number of after work drinks, that we realized that brewing nitro coffee and beer requires a lot of the same equipment. And so, with a shared dedication to quality ingredients and delicious drinks, presented in a down-to-earth kind of way, we founded Motel Beer & Coffee.

Motel paired up with Coffee Collective and Square Mile for this collaboration—who else has Motel teamed up with in the past?

As a company that essentially started with a coffee beer collaboration, I would say that these kind of creative partnerships is in our DNA. We love working with producers who inspire us from various fields—be it dedicated coffee or hops farmers, biodynamic vintners, coffee roasters, or other beer brewers—to both learn as much as possible in the process and to create unique, tasty beverages. The learning part can’t be emphasized enough—both our coffee and our beer quality were improved through a mutual exchange of knowledge and working with producers from other fields keeps us supplied with a wealth of ideas to apply towards constantly improving this quality even further.

We’ve collaborated previously with The Coffee Collective, brewing and bottling their Kieni for sale at their shops in Copenhagen last year. Over the years we’ve also collaborated on coffees with Climpson & Sons, Koppi, Bonanza Coffee, Kaffe 9, and Ernst Kaffeeröster. This is our first year with the canning line so it’s the first time we can bring the collabs to a broader public. We’ve also made a coffee liqueur with Grey Goose and a bottled coffee cocktail with World Class.

As for beer, we recently collaborated with Berlin-based tortilleria Tlaxcalli and organic farming collective Höfe Gemeinschaft Pommern to brew “Acapulco”, a Mexican Lager. For the past two years, we’ve been making “Melsheimer”, a Riesling IPA using fresh grape must from biodynamic Mosel Riesling guru Thorsten Melsheimer. We’ve also worked with our friends from Big Stuff Smoked BBQ on a couple of smoky beers and have just launched the first of a series of four canned seasonal beer cocktails we’re producing with Christian Gentemann from Big Stuff Smoked BBQ.

Esmeralda Geisha Nitro—this is quite a beverage. What does it taste like?

The flavor is a fascinating blend of chocolate, oranges, rose water, with hints of rosemary and other herbs. The Coffee Collective has a way of wielding their Loring that results in extremely light roasts that are still soluble, creating a texture that is creamy and juicy. Like most tasty beverages with delicate aromas and flavors, we recommend letting get a bit closer to body temperature before enjoying.

How much does it cost?

The Esmeralda Geisha will retail for 10€ a can (including tax and 25c can deposit), or 45 €  for the collaboration mix pack including three cans of Esmeralda Geisha and three or our Muchagara Kenya collaboration with Square Mile Coffee Roasters, which will also launch at World of Coffee.

Who designed the cans?

Marie Stadelmann, our Creative Director, designed the cans. The can design—with its pastel colors and minimalist look—takes its cues from the aesthetic of 1960s Italian espresso bar culture, where quality and fast-paced service go hand in hand. You might already know her for her work on the Sprudgie Award nominated packaging from Fjord.

How can I get my hands on these precious cans?

We will be presenting Esmeralda Geisha for the first time at our booth at World of Coffee, from June 6-8, and hosting a mixer-cum-launch-party together with TCC and Square Mile at our brewery in Reinickendorf on Friday, June 7th. Esmeralda Geisha will be available online from June 10 at www.motelminibar.com.

What’s next for Motel?

We’re extremely excited about our new producer partner in Kenya, Eddie Kiyaka. He’s young, brash, and this was his first year of production, cranking out a mere 72kg of organic, naturally processed Kenyan varietals at 2200masl. What a madman. The coffee is unlike anything you’ve ever tasted (hit him up on WhatsApp and he’ll tell you it’s “better than Geisha”) and can’t wait to share it.

As for the rest of the portfolio, we look forward to expanding our winemaker series this year and hopefully finally doing something together with our longtime friends from Companion Tea!

We can’t wait!

Zachary Carlsen is a co-founder and editor at Sprudge Media Network. Read more Zachary Carlsen on Sprudge.

The post Coffee Design: Motel Beer & Coffee In Berlin appeared first on Sprudge.

Source: Coffee News

World of Coffee is happening in Berlin right now and with it the World Latte Art Championship, Worl Coffee in Good Spirits Championship, World Cup Tasters Championship, and the Cezve/Ibrik Championship. I’m not there and I’m a little bummed. Berlin! New tech! Coffee in Good Spirits! It’s the epicenter of the coffee universe, and here I am sitting in my living room, watching replays of the French Open. There’s a cruelty to it all really.

But for Seattle residents, a little piece of the international affair is taking place right in their backyard. For their newest residency, the La Marzocco Cafe have invited Berlin’s Bonanza Coffee and Tokyo’s ONIBUS Coffee to take over.

We’ve reported on the La Marzocco Cafe in the past, but it remains one of the coolest concepts going. Each month, they invite a new roaster partner (or in this case, roasters) to take over their space and deliver to Seattleites the cafe experience the roasters offer at their home shop. This includes coffee served, how it’s prepared, drink menu, staff training, even the bar configuration, the incoming residents have full control.

This joint residency is new for the LM Cafe, but the two roasters are old friends. According to the La Marzocco blog post announcing the collaboration, the symbiotic relationship between Bonanza and ONIBUS began back in 2016, when the Berlin roaster took a research trip to Tokyo, where they linked up with their Japanese counterparts. After trading guest shifts and training sessions at their respective cafes, the two coffee companies became simpatico and have bounced ideas off each other ever since.

For their residency, Bonanza and ONIBUS are offering an experience greater than the sum of its parts; the roasters will be showcasing their own expression of the same coffee: the Espirito Santo from Brazil. For their version of the washed processed coffee, Bonanza created a roast profile geared toward espresso, making it the go-to choice for espresso-based drinks. ONIBUS, on the other hand, profiled the coffee for filter and will be serving their take on batch brew and pour-over later on in the residency. The both coffees are also available as a Tasting Set consisting of an espresso and a filter coffee.

So what that there’s a giant coffee shindig going on across the pond? Bonanza and ONIBUS will be in Seattle through Monday, July 8th, and that’s way longer than just a weekend. Sign me up for the La Marzocco Cafe residency. WoC’s gonna be stupid anyway. I’m not projecting, you’re projecting!

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Disclosure: La Marzocco is an advertising partner with the Sprudge Media Network

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Source: Coffee News

As the days get longer and the nights get hotter we have some serious questions. Perhaps the most pressing question on our lips is…What summertime coffee drink are you? Are you a hot filter coffee person through-and-through? Or do you deviate from your normal order and indulge in an iced vanilla latte? Heck, maybe you’re a frosty cool frozen cappuccino and you don’t even know it!

Take this quiz to find out what summer coffee drink you are!

The post What Summer Coffee Drink Are You? appeared first on Sprudge.

Source: Coffee News