This small, cubic space is quite literally a large horse stable. There’s a single metal sidewalk table in front, limited bench and table seating inside on the right, and a stairway leading above the service counter to a few tables above. But it’s an open air space that’s very barn-like, with exposed studs on unfinished wood walls, worn untreated wood floors.
They offer salads, sandwiches, soup, and coffee (even yerba maté) from a paper menu stuck to the wall, and the staff will sometimes call you “boss”. The clientele is an odd mix of area slackers, artists, and older blue-collar laborers.
Using a two-group La Marzocco Linea and De La Paz beans, the barista makes a patient shot. It has a mottled medium and darker brown spotted crema, albeit less than 2mm. They serve it as a double-sized shot. And despite a lack of richness in its crema, body, or flavor, it comes off fresh and with a hint of sweetness that becomes more of a potent caramel sweetness at the bottom of their classic brown ACF cups. With a simple, straightforward flavor of spice and subtle herbs.
Read the review of Stable Café.
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