Archived Posts from this Category
Archived Posts from this Category
Led Zeppelin fanatic Matt Higgins truly started his career in coffee at Walnut Creek’s Pacific Bay Coffee Company — first as an apprentice, and later as their roaster. Back then in the early-mid ’00s, Pacific Bay was a very different business, with different owners, than it is today. But it was the kind of combination café and roastery that attracted a number of like-minded, budding coffee professionals that would come to make their mark on American coffee over the following decade. (Another example includes Gabriel Boscana — now of Paramo Coffee Roasters, but back then a USBC competitor with Pacific Bay before joining the initial crew at Ritual Roasters.)
Taking his trade back to Portland, Matt began Coava in his garage in 2008. While working at a coffee bar in North Portland, he met Keith Gehrke and the two co-founded Coava as a real business by 2009. The name is a collective noun for green, unroasted coffee beans, spoken as if by someone who enjoys coffee a little too much. (It’s pronounced as the two-syllable “co-VUH” — it’s Turkish for green coffee.)
Coava expanded to open this location, their first “Brew Bar”, in the Summer of 2010. It’s a vast space in Portland’s Central Eastside industrial district, which they share with the Bamboo Revolution showroom. Hence the stylish all-bamboo bathroom that feels like a modern ice fishing hut.
Inside there are seemingly acres of open showroom space — 10,000 square feet: you could operate a roller rink in here on weekends — with a machine shop feel. With roll-up doors along the Grand Ave. entrance, they also offer limited metal café table seating along the SE Main St. sidewalk.
Inside you’ll hear more than just the Led Zeppelin stereotype — such as the sounds of SchoolBoy Q to the Jesus & Mary Chain combined with the occasional TriMet streetcar rattling up Grand Ave., locomotives running nearer to the Willamette River, and all with obstructed views of downtown Portland just beyond the river.
There’s exposed wood everywhere along with concrete slab flooring. Seating is very limited for its space, consisting of a few shared large tables and benches with chairs plus additional counter seating at one side furthest from the windows. A functioning 1980s 5-kilo Probat roaster sits proudly next to the service counter along with various coffee roasts for retail sale.
They admirably offer an incredibly simplistic menu in the manner of doing just a few things really well, including offering some excellent pastries. Using a matte gray refinished two-group La Marzocco Linea (a technique that La Marzocco admired so much they adopted the practice themselves), we rated shots of their Ethiopia Meaza. With Matt reacting a bit to his time at Pacific Bay, Coava doesn’t do blends.
The Meaza came as a compact shot, two sips short, with a mottled medium brown crema of decent thickness. Served in a white ANCAP cup, it has a sharper, astringent, acidic bite that finishes off a mostly pungent shot with sweeter edges of candies and syrup. A solid, quality espresso shot within the confines of what’s possible with single origin Ethiopian coffee (a habit that’s practically ubiquitous among Portland coffee bars).
Their cappuccino is modestly sized with detailed latte art, a good layer of microfoam, and a decent balance without being too milky. They also have excellent pour-overs, exclusively using their own Kone metal filters over Chemex brewers. (Yes, they eat their own dog food.)
Bonus points for their baristas’ customer-focused attitudes about coffee. They stash their milk in an ice chest in a way that it’s almost hidden. My wife felt sheepish asking for milk to add to her pour-over, but she was greeted with a very non-judgmental “You should have your coffee the way you like it.” Definitely one of the best coffee destinations in all of Portland.
I first came across Bow Truss coffee a few years ago at Chicago’s Gilt Bar, across the street from the massive Merchandise Mart — a building so large that it inspired Soviet envy and had its own ZIP code up until 2008. The coffee was particularly good for a gastropub, and Lakeview-based Bow Truss was in the process of papering up the windows of their planned downtown Chicago shop just around the corner.
Bow Truss coffee shop openings haven’t come quietly. Earlier this year, their Pilsen opening was the target of much publicized anti-gentrification protests. (West Oakland’s Kilovolt Coffee suffered a similar welcome several months earlier with barely a media mention.) In a story not all too unfamiliar to San Franciscans who recently witnessed bus rage, some Pilsen residents apparently preferred the historical charm of street signage penned by the Latin Kings, Vice Lords, and the Insane Gangsta Satan Disciples. Though I can personally attest that back in the days before consumer GPS and FourSquare, gang tags provided a relatively reliable form of geolocation in Chicago’s South and West sides.
This tiny location opened in the winter of 2013, sitting beneath a Ravenswood Brown Line “L” stop. It’s also incredibly busy with a constantly slamming front door (they need to fix that).
The interior is a victim of poor space planning, making the seating situation much more scarce than it needs to be. For example, one exposed brick wall is covered with a large chalkboard artwork for Bow Truss — which could be better served as counter space with stool seating.
It has a dark interior with one central round table and a mismatch of stools at a counter on the opposite wall, a front window table, and there’s a handful of chairs strewn about the place. Plus a lot of people standing around because, well, there’s no place to sit.
Behind the counter there’s a decent amount of service space, with luggage in a shipper’s net hung from a ceiling pulley above. Roasted beans for sale are on display in an upright half canoe that’s split back-to-back. There are also oars beneath the wooden counter, two sleds, and a ViewMaster at the retail accessories and “coffee accoutrements” stand with slides of Vegas hotels. Thus there’s little theme here beyond “garage sale”.
They offer V-60 pour-overs, batch brewed coffee, cold brew coffee, and espresso. They also adopt the language here of “take-away” versus “to-stay”. Using their Foundation blend — the barista tunes a Mahlkönig grinder and the two-group Rancilio Xcelsius to it — they pull shots of a true doppio size in white Espresso Parts cups.
It has a darker, textured crema and a deep, rich flavor of darker spices, herbs, and some molasses sweetness with some acid in the finish but not a major bite. It predominantly exhibits flavors of cherry and 85% dark bitter chocolate, served with sparkling water on the side. For $3.25 they offer an “alternate espresso” (Colombia Nariño single origin on our visit).
They also make a very milky cappuccino: a large volume of liquid and with a scant, thinner surface of microfoam with latte art. As with many Chicago coffee shops, try to avoid the milk-based drinks and get the straight shots here for the best results. This town is drowning in milk.
This café is located in the middle of the University of Chicago campus in Chicago’s Hyde Park neighborhood. Its next door neighbor is the historic Frederick C. Robie House — designed by famed area architect, Frank Lloyd Wright, and influential enough to inspire a $371 Lego kit you can still buy off Amazon.com. Just two blocks down in the opposite direction is a monument to the world’s first nuclear reactor, assembled under Enrico Fermi’s supervision as part of the Manhattan Project.
With a neighborhood pedigree like that, you expect decent coffee. (Even with the frequency of nearby shootings in the surrounding area.) Fortunately this place largely delivers.
Sharing a building with the campus Seminary CoOp Bookstore, owner Soo Choi conceived of this café in 2012 as “a French atelier-inspired café and eatery seeking to provide a warm, serene environment where guests can savor coffee, food, and design.” It did not open until March 2014, snagging on permits, chef churn, and other delays.
The wait seems worth it, as it’s been rather packed ever since. For a campus café, and perhaps reflecting the well-heeled and intellectual UChicago demographic, it is often crowded with a mix of UChicago grad students, faculty and staff, and educational tourists (they do have a few good museums on UChicago campus).
Inside they offer several café tables, a couple of long shared tables, and a series of stools at a long window counter. Outdoor patio seating facing the Robie House also exists among wooden benches and tables when weather permits. They serve salads, soups, and baguette sandwiches along with coffee service from a pick-up window. Complimentary taps of cold, sparkling and still water you can pull in jelly jars.
As for the coffee service, they are one of the few retail locations serving Metric Coffee. Metric Coffee has received plenty of accolades and a dump truck load of buzz since its 2013 inception. At a San Francisco ceremony in January, they received a Good Food Award for their Kenya Kayu coffee. (Just don’t get us started on coffee being classified as “food” given that heroin better fits the dictionary definition.)
In the cramped space behind the service window glass (showing off the latest pastries), they operate a two-group La Marzocco GB/5. They sell Metric Coffee beans for retail sale at the counter and use their Quantum Espresso to pull shots served properly short with a congealed, medium brown crema with darker brown spots. The shot is full-bodied, potent, and has an acid bite in the long finish over some herbal and molasses flavor notes. Served in a mismatch of ITI China saucers and decorative Front of the House demitasses with a thumb grip at the top.
Is Metric Coffee magically delicious? I’m not sure I’d go chasing a leprechaun for it, but it’s up there.
The milk-frothing here shows good texture, and they do a decent pass at latte art. However, they are heavy-handed with the milk ratio on their cappuccino (served in Vertex mugs). Stick with the double shots. In fact, a lot of quality Chicago coffee shops seem to drown their standard cappuccino in milk, so that’s wise advice anywhere in town.
It’s hard to say why I like this place as much as I do, but I do. Though it’s just not the espresso.
Opening in late 2010, this place is pretty much a dive in a part of no-mans-land SF. But it melds with the neighborhood and transports you to another place — if that place is a location shoot from a Quentin Tarrantino movie. Don’t ask why I’m into that sort of thing, though I like expecting to run into Tim Roth. But suffice to say, it’s a tiny, corner spot planted in a neighborhood full of auto repair shops and industrial garages.
Ryan, a former Blue Bottle Coffee employee in a previous life, is typically the lone staffer operating this place. And even he can occasionally disappear outside for smoke breaks. Lines are short and it’s kind of a locals-only thing.
Outside, there are two beat-up outdoor tables on the front sidewalk. Inside, there’s one table for seating at the corner windows. To the rear corner there’s something of a mini-lounge consisting of a couch, a turntable, books, and art magazines. (Oddly, on first visit they were playing a vinyl LP of the Stones’ Exile on Main Street just as I had heard at nearby Sightglass the day before.)
While they currently offer De La Paz coffee for drinks and retail sale (and formerly did the same for Sightglass), they ultimately plan to roast their own from Sweet Maria’s Coffee Shrub commercial sister.
Sometimes you can catch them running experiments with their batch roaster, playing with how to extend typical roast profiles. Their ideal roast is an expressive light roast as they’ve experienced from Seattle’s Slate roasters — where in spite of the lightness they can still somehow extract dark chocolate and other notes characteristic of darker roasts.
They’re also big fans of dry-processed coffees, their bright and fruity flavors, and the dangerous high-wire act needed when processing these coffees. (They find the washed-coffee-only types in the industry to be a little limiting… if not irritating.) Lest we forget that Illy — about as quality-control-obsessed as they come — makes their flagship blend from a standard nine coffees, four of which are always naturals.
For now Showplace serves espresso using the Peel Sessions blend (two Africans) as a full double shot with an attractive tiger-striped crema. It’s a larger shot with slightly lighter body. It has a reserved brightness and decent flavor balance of spices, mostly herbal pungency, and some edges of caramel sweetness. Milk-frothing here is pretty solid, producing velvety textures and rosetta latte art. Served in black Espresso Parts cups.
Come to Sightglass for the scene and variety, but come here when you want great espresso and a whole other experience. Highly recommended if you’re ever doing jury duty at the SF Glamour Slammer (as I was recently).
Read the review of Showplace Caffè in SF’s SOMA district.
It’s not like I never go back to the same place twice. I often evolve the ratings and reviews for a coffee purveyor over multiple visits: sometimes a few, sometimes dozens. Sometimes over a period of several years.
This experience ultimately factors into our consistency rating, as the quality of a place can depend so much on the barista that day, the coffee supply that week, the state of the equipment maintenance that month. It’s a bit audacious to attempt to quantify this, I know.
Yet I am quite confident in the consistency and repeatability of our ratings system and review style — at least for my own personal use — based upon hundreds of blind spot re-tests I’ve repeated over the years. Comparing and contrasting new reviews and ratings for a place with those I’ve made for it in the past, I’ve frequently surprised myself for how well I’ve captured the sensory and quality experience of an espresso rated years prior. That is, when a place demonstrates remarkable consistency.
But with so many great retail coffee options abound these days, it’s rare that we post separately about return visits. It’s been over nine years since we last posted about a visit to the Ritual Coffee Roasters mothership in SF’s Mission. And particularly with its recent remodel, it’s more than deserving of an update.
Eileen Hassi’s busy café first opened in May 2005 (along with then-partner, Jeremy Tooker, now of Four Barrel Coffee fame). It opened as a long, modern, clean space with many tables and thrift store living room sets in the back. But over the years, free Wi-Fi brought hordes of laptop squatters and the place also attracted a bit of a grittier Mission vibe. (Arguably Jeremy got so freaked by the environmental changes that it spurred him on to open his own place.)
A Fall 2014 remodel is now starkly clean and minimalist, with a white/black/red color scheme. It very much looks ripped off from the Montgomery St. Coffee Bar, save for the succulent garden in back, but it works. Or maybe that’s Saint Frank I’m thinking of. Or the latest reincarnation of Wrecking Ball. Or maybe that’s more “all of the above”.
When I lamented over Bay Area espresso sameness years ago, I never thought that would extend to the same architects and interior designers to make so many coffee houses look the same as well.
One major positive from this location’s redesign seems that in getting rid of some of their chairs and the on-site Wi-Fi, they also got rid of many of the, well, vagrants. Which makes the space a lot more inviting and less standoffish than it was prior. In addition to less clutter, there’s also more of an emphasis now on long, communally shared tables.
They originally used and sold Stumptown‘s Hair Bender (with Eileen and Jeremy being big Stumptown fanatics), but they’ve long since started roasting their own — at first with an on site Probat that has long since been removed offsite. Over the years they replaced their shiny red, three-group La Marzocco FB70 with a GB/5 … and then a three-group Synesso … and now two custom 2- and 3-group Synesso Hydra machines. Black counters and white machines with red trim and wood paddles. Plus the mandatory Mazzer and Mahlkönig grinders.
The baristas remain well-trained: they grind to order, they pull shots directly in the cup where appropriate, and they take their time making a deliberate tamp — even down to the final twist.
Same as it ever was, they produce an espresso (a regular and rotating seasonal blend) with a mottled medium-to-dark brown crema of modest thickness and some congealed richness — and occasionally some larger bubbles at the center. Flavorwise, there’s a caramel sweetness combined with a good mid-range palate (roasted hazelnut, etc.) and sharp acidity in the finish — which is a little like a trademark. Roasting their coffees bright, they can border on underripe fruit sometimes — which works as a pour-over but can be problematic as espresso. And now served in their newer Le Porcellane d’ANCAP cups with a sparkling water on the side.
Going back to our opening on consistency, what is noticeably different now from before is a little more of a broader flavor profile and reduced emphasis on underripe fruit that raised its flavor score since my last visits in 2013. If you’re into milk-based drinks, the rosetta latte art can vary from award-winning to amateur, depending upon the barista shift, but they get the fine microfoam down well no matter what. Hence part of why — over some 40 visits over 10 years — they rate as “Consistent” but not “Very Consistent”.
Approaching 10 years of operations, this Ritual location still delivers the goods and has even revitalized itself somewhat in both the environment and some of the end product itself.
One of Blue Bottle Coffee‘s great challenges today is to continue growing with the success of their coffee and café operations while avoiding becoming a commodity: a boilerplate coffee shop with a flavor profile so consistent that it becomes a little monotonous and boring, despite its obvious quality. Back in 2007 we wrote about Blue Bottle’s role in the Bay Area’s budding espresso sameness fatigue.
Coincidentally, that reference was in an article about Piccino Cafe — which has since closed, reopened to a larger restaurant space, and switched from Blue Bottle to Sightglass roasting. Sightglass has also since opened a second roasting operation in the Mission District where they immediately addressed the sameness concern by roasting and offering select coffees that aren’t available at their other locations.
Just a few blocks from the second Sightglass roastery is this Blue Bottle Coffee outlet located inside the garage door of a Heath Ceramics production and retail warehouse. The location suits Blue Bottle’s alliance with Heath, and it also offers another unique space for them to operate. Even if Blue Bottle has yet to diversify their coffee offerings as much as the smaller-scale Sightglass.
Off to the left in this space is the in-house Blue Bottle retail café, with a decent-sized service counter, a lot of shelf space dedicated to whole bean sales, and a rear shelf of merchandising. To the center is the café seating area, adorned with the warm colors of wooden benches and chairs for seating inbetween the café and Heath’s production plant residing behind glass windows.
The area is decorated with succulents and tall white ceilings with a lot of exposed pipes. At the service counter they employ a two-group La Marzocco Strada machine. Going just a little off what was expected at the visit, they served espresso using their Colombia Las Margaritas Red Bourbon Honey single origin roast instead of their traditional three-bean blends. This gave the cup a bright fruitiness that shown throughout the cup — or disrupted the balance, however you perceive it.
The flavor is sharp: mace, cloves, and bright spices. It comes with a mottled medium brown crema and is served with a small glass of sparkling water on the side in a Heath Ceramic cup (of course).
While it’s a very astringent cup, at least they are experimenting beyond the expected at some of their cafés. Even if we had to deduct a few points for the annoying hipster barista who insisted on calling our shot a “spro”. (The groan-worthy “spro” being the #yolo of coffee vernacular.)
Read the review of the Blue Bottle Coffee Company at Heath Ceramics in SF’s Mission District.
illy caffè North America has operated Espressamente cafés here as in Europe, but this example is modeled more after a truer café rather than coffee bar per se. As such, Illy has designated it with a different name (“illy caffè”).
However, that hasn’t stopped many confused locals who still insist on calling it “Espressamente.” (I dare anyone to find the word “Espressamente” written anywhere inside or out of this place.) The lesson here is to be careful how you brand yourself: once it starts working, the blinders come out and you may have a difficult time getting people to change.
Unlike Illy’s Espressamente coffee bars, the food menu here — while still designed by the famed Joyce Goldstein — is a bit more involved. The service levels are also just a touch higher.
It’s not too much of a surprise that Illy decided to pull off this subtle concept shift here in San Francisco. Back in 2011, the Espressamente on Battery St. opened as America’s first free-standing example of the chain (i.e., not linked to a hotel, etc.). Like SF’s other Illy locations, it’s run by Joe Gurdock and the Prima Cosa team. Joe is an SF native with local coffee roots dating back to managing Pasqua Coffee cafés here in the 1990s.
Earlier this month illy caffè North America invited me to a media brunch for this café’s opening, with much of their executive team flying in from New York and parts east. I’m not easily impressed by these sorts of events, but I came away from the event with an even greater appreciation for what Illy does and what they are as a company.
There’s a tendency in today’s self-described “craft” coffee community to claim credit for much of anything good about coffee these days — even if most of it consists of small modifications built upon a sizable foundation of older, established arts. There’s also a lot of fawning over anything that smells new — often much of which is just new to those who haven’t dug deep enough. Meanwhile, many might roll their eyes over a “coffee dinosaur” like Illy.
Case and point with the latest coffee roasting guide du jour. Now we very much enjoy’s Scott Rao’s practical, hands-on books, and his latest The Coffee Roaster’s Companion is a good reference. Yet we know a number of craft coffee types who regard it as highly technical manual, oblivious to some of its glaring predecessors.
Just take Chapter 4 of Andrea Illy‘s (editor and Illy chairman) Espresso Coffee: The Science of Quality. This chapter dedicated to coffee roasting introduces thermodynamic differential equations, diagrams of three-dimensional thermal gradients within roasting beans over time, tables of chemical compounds and their resulting odors from roasting, ion chromatography charts, structural formulas of the changing organic chemistry bonds in roasting coffee, and references to 91 scientific coffee papers. No disrespect to Mr. Rao, but by comparison on a technical scale you could call his book Coffee Roasting for Dummies.
As another example of this cognitive gap, media people and Illy reps sat around a large, shared table at this brunch event. One of the media invitees was a freelance writer for 7×7 and other food-friendly publications (who shall remain nameless). I had mentioned how most so-called Third Wave roasters were abject underachievers at the subtle art of coffee blending, and she interjected by saying she thought that the Third Wave was instead identified more by medium roast levels.
Forget for a moment that Dunkin’ Donuts has been medium roasting their coffee pretty much since the invention of the donut. While taking furious notes, she straight-face asked the Illy reps about how they were positioned with their darker roasts in this modern taste era of Third Wave medium roasting.
Illy has been selling coffees clearly labelled “Medium Roast” before many of these Third Wave roasters were even in diapers. Thus I thought her question was honestly a little offensive. But the Illy team, probably used to being perceived as playing catch-up rather than leading the charge in coffee these days, politely answered her question without any hint of judgement. (I probably would have had to restrain myself from punching her in the throat.)
Now Illy is hardly perfect, and this post isn’t intended as an Illy love-fest. Responding to commercial pressure, they’ve bowed to some regrettable-but-business-necessary fads, such as creating their own pod system coffee and promoting dubious home espresso machines. Their coffee here in the U.S. — while employing outstanding quality controls — has never measured up to the quality standards I’ve experienced at their cafés in Europe.
But besides Illy’s many great investments in quality and to the science of coffee, the company has won awards for its ethics. They’ve been actively invested in the economic and environmental sustainability of coffee far longer than any other coffee company I know. They essentially pioneered the Direct Trade model years before it was ever called that. And they’ve done all that without the modern sledgehammer-to-the-head, profit-from-consumer-guilt practice of publicly blowing their own horn over their commitment to Corporate Social Responsibility.
Was there espresso to be reviewed here again? Of course!
There’s an elaborate designer Illy coffee cup chandelier as you walk in — a hallmark of many other Espressamente shops, but different for the rarity of some of the limited edition art cups. Since 1992, Illy’s designer cup series is technically the longest running pop art project in the world. (Their continued investment in the arts is another cool aspect of the company.) There’s a tall table with stools, some window stool seating, central café tables, and black booth café seating around the edges.
Using a chrome, three-group La Cimbali, they pull moderately-sized shots with a healthy, mottled/swirled medium and darker brown crema. The crema isn’t as thick as you typically get in a European Espressamente, but it’s decent.
The flavor isn’t exactly the typical mild spaces and wood that you get at most American outlets serving Illy: there are extra notes in between in the flavor profile. So while still not up to European standards, this is one of their best attempts yet. Served in designer IPA logo cups, of course.
Milk-frothing here is decent: somewhat dense, even, and with little erratic touches here and there. They also offer signature drinks, including botanicals like their vanilla jasmine or lavender lattes — if you like that sort of thing.
Read the review of Illy Caffè on Union St. in Cow Hollow.
Taking its name from the 2013 hit single by Miley Cyrus…
OK, no, seriously.
While the dynamic duo of Trish Rothgeb’s roasting combined with Nick Cho’s barista and service know-how (and hopefully someone else’s tax accounting) has been in the Bay Area for quite a few years, tracking their coffee house openings and closings has been a bit like playing Whac-A-Mole. Seemingly married to the disposable, throwaway culture of pop-ups, you could be excused for mistaking Wrecking Ball for a roving coffee art exhibit meant to simulate the transience and vagrancy of America’s foster care system.
This latest location opened in August 2014 in a former That Takes the Cake. It appears as a converted in-law unit at the base of a Victorian home (or law office). In front there is some quaint yard furniture with miniature table and chair seating along the sidewalk — along with a sign to notify the staff for clean-up when you’re done.
Inside everything seems whitewashed as was vogue with San Francisco home interiors of the 1950s — save for the blue pineapple wallpaper at the entrance and black wood flooring. There are three chairs sitting at their Kalita pour over bar and long bench seating along the entryway.
They offer baked goods from Marla, they sport some antique brewing equipment along their shelves, and during the day they seem to be frequented by a disproportionate number of snobby expat Europeans wearing designer jeans and sportcoats that work in the neighborhood.
Using a white, two-group La Marzocco Strada behind the small counter, they pull shots of their 1UP blend with an even but richly textured medium brown crema. It has a balanced flavor of spices of cinnamon, a little allspice, some sharp acidity, and the suggestion — but not implementation — of deeper, richer body notes. As such, the flavor profile seemed a touch incomplete relative to the last pop-up shop that served us. However, it’s still distinctive as far as San Francisco espresso styles go. Served in a white Inker demitasse.
Visit now before it closes.
Yesterday’s New York Times surely went for a low-hanging-fruit holiday cheer story in covering the hackneyed caffè sospeso in Napoli: In Naples, Gift of Coffee to Strangers Never Seen – NYTimes.com.
However — unlike the untold copycat fluff stories over recent years that bought into Starbucks‘ corporate co-opting of the practice as their Pay-It-Forward viral marketing campaign — the Times did some actual research on the history, cultural context, and economic backdrop of the gesture. This is, of course, what we love about the New York Times. (Though certainly the comments on the Times article suggest that Starbucks’ campaign continues to strongly influence laymen coffee consumers.)
First there’s the context of coffee culture in Napoli, visiting a classic Napoli gran caffè in the Gran Caffè Grambrinus, interviewing the legendary Andrea Illy, and referencing La rete del caffè sospeso (the “Suspended Coffee Network”).
It’s a reminder of how much work it sometimes takes to get it right.
There are a few great things about the Seattle-Tacoma International Airport (or SeaTac). One is a SubPop retail shop that opened in May 2014. Another is a Beecher’s Cheese shop. And next door to Beecher’s is a full-on legitimate (not just for the airport-weary) Caffé Vita.
This ain’t your ordinary airport espresso. Ignore the Hall of Shame Starbucks alley of Concourse B and head for Concourse C, near Gate C3. Surprise!: no superautomated Schaerer machine with barely employable baristas under airport union contracts and under a licensed Caffé Vita brand name.
Here there are legit baristas and a three-group Synesso machine. They sell baked goods and coffee only here with stand-up kiosk service only — so keep a free hand while lugging your luggage.
They pull shots with a picture-perfect reddish brown tiger-striped crema of solid thickness and mouthfeel. The cup has a decent body and a great balance of some herbal pungency, citric brightness, and heavy body elements. Served in a white Caffé Vita logo Nuova Point cup. The milk-frothing can be a bit dry and airy, but it’s even and good — albeit only available in paper cups.
This is a coffee oasis for any airport in the world. While my intel has it that the Klatch Roasting at LAX can seriously compete for the title (and I have yet to visit), this is arguably the best airport espresso I’ve ever had to date.