Archived Posts from this Category
Archived Posts from this Category
Augusto Carneiro grew up in Rio de Janeiro, but he spent much of his youth among family coffee farms established in the 1890s in Brazil’s Sul de Minas and Mogiana region. He moved to Portland in the 1990s to go to university. After graduating, he eventually became frustrated with his choice of an engineering career and was unable to shake the call of six generations of coffee growers in his family. So he began importing Brazilian coffee in 2004, practicing direct trade and sustainable practices at a family farm level before that became a “thing”. Thus Nossa Familia Coffee was born.
The business relationships they developed grew to include this roasting facility in 2012 (with help from a Kickstarter campaign), with the adjacent espresso bar opening in April 2013.
With a garage door roll-up on a cement platform as is typical of the Pearl district, the espresso bar is a tiny walk-up space with limited wooden counter stool seating that overlooks their coffee storage and roasting operations. There’s also “sidewalk” seating among a few metal patio chairs on the raised platform above the NW 13th Ave. street level in front. They offer weekly cuppings on Tuesdays, home-brewing classes, and even trips to origin in Brazil.
Next to their wall of merchandising, they use a two-group, red La Marzocco FB/80 to pull shots of either their signature Full Cycle blend or an Ethiopian single origin microlot.
Instead of exclusively light, fruity roasts that are in vogue these days — which they feel can run to sour for customers — Nossa Familia Coffee also offers medium roasts and even some darker options with more chocolate notes. Some of these can be found among their series of family name blends (e.g., Ernesto’s, Augusta’s, Teodoro’s, etc.); they are the rare example of a newer American roaster making quality blends. And while the business started with their Brazilian family farm roots, they’ve expanded into other sourcing locations: single-origin microlot coffees from Ethiopia, Rwanda, Guatemala, and Nicaragua.
Rob Hoos, their head roaster, is also famous for penning the 64-page “Modulating the Flavor Profile of Coffee: One Roaster’s Manifesto” earlier this year.
The Full Cycle blend comes with an even, darker to medium brown crema with a flavor that’s well balanced. There’s a brightness complementing apples and pears, cinnamon, and some bittersweet chocolate. There’s also some molasses and honey with an acidic bite at the finish. They serve it two-sips short in a black Inker cup with sparkling water on the side.
Despite many who regard Portland as America’s “coffee capital,” its coffee culture — like most any other form of culture in Portland — can also be characterized by its lack of diversity or variety. Despite the many quality roasters and coffee houses in this modest town, they all seem to do many of the same things in the same ways while seemingly following the same playbook.
This alone makes Nossa Familia Coffee a notable exception — given its direct ties to origin and its trend-bucking sourcing, blending, and roasting philosophies. But what particularly makes it stand out is that the quality of its espresso shots is among the best in town.
Read the review of the Nossa Espresso Bar in Portland, OR.
Pro snowboarder and Finnish native Wille Yli-Luoma established this local Portland roaster and two-shop, starkly designed coffeehouse chain in 2009. Inspired by the Swedish fika coffee break, he wanted to bring it to his adopted home town of Portland. (Maybe he’s not Swedish, but remember that Fins are the worlds biggest coffee drinkers.)
Heart says it draws its coffee influences from Scandinavia and the local Portland scene — using its rebuilt Probat to roast its beans to the “lightest degree possible” while fully developing the flavors in what each bean has to offer. Now this sounds like utter nonsense when I think of all the grassy, under-roasted, under-developed coffees I’ve abused my taste buds with under the guise of “Third Wave” roasting. However, Heart exhibits enough prowess at bean sourcing and roasting to offer more than just a trendy cliché in the cup.
This newer West Side Portland location has dark hexagonal tile floors, tall windows with lots of light, white-painted walls, a wall o’ mersh, and wood surfaces everywhere: benches, long shared picnic bench seating, small café tables, and window counter seating. Overall, the seating is a bit scarce for the space — it helps if you can sit on the sidewalk benches outside. Especially as you often find in town: they have the de rigueur uncomfortable-and-over-designed chairs that Portlanders must love.
As I mentioned above, Heart is also known for its exclusively light roasts, which they do well in a Nordic style — even if that means high acidity with every cup. These factors combined with a reputation for aloof service and a clientele of the popular people from class have made it highly divisive among Portlanders: they say you either love it or hate it.
They offer bread, pastries, and espresso drinks. No pour-overs, unlike their East Side mothership location. Using a custom three-group Mistral machine, they offered two options for espresso: an Ethiopian Dabub Mateyba single origin and their Stereo blend.
The Stereo blend comes with a even, medium brown crema of modest thickness. The shot fills rather high in the cup, seemingly influencing the weaknesses in its slightly thin body. There’s a woodiness plus cloves and cinnamon with a fading acidic sharpness at the finish. Heart does a good job of sticking to a light roast stereotype without stumbling into grassy, almost raw coffee. They actually get light roasting right. Served in white logo ANCAP cups with a shot of sparkling water on the side.
Yes, it’s a lighter style and the emphasis is on a high acidity in the cup — essentially making them a sort of one-note player for how they philosophically approach coffee. But their light roasts are balanced enough on a knife’s edge to avoid the horrid grassy yellow beans that barely make it to the first crack. This is probably the pro skateboarder in Wille coming out in his coffees.
The influences of Copenhagen’s The Coffee Collective and Norway’s Tim Wendelboe show through. Most of their bean sources come from Africa and Latin America in search of a bigger, balanced acidity that works best with their roasting style. This puts them in contention with a lot of Scandinavian roasters for specialty lots.
Their cappuccino comes with rosetta latte art and a decent job of milk-frothing: good consistency and heft but not overly milky overall as can be common in Portland. But the lightness of the roasts offers little for the milk to contrast with, resulting in more of a muddled flavor in the cup.
Love it or hate it? Oddly, we’re in the rare middle ground camp: a very good place, but not exactly one I’d seek out in Portland above a few others.
Read the review of Heart Coffee Roasters in downtown Portland, OR.
Portland Brothers Sam and Nick Purvis were quite busy last year. In addition to opening a bar and general market, they opened (with partner Dustin Evans) two locations of Good Coffee. The first began as a coffee cart service for several months until the café formally opened. A few months later they opened this sister spot.
Both brothers bring coffee credibility to the table. Older brother Sam worked a number of Portland area cafés: working alongside Matt Higgins when he was separately starting Coava, working at a Barista PDX location alongside eventual 2014 USBC champ Laila Ghambari, and working at Coava where he won the 2011 Northwestern Regional Barista Competition. Younger brother Nick worked at Santa Barbara’s French Press and was trained by Chris Baca and crew at Verve Coffee Roasters, eventually going on to compete at the USBC level himself.
It’s a small, bright space with tall windows on the two edges of the corner shop. There’s rough wood-paneled floors, corner seating at metal chairs and wood slat café tables, and a mix of small inner tables with odd choices for uncomfortable, impractical chairs. The design aesthetic of a few newer newer Portland coffee houses seems strangely drawn to uncomfortable, over-designed chairs.
There’s a large central rack of coffee and coffee accessory sales, and the place seems to have a clientele heavy on spandex yoga pants — partly due to a nearby gym.
Good Coffee is dedicated as a multi-roaster café — serving Madcap, Roseline, Coava, and Heart at the time of our visit. They offer cortados and mochas, but no pour-over coffee — just batch-brewed and espresso drinks.
Using a three-group La Marzocco Linea PB Classic and showcased white Mahlkönig grinders, they pulled shots of Madcap Ethiopian Yirgacheffe (they offer no blends) that came with a pale blonde, relatively thin crema. It had a complex aroma and a narrow flavor profile that you’d classically expect from a single origin shot, but it surprisingly wasn’t a brightness bomb. There was some balance in the narrower profile as three quite flavorful sips: vanilla, butter, and some turpeny elements that stretched into cedar.
It was a pleasant surprise in that the shot defied my usual heuristics for what makes a great espresso, still delivering an interesting and flavorful shot anyway. And to his credit, the barista made at least four sink shots before dialing in the shot he served me. Served in notNeutral white cups.
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.
Given Portland’s vaunted status as an American coffee capital of sorts, this is one of the more well-regarded coffee houses in downtown Portland. It opened in the Spring of 2010 near the Pioneer Courthouse Square — replacing the former Portland Coffee House.
Public Domain is the brainchild of the much bigger Coffee Bean International as a way to showcase some of their specialty, seasonal roasts and in a retail space to properly serve it. Think a little of Coffee Bar vis-à-vis Mr. Espresso. A major difference being that Coffee Bean International used to receive a lot of flack for squeezing out smaller players in the roasting market. In a sense, Public Domain is their response to being squeezed by the growth of small, independent roasters in Portland. How the times have changed.
It’s a clean, well-lit space with tall, diner-like windows wrapping around its corner location (allowing sunlight in when available — this is Portland, after all). It’s not a terribly large space, but there are a number of smaller tables indoors wrapped around a central service counter that juts out.
There’s the wall of merchandising as you enter (primarily Chemex gear and mugs plus t-shirts), blonde wood floors, and retail roasted coffee offered beneath the central service counter — which displays two two-group Synesso machines in operation and some six commercial grinders for their various bean stock options. Pastries are about the only food service here. They also offer pour-over coffees, including an intriguing Colombia Finca La Esperanza — a 2014 Cup of Excellence winner — at our visit.
For espresso they offer a single origin option, but this review is based on their core Prometheus Espresso blend. They pull shots with an even, medium brown crema with finer microbubbles. It has a strong, potent flavor centered around herbal pungency and some spice, but it has limited sweetness and lacks any real fruit. Good, but not exactly outstanding. Served in a non-descript white ceramic cup with a side of sparkling water.
They serve their cappuccino in a proper classic brown Espresso Parts 5.5-oz tulip cup with a little rosetta latte art. It lacks much texture in the milk, and the overall cap is a bit too milky and weak despite its proper size.
Being a beloved coffee house in Portland sets expectations quite high. While it is a very good place overall, it’s also nothing we haven’t found in many other cities.
Read the review of Public Domain in Portland, OR.
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.
This spacious café opened in the Fall of 2010. Located not far from the David Ave. border with Monterey, it’s a few blocks from the famed aquarium and can practically pass for Monterey. Out front along Central Ave. is a wooden parklet with a few café tables and two larger shared tables. The whole streetside parklet vibe should seem familiar to anyone from San Francisco.
Inside, along sherbet green walls, there’s a longer bench with a few café tables and two larger shared tables. There are shelves and shelves and tables of merchandising for sale: primarily jams, pickles, and baked goods. And yet most of the floorspace is dominated by the working bakery in the rear half of the shop (complete with mirrored disco ball). There’s a real vegetarian vibe to the place — down to the homemade kombucha for those who love sour tea made from soiled diapers.
But the coffee service — which runs later in the day than the 3pm food service hours — isn’t bad here. They use an orange, two-group manual lever La San Marco machine, Mazzer grinders, and Blue Bottle coffee to pull modestly sized shots with an even, medium brown crema of little distinction.
It’s light on the aroma, and the flavor seems a little brighter than a typical Blue Bottle cup: some spice, some sharpness, some apple acidity. There’s a decent flavor balance, but it lacks exceptionalism at just about every dimension. While Blue Bottle service is a find this far south, it’s off the standards of most of their purveyors. But the espresso sameness problem of SF doesn’t exist here (yet). Served in classic brown Nuova Point cups.
For pour-over service they feature a stand with four Blue-Bottle-branded Bonmac drippers. For milk-frothing, they use Clover milk and employ decorative rosettas in their latte art (albeit a bit on the early practice end). They seem much better at milk-based drinks than the straight espresso here, as it is not too milky and exhibits good balance. Hence the generous correction score in their rating.
Read the review of Happy Girl Kitchen Co. in Pacific Grove, CA.
As we mentioned in our last review of a remote Martinez, CA coffee house: good coffee is everywhere. In fact, the modern boom in good coffee purveyors is akin to the boom of mom & pop video rental stores in the 1980s and ’90s. And as some of these small businesses grow a little larger to form local chains, they’ve become a little like the current surge in home solar installation businesses. The local demand is there and the barriers to entry are generally low.
While the ubiquity of good coffee has its obvious benefits for coffee lovers, it also raises the spectre of market saturation and business sustainability. As good coffee houses open everywhere, they’re no longer rare nor special.
Earlier this month, in response to news of Verve Coffee Roasters planning to open a future location in SF’s Castro District, SFist asked a newly valid question: “Hasn’t the Castro reached Peak Coffee”?
SFist is probably being a little alarmist before we have to worry about carpet-bombing-levels of good coffee in the neighborhood. Verve would have something a little different to say than the others already there, but the nagging old question of espresso sameness comes up. I would be particularly concerned if someone was planning to open yet another coffee shop serving Blue Bottle from La Marzocco machines just like the seven others within a three-block radius.
But in such a saturated environment, discovering a new coffee house with something a little different to offer can be a draw. Sometimes you have to go as far out as Martinez to find something that unique.
Opening in the latter half of 2013, Mountain Grounds is in the middle of nowhere but is unique enough, and has high enough quality standards, to make it well worth a visit. If nothing else for the uniqueness of its coffee sourcing.
Located in a Martinez strip mall of four stores (what else are you going to find outside of old downtown Martinez?), it’s a tight space inside with window counter seating in front and hardly a few seats next to the service counter. Outside there are a few café tables along the sidewalk under the strip mall porticos — along with a couple of lounging chairs and a heat lamp.
Owner John Cassidy and his wife, Danielle, gregariously operate this shop. One of John’s longtime friends is Gary Theisen of Revel Coffee Roasters in Billings, Montana. Revel ships in the coffee from Montana every Monday. (The shop’s working business phone number also betrays John’s Montana roots.) Mountain Grounds also follows the unusual practice of prominently designating their coffee options by their growing altitude (1900m, etc.).
Mountain Grounds follows some creative small-town practices, such as accepting orders via SMS text in advance. (Easier to handle with low volumes.) They also offer a variety of specialty coffee drinks, including crème brûlée lattes (set aflame before being served for the crispy top) and the S’more. At one side of the cramped shop is a menu on the wall titled “A Taste of 3rd Wave Coffee Shops”, which features a double ristretto, a 1 ‘N 1, a macchiato, a cortado, a cappuccino, and a con panna.
They pull espresso shots from a newer two-group Nuova Simonelli with a modest layer of even, medium brown crema with good coagulation. There’s a fruity brightness in the cup of cherry and berry, but a lack of the apple-like acidity that you might find with typical coffee from newer Cali roasters (e.g., Sightglass). This makes it a unique and rather balanced cup.
Milk-frothing here is pretty even. They offer weight-measured Chemex and pour-over coffee. The shop’s loyal following includes those who also take home Revel beans, which are packaged in clear plastic drinking cups with lids. With no real sink in this tiny shop, coffee drinks are served in paper only except for large ceramic logo cups for the bigger milk-based drinks.
Read the review of Mountain Grounds in Martinez, CA.
“You can find good coffee just about anywhere these days.” That’s been something of a mantra of ours over the past few years — whether it’s to question the point of archaic-yet-always-cited “America’s Best Coffee Cities” surveys in popular media or the need for coffee travel kits. Yet another case in point is my brother’s longtime home town… the Contra Costa County outpost of Martinez, CA.
Martinez is an old Gold Rush town, located some 35 miles from San Francisco on the south side of the Carquinez Strait. Its small-town legacy includes John Muir’s home from 1890 (and home to the John Muir National Historic Site) and unconfirmed rumors as the birthplace of the Martini. There are also confirmed rumors of Martinez as the birthplace of Joe DiMaggio — before he came to be known for/as Mr. Coffee … and for his slugging percentage as a New York Yankee and an abusively jealous husband.
I’ve found at least two notable places to get coffee in Martinez in recent months. The first, Barrelista, was formerly a coffeeshop named Legal Grounds. This downtown Martinez corner coffee house was opened in February 2014 by the owners of the popular Barrel Aged bar/restaurant across the street.
The place has a funky, independent coffeeshop vibe — but without being run-down, cheap, and skanky as is the case with many less-than-urban independent coffee shops. (And many in cities for that matter.) There are a couple of benches for seating outside in front on a Main St. parklet. Otherwise, inside it’s a cozy spot with a lot of decorative, unique tables and chairs.
It’s not as stuffy as a stereotypical downtown Martinez antiques shop, but it’s much nicer than your typical thrift store. There are mirrored walls, there’s an old bicycle on the wall, and there’s even a shiny metal National cash register at the service counter. A collection of board games keeps some of the locals occupied.
They sell panini, pastries, and sweets in addition to their coffee, which comes from Four Barrel (they also sell their beans retail). Using a two-group La Marzocco Linea at the side of the service area, they pull shots with an even, medium brown crema of little detailed texture but yet good thickness.
It’s a modest pour, and it has some of the characteristic Four Barrel brightness but without it being overwhelming. There’s a pleasant roundness to the cup — a fuller mouthfeel accompanied by a decent blend of flavors from herbal pungency to mild spices and cinnamon to some apple-like acidity on the finish. Served in multi-colored Cost Plus World Market cups and saucers. The milk-frothing here is a bit wet and restrained, and yet their cappuccino runs very milky here — like a latte. They also do a decent job of trying their hand at latte art.
A solid espresso that would be worthy most anywhere. But there’s another notable Martinez coffee shop review to come…
Read the review of Barrelista in Martinez, CA.