caffe d'bolla: November 2014

caffe d'bolla was in The New York Times travel section on Sunday, November 16th!

caffe d'bolla in New York Times travel section this past Sunday the 16th. Thank you @lucyburningham and @cayceclifford ! #caffedbolla #slc #coffee

So... pretty normal weekend, had fun with the dogs, entertained the baby, and oh yeah, John had his picture in The New York Times! #caffedbolla #thenewyorktimes #siphoncoffee #shokunin

About Us

At caffe d'bolla we believe that "it's what's in the cup that matters." We prepare each espresso beverage only using fresh roasted beans, ground to order, and extracted to perfection.

Our award winning teas are direct from the growers, hand picked and prepared according to artisan standards.

We only use the finest pure fruit juice syrups and juice infused powders available for our bubble teas.

We will continue to improve our skills daily so that you can enjoy a perfect cup every time.

We expect nothing less, and neither should you.

Come and enjoy a beautiful cup of your favorite tea or espresso.

We look forward to meeting you.

Monday, November 17, 2014

caffe d'bolla in The New York Times