A macchiato to help get your weekend started.
Friday, March 31, 2017
Thursday, March 30, 2017
Wednesday, March 29, 2017
grapefruit bubble tea
Today is a perfect day for a grapefruit bubble tea with BOTH pearls and coconut jelly!
Tuesday, March 28, 2017
Ethiopia Yirga Cheffe Wenago
Ethiopia Yirga Cheffe Weago! Just roasted. Sending them out via Coffee Subscription (on caffedbolla.com) and for you to pick up at the shop.
Monday, March 27, 2017
P if for purple is On Tap
P is for purple is On Tap - cherry, grape, and berry with a sprinkle of cocoa. So good! Come and have a shot.
Saturday, March 25, 2017
almond poppy seed loaf
Com and try our new and improved almond poppy seed loaves! They are so yummy!
Friday, March 24, 2017
P is for purple
NEW ESPRESSO! P is for purple - cherry, grape, and berry with a sprinkle of cocoa. Come and try it!
Thursday, March 23, 2017
Wednesday, March 22, 2017
Tuesday, March 21, 2017
Monday, March 20, 2017
coffee beans
More Single Origin coffees just roasted and ready to be bagged. Come and get yours at the shop, or through our Coffee Subscription program!
Sunday, March 19, 2017
Saturday, March 18, 2017
Friday, March 17, 2017
hand sorting coffee
Hand sorting coffee. More Single Origin beans just roasted and ready for you to pick up for your weekend brewing happiness.
Thursday, March 16, 2017
Wednesday, March 15, 2017
Tuesday, March 14, 2017
iced americano
Ruby Red is On Tap, and it's super refreshing and delish in an iced Americano. Com and try it!
Monday, March 13, 2017
Sunday, March 12, 2017
Saturday, March 11, 2017
Guatemala Antigua Estate Peaberry
More Guatemala Antigua Estate Peaberry roasted and ready for you to pick up!
Friday, March 10, 2017
NEW ESPRESSO
NEW ESPRESSO to start your weekend right: Ruby Red - blood orange, grapefruit, and cherry. Come and try it!
Wednesday, March 08, 2017
Being an Artisan: the truth is in the cup
John says...
I would like to thank everyone for the overwhelming support I've received regarding my thoughts on “The Ethics of Being an Artisan”. But there's an obvious part of that we have yet to discuss...
Words like “specialty, artisan, craft,” and the oh so popular “third wave” are thrown about too loosely. There is a moment where adopting certain language and terminology advances a specific set of ideals or standards within the industry. But as it is for most industries, once these words are adopted, they have little truth to them beyond carefully crafted marketing.
There are those within the coffee industry with an astounding level of knowledge when it comes to coffee science and specific minutiae in regards to the chemical breakdown during the entire roasting and brewing process. So how does one illustrate and differentiate between the concepts of Theory vs. Practice compared to Practice vs. Execution? Utilizing mellifluous phrases and dropping a bit of scientific jargon sounds impressive – maybe you can conduct seminars, and impress a number of industry folk, but are you an artisan?
Being at the top of your craft is not a statement about experience or knowledge, nor is it an indication of your passion or a reflection of the quality of ingredients you source. It is a statement about execution. Scientific sounding speeches and clever marketing cannot hide poorly executed coffee. What you deliver in the cup tells a story about what you do and what it took you to get there...but it's only the beginning.
Article on LinkedIn
I would like to thank everyone for the overwhelming support I've received regarding my thoughts on “The Ethics of Being an Artisan”. But there's an obvious part of that we have yet to discuss...
Words like “specialty, artisan, craft,” and the oh so popular “third wave” are thrown about too loosely. There is a moment where adopting certain language and terminology advances a specific set of ideals or standards within the industry. But as it is for most industries, once these words are adopted, they have little truth to them beyond carefully crafted marketing.
There are those within the coffee industry with an astounding level of knowledge when it comes to coffee science and specific minutiae in regards to the chemical breakdown during the entire roasting and brewing process. So how does one illustrate and differentiate between the concepts of Theory vs. Practice compared to Practice vs. Execution? Utilizing mellifluous phrases and dropping a bit of scientific jargon sounds impressive – maybe you can conduct seminars, and impress a number of industry folk, but are you an artisan?
Being at the top of your craft is not a statement about experience or knowledge, nor is it an indication of your passion or a reflection of the quality of ingredients you source. It is a statement about execution. Scientific sounding speeches and clever marketing cannot hide poorly executed coffee. What you deliver in the cup tells a story about what you do and what it took you to get there...but it's only the beginning.
Article on LinkedIn
Tuesday, March 07, 2017
roasted and ready
More Single Origin coffees just roasted and ready to send out (see caffedbolla.com for Coffee Subscription options) and for your to pick up at the shop.
iced gunpowder green tea
Have you tried our Iced Gunpowder Green Tea? Fresh brewed to order. It's deeeelicious!
Monday, March 06, 2017
Saturday, March 04, 2017
siphon syphon day
Siphon day.
P.S. Three new and amazing Single Origin coffees available on our current Siphon menu!
Friday, March 03, 2017
Thursday, March 02, 2017
Wednesday, March 01, 2017
Subscribe to:
Posts (Atom)