(photo from Channel4.com)
caffe d'bolla is CLOSED through the Labor Day Weekend for remodeling.
We will OPEN on Tuesday the 7th!
Thank you.
Wednesday, September 01, 2010
remodeling
(photo from Channel4.com)
caffe d'bolla is CLOSED through the Labor Day Weekend for remodeling.
We will OPEN on Tuesday the 7th!
Thank you.
Tuesday, July 06, 2010
Temporary Change of Hours
caffe d'bolla
Temporary Change of Hours
(during John's recovery):
8 am - 6 pm
Thank you.
Wednesday, June 30, 2010
foot
(pic from clipartguide)
caffe d'bolla will be CLOSED
Thursday July 1st - Monday July 5th
(Foot surgery for John)
We will OPEN on Tuesday the 6th.
Monday, May 31, 2010
Friday, April 02, 2010
Panama Gesha Hacienda Esmeralda: Sweet and sublime perfection
John Says...
It's been two hours since I've had my second cup of Panama Gesha Esmeralda, and the flavors are still lingering on my palate like morning dew on a blade of grass.
I've tasted Gesha cultivar a few years ago in a wonderful "Don Pachi" from Stumptown, but this is the first batch of Gesha from the wonderful Hacienda Esmeralda that I have roasted myself.
Today I've tested two cups of this coffee on the siphon, and this transcends every coffee I've had up to this point.
First what hits you is the aromatics, they playfully coax your senses where you can almost feel the texture in your mouth before it touches your lips. As it cools to drinking temperature you get a sense of what you are about to have.
First is the silky smooth mouthfeel and sweet berry notes. Careful to take only sips so you can decipher the blueberry from the raspberry and strawberry. In the middle of nowhere a sweet jasmine note leaps out. As the cup cools some notes are sweeter and brighter and some are round and fruity. Some flavors nestle on licorice. Some flavors mingle with berries. Others playfully dance about your mouth with cautious merriment. Red currant. Strawberry. Soft jammy blueberry layered on sweet jasmine. As it leaves my mouth the sweetness lingers, the flavors hide in my cheeks only to reveal themselves minutes later.
The last sip. blueberry, strawberry, jasmine. Both separate and together. Smoothness. Gentleness. Sweet and sublime perfection.
It's been two hours since I've had my second cup of Panama Gesha Esmeralda, and the flavors are still lingering on my palate like morning dew on a blade of grass.
I've tasted Gesha cultivar a few years ago in a wonderful "Don Pachi" from Stumptown, but this is the first batch of Gesha from the wonderful Hacienda Esmeralda that I have roasted myself.
Today I've tested two cups of this coffee on the siphon, and this transcends every coffee I've had up to this point.
First what hits you is the aromatics, they playfully coax your senses where you can almost feel the texture in your mouth before it touches your lips. As it cools to drinking temperature you get a sense of what you are about to have.
First is the silky smooth mouthfeel and sweet berry notes. Careful to take only sips so you can decipher the blueberry from the raspberry and strawberry. In the middle of nowhere a sweet jasmine note leaps out. As the cup cools some notes are sweeter and brighter and some are round and fruity. Some flavors nestle on licorice. Some flavors mingle with berries. Others playfully dance about your mouth with cautious merriment. Red currant. Strawberry. Soft jammy blueberry layered on sweet jasmine. As it leaves my mouth the sweetness lingers, the flavors hide in my cheeks only to reveal themselves minutes later.
The last sip. blueberry, strawberry, jasmine. Both separate and together. Smoothness. Gentleness. Sweet and sublime perfection.
Tuesday, February 16, 2010
back in town!
Yiching says -
John and I had a lot of fun at the Mountain Regional Barista Competition in Loveland, CO! We were happy we made it into the finals, but were also a bit dissappointed to learn how drastically our espresso changed within a couple of days, and that we didn't win. But Greg was awesome!
The USBC is going to be held in Anaheim this year, and I really want to go! John didn't think we would be able to afford it, though. I'm actually pretty optimistic. We can always find ways to raise money to go!
Anyhow, I learned a lot during this trip and experience. I am very proud of John and myself for getting into the finals. I am especially honored to hear Gianni say that John's espresso was the best he'd had. You rock, John!
Thank you for your love and support. We will do even better next time.
John and I had a lot of fun at the Mountain Regional Barista Competition in Loveland, CO! We were happy we made it into the finals, but were also a bit dissappointed to learn how drastically our espresso changed within a couple of days, and that we didn't win. But Greg was awesome!
The USBC is going to be held in Anaheim this year, and I really want to go! John didn't think we would be able to afford it, though. I'm actually pretty optimistic. We can always find ways to raise money to go!
Anyhow, I learned a lot during this trip and experience. I am very proud of John and myself for getting into the finals. I am especially honored to hear Gianni say that John's espresso was the best he'd had. You rock, John!
Thank you for your love and support. We will do even better next time.
Thursday, February 11, 2010
mrbc
caffe d'bolla will be CLOSED
from Thur. 2/11
through Sat. 2/13
to attend
the Mountain Regional Barista Competition.
We will resume our regular business hours Tuesday
(the day after Presidents' Day).
Thank you!
Friday, January 22, 2010
Thank You
No More Homeless Pets in Utah just came and picked up the gifts you donated for the homeless pets during the holidays.
Thank you!
Thank you!
Thursday, December 31, 2009
Happy New Year!
caffe d'bolla will be OPEN today (New Year's Eve) from 8am - 8pm and CLOSE on New Year's Day through the weekend.
Happy New Year everyone!
Friday, December 25, 2009
Happy Holidays!
caffe d'bolla will be closed Christmas Day through the weekend.
Have a safe and happy holidays!
Thursday, December 10, 2009
annual angel tree for homeless pets
This holiday season, caffe d'bolla is giving a slice of Heaven to our four- footed friends! This Angel Tree is to support the needs of the animals at No More Homeless Pets in Utah.
Frisky felines and playful pups need food, treats, toys, blankets, and mostly, a home. The shelters and fosters rely on assistance from the donors and volunteers to provide great care for the animals in need.
Donate Money: a little goes a long way!
$ 10 pays fee for a shelter animal rescue ID chip
$ 15 provides 2 weeks food and litter for 2 cats, or 1 week for 1 dog.
$ 20 provides a full set of vaccination for a rescued dog.
Donate Items: we need the following items:
Dog and cat food
Dog and cat treat
Dog kennels (or crates)
Cat carriers
Collars and leashes
Dog and cat bedding and blankets
Come help bring plenty of wags and purrs this holiday season!
Thursday, November 26, 2009
Monday, October 26, 2009
New Hours
Starting from November 1st,
caffe d'bolla will be OPEN
from 8am - 8pm
Monday - Saturday.
Thank you.
Wednesday, September 23, 2009
Thursday, September 03, 2009
testing a new grinder
Testing a new grinder. So far looking good. Will have definitive results at end of September.
Friday, July 24, 2009
This Weekend
caffe d'bolla will be CLOSED on Friday, July 24th and Saturday, July 25th. We will resume our regular business hours Monday.
Have a great weekend!
Friday, July 03, 2009
4th of July Weekend Hours
caffe d'bolla will be OPEN from 10am - 6pm on July 3rd (fri)
and CLOSED on July 4th (sat)
Have a happy 4th!
Wednesday, July 01, 2009
Sunday, May 24, 2009
Saturday, May 16, 2009
oven setup
Yiching says -
Usually I bake at home, but once in a while I'd want to bake at the caffe. We've had this convection oven for a while, but haven't got a lot of use of it... John and I decided to remove the microwave from the caffe (we almost never use it!) and replace it with the convection oven.
The "oven dual": a toaster oven and a convection oven.
And I'm going to bake all sorts of goodies at the caffe from now on. Yay!
Usually I bake at home, but once in a while I'd want to bake at the caffe. We've had this convection oven for a while, but haven't got a lot of use of it... John and I decided to remove the microwave from the caffe (we almost never use it!) and replace it with the convection oven.
The "oven dual": a toaster oven and a convection oven.
And I'm going to bake all sorts of goodies at the caffe from now on. Yay!
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