caffe d'bolla will be CLOSED
from Thursday, 7/7 through Saturday, 7/9.
We will OPEN and
resume our regular business hours on Monday.
Wednesday, July 06, 2011
on July 7th - July 9th
caffe d'bolla will be CLOSED
from Thursday, 7/7 through Saturday, 7/9.
We will OPEN and
resume our regular business hours on Monday.
Monday, July 04, 2011
Friday, May 27, 2011
Monday, May 02, 2011
Thoughts on SCAA 2011
John Says...
I'm back from the SCAA, and for Yiching and me, it was a short Friday to Sunday trip.
Much thanks to Jay Caragay for thinking of me when he came up with this presentation. I thought it went well, although I would have loved more feedback from the audience, particularly directed to any of the specifics each of us focused on.
Things I think:
There is too much fear and complacency in the coffee industry.
V60, or any pourover. should not be done by untrained barista. Clearly evident in many of the offerings at the show.
Tracy Allen is a coffee professional's professional.
Strada: A journey in hype?
Note to Exhibitors: It would help to have people working the booth who actually know the product.
Baratza has an exceptional new grinder.
A properly made pourover tastes great! Too bad I only found one.
James Hoffman always looks taller in person.
There needs to be a separation between the "Specialty Coffee" and "Coffee is Special" crowds.
Brewer's Cup needs a huge overhaul. Coffee first is the right direction, but breathe some life into it.
Didn't see his performance this year, but it doesn't matter, Pete Licata goes above and beyond. Great win. Fantastic representative.
Houston is an incredibly polite and friendly city.
I'm back from the SCAA, and for Yiching and me, it was a short Friday to Sunday trip.
Much thanks to Jay Caragay for thinking of me when he came up with this presentation. I thought it went well, although I would have loved more feedback from the audience, particularly directed to any of the specifics each of us focused on.
Things I think:
There is too much fear and complacency in the coffee industry.
V60, or any pourover. should not be done by untrained barista. Clearly evident in many of the offerings at the show.
Tracy Allen is a coffee professional's professional.
Strada: A journey in hype?
Note to Exhibitors: It would help to have people working the booth who actually know the product.
Baratza has an exceptional new grinder.
A properly made pourover tastes great! Too bad I only found one.
James Hoffman always looks taller in person.
There needs to be a separation between the "Specialty Coffee" and "Coffee is Special" crowds.
Brewer's Cup needs a huge overhaul. Coffee first is the right direction, but breathe some life into it.
Didn't see his performance this year, but it doesn't matter, Pete Licata goes above and beyond. Great win. Fantastic representative.
Houston is an incredibly polite and friendly city.
Friday, April 08, 2011
Purple dinosaurs and customer etiquette
John says...
Barney almost has it right when it comes to understanding the relationship between a small shop owner
and their customers.
I love you You love me
We're a happy family
With a great big hug
and a kiss from me to you
Won't you say you love me too
He's got it right...
if you live in a land where sun shines out of your ass, and puppy dogs and rainbows are a daily sight.
We love our customers, but as a small business it's about establishing an understanding of how what we do means something to our customers, and what our customers' support means to us. All of our customers who come to spend time inside our shop always buy a drink. It's understood. But for those who are new, we need to quickly establish expectations.
customer: The word derives from "custom," meaning "habit"; a customer was someone who frequented a particular shop, who made it a habit to purchase goods of the sort the shop sold there rather than elsewhere, and with whom the shopkeeper had to maintain a relationship to keep his or her "custom," meaning expected purchases in the future. (http://www.dictionary30.com/meaning/Customer)
Both Yiching and I grew up in a culture where it's understood that when you go into an establishment and take a seat, be it a cafe, coffee shop, bar or restaurant, you order. It's called "customer etiquette", which is something that many people seem to have forgotten. People come in, they want to enjoy the space, the warmth or the cool air, the music, and the people, but they seem to have forgotten the reason for being there-- enjoying a drink AND all of those other things.
All of our tables have a little sign:
And on the back it reads:
"Yiching and I give all our daily energy
to operate caffe d'bolla.
Our passion is in every drink we make for you.
It's the soul of what we do.
Therefore, one cup minimum is all we ask.
Every cup represents an understanding
between you and us
of love for something exceptional
and this is what supports caffe d'bolla.
Please enjoy every sip.
Thank You."
We've had this policy for years, but found it most effective if customers can read and understand rather than having to tell them. Making this policy clear has done several things: It creates a better caliber of customer all around, it shows current customers how important their support is to us, and it lets newcomers know we take what we do very seriously. And it virtually eliminates any bad customers. We've had a positive response from our customers.
There are those few who don't get it, but there's a place for them... it's called 7-11.
So to our customers we say,
"Thank You!"
Barney almost has it right when it comes to understanding the relationship between a small shop owner
and their customers.
I love you You love me
We're a happy family
With a great big hug
and a kiss from me to you
Won't you say you love me too
He's got it right...
if you live in a land where sun shines out of your ass, and puppy dogs and rainbows are a daily sight.
We love our customers, but as a small business it's about establishing an understanding of how what we do means something to our customers, and what our customers' support means to us. All of our customers who come to spend time inside our shop always buy a drink. It's understood. But for those who are new, we need to quickly establish expectations.
customer: The word derives from "custom," meaning "habit"; a customer was someone who frequented a particular shop, who made it a habit to purchase goods of the sort the shop sold there rather than elsewhere, and with whom the shopkeeper had to maintain a relationship to keep his or her "custom," meaning expected purchases in the future. (http://www.dictionary30.com/meaning/Customer)
Both Yiching and I grew up in a culture where it's understood that when you go into an establishment and take a seat, be it a cafe, coffee shop, bar or restaurant, you order. It's called "customer etiquette", which is something that many people seem to have forgotten. People come in, they want to enjoy the space, the warmth or the cool air, the music, and the people, but they seem to have forgotten the reason for being there-- enjoying a drink AND all of those other things.
All of our tables have a little sign:
And on the back it reads:
to operate caffe d'bolla.
Our passion is in every drink we make for you.
It's the soul of what we do.
Therefore, one cup minimum is all we ask.
Every cup represents an understanding
between you and us
of love for something exceptional
and this is what supports caffe d'bolla.
Please enjoy every sip.
Thank You."
We've had this policy for years, but found it most effective if customers can read and understand rather than having to tell them. Making this policy clear has done several things: It creates a better caliber of customer all around, it shows current customers how important their support is to us, and it lets newcomers know we take what we do very seriously. And it virtually eliminates any bad customers. We've had a positive response from our customers.
There are those few who don't get it, but there's a place for them... it's called 7-11.
So to our customers we say,
"Thank You!"
Wednesday, March 23, 2011
The importance of cup shape and design
John Says...
I have been thinking about demitasse cup shape lately. You see, most cups are about the same, whether it's the nova point moka brown ones or the IPO white cups and even the tulip shaped cups really fall into the same category. But I have one demitasse in my collection, a small brown cup from Germany, that, hands down, is the best demitasse for espresso I have used.
One of the key questions I have asked myself when looking to get the best out of a cup of coffee or espresso is: How do we capture and transmit the essential aromatics? As many know, it's the aromatics that are the most important factor in determining the flavor of the coffee. All things being equal, the better the presentation of the aromatics for the particular beverage, the more dynamic and richer flavor experience for the consumer.
That being said, the typical demitasse has an opening diameter of 2 1/16" to 2 1/4" and a height of about 1 7/8 to 2". This particular demitasse has in opening diameter of 2 1/2" and a height of 1 3/8". This wider opening, shorter and less tapered design creates more surface area for the crema and allows your nose to hit closer to the center of the cup rather than the edge. This essentially surrounds your nose with aromatics. Also, the way the flavors present themselves in the cup seem somehow more pronounced, beyond what the aromatics should provide. My theory is that the dispersion and layering of the espresso is different enough that it results in enough separation for greater clarity without losing balance.
While it's certainly not enough for a scientific trial, I've had about thirty shots of espresso to compare (60 total) on roughly 12 different espresso - both blends and SO, and I've pulled about eight shots for our best customer who gets espresso daily. The first time I made an espresso for him in this demitasse, I didn't say anything, and all he could say was "Wow!" to the same espresso he had earlier in the day, but in our normal demitasse. Every time we each remark at how good it tastes.
When it comes to the siphon, cup shape certainly matters to us. Now the best shape when it comes to the aromatics of the coffee, is actually a Champagne flute.. but at about 4-5 oz, expensive, and a general pain in the ass to keep spotless... it's not the most practical delivery system.
We therefore specifically use tapered or tulip shaped Japanese bone china, and a few German as well (for some reason, the handles on many of the German cups are oddly small). The cups are usually 7-8oz, but sometimes five. Larger doesn't make any sense at all. It's the same reason why you don't serve wine in a one liter boot or hefty stein. And the shape maintains the best aromatics out of the useable drinking vessels. A smaller cup with a smaller diameter also works well too. The nose isn't as pronounced in the beginning, but it will maintain a balanced clarity throughout.
One of the most important aspects of choosing the right cup, is raising the level of the coffee experience for the customer. To make coffee by the cup, and serve it in a paper cup is insane (and not the good kind!) . Or to serve it in the same ceramic you use for everything else really doesn't convey the specialty of what the customer is about to consume. How can we expect a customer to understand what they are receiving if we treat it the same as every other cup. And if EVERY cup is special, then treat every cup that way. Find the best way to prepare, and the best vessel to serve in, and in doing so you honor the coffee, the customer, and your business.
Thursday, February 10, 2011
closed through the weekend
We're back in Salt Lake City. Both of us got sick due to a virus in Taiwan on the last day of our trip! Will have to close through the weekend so we don't pass something along to everyone. Looking forward to seeing you on Monday!
Saturday, January 29, 2011
away for a few days
caffe d'bolla will be CLOSED from Monday, Jan. 31st through Thursday, February 10th.
We will be back at the shop on Friday, February 11th! :D
We will be back at the shop on Friday, February 11th! :D
Thursday, December 23, 2010
Saturday, December 11, 2010
gift cards
caffe d'bolla gift cards make great holiday gifts for your loved ones, or for yourself! Special bonus for gift cards $50 and up!
Saturday, December 04, 2010
first coffee tasting - basic class
Yiching says:
It's been a while since we update the blog. We do stay fairly active on either twitter or facebook, though. :) John and/or I will work on keeping this blog updated well enough!
With that being said, we had our first Coffee Tasting Class (Basic) this past Thursday the 2nd. John had been working on structuring and preparing for the class for a while, and he just had to pick a day to start a class. Despite the short notice, 5 of the 6 seats were filled, and it was truly a fun and information-packed session.
We will have more classes coming up!
It's been a while since we update the blog. We do stay fairly active on either twitter or facebook, though. :) John and/or I will work on keeping this blog updated well enough!
With that being said, we had our first Coffee Tasting Class (Basic) this past Thursday the 2nd. John had been working on structuring and preparing for the class for a while, and he just had to pick a day to start a class. Despite the short notice, 5 of the 6 seats were filled, and it was truly a fun and information-packed session.
We will have more classes coming up!
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!
Friday, May 01, 2009
Thursday, April 23, 2009
new window signs
Two nice sign ladies helped us put up the "signage" on the front window at the caffe.
Looking out from the siphon bar.
Yay!
Looking out from the siphon bar.
Yay!
Thursday, April 16, 2009
super loaded bubble tea
Some people really like their bubble teas super loaded. As shown above: 4x chewy pearls + 2x coffee cubes in Almond Bubble Milk Tea.
Friday, April 03, 2009
Monday, March 02, 2009
Saturday, February 28, 2009
Monday, February 16, 2009
Saturday, February 14, 2009
Thursday, January 22, 2009
Siphon Coffees This Week
Guatemala Oriente DP - This coffee was such a unique offering, I couldn't pass on it.
This is a full natural sun-dried coffee from Guatemala. In this case, the ripe coffee cherries are laid out on a patio to sun dry. The juicy fruit dries somewhat like a raisin, or dried cranberry, and surrounds the inner seed with sweet juicyness. This helps to impart a greater depth of wonderful flavor into the coffee "bean".
At a mid-level roast this is a dark chocolate fruit explosion. Red wine and fruity aromatics translate to the cup, and hides within a bed of chocolate.
El Salvador Yellow Bourbon - This Yellow Bourbon comes from El Molina de Santa Rita in the Department of Chalatenango in Northwest El Salvador. Bright and crisp notes melon notes up front balance remarkably with a toasted bittersweetness and create a wonderful afternoon coffee.
Ethiopia DP Bonko "Black Sun" - This coffee, carrying the "Black Sun" milling mark, is another wonderful coffee from the Dara region in Sidamo. It comes from the Bonko collective -- a group of about 300 small share land holders.
Exceptional care was taken to pick ripe only cherries and carefully lay them out to dry on raised screen beds. This carefull attention to quality comes through in the cup. Strawberry, peach, apricot, hints of plum and melon, with a background of nice hazelnut.
Yemen Mokha Mattari - This is one of my favorite coffees. It has been difficult to find a good lot in the past couple of years, but this one is a remarkable find.
This comes from pure Heirloom Yemen seedstock from the Bani Mattar region.
In the cup it is red winey fruit, tobacco spice, bittersweet chocolate, and a satisfying earthy quality that completes the cup. It is remarkable fragrant and balanced and is a welcome treasure.
This is a full natural sun-dried coffee from Guatemala. In this case, the ripe coffee cherries are laid out on a patio to sun dry. The juicy fruit dries somewhat like a raisin, or dried cranberry, and surrounds the inner seed with sweet juicyness. This helps to impart a greater depth of wonderful flavor into the coffee "bean".
At a mid-level roast this is a dark chocolate fruit explosion. Red wine and fruity aromatics translate to the cup, and hides within a bed of chocolate.
El Salvador Yellow Bourbon - This Yellow Bourbon comes from El Molina de Santa Rita in the Department of Chalatenango in Northwest El Salvador. Bright and crisp notes melon notes up front balance remarkably with a toasted bittersweetness and create a wonderful afternoon coffee.
Ethiopia DP Bonko "Black Sun" - This coffee, carrying the "Black Sun" milling mark, is another wonderful coffee from the Dara region in Sidamo. It comes from the Bonko collective -- a group of about 300 small share land holders.
Exceptional care was taken to pick ripe only cherries and carefully lay them out to dry on raised screen beds. This carefull attention to quality comes through in the cup. Strawberry, peach, apricot, hints of plum and melon, with a background of nice hazelnut.
Yemen Mokha Mattari - This is one of my favorite coffees. It has been difficult to find a good lot in the past couple of years, but this one is a remarkable find.
This comes from pure Heirloom Yemen seedstock from the Bani Mattar region.
In the cup it is red winey fruit, tobacco spice, bittersweet chocolate, and a satisfying earthy quality that completes the cup. It is remarkable fragrant and balanced and is a welcome treasure.
Monday, January 19, 2009
Wednesday, December 24, 2008
Holiday Hours
caffe d'bolla Holiday Hours:
Christmas Eve: 8am – 6pm
Christmas Day: closed
Fri.-Sat. 12/26-27: 10am - 6pm
New Year's Eve: 8am – 6pm
New Year's Day: 10am – 6pm
Happy Holidays!
Monday, December 01, 2008
Holiday Gift Ideas
Holiday Season 2008.
Christmas is a great time for sharing and spreading love. So one of the best way is to share your love of exceptional coffee with those you love. Our Continuous Coffee Program is a bag of fresh roasted coffee, delivered right to their door, every other week!
We have programs running for three, six, and twelve months. Shipping is included in these fantastic programs. A perfect gift this Holiday Season!
For the ultimate brew, our Tokio Siphon brewer is the best way to bring out the dymamic and flavorful elements in your coffee!
Each siphon brewer comes with 1 bag of fresh roasted coffee so you are ready to begin your coffee journey.
Just want to dip your toes in the coffee pool? A bag of fresh roasted coffee or espresso is a great way to savor the holiday nights and gift-a-licious mornings.
And as a holiday special, free shipping up to two bags through Dec 18th!
Having tons of Holiday guest and you want to make that perfect espresso or cappucino? We have 5# bags of fresh roasted whole bean espresso so you can impress your friends and family with your awesome barista skills!
Are you a tea lover? We have a wonderful selection of full leaf teas to soothe in the new year.
Each tea comes in a beautiful ceramic jar designed for perfect tea storage. A beautiful and thoughtful gift.
caffe d'bolla wishes you a wonderful Holiday Season!
Christmas is a great time for sharing and spreading love. So one of the best way is to share your love of exceptional coffee with those you love. Our Continuous Coffee Program is a bag of fresh roasted coffee, delivered right to their door, every other week!
We have programs running for three, six, and twelve months. Shipping is included in these fantastic programs. A perfect gift this Holiday Season!
For the ultimate brew, our Tokio Siphon brewer is the best way to bring out the dymamic and flavorful elements in your coffee!
Each siphon brewer comes with 1 bag of fresh roasted coffee so you are ready to begin your coffee journey.
Just want to dip your toes in the coffee pool? A bag of fresh roasted coffee or espresso is a great way to savor the holiday nights and gift-a-licious mornings.
And as a holiday special, free shipping up to two bags through Dec 18th!
Having tons of Holiday guest and you want to make that perfect espresso or cappucino? We have 5# bags of fresh roasted whole bean espresso so you can impress your friends and family with your awesome barista skills!
Are you a tea lover? We have a wonderful selection of full leaf teas to soothe in the new year.
Each tea comes in a beautiful ceramic jar designed for perfect tea storage. A beautiful and thoughtful gift.
caffe d'bolla wishes you a wonderful Holiday Season!
Wednesday, November 19, 2008
thanksgiving schedule
caffe d'bolla will be CLOSED from Wednesday 11/19 through Saturday 11/29.
We will OPEN on the Monday after Thanksgiving (December 1st.)
Happy Thanksgiving everyone!
Thursday, November 06, 2008
Saturday, November 01, 2008
The Siphon Bar
John says...
We are just finishing our second week with the siphon bar at caffe d'bolla and the results are starting to come in.
The Siphon Bar has created a lot of new conversation about the coffee and the brewing method. I believe that this is the best way for extracting the dynamic varietal flavors out of the coffee.
Clean and dynamic
brewed above shimmering light
coffee perfection.
We are just finishing our second week with the siphon bar at caffe d'bolla and the results are starting to come in.
The Siphon Bar has created a lot of new conversation about the coffee and the brewing method. I believe that this is the best way for extracting the dynamic varietal flavors out of the coffee.
brewed above shimmering light
coffee perfection.
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