by dougchoi | Apr 16, 2011 | Method
To make our espresso we use the La Marzocco Linea, a glittering Italian semi-automatic espresso machine. While many cafés have fully automatic machines, we prefer this one as it allows our baristas a little more control when they pull a shot. For our espresso, we...
by dougchoi | Apr 16, 2011 | Method
We use the pour over method for our single origin coffee. Our Hario coffee drippers patiently extract the flavor of the beans, imparting all the subtleties of the regions where they were grown. The grinds are carefully exposed to to the hot water by our baristas,...
by arcadiacafe | Apr 3, 2011 | Method
We brew coffee during the day, but the coffee gets roasted in the dark of night. While others are sleeping, our roaster, Ryan Jeffrey, painstakingly puts beans to flame. All of this is done in-house with a Diedrich Coffee Roaster. No batch is kept longer than a few...
