Friends, we have been growing a lot. Knock on wood. Our growth hasn’t been miraculous – it’s been the result of a lot of passion and a lot of work. When last year we always worried about how to have enough work for everyone to make a living, this year […]
This is a good year to be in coffee. We see it in our cafe, and we hear it from our industry friends. It’s nice to have arrived in 2010. A new analysis on mintlife (based on mint.com spending patterns) shows that: + Seattle is the top coffee market in […]
A quick alert about and an invitation to our event on Wednesday May 12 at 4:30 pm at Seattle Coffee Works (107 Pike Street, Seattle, WA, 206.340.8867) The event is open to the interested public. There is a suggested cash donation of $10 to participate. If you’re planning on coming, […]
In the current New Yorker (April 5, 2010), Adam Gopnik writes about the Le Fooding phenomenon in France (Annals of Gastronomy: No Rules! The new French school of food.) Le Fooding is meant to be a composite of Food and Feeling. Fooding-istas define themselves as folks who reject the old […]
For quite some time, we have wanted to know how to best package our freshly roasted coffee. Currently, we’re using multi-ply bags consisting of lots of petroleum derivatives and aluminum foil. Without actually having researched the matter, we have thought it better to have a one-way degassing valve in our […]
Last week we had a pleasant surprise when Sebastian Pinzon and Juan Villegas came by the cafe to check out our Colombia Huila Monserrate. In the picture Sebastian (left) and Juan are enjoying a cup made in the Chemex. We were excited to present them with what we thought is […]
How to Brew a Good Cup of Coffee from Ben Helfen on Vimeo. Thanks to our friend Ken Wagner, who likes the burnt stuff, for passing this along!
What a year 2009 has been! From moving our café to inaugurating our very own roasting operation; from a website re-launch to appearances on many national media outlets including NPR and ABC (and soon, CNN); but mainly from excellent coffee to excellent coffee. We’ve had a good year. Our team […]