Coffee Cupping

Our coffee undertaking began over six months ago. Our desire was to achieve the highest level of quality and consistency that we could, in order to provide the best cup of coffee to our guests. We started first with the beans.

After several cuppings of coffees from various roasters across the country, representing beans from across the globe, we finally made a decision—Intelligentsia Coffee & Tea. Their coffees were consistently better than all of the rest. It was very clear that their commitment to coffee mirrored our commitment to our guests’ experience.The passion and service displayed by their team assured us that we had made the right decision.

We will focus on direct trade coffees and source micro-lots whenever they are available to us. We will change the selections as new crops become available on the market.

This week at the restaurant we did a cupping to choose our opening coffees. We have chosen Zirikana, a direct trade coffee from Rwanda and Finca Matalpa, from El Salvador, for our brewed coffee. We will use Intelligentsia’s signature Black Cat for espresso.

---Anthony Cournia

Comments

[Barzelay]

It's impressive to see a serious restaurant taking some care with their coffee. I've eaten many times in a place where dinner was $100+, only to order an espresso and have it be made from a pod. Committing to good coffee is an important part of what should be a goal of every burgeoning restaurant: thinking critically about every aspect of the dining experience.