From the moment our first grinder gleamed from the bottom of its box, to the first taste of our dialled-in espresso shot -
we knew we had something thrilling to develop.
Just as our chefs, bakers, and barmen are passionate and precise with their craft - so too are our baristas.
Finding the balance between progression and consistency is what we aim for, all while keeping true to ethical sourcing.
(It has to taste great, too!)
Our roaster, Badger & Dodo, encompasses these values, & we’re delighted to have their beans (roasted in Fermoy, near Cork) in our hoppers.
Below are our coffees on offer & the equipment we’re using. All of our coffee drinks are espresso-based at the moment - the filter frontier will be crossed in time - watch this space!
We’re looking forward to developing further offerings as we engage with the growing coffee community - talk soon!
He sipped from the first cup, then from the second and third.
“This is the same coffee?”
“Yes,” I said.
He was incredulous.
A new light came into his eyes, & a bit of pride fluttered in my chest.
This is what I do.
Well, not all the time. More often my time is spent rinsing milk pitchers, polishing ceramics, & making enough coffee to fill a modest pool before I hang up my apron for the day.* Some days I just don’t get the time to wax poetic about coffee with somebody, but those moments when I can tend to carry me through a week on a cheerful breeze.
Take the opening exchange. He works and makes coffee in the neighbourhood, & when he came in he asked for “a very strong coffee,” and specifically asked that I just let the espresso shot run long — roughly 5oz worth. A lungo to the extreme. True, the resulting coffee will be stronger in that more caffeine has been pulled out, but the taste? Caffeine, on its own, is pure bitterness — a taste that adds balance in an average espresso shot, but then dominates the coffee when it’s allowed to over-extract (as when a shot runs long).
This exchange happened during a (brief) lull, so it became a conversation. Maybe he really liked bitterness? I wanted to find out. I made his lungo — along with our usual double espresso shot and our ristretto shot. An espresso tasting trio, and what became a new way of looking at coffee. I was thrilled. He understood how drastically a coffee’s flavour profile can change in a small handful of mLs (and, as he also works behind an espresso machine, this should be learned)!
It was a mutual learning experience. He learned what he was getting into when he was going for his “strong coffee,” and as he then happily poured the espresso shot and ristretto shot into his lungo drink and downed it all, I learned that sometimes the best thing we can hope for is a small start in the education process.
(This is what I do.)
Your Friendly Neighbourhood Barista
*Untested. Might be hyperbole. Anybody have a pool?