We take tremendous pride in our coffee. When we opened a little over 9 years ago, I was convinced that we did it for two reasons. One: John wanted a slicer. He wanted access to his own perfectly sliced prosciutto. Two and most important: John wanted to have a $10,000 espresso machine that made a perfect espresso.
What goes into the perfect cup? Well, the coffee is key. We only use La Colombe. Our hometown roaster is bar none. I just returned from the west coast and although the coffee was good, it was not La Colombe good. How luck are we, here in the city of brotherly love?
The second thing is the espresso machine. Ours is a specimen, is it not? I love things that are gorgeous AND work tirelessly. Our gorgeous Victorio Arduino. It is worth every penny.
The third and most important part of the great coffee equation is the barista. You can have a great machine, great coffee and still have a horrible cup if the person making your cup has no idea of what they are doing. We train and train. You don't make a perfect espresso, you are not allowed to make espresso. That simple.
Coffee is as important to us as our gelato. That means it is as important as the air we breathe. Breathe deep, my friends and join us for an espresso.
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