Menu Overview: Olympia Coffee Roasting Company

As we embrace the beginning of fall here in the Pacific Northwest, we are thrilled to have a resident at the La Marzocco Cafe that shares the seasons with us – Olympia Coffee Roasting Company. As long time friends and partners of La Marzocco, it’s an honor to host them in Seattle. Olympia has exclusively used our espresso machines since the company began, and for its residence, all espresso drinks will be made on our Strada AV. Guests are invited to line up at the machine and explore the menu. Read on for some of the highlights!

Espresso

There are two espresso options on the menu, including Olympia’s primary espresso, Sweetheart. Sweetheart is a rotating, seasonal single origin coffee. Sam Schroeder, co-owner of Olympia Coffee points out that, “Sweetheart intentionally does not try to achieve a consistent flavor profile, but rather provides our guests with a seasonal variety of flavors specific to a given moment.” The Sweetheart concept is one way the company implements its overall goal of “Quality Coffee and Quality of Life.” Schroeder goes on to explain, “If we feature a farmer’s coffee as Sweetheart Espresso, we can buy over 10 times as much coffee from that farmer than if we were to feature it as filter coffee alone. This has the ability to create much stronger bonds with farmers and improve quality of life at origin.” The current version of Sweetheart Espresso is from the Kirinyaga District of Kenya, where the coffee has grown on the slopes of Mt. Kenya. It’s a dynamic espresso with flavors of citrus, caramel and berry.

Pour Over Coffee

Rotating throughout the residence is Olympia’s full offering of single origin coffees, brewed via pour over. There are five options offered daily with a Barista’s Pick based on what our baristas are loving that day. Though it does offer a blend to wholesalers, Olympia’s retail menu is very focused on single origins. Schroeder explains, “We do an immense amount of work with farmers to source and develop specific coffees. For example, I think of the coffees we have from Ricardo Ariz, four specific coffees from one farm in El Salvador. These coffees are so intentional and dynamic on their own and we want to present them in their pure form.” All four of Ricardo Ariz’s coffees will be available during Olympia’s residence. We recommend trying them all to experience the variations in coffee even from within the same farm.

Cold Coffee

Olympia has two selections on tap daily – refreshing cold coffee and smooth nitro cold coffee. Both are currently made with Olympia’s Kenya Kirinyaga Sweetheart. Or, try Olympia’s bottled options – one made with an Ethiopian Yirgacheffe and the other, Olympia’s Big Truck Organic Blend. While the coffees in Big Truck change with the seasons, its flavor profile of sweet chocolate and ripe berries remains the same. The current blend is created with Direct Trade Colombia San Fermin Organic and Ethiopia Adisu Kindane Natural Organic.

Ice Cream Drinks

We’ve teamed up with Molly Moon’s for another month of sweet coffee and ice cream creations. Try a Nitro Float, an Espresso Milkshake, or an Affogato. All are made with the perfect ratio of Olympia coffee to Molly Moon’s Vanilla Bean Ice Cream.

Tea

We’ll be brewing tea from Rishi Tea for Olympia’s residence. The tea menu has a nice selection of black, green, herbal and oolong teas. Other than with a warm cup of coffee, we can’t think of a better way to welcome the fall season than with a comforting mug of Rishi Earl Grey.

Taste

Try a sampling of Olympia’s coffee’s as folks from their team will be hosting our weekly Friday Coffee Tastings at 10 AM for the duration of their residence. Here’s what’s coming up in the next three weeks:

  • Friday, September 22: Shared Terroir, Explore four distinct coffees from one farm

Presented by Sam Schroeder, Director of Education, 2015 NW Barista Champion

  • Friday, September 29: Processing and its role in coffee’s flavor

Presented by Honor Forte, Director of Sales, 2014 NW Brewer’s Cup Champion

  • Friday, October 6: Varietals, from classics to the exotic

Presented by Sam Schroeder, Director of Education, 2015 NW Barista Champion

We’ll be serving Olympia Coffee’s menu through October nine. To see the full coffee and tea menus head here.

La Marzocco Cafe News: September – Thank you Coffee Supreme and Olympia Coffee Preview

With just a week left in Coffee Supreme’s residence at the La Marzocco Cafe, there is still a lot of good coffee to experience and two big events not to miss!

In addition to their current line-up of coffee, Supreme has introduced a Limited Blend for the last two weeks of their residence. With notes of orange, black currant and cacao, it is made to be brewed as espresso and we recommend trying it as a pure shot or in an elegant cappuccino.

Together with Coffee Supreme and Cafe Imports, we will be hosting the 2017 United States AeroPress Championship at the Cafe this Wednesday, September 6. It will be an evening of intense competition as the competitors battle for the United States title and a trip to Seoul, Korea to compete in the World Championships. We’d love to have a huge crowd cheering them on – spectator tickets are still available for just one dollar and include complimentary coffee and beer. Hope to see you there!

Then on Friday, September 8, join us and the crew from Supreme as they host a final “Supreme Meets” at the Cafe from 8-10 AM. Bring a friend and enjoy a morning of good company, coffee and toast – on the house!

As their residence comes to a close, we send our sincere thanks all the way down to New Zealand and Australia where Coffee Supreme calls home. We know it takes the effort of many hands to launch a residence and we want each one to know how much we appreciate the hard work. We specifically want to thank Al Keating, Douglas Johns, Sophie Evans, Patrick Janowicz, and Jonny Calder. From providing countless details to training our staff, haggling with US customs and traveling across the globe, you are all legends! It’s been a pleasure serving your coffee and representing the fun and hospitable company that is Coffee Supreme.

Heading towards fall, we are delighted to welcome our friends from Olympia Coffee Roasting Company as our next Resident beginning September 12! With several cafe’s across the city serving their beans, Olympia Coffee is no stranger to Seattle. Their residence at the Cafe however, will serve as somewhat of a sneak-peak into October, when they are scheduled to open their first location outside of Olympia right here in West Seattle. From Olympia:

“Since our inception we have exclusively used La Marzocco espresso machines. Their commitment to the highest quality and innovation in coffee aligns perfectly with our company. We partner directly with coffee farmers to generate beautiful coffees and are thrilled by the opportunity to share those coffees and stories directly with the community in Seattle.”

 As a company, Olympia attests that they are, “devoted to improving the quality of life for their coffee farmers, staff and customers through a passion for sourcing, roasting and brewing the finest coffees from around the world.” This passion has lead them to win a plethora of awards since opening in 2005, including Roast magazine’s Micro Roaster of the Year in 2013.

Co-owners Oliver Stormshak and Sam Schroeder will be present along with several other team members for Olympia’s launch party on Friday, September 15th. All are welcome to join for an fun evening of coffee community and music as local Pacific Northwest band Math and Physics Club will take the stage. Light snacks, drinks and Olympia coffee will be served. Head here for all the launch party details.

Each week of their residence, Olympia will host our Friday Coffee Tastings at 10 AM. The following is a breakdown of what will be presented each week:

September 15 – Roast Profiles

Oliver Stormshak, Green Coffee Buyer and Master Roaster

 

September 22 – Shared Terroir, Explore four distinct coffees from one farm

Sam Schroeder, Director of Education, 2015 NW Barista Champion

 

September 29 – Processing and its role in coffee’s flavor

Honor Forte, Director of Sales, 2014 NW Brewer’s Cup Champion

 

October 6 – Varietals, from classics to the exotic

Sam Schroeder, Director of Education, 2015 NW Barista Champion

 

These tastings are free and open to anyone who would like to join!

Be sure to come by the Cafe if you have not yet experienced Coffee Supreme’s menu, or to pick up some of their signature merchandise – barista socks, t-shirts and mugs! We will continue to serve their menu through September 11 and then we welcome Olympia Coffee on September 12.

Celebrating The London Plane + La Marzocco Cafe

On Sunday, July 30 a special coffee and pastry pairing was held at the La Marzocco Cafe to celebrate the relationship between the Cafe and The London Plane. After a brief introduction, guests were invited to sample bites of London Plane pastries – each paired with different coffee hand selected by Cafe Experience Coordinator, Lucas Rickerson. It was a delectable afternoon and we were happy to have so many guests join us for the tasting. We are honored to be able to have a continuing relationship with The London Plane by offering their delightful pastries and bread to our guests. Read on to learn more about the beloved Seattle company and how our relationship formed.

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Since opening its doors in 2014, The London Plane has risen to icon status in the Seattle restaurant scene. Spearheaded by Matt Dillon, James Beard award winning chef and restaurateur, this unique space is known for its innovative combination of café, floral shop, artisanal grocer, and bakery, that draws locals and visitors alike back time and again.

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The London Plane bakery takes inspiration from baked goods from around the world and are made with sustainable, local ingredients. From cakes and cookies to biscuits and tarts, their collective 50 years of baking experience is evident in the excellence and creativity of everything they produce. We chatted with Yasuaki Saito, General Manager of The London Plane, to get some background on the space and the origins of their bakery program:

“The London Plane, located in a renovated historic bank building fronting the plane trees that line Pioneer Square’s Occidental Plaza is a modern, airy space housing a restaurant, a cafe, a specialty foods grocery, a florist, and a bakery. This one-stop market is a collaboration between Katherine Anderson, owner of Marigold & Mint and M & M Botanicals, and Matthew Dillon, owner of Sitka & Spruce, The Corson Building, Old Chaser Farm, and Bar Ferd’nand. They are both Seattle natives who met through mutual connections & the small business network of the Melrose Market on Capitol Hill. They share an aesthetic affinity as well as a desire to make a positive impact on their hometown & our re-emerging neighborhood.  

The bakery component began as part of the pastry & bread baking happening at Matt’s other restaurants headed up by pastry chef Sarah Ellsworth (now at Canlis) & Michael Sanders, bread baker & owner of Plane Bread. In the portion of its identity as an all-day restaurant & cafe, the idea of baked goods made in house was at the core of the business model. As the shop developed, so did its reputation for the best quality ingredients and the tastiest recipes for everything from biscuits to cookies.”

When we began the search for a pastry partner at the La Marzocco Cafe, we wanted a partner that would match the quality and passion of the roasters and cafe’s that we are proud to showcase. The London Plane was the ideal candidate. Saito explains how that partnership came to be:

“With the impending opening of La Marzocco’s Cafe coinciding with the expansion of the London Plane’s operation into a new commissary kitchen next door to our main location, a wholesale relationship was born. In addition to Matt’s familiarity with The La Marzocco team in Seattle, I was also fortunate enough to know Joe Monaghan (President of La Marzocco USA) through my time at Stumptown & the Woodsman Group in PDX.  Scott Guglielmino (Product Manager for La Marzocco) introduced us to Amy Hattemer (General Manager at the La Marzocco Cafe) and she has been an absolute joy to work with on the project.  

We all believed it would be a great match even though we didn’t know how it would be received or how the monthly transitions would work. Over the course of the first year, both La Marzocco & the London Plane created new facets of our respective businesses & grew them in accordance with that belief. Although we all have experience in the general operations we started, in some ways we’ve had to make it up as we went along. We have added savory components & bread to the menus. We change the base offerings seasonally. We try to engage each resident with options for customization as with the Four Barrel doughnuts as a nod to their SF relationship with Dynamo. The overlapping of our philosophies (tradition, craft, quality, service) made us good partners to start. Our collaborative spirits have allowed the relationship to blossom.”

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Our cafe manager Amy Hattemer played a large part in forging the relationship, and admits there was a mutual affinity for one another:

“We at La Marzocco have been friends with the London Plane team for quite some time, I believe sharing a bit of a mutual company crush. The stars aligned and right as we were opening our cafe, The London Plane was opening its commissary kitchen. We were lucky enough to be one of their first wholesale customers.”

The entire gathering space itself has been an exciting opportunity to cross-collaborate, an experience that London Plane and Saito have enjoyed being a part of:

“La Marzocco’s Cafe in KEXP’s New Home has been a runaway success. Marrying two Seattle icons (Coffee & Music!) in one space has become a true community gathering space for Seattleites and tourists alike. We collaborated with KEXP during the recent Upstream Music Fest. We have had the chance to cater events at the New Home for both La Marzocco and KEXP.  The benefits have been tremendous for us as we have been able to feed more people and expand our brand. We hope we have added to the experience & satisfaction of all the people involved with the cafe and its residencies, the staff of KEXP and the everyday visitors to La Marzocco. We are grateful for the opportunity to be a part of the group story we are telling and are humbled to be able to serve our collective guests.”

Hattemer shares in this sentiment and gratitude to have forged such a partnership:

Working with the London Plane for each residency offers us a unique opportunity to not only have a strong food program each month, but to also expand what we offer with each new resident through the creative relationship that our teams share. We would not be able to do any of this without the incredible communication and imaginative talents that our teams share and we are eternally grateful.”

For information about events like these and all happenings at the La Marzocco Cafe, follow along on Instagram, Twitter or Facebook.

Residence Overview: Coffee Supreme

Coming to us all the way from New Zealand and Australia, Coffee Supreme has taken over the La Marzocco Cafe as our newest Roaster in Residence! Every company we’ve had in residence has brought something unique, something they as a company are proud of and want to share. Whether it be their focus on farming and sourcing, coffee education, or partnering with other local companies, each Resident brings something new that we at the Cafe get to wrap our minds around and reproduce here in Seattle. For Coffee Supreme, that special something is hospitality. For the folks at Supreme, what happens around a cup of coffee is just as important as what’s in the cup–if not more. That’s not to say the quality of their coffee is not important, however. After almost 25 years of roasting, they do that very well, too. Read along for some of the highlights of their residence.

Al&Doug

One way Coffee Supreme shows their hospitality back home is by hosting what they call Supreme Meets. Here, they offer complimentary coffee and toast while enjoying a morning of conversation with guests and friends. Supreme launched their residence last week with a Seattle edition of Supreme Meets, and will host one more on Friday, September 8th from 8 – 10 AM. Don’t miss out, this is a fun way to connect with friends or meet new ones, and to enjoy community over a cup of coffee.

SupremeMeets

When ordering a drink during Supreme’s residency, guests will be offered a glass of water and all orders to stay will be presented on trays. The cheeky tray liners talk about the company, offer ways to stay in touch and remind guests what coffee they are drinking. For the first three weeks of their residence, Coffee Supreme will be serving their signature Supreme Blend for all espresso drinks followed by their seasonal Limited Blend for the last two weeks. A lineup of filter coffees are listed on the menu and will change daily.

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Guests will notice a simple “Espresso Drinks with Milk” listed on the menu. Not sure how to order? As part of their desire to be hospitable, Supreme wants you to be able to order what you like. Fancy a latte, a cortado, or a flat white? Milk, or milk alternative? Let the barista know and they’ll get you want you want!

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For a super summery option, try Supreme’s cold filter coffee that’s brewed hot then chilled. Take it up a notch and add in some Naughty Milk–a mix of organic whole and sweetened condensed milk. Just enjoy it, mates.

SupremeColdFilter2 Need something to eat to go along with your coffee? Coffee Supreme has that covered. With four tasty toast options, there’s something for every palate, and all are served on thick slices of sourdough from The London Plane. A popular choice has been Smoke & Fire, Supreme’s twist on avocado toast. Imported from New Zealand, Fix & Fogg’s spicy, crunchy peanut butter is layered with creamy, sliced avocado. Pictured clockwise below we have Smoke & Fire, Peter Miller on Toast, Dill’s Grills, and What’s the Crack, Butter.

Toasts

We hope you’ll come enjoy Coffee Supreme while in residence at the Cafe! They’ll be with us through September 11. For full toast descriptions and to see the entire menu, head here.

La Marzocco Cafe News: August- Thank you Four Barrel and Coffee Supreme Preview

We’ve had a beautiful, balmy month in Seattle–perfect weather for our guests to enjoy the newly released cold coffee currently being offered by Roaster in Residence, Four Barrel. Our team has served copious amounts of this coffee-on-tap, which unlike most cold coffee, is brewed hot then almost instantly cooled and kegged–a method that successfully preserves the flavors of the coffee. We want to make sure everyone gets a chance to taste this new drink before Four Barrel’s residence ends in just one week. On Wednesday, August 2 we’ll be offering one dollar off every purchase of Four Barrel’s cold coffee. Bring a friend and enjoy either the sweet and syrupy Houdini, or the bright and floral Limelight.

FourBarrelColdCoffee

We’d like to send our thanks and many high-fives to the team at Four Barrel for being our Roaster in Residence for the past month and to all who worked so hard to make it a success. Special thanks goes out to Skip Colombo, Carrie Waye, Logan Greenwald, Mike Squires and owners Jeremy Tooker, Jodi Geren and Tal Mor.

FourBarrelTeamPic

As a company, La Marzocco is dedicated to bringing guests who visit our cafe the very best coffee from around the globe. We are pleased to introduce our next Roaster in Residence, Coffee Supreme, who quite literally hails from the other side of the world–New Zealand and Australia.

Supreme-Blend

Coffee Supreme has been selling coffee and creating relationships for nearly 25 years. They have a long history in specialty coffee and their story is certainly worth a read. Here’s one line that especially resonates: “Since coffee began, it has been central to many cultures’ social comings-together, regardless of class or standing. It has become synonymous with generosity and sharing, and these are values we love.”

In addition to their menu, Coffee Supreme will be bringing what most certainly must be a part of their success and longevity–a strong company culture of generosity and hospitality alongside a heavy dose of creativity and fun!

Al-&-Soph

For their launch event, Coffee Supreme will be generously hosting what has become a tradition for them: Supreme Meets. As described by Supreme, “Amazing things can happen over a cup of coffee. Here at Supreme, what happens around a shared cup of coffee is just as important as what’s in it. Supreme Meets is just that; filling the room with interesting, friendly people creates great conversations–who knows what might happen.”

Supreme Meets: Seattle Edition will be on Wednesday, August 9th from 8 AM to 10 AM. All are invited to come together to make toast, drink coffee and enjoy inspiring conversation!

SupremeMeets

The creative team at Supreme will be making over the Cafe with their quirky yet smart style and branding. From tray liners to barista socks to custom ceramics and pins, get ready for an instagrammable month! Watch out for loads of Aussie and Kiwi language as Coffee Supreme will do our first ever Instagram takeover. Be sure to follow along the first week of their residence when Creative Director Al Keating and Art Director Douglas Johns take the reins on the Cafe Instagram account and post from their Supreme view.

Al-&-Doug

We’re thrilled to have Coffee Supreme on deck! We will begin serving their menu on Tuesday, August 8th and will continue to serve Four Barrel Coffee through Monday, August 7.

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Photo Menu: Four Barrel Coffee

Less than 10 years ago, the founders of Four Barrel Coffee were in the midst of building out their first space–a roastery in San Francisco’s Mission District. Since then, they have forged ahead by opening two more cafe locations. Partnering with some incredible companies along the way, Four Barrel has become an integral and respected part of their community. We’re so pleased to have Four Barrel as the newest Roaster in Residence to the La Marzocco Cafe and are thrilled to be sharing their coffee here in Seattle. Read along for some of the highlights on their menu.

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Slow Bar

When planning their takeover of the Cafe, Four Barrel wanted to recreate the concept of the Single Origin Slow Bar from their original shop. The Slow Bar offers Four Barrel’s Ethiopia Bulga espresso and the choice of four single origin coffees brewed via pour over. They include Colombia Andino, Rwanda Nyamulinda, Guatemala Los Yuc and Ethiopia Qorema. Guest’s who want to experience these coffees are encouraged to wander over to the Slow Bar, chat with the barista and enjoy the sweet nuances of single origin coffee. Slow Bar hours will be 10 am to 4 pm daily.

SlowBar

Cold Coffee

For years, the creators over at Four Barrel have been experimenting with cold coffee. Never satisfied with the results of traditional cold brew methods, their new–and soon to be patented method promises to deliver extravagant acidity, luscious sweetness and a clean, crisp finish. We’re happy to be offering all three of Four Barrel’s recently launched cold coffee options: Houdini which is sweet and syrupy, Limelight which is bright and floral, and Nitro which has all the sweetness of Houdini, infused with creamy nitro.

ColdCoffee

Toast Menu

Four Barrel’s menu includes four tasty toast options, an ode to The Mill which they co-opened with local Josey Baker Bread in 2013. Pictured below is the Strawberry Toast featuring Happy Girl Kitchen strawberry-lavender jam, and organic salted butter on molasses brown bread, paired with a Pink Flamingo–a Cortado made with strawberry milk.

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Dandelion Chocolate

Another community company Four Barrel has partnered with is Dandelion Chocolate. All chocolate ganache for their residence is made in-house using Dandelion cocoa and includes a coconut milk vegan option as well. Clean, creamy and not too sweet the ganache is used for both the Mocha and Hot Chocolate.

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Tea

The Cafe will continue to serve crowd favorite Old Tree Yunnan Red tea from Song Tea during Four Barrel’s residence as well as two herbal teas from California based company Leaves and Flowers. For a beautiful and super refreshing option, try the Iced Rosella Mint tea–an elegant mix of hibiscus flower, peppermint and stevia leaf.

IcedTea

Friendo Blendo

Four Barrel’s new packaging is almost as good as what’s inside. Their House Espresso Blend, Friendo Blendo is described best straight from the source:

“Citrus flavors swan dive into fresh berry full forward fold, which jumps or walks back into down dog, then ascends into a toffee sweetness sun salutation.” –Four Barrel Coffee

How can you argue with that? We recommend trying it in the Canski, a 4.5 oz Americano or  with some velvety steamed milk in a cappuccino.

Canski

We will be serving Four Barrel’s menu at the La Marzocco Cafe through Monday, August 7. Follow along with all the Cafe happenings on our Instagram, Twitter and Facebook accounts.

La Marzocco Cafe: July- Thank you Madcap and Four Barrel Preview

As the La Marzocco Cafe team gears up to switch Residents once again, we’d like to thank Madcap Coffee for an incredible month! It was an honor to kick off their residence during Negroni Week with three special drinks to benefit the International Rescue Committee. For the rest of the month, we’ve enjoyed highlighting different countries of coffee origin, as well as an impressive lineup of signature beverages and summery ice cream drinks. Madcap hosted a slew of classes and cuppings and we’ve been delighted to get to know some of their team members each week. Thanks to Madcap for being our continued partners and to all who worked so hard to make this residence a success. Grand Rapids is a lucky place to have you!

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From Madcap’s Third Coast we move to the West Coast and welcome Four Barrel Coffee from San Francisco as our next Roaster in Residence! Four Barrel has been a staple in San Francisco’s Mission District since 2008. They are a company who aims to be good to their people, and good to the world. Check out their website here.

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For their Residence, Four Barrel will be pulling inspiration from each of their Bay Area locations, which includes the single origin Slow Bar from their original Mission District shop. The Slow Bar provides a more intimate coffee exchange between baristas and guests. Anchored by the La Marzocco Linea Mini, this will take place along our back bar and will allow guests to experience a menu dedicated to single origin espresso and pour over coffee. The Slow Bar will be open daily from 10am to 4pm during Four Barrel’s residence.

FBPic2SlowBar

Four Barrel will bringing along their signature Friendo Blendo espresso. With notes of citrus, berry and sweet toffee, this blend is beautiful on its own or swirled with steamed milk. According to Four Barrel, their cold coffee is, “the least oxidized, best-bodied cold coffee we’ve ever encountered,” so naturally we’re in eager anticipation to give it a whirl! The Pink Flamingo–described as a strawberry milk cortado–also has us delightfully curious. All drink additions will be made in-house including their almond-macadamia milk, chocolate ganache and dairy-free coconut chocolate ganache.

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During the first week of their Residence, Carrie Waye, Head Trainer at Four Barrel will be at the cafe running Slow Bar shifts and hosting classes. Be sure to come say hello! Classes include: Better Brewing at Home, Espresso Preparation, Milk Preparation, Cupping and Sourcing, and a special Coffee Pairing with Dandelion Chocolate. Classes are free, but limited (one week only) and require an RSVP. Head to our event calendar for more information and to sign up.

If you haven’t yet been in to try Madcap’s menu, we highly recommend one of their refreshing signature drinks, ice cream beverages, or a shot of one of their beautiful single origin espressos. We’ll be serving Madcap Coffee through Monday, July 10 then welcome Four Barrel Tuesday, July 11.

Photo Menu: Madcap Coffee

Walk into the La Marzocco Cafe right now, and it may feel like a dream coffee cocktail bar thanks to our newest Roaster in Residence, Madcap Coffee.

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Co-Founder Trevor Corlett relays that they wanted to bring the same feel to the La Marzocco Cafe as in their recently opened coffee bar in the Grand Rapids Downtown Market. This new space is fashioned after a cocktail bar with specialty drinks that mimic cocktails, sparkling beverages on tap and fancy barware to boot. Coffee and tea drinkers alike will love this fun and flavorful menu. Read on for some of the highlights!

 

Coffee by Origin

Booklet

Each week of their residence, Madcap will celebrate coffees from one country of origin. This is a perfect way for guests to experience the uniqueness of each coffee. Last week began with Ethiopian coffees, Colombia is being represented this week, followed by Kenya and finally, El Salvador. Madcap has created free booklets that are available to guests to learn more about each coffee and to take notes throughout their residence.

 

Signature Drinks

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To salute the culinary side of coffee, Madcap has created three signature drinks using unique ingredients and flavors. Buds in Bloom (pictured on the left) combines nitro coffee, housemade strawberry rose reduction and almond milk. Sunday Afternoon (center) is a cool, refreshing swirl of espresso, cucumber water and simple syrup. Smoked cinnamon first permeates the glass for the Almost Perfect (right) followed by a luscious blend of espresso, condensed milk and grenadine.

 

Drinks on Tap

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Madcap’s menu includes three delightful drinks on tap. Cold Coffee (left) is coffee brewed over 24 hours then flushed with nitrogen to give it a smooth, creamy feel. A riff on the classic cocktail, the Lime Ricky (center) is a non-alcoholic version made with sparkling Old Yunnan Tea, lime juice and bitters. The Sparkling Cascara (right) is a carbonated drink made with dried coffee cherries that steep for 12 hours.

 

Aloha Friday

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As mentioned in their introductory post, each Friday of Madcap’s Residence the Cafe will turn a touch tropical with three island-inspired drinks. The Fancy Plus Milkshake (left) starts with a scoop of ice cream and a shot of espresso which are then jazzed up with a pineapple balsamic reduction. Iced tea, lime and spice syrup and almond milk make up the Easy Stinger (center), and the Summer Crush (right) is swoon-worthy with its tryst of iced coffee, papaya and vanilla syrup and mint.
Ice Cream Menu

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What would summer be without a menu devoted to ice cream? Using sweet cream ice cream from Molly Moon’s, Madcap’s menu offers an Affogato (left), a Cold Coffee Float (right) and a Classic Espresso Milkshake (below).

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We will be serving Madcap’s menu at the Cafe through July 10. To view their full menu, head here, and for Aloha Friday’s menu head here.

La Marzocco Cafe News: June- Thank you Toby’s Estate and Madcap Coffee Preview

For the past month, the Seattle community has had the opportunity to experience a taste of Toby’s Estate Coffee, our current roaster at the La Marzocco Cafe. We’d like to thank everyone at Toby’s who has worked so hard to make their residence a reality. Aaron Owens, Director of Coffee at Toby’s, played a huge role in organizing the residence, training our staff, as well as being present to teach several classes and we are very grateful to him! Thanks also to Chloe Langman and Angelika Garcia, both Educators at Toby’s, for teaching classes and hosting cuppings. We’ve felt the passion and respect for specialty coffee that Toby’s represents, and it’s been an honor having them at the Cafe. Their menu will continue to be served through Monday, June 5.

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Joining us next with their fun and ambitious menu is Madcap Coffee Company, a coffee roaster and retailer based in Grand Rapids, Michigan. Madcap was born in 2008 through a friendship between Co-Founders Trevor Corlett and Ryan Knapp. Today, the company continues to be driven and inspired by relationships made at every step of the coffee process–from growing and sourcing to roasting, brewing and serving.

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Madcap’s menu will showcase a permanent core offering of espresso based drinks, filter coffee, and Song Tea. Each week, the specific coffees will rotate in order to highlight a different source country, with Ethiopia being featured first followed by Colombia, Kenya and El Salvador. Just in time for summer, there will also be three ice cream beverages featuring Molly Moon’s Ice Cream available all month!

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During week one of Madcap’s Residence, we will be participating in Negroni Week–a weeklong celebration of the beloved cocktail that benefits an array of charity organizations. The wizards of Madcap have developed three Negroni-inspired espresso and tea drinks and we will be donating one dollar from the sale of each drink to the International Rescue Committee.

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Aloha Friday is a tradition at Madcap that was the brainchild of one of their baristas, Matt Rogers. Once a resident of Hawaii, Matt brought the island tradition of wearing Aloha Shirts to his cafe shifts on Fridays and as the idea took hold with the team, they began creating island-inspired coffee drinks to go with it. The barista’s take turns crafting drinks, which are then featured every Friday. Madcap will be sharing some of their favorites with us–like their espresso and pineapple milkshake–each “Aloha Friday” of their residence!

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The good folks at Madcap are eager to meet and form relationships with the guests and community at the Cafe. Trevor and Ryan will both be at their launch party on June 9th so be sure to come say hello! Several team members will be present throughout the month hosting an impressive lineup of complimentary cuppings, classes and hang out sessions that will focus on a variety of coffee topics. For more information and to sign up, head to our events calendar. Madcap’s residence begins Tuesday, June 6.

Photo Menu: Toby’s Estate Coffee Roasters

Last week we welcomed Toby’s Estate Coffee Roasters to the La Marzocco Cafe as our Roaster in Residence for the month of May. In just a week, Toby’s has set a casual yet vibrant vibe at the Cafe with their fun and adaptive menu and commitment to customer enjoyment. By serving excellent coffees and high quality ingredients, Toby’s maintains the ability to offer a broad selection of drinks, and strives to satisfy every guest’s palate. Craving a drink not on the menu? If it can be made with house ingredients, our baristas will make it!  We are pleased to be sharing Toby’s menu with the Seattle community–read on for some highlights.

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The Bedford Blend is Toby’s signature espresso, used in their Brooklyn Roastery and Cafe. It’s sweet Colombian component paired with a floral Ethiopian makes it balanced and approachable. Toby’s recommends trying this espresso alone, or with steamed milk in a velvety cortado.

Toby'sBedfordBagCortado

For a remarkably sweet cup of pour over coffee, try Toby’s newest offering–a Colombian microlot from female producer Aidé Garro. Described as “fruit-forward with juicy sweetness and brilliant acidity” it has notes of strawberry, watermelon and jasmine and is a coffee not to miss!

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The single origin Rwanda Vunga is offered as either espresso or pour over. Juicy mandarin flavors are balanced with notes of red grape and black tea, making this a unique and satisfying coffee.

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Toby’s Residence has coincided with warmer weather in Seattle making Cold Brew an inviting choice. Made with their Brooklyn Blend, this refreshing drink boasts flavors of creamy cocoa, toasted hazelnuts and a sweet toffee finish. Enjoy it poured over ice, with or without a dash of cream.

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The Gingersnap is eight ounces of steamed milk, espresso and house made ginger and fennel seed syrup swirled together into a delectable drink. Though not on the menu, it is also available–and delightful–as an Iced Gingersnap Latte! As part of their commitment to offer guests what they wish for, most items on Toby’s menu can be served iced.

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We are thrilled to offer a selection of Song Tea again this month. Toby’s menu includes New Craft Meizhan White, Old Tree Yunnan Red and their Botanical Carrot.

SongTea

“Toby’s dedication to specialty coffee and making it approachable, understanding their context and their guests’ palates and desires–without sacrificing quality–is most impressive,” says Jesse Davis, Experience Coordinator at the La Marzocco Cafe. We are honored to be long-time partners with Toby’s estate, and are delighted to be sharing their menu with the Seattle community and beyond. We will be serving Toby’s menu through Monday, June 5.

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