Photo Menu: Tim Wendelboe

It has been a bustling week at the La Marzocco Cafe as the team has once again flipped it into an entirely new space–this time bringing the taste and feel of Tim Wendelboe’s Oslo cafe right here to Seattle. With each new residence, we encourage roasters to make the Cafe their own and Tim Wendelboe has done just that. Every detail has been perfected, from the drink vessels shipped from Norway, to the crisp, white shirts the baristas are wearing! Response from the Seattle community has been overwhelmingly positive and guests are jumping at the chance to taste these coffees in the United States.

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Tim Wendelboe’s menu has been meticulously planned and is completely coffee focused. To not distract from the flavor of each coffee, Wendelboe opts to use no additions other than whole, organic milk. For guests who normally order their coffee with milk alternatives and sweeteners, Wendelboe suggests trying his coffee black. He delicately roasts his beans in a way that enhances sweetness, with the goal of making each drink approachable. Those who do not see their usual drink options on the menu are encouraged to talk with the barista who will be happy to help steer them towards an equally pleasurable coffee experience.

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Tim Wendelboe’s menu for the La Marzocco Cafe features a variety of single origin coffees from four different countries including Colombia, Honduras, Ethiopia and Kenya. Some of the options may change during the residence, as Wendelboe’s coffees are seasonal and rotate often.

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For this residence, the baristas are pulling espresso shots on the La Marzocco Linea PB. Selections include a Finca Tamana Espresso and Hunkute Organic Espresso. Produced by Elias Roa, the Finca Tamana is more herbal, with brown sugar and plum notes.The Hunkute is brighter, with notes of jasmine, lemon, tea and bergamot. Milk based drinks–macchiato, cortado, cappuccino and caffe latte–are made with the Finca Tamana.

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Along the back bar, single cups of coffee will be made to order and brewed via AeroPress. Each coffee is served in a unique Figgjo “Oslo” cup, developed by Tim Wendelboe in tandem with designer Kristin Hærnes Ihlen. The design of each cup is meant to enhance the drinking experience by highlighting different aromas, flavors and acidity in the coffee.

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Enthusiasts can order the Coffee Tasting for Two–a taste of four coffees brewed on AeroPress, served two by two. Guests may choose their own four coffees, or sit back, relax and have our barista curate the experience for them!

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Keep it cool and classy with Tim Wendelboe’s Cold Coffee. Brewed hot, Wendelboe’s Karogoto from Kenya is sweetened with a hint of honey before being chilled and elegantly served in a wine glass.

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To taste Tim Wendelboe’s coffee here in the United States, head to the La Marzocco Cafe before May 1st, or sign up by April 1st to receive the premier shipment from our newly launched Home Espresso Subscription! To see the full menu at the Cafe, head here.

La Marzocco Cafe News: Announcing Year Two Roasters in Residence

The La Marzocco Cafe was built to be a place where guests from Seattle and beyond could gather to enjoy specialty coffee from roasters all over the world.

In it’s first year, the cafe has welcomed 11 roasters from 5 different countries including: Stumptown, G&B, Buna, Campos, Counter Culture, Intelligentsia, Panther, Pilot, Cat & Cloud, Heart and Tim Wendelboe.  With each roaster, the cafe’s talented team has dialed in an entirely new menu, bar flow and service style in order to effectively display each roaster’s unique approach to coffee. Launch parties and special events during each residence have included a basketball tournament, live musical performances, taco trucks, southern BBQ, a mariachi band, a latte art throwdown, a live podcast recording, home barista classes, coffee tastings, and an undisclosed amount of beer, wine and of course, coffee! We are honored to have had the level of involvement and talent that the roasters have displayed in bringing their residencies to life each month. The cafe team and guests have learned and discovered new approaches to coffee from each one and we’d like to once again extend our heartfelt thanks!

Looking ahead to year two, we are extremely excited to announce the roaster line up for the next 12 months. Receiving over 100 applications from roasters all over the world was incredibly humbling and we are extremely grateful to all who took the time to apply. Tasked with picking only 12, we based our selections on the quality of application, uniqueness of coffee program, coffee quality and diversity of residents style and location – all in an effort to showcase the breadth of specialty coffee experiences. So without further ado:

The Year Two Roasters in Residence to the La Marzocco Cafe are:

Toby’s Estate Coffee, Brooklyn, NY: 5/2/17 – 6/5/17

Madcap Coffee, Grand Rapids, MI: 6/6/17 – 7/10/17

Four Barrel Coffee, San Francisco, CA: 7/11/17 – 8/7/17

Coffee Supreme, Wellington, NZ: 8/8/17 – 9/11/17

Olympia Coffee, Olympia, WA: 9/12/17 – 10/9/17

La Fontaine de Belleville, Paris, FR: 10/10/17 – 11/6/17

Quills Coffee, Louisville, KY: 11/7/17 – 12/4/17

Caffe Umbria, Seattle, WA: 12/5/17 – 1/8/18

Kickapoo Coffee, Milwaukee, WI: 1/9/18 – 2/5/18

Dutch Bros. Coffee, Grant’s Pass, OR: 2/6/18 – 3/5/18

ONYX Coffee Lab, Springdale, AR: 3/6/18 – 4/2/18

George Howell Coffee, Acton, MA: 4/3/18 – 4/30/18

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Congratulations roasters!

We are anticipating an incredible year two and can’t wait to see what these 12 talented roasters will bring to the La Marzocco Cafe and the Seattle community. Also beginning today, La Marzocco Home is announcing the launch of their Home Espresso Subscription, the perfect way to be able to experience these roasters at home all year long! Head here for all the details.

La Marzocco Cafe News: Thank you Heart and Tim Wendelboe Preview

With just a week left as our current Roaster in Residence at the La Marzocco Cafe, we want to give Heart Roasters a huge thank you for an incredible month. Their menu boasts an impressive list of single origin coffees in addition to their Stereo blend that we hope you’ve had a chance to taste and enjoy. We are grateful to owners Wille and Rebekah Yli-Luoma for putting so much time and effort into the residence, to Chris Casassa and Ryan Cross for being here to train our staff and interact with our guests and to the entire Heart team!

We are very pleased to be welcoming as the final roaster of our first year, Tim Wendelboe from Oslo, Norway!

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After many years of running a chain of coffee shops in Oslo, Tim Wendelboe wanted to further explore roasting and other ways he could push the quality of coffee in Norway and around the world. He opened the doors to his company in 2007, and it is now a combined store, espresso bar, roastery and training center for baristas and coffee enthusiasts.

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The Tim Wendelboe team spends much of their time traveling to origin, working closely with several producers across Central and South America in order to innovate and improve the quality of the coffees they buy. In 2015, the company purchased their own farm in Colombia named Finca el Suelo and has planted coffee on the land. The goal for the farm is that it will be a place for learning how to raise coffee quality with sustainable farming practices.

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Tim Wendelboe focuses on sourcing and roasting the best single origin coffees they can find. By keeping each variety and lot of coffee that they source separate, each coffee’s unique characteristics can be on full display. Wendelboe is known for his lighter roasts, which highlight the sweet, fruity, floral and bright characteristics of each coffee. His roasting style has influenced specialty coffee not only in Norway but around the world. He has won the Nordic Roaster Competition five times in the past nine years!

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Guests to the La Marzocco Cafe during Tim Wendelboe’s residence can expect a menu that focuses on tasting the individual characteristics of their coffees via espresso, cold coffee and aeropress. Other than the option to add steamed milk, there are no flavors or additions to their coffee drinks. With the Specialty Coffee Association’s Global Expo happening in Seattle Center in April, this will truly be a month dedicated to coffee enthusiasts. Tim Wendelboe is excited to share their coffees with the La Marzocco Cafe community and hopes that all guests to the cafe during their residence will come in with an open mind, ready to experience and appreciate the story behind each cup of coffee and how different each one can taste.

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The La Marzocco Cafe will continue to serve Heart Roasters menu through Monday, March 20. Tim Wendelboe’s residence will run from March 21st through May 1st.

Now Hiring: SW Regional Sales Manager

La Marzocco has been a leader in coffee equipment technology since 1927. A small company that builds handmade espresso machines that are distributed in more than 70 countries worldwide, La Marzocco prides itself on its artisan heritage, and its commitment to customers.

La Marzocco North America is the distributor of La Marzocco espresso equipment and Mazzer grinders in North America. Operating from Seattle, Washington, the US offices manage North American sales and marketing, and after-sales support including fulfillment logistics and technical support.

The La Marzocco brand is known for its high-quality equipment, and for doing right by customers and the coffee community: we strive to exceed every customer’s expectations and ensure that they have a great experience with our equipment and our people.

We are now hiring for a Southwest Regional Sales Manager. This position will be responsible for all partner relationships in the territory that includes the states of CA, AZ, NV, HI, CO, KS, NM, and OK.

The Regional Sales Manager is part of the Sales Department. The goal of this position is to ensure every person within the region has access to our products, through our long established network of reseller and service partners; additionally, that every machine sold in the territory has an after sale plan to guarantee end-user satisfaction and longevity. Existing relationships and new relationships are the order of the day, each with their own identity and after sale solution.

The responsibilities of this position are varied, but include managing our partner relationships and overseeing all activities within the region. This includes sales, after sales support, industry events and being connected to and a part of changes within the territory. The right person will be a self-starter with territory management experience (preferably in the specialty coffee industry) and have a cultural understanding of the the industry. It’s preferred that this person lives in Los Angeles, CA or is willing to relocate.

Some travel will be required and perhaps more in the first two years as this person becomes familiar with our partners and vis versa. There will be annual national events to attend, for example the SCA Expo, and some travel to our factory in Florence, Italy as well.

This is a full-time position and available immediately.

Follow this link to apply, submitting your cover letter and resume.

Photo Menu: Heart Coffee Roasters

On Valentine’s Day, we welcomed Heart Coffee Roasters from Portland, OR, our 10th Partner in Residence to the La Marzocco Cafe. As is the case each time a new Roaster takes over, we reorganized the bar and dialed-in our equipment to make coffee the same way it would be prepared at Heart’s cafes in Portland, and implemented a completely new menu.

Heart’s motivation behind coffee is simple and is on full display at the Cafe: uncompromising quality aimed at bringing guests a focused and exceptional experience. Heart’s founder, Wille Yli-Luoma, started the company after much experimentation as a home roaster. Over time, he began to appreciate the coffee he was roasting at home more than what he was experiencing elsewhere. Wanting to share that appreciation with others, he decided to start Heart Roasters. Eight months after launching, Wille’s wife Rebekah jumped in to help out where she could and has been there ever since—together they now run the business.

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Wille says he roasts his coffee, “so you can taste where the coffee comes from.” He roasts on the lighter end of the spectrum and always uses washed coffees. Wet process, or washed coffee, is a method of processing coffee where the fruit and pulp covering the coffee seed is completely removed before being dried.

Heart boasts an impressive selection of Single Origin coffees across their menu. The La Marzocco Cafe will rotate through these, and will serve each two ways—as espresso and as drip coffee off of the Fetco batch brewer.

One coffee we’re particularly excited about bringing to the Cafe is Colombia La Morelia. Harvested just five months ago by coffee Producer Miller Walles, this limited-edition microlot has juicy acidity with molasses, pomegranate and rose notes.

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Leaning heavily on single origin coffees and the unique flavors each possess, Heart has just one coffee blend on their menu–Stereo Seasonal Blend. Heart uses Stereo as the default coffee for all their milk-based drinks, including macchiatos, cappuccinos and lattes. Stereo is a great choice for guests who are looking to drink espresso with rich, chocolatey flavors and lower acidity.

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Guests will find a Seasonal Special on Heart’s menu–their Honey Cardamom Latte. It includes steamed milk, Stereo espresso, raw honey and cardamom. Try this for something sweet and satisfying.

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Heart’s take on the Mocha combines espresso, steamed milk and a chocolate syrup made with cocoa powder, Madagascar vanilla beans, Himalayan pink salt and chocolate bitters. The steamed milk is poured into a dusting of cocoa powder that makes for a beautiful presentation.

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The Heart Chocolate is a coffee-free option that is made by melting Valrhona chocolate ganache into hot water, half and half cream, and steamed milk.

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For tea enthusiasts, Heart’s menu offers two selections from renowned Song Tea: Fragrant Leaf–a rich green tea with the scent of sweet grass and honey, and Carrot–a botanical tea with dried carrots, ginger, cinnamon and burdock.

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Finally, Friday’s just got even sweeter at the cafe. In addition to our regular (and free!) Coffee Tastings at 10 am, Heart’s menu will include a selection of General Porpoise Doughnuts each Friday during their Residence.

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Heart will be serving their menu at the La Marzocco Cafe through March 20, 2017. Be sure to come by to get a taste of Portland here in Seattle. To view the full menu, head here.

La Marzocco Cafe News: February–Thank you Cat & Cloud and Heart Preview

For the past month we’ve been delighted by Cat & Cloud’s menu at the La Marzocco Cafe and we’d like to extend a huge thank you to them for being our Partner in Residence. As a small company with just over a dozen employees, Cat & Cloud was generous enough to have all three owners present in Seattle for their launch. They also sent up two of their employees from Santa Cruz to work the bar with us for a few days and we are so appreciative to them. We commend their company culture that creates a space where everyone feels welcome and leaves happier than when they came in, in addition to having an incredible coffee experience. Thanks so much Chris, Jared and Charles for putting so much effort into your Residence!

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We are thrilled to announce that our next Partner in Residence, Heart Coffee Roasters of Portland, OR will be launching on Valentine’s Day!

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Heart was started in 2009 by Finnish born and professional snowboarder Wille Yli-Luoma. He moved to Portland in his early twenties to pursue a career in snowboarding, but knew that it would not last forever and felt it made sense to follow another one of his interests–coffee. With a commercial espresso machine and grinder in his kitchen and a small roaster in his basement, Yli-Luoma dove into the world of specialty coffee. He eventually decided he wanted to share his coffee and roasting methods with Portland, and the world. His wife Rebekah enjoyed the business side of things and was also passionate about coffee. Thus, Heart was born.

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Today, Heart has a roasting and training facility with wholesale partners around the globe. They currently have two cafes in Portland, with a third one opening this year, and a very loyal community to support them! Heart’s menu at the La Marzocco Cafe will include Stereo, their seasonal espresso blend, single origin espresso, a decaf espresso and several single origin coffees for their batch brewed coffee. Other drinks of interest include their spicy chai tea, honey-cardamom latte, Heart chocolate and a selection of Song Tea. On each Friday of Heart’s Residence, we will be serving a selection of General Porpoise Doughnuts!

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Heart will be hosting a launch party on Wednesday, Feb 15 at 6 pm that will include drinks and live music. DoNormaal will begin a live set around 6:15 pm followed by Cody & Shannon of Shannon & the Clams DJ’ing from 7:30-9:30 pm. Head over to our Facebook page to let us know if you plan to come! During their Residence, Heart will also be offering one-on-one home espresso classes and group cuppings. Be sure to check back with the La Marzocco Cafe Instagram and Twitter as we finalize details on these. Heart takes over the Cafe on Tuesday, February 14.

Photo Menu: Cat & Cloud

The La Marzocco Cafe has once again been transformed into an entirely new space, this time being taken over by Cat & Cloud from Santa Cruz, CA! Co-owners Chris Baca, Jared Truby and Charles Jack spent four days in Seattle hanging with our staff and guests to ensure a very similar experience in our cafe as one would get in theirs.

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Before they left, we laughed, had fun and even got a bit serious at their launch party where guests enjoyed tacos and drinks while Baca and Truby recorded their first ever LIVE Cat & Cloud podcast. They discussed training strategies, Cat & Cloud’s growth plan, what’s currently stressing them out and what they believe is the biggest thing coffee professionals need to do to keep customers. Hint: It has nothing to do with coffee. The podcast is definitely worth a listen, to do so, head here.

So what can one expect when visiting the La Marzocco Cafe this month? To quote Truby, “If someone leaves happier than when they came in, you did your job.” Overall, Cat & Cloud supports an atmosphere that is inviting, fun and approachable to anyone. They want guests to leave thinking, “I was treated well, had a good time and oh, that was a fantastic cup of coffee.”

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And fantastic coffee it is. Below are some highlights from their menu:

The Answer, the Truth and the Friend Zone. The Answer is Cat & Cloud’s flagship blend and is the default coffee for all milk-based espresso drinks as well as Fetco brewed cups of coffee. The Truth is served as straight espresso, will change weekly and is the number one choice drink for Truby. The Friend Zone is Cat & Cloud’s decaf option, a water-processed Ethiopian with all the feels of regular coffee minus any jitters.

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The 1&1. A Truby and Baca original, friends! The 1&1, which is a shot of espresso and a macchiato served together, has become a popular menu item in specialty coffee and guess what? These guys created it. We even have proof, check out this video clip! Cat & Cloud makes theirs with their flagship blend, the Answer and is always what co-owner Jack drinks.

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Coffee by the Cup. Cat & Cloud serves several single origin coffees available by the cup and made to order. They are brewed on the espresso machine, but with the volume and feel of drip coffee instead of espresso.

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The Makeout. A four ounce cup with a double shot of espresso and steamed milk filled to the top. Basically a gibraltar, but with a cooler name, because who doesn’t like to makeout? Second to straight espresso, this is Baca’s favorite drink on their menu.

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The Creamy Beige. Created years ago by Truby and his dad, this drink has the feel of a milkshake with the added goodness of espresso. It combines ice, one ounce each of chocolate and sweetened condensed milk, a double shot of espresso, coffee grounds and 4 ounces of half and half, which then gets blended and topped with another dusting of coffee grounds.

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Bulletproof Coffee includes hot brewed coffee, grass-fed butter and MCT oil all blended into a creamy drink. In short, it is full of essential fats that are said to be burned by the body as fuel rather than being stored as fat. According to Truby, this drink is very popular in Santa Cruz and has certainly gained in popularity here in Seattle as well.

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The Mocha or Hot Chocolate. Cat & Cloud’s Hot Chocolate is made using Holy Kakow–a pre-made organic chocolate sauce made in Portland, OR. Add espresso and it’s a Mocha!

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We will be happily serving Cat & Cloud’s menu through February 13, so be sure to come on by and try it! To see their full menu, head here.

La Marzocco Cafe News: January–Thank you Pilot and Cat and Cloud Preview

Happy New Year Friends!

We’d like to thank Pilot Coffee Roasters for being our Partner in Residence over the past month and for carrying us through the bustle of the holidays! It has been a joy to work with their team and a pleasure to prepare and serve their creative and customer-focused menu. The menu offers our guests the option to build their own drinks, choosing first a coffee then a method of preparation. Many guests have expressed excitement that this menu style forced them to try coffees they may not have otherwise. One of our goals for the La Marzocco Cafe is to continuously provide new experiences for our guests and Pilot has certainly helped us achieve that. A special thanks to Nat Fried and Eric Mahovlich from Pilot and to everyone in Toronto who has worked hard to bring Pilot to Seattle!

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As the New Year gets underway, we would like to announce our next Partner in Residence: Cat and Cloud from Santa Cruz, CA!

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While Cat and Cloud may be the youngest Roaster we’ve had take over the La Marzocco Cafe, its owners Chris Baca, Jared Truby, and Charles Jack are anything but new to specialty coffee, and would argue that their current project has been forming over the past decade. In addition to starting their roastery and opening their first retail space in the past year, Truby and Baca also record a super honest and rollicking podcast that dives into specialty coffee techniques, history and gives a real-life look at running a coffee business. Listen to it here and read more about their personal journeys and what lead them to launch Cat and Cloud here.

Cat and Cloud has a very clear goal of making coffee approachable and enjoyable for everyone. They surround themselves with good people and aim to make every interaction at their cafe a positive experience. Their menu will have several coffees including their flagship blend, the Answer­–which promises to taste amazing and approachable no matter how much experience one has with coffee. Another coffee offered will be the Truth–or an opportunity to get into the minds of Cat and Cloud! This coffee continuously changes but is promised to always be complex and exciting.

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We’ll be serving Cat and Cloud’s menu at the cafe starting Tuesday, January 10. Be sure to join us for their Launch Party on Wednesday, January 11. The party will include a live recording of their podcast at the La Marzocco Cafe beginning at 6pm, followed by tacos, beer and the opportunity to hang with Truby and Baca.

The cafe will continue to serve Pilot’s menu through Monday, January 9. We highly recommend stopping in for a taste of this Canadian company’s coffee before they take it all back North!

Now accepting applications for 2017-2018 La Marzocco Café Residents

Program Overview

The La Marzocco Café and Showroom opened in April 2016 in Seattle. The café is unique in that it is designed to serve as a platform to showcase the diversity and creativity of specialty coffee. Each month, a new “resident” takes over the café in order to present their vision of coffee service. Residents curate the coffees that are served, design the complete menu (every item and every ingredient), select the equipment that will be used during their residency, design supporting bar flow, and train our team to execute the coffee program.

In addition to designing the coffee program, residents are also invited to use their residency as a platform for education and community engagement. Residents are encouraged to develop and present educational programming and unique engagement experiences for café guests during their residency, as well as design a launch event to begin their residency.

Our goal is that residents will fully embrace the opportunity to express their creativity and showcase their work. No idea is too far-fetched, and our team is eager to be challenged, and to bring each resident’s vision to fruition.

We are now accepting applications for one-month residencies beginning May 2017, through April 2018.

Applications for the 2017-2018 cycle need to be completed no later than January 31st, 2017 at 11:59pm Pacific Standard Time.

Selection Criteria

Our goal is to create a slate of 2017-2018 residents that are diverse in their perspectives, geographies, and size. We will be selecting individual residents based on the completeness and of their applications, and the unique perspectives and creativity expressed in their applications. We will also be prioritizing creating an overall slate of residents that is diverse; we will be considering the group overall, in addition to reviewing the individual applications.

Each residency is meant to recreate the resident’s coffee experience that they present to the communities they serve. Applications should highlight the applicant’s unique perspective, and a commitment to creating something special, novel, and unique while in residence. Applications will be evaluated based on our ability to understand the applicant’s perspective, and the supporting elements (menu, educational programming, company background, etc.) that help showcase that perspective. We will also be giving special consideration to applicants who can commit to having team members train our team in Seattle in the days leading up to the start of their residency, and in the first few days following the launch of the residency.

To summarize, residents will be selected based on these criteria:

  1. The applicant’s unique perspective within specialty coffee, how their perspective is creatively expressed.
  2. The overall diversity of the set of 2017-2018 residents (perspective, company size, geography – international and domestic).
  3. The completeness of the application.
  4. The applicant’s ability to commit to being in Seattle to train our team in the days before and after the residency begins.

Application Instructions

The application consists of an online form that the applicant should fully complete. We suggest you begin in this way:

  1. Download and read the Café Resident Application Instructions
  2. Download and read the La Marzocco Café Resident FAQs
  3. Download, print, and read the application form (this is a PDF of the online form you will fill out)
  4. Work with your team to design your residency
  5. Begin your online application. We expect it will take you 8-10 hours to complete.
  6. Complete your application by January 31st, 11:59pm Pacific Standard Time.

The application form will serve as the basis for your residency; by applying, you are essentially designing your residency as you envision it. The details of your residency should give us guidance on every element of what we need to prepare for in order to bring your vision to fruition. No detail is too small, and you should not expect that there are any baseline parameters (we want to know everything from the sizes of each of the beverage menu items, to the specific brand of honey or sugar you want to offer at the condiment station).

Be as thorough and complete in your answers as possible. To do this, know in advance that it will take a good deal of time to complete the application – about 8-10 hours. Please keep this in mind, as the application period will not be extended.

We have found that the Seattle community we serve enjoys being challenged by unique experiences – and they have come to expect it. We hope you’ll surprise them!

If you have questions as you complete your application, please first refer to the FAQs provided. If you have additional questions, you can contact Amy Hattemer at amy at lamarzocco.com. We will be updating the FAQs document throughout the application period as we receive and answer questions from applicants.

We look forward to reading about your vision for a residency at the café!

Photo Menu: Pilot Coffee Roasters

Last week, Toronto based Pilot Coffee Roasters, was introduced to the Seattle community at the La Marzocco Cafe. Pilot’s vision is simple, “to roast great coffee and work with great people to do it.”  Nat Fried, Head of Accounts and Eric Mahovlich, Head Barista at Pilot’s Tasting Bar were tasked with the job of reproducing the taste and feel of their Toronto cafes here in Seattle. Both spent several days working with our team and meeting our guests. We can easily say they are some of the “great people” who are carrying out Pilot’s vision and are grateful for their hard work. Pilot’s menu will fuel us through the holidays and into the new year. As a Canadian company, they know what it takes to keep folks warm and happy and we’re confident their menu will do just that! Read along for the highlights.

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Pilot’s menu follows a “build your own” format with three coffee options:

First, Anthem. Guided by balance and sweetness when creating this blend, Anthem has notes of cherry and chocolate.  Second, the Guatemala Catalan de las Mercedes, or “Gesha – Black Honey” is a limited edition single origin by producer Nicholas Hammond that is honey processed, which leaves a heavy sweetness with delicate floral notes and a clean mouthfeel. Finally, the Costa Rica Sumava de Lourdes is a single origin by producer Francisco Mena that is silky with notes of fig and milk chocolate. Pilot also provides a coffee for those who can’t do caffeine: Catalyst. Using Swiss Water Process, this coffee is naturally decaffeinated but still provides a smooth drink with notes of caramel and chocolate.

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Once guests decide on a coffee, they can decide on which method they would like it to be brewed. Options include straight espresso, espresso with steamed milk or water, and pourover.

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When tasked with bringing Pilot to Seattle, Nat Fried wanted to create a series of drinks that would take our guests on a sensory journey across Canada. He created four Coffee Cocktails to be served through the residency. These cocktails will be prepared to order for cafe guests along the back bar:

The East. Coffee is brewed using the pourover method and is permeated with cascara smoke while brewing. Meanwhile a “seafoam” of housemade blueberry simple syrup, pure maple syrup and sea salt is created using an immersion blender. This is then scooped onto the brewed coffee creating a sweet and salty, warm and cold representation of the Eastern Canadian provinces.

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The Central. Combines coffee brewed via Aeropress, barrel-aged bitters, apple and cinnamon simple syrup and ice, and is finished with a twist of orange zest.

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The Prairie. A cappuccino that begins with a shot of espresso brewed over wildflower honey. Molasses bitters are then added to milk and the two are steamed together and poured into the espresso. The drink is served in a 6 oz mug with a small glass of the steamed molasses milk and a sample of the wildflower honey on the side.

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The West–or Cranberry Espresso Sour. Combines a double shot of espresso, demerara syrup, pure cranberry juice and egg whites into a cocktail shaker which is then precisely shaken and strained into a coupe glass and topped with finely ground espresso.

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Pilot’s menu also includes a selection of teas from Sloane Fine Tea Merchants. Guests can choose from their Signature Black, Classic Green or Citron Chamomile.

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Finally, Pilot’s Hot Chocolate, made using Soul Chocolate ganache, is smooth, buttery and sure to put anyone in a festive mood.

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Pilot will be in residence until January 9th. To see Pilot’s full menu head here and be sure to follow along this month on our cafe Instagram and Twitter!

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