La Marzocco Cafe News: Thank you La Colombe and Welcome Equator Coffees & Teas

As we find ourselves half-way through summer, we hope yours has been full of fun, adventure and lots of great coffee. Those who have spent some time hanging out at the La Marzocco Cafe know that we have had the honor of serving La Colombe Coffee over the past month. It has been the perfect menu for hot days – filled to the brim with Draft Latte, cold brew on tap, Lemonade Shandys and custom-made cascara ice cream! The team at La Colombe did an incredible job encapsulating the feeling of walking into one of their own cafes. From their massive signature “La Colombe” logo and custom Deruta ceramics down to the littlest details like the sugar bowls, nothing was ignored when planning this residence.

We want to thank Todd Carmichael and JP Iberti for meeting up in a Seattle bar years ago to create what would become Philadelphia-based La Colombe, and now, for bringing it full circle back to us. We are also eternally grateful to the entire team at La Colombe who worked on this residence and for all who were present for launch week. It was an honor to meet and work with such an incredibly thoughtful, passionate and hard-working crew!

On Tuesday, August 21, we’re excited to be welcoming the Bay Area’s Equator Coffees and Teas as our Roaster in Residence through September 24!

Equator was founded in 1995 by Brooke McDonnell and Helen Russell. As co-founder and CEO, Helen leads Equator forward. Under her leadership for more than twenty-three years, Equator has grown from a small roaster and wholesale supplier into a national brand known for it’s values-driven approach, award winning coffee and impactful action around issues of environmentally sustainable and economic empowerment. Brooke McDonnell is the original Master Roaster and Green Coffee Buyer. Brooke’s discerning palate and dedication to sourcing coffee from growers who practice responsible land stewardship in diverse growing regions helped build a coffee program of depth and quality. Together, the two have created a company dedicated to sustainability and social responsibility while maintaining a commitment to high-quality coffee and community-focused cafes.

The team from Equator has been working hard in tandem with our crew at the La Marzocco Cafe to create and implement a menu and schedule of events that will showcase their company’s dedication to quality, sustainability and community to our guests in Seattle and we can’t wait to share it all with you!

Menu Sneak Peak

Shakeratos – Because summer is not over yet! Espresso shaken with cream and served over ice. Choose from the classic or add in a swirl of house-made chocolate syrup.

The Million Dollar Macchiato – The One & One, elevated. A split shot of Gesha espresso. One part straight up, one part adorned with saffron-honey steamed milk, and gold leaf.

A Dreamy Espresso Menu – Featuring Equator’s latest edition of their seasonally evolving blend: Eye of the Tiger. This one is built around a richly nuanced and savory coffee from Nicaragua, complemented by two washed coffees from Malawi and Kenya to create a sweet profile of blackberry, ripe plum and baker’s chocolate, with a vibrant lime-like acidity. Alternatively, the Ethiopian Sidama Ardi, a sundried natural coffee with flavors of vanilla, lavender & sweet lemon promises to be very tasty.

Three Gesha Selections – Colombia Cerro Azul Enano, Ethiopia Gesha Village Oma and Costa Rica Puente Tarrazú Gesha. All available as a single pourover, iced pourover or a flight of all three!

World Bicycle Relief Blend – A mellow and rich cup of filter coffee with accents of cedar, almond, berry and nutmeg. For every bag of this coffee sold, Equator donates one dollar to World Bicycle Relief, an organization that mobilizes people in rural and developing areas by distributing specially designed, high quality bicycles through philanthropic and social enterprise programs.

Silk Road Tea – Five delicious, diverse teas. Three of which guests are invited to enjoy with us, served only in-house via traditional Chinese Gaiwan bowls, including a Magnolia Blossom Oolong that tastes of roasted almond, honeysuckle and stone fruit.

Community-focused Events

Equator places a high priority on being good neighbors and engaging with its local communities by creating cafe spaces and events that cater to each locations’ individual culture and interests. Treating their residence here in Seattle no differently, they have an event-filled month planned especially for our local Seattle community.

Equator will be launching their residence on Tuesday, August 21 with a Latte Art Throwdown co-hosted by Miir. Want to compete? Head here for all the details and be sure to arrive by 6:30 PM on the night of the event to officially sign up. Want to be a spectator and enjoy an evening with our local coffee community? Be sure you’re signed up for our Locals Newsletter to receive an invite that will get you on the guest list!

Runners and Cyclists – Equator has two events planned for you! First up, a five-mile run from Seven Hills Running Shop ending with complimentary coffee at our Cafe on Sunday, August 26. Then on Sunday, September 9, a community bike ride beginning at our Cafe and ending at Metiér bike shop.

Several other community events are in the works for Equator’s residence including a networking event with the Greater Seattle Business Association, a B Corp fair highlighting several local B Corp businesses and an evening dedicated to women in coffee.

Check our La Marzocco Cafe Facebook Events page regularly for updates on all these events, as well as our Friday Coffee Tastings, which will all be planned by Equator during their residence.

We have loved sharing La Colombe with our guests in Seattle over the past month. If you have not yet had the chance to visit, we will be serving their menu through 4 PM on Monday, August 20, then we welcome Equator on Tuesday morning, August 21.

La Marzocco Cafe News: May- Thank you Tim Wendelboe and Toby’s Estate Preview

It has been a busy month at the La Marzocco Cafe! Most notably, this past weekend as coffee enthusiasts from all over the world descended on Seattle for the Specialty Coffee Association’s Global Specialty Coffee Expo. We are thrilled that so many were able to visit the Cafe! It was a treat to serve you all coffee and to host a line up of events and classes that we hope everyone enjoyed.


Many expressed their enthusiasm towards our current Roaster in Residence, Tim Wendelboe. As their coffees are roasted in Norway, this was a rare chance for most to be able to taste them in the United States. Being able to represent the work and detail that goes into every cup of Tim Wendelboe coffee has been an honor. We are so grateful to Tim and his incredible team for being our resident this month, carrying us through the Expo and being our final roaster of Year One. Special thanks to Stephanie Dawn, Store Manager at Tim Wendelboe, for making the trek from Oslo to Seattle to set up the residence and train our staff.


If you haven’t been in yet to experience this menu, we will continue serving Tim Wendelboe’s coffees through Monday, May 1.

To kick off Year Two of our Roaster in Residence program, we are thrilled to have Toby’s Estate from Brooklyn, New York!


Founded in 2011, Toby’s Estate is a small batch roaster dedicated to sustainable sourcing and roasting. They are committed to expanding relationships, both at origin and through their network of wholesale partners. With five distinct and beautiful retail cafes across New York, Toby’s is also forming relationships with every cup of coffee they serve. They proudly feature La Marzocco espresso machines in each of their retail cafes, sharing with us a vision for craftsmenship, quality and a passion for creating exceptional coffee experiences.


As a continuation of their Brew School in New York, Toby’s will be offering a selection of free classes and cuppings each week during their residence at the Cafe. Classes will include: Espresso Fundamentals, Latte Art Basics and Home Brew Methods. Toby’s describes the classes as being “designed to teach everyone from the coffee novice to the experienced home barista, the elements of brewing great coffee.” For more information on the classes and cuppings, and to sign up, head to our events calendar.


The Cafe team is already underway learning Toby’s menu so guests will be able to experience their drinks just as they would in New York. Selections will include: espresso drinks, pour over, batch brew, cold coffee, hot chocolate, Song Tea and a drink named the Gingersnap! Be sure to come check out the full menu when the cafe begins serving it on Tuesday, May 2.

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


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.

Accademia Series: G&B Coffee Part II – Espresso Machine Efficiency

This is the second post in a three-part profile of G&B Coffee, and is the first profile in an occasional series exploring ideas, principles, and practices in specialty coffee that we’re calling the Accademia Series.

There are many reasons to go to Kyle Glanville and Charles Babinski’s G&B Coffee in Downtown Los Angeles. There’s the coffee, of course, but also non-coffee drinks like turmeric almond macadamia lattes and fizzy hoppy teas, and excellent yeasted waffles and housemade granola. And there’s the experience of the place itself, a space where your beautifully made drink arrives faster than the time it took you to find a spot to park. And that, exactly, is the point.

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In the first part of this series, we looked at how Kyle and Charles honed in on their recipes and how they pre-grind and pre-dose their coffee to speed up espresso service without sacrificing accuracy. In this part, we look at how the volumetrics on their La Marzocco Linea PB espresso machine help their baristas make solid espresso drinks in no time.


The Linea PB

“If you’re a barista on any level, working on a semi-automatic machine where you start the shot and stop the shot manually,” says Kyle, “You just have some shots that you fuck up. And the busier it gets, the more that happens.”

He and Charles, like most every coffee shop owner, want to avoid those mistakes. They also want to make and deliver espresso drinks quickly. With their Linea PB’s volumetric controls, they have achieved both goals.

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Initially, the two were not completely sold on a fully automatic machine. There was — and to some extent, still is — an attachment to the idea that baristas, not machines, should control the shot. When Kyle and Charles opened G&B Coffee in 2013, in fact, they were using a machine with a mechanical paddle.

Then they watched Matt Perger’s “Man vs. Volumetric” experiment. For the uninitiated: Perger put a barista up against a Linea and its volumetric capabilities. The machine was far more consistent than the man. (Ben Kaminsky ran a similar experiment, “Barista vs. Volumetrics,” with similar results.)

Kyle and Charles decided to go all in with an automatic machine for their second shop, Go Get Em Tiger, which opened just after G&B Coffee began serving drinks at Grand Central Market. It was a custom four-group Linea with group timers, volumetrics and a “few other tricks,” Kyle says. Even at this point, though, the buy was a leap of faith. “We bought this very expensive machine, premised on the idea that we could abandon this very manual thing that we were used to doing,” he says. “Which maybe doesn’t sound like a big deal, but felt like a big deal at the time.”

On bar, the Linea proved itself in no time: its deviations from the set target extraction rates were within half a gram, in either direction. “Even a barista, staring at a scale, could not replicate that precision,” Kyle says.

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That precision means recipes can be executed accurately and consistently, no matter who is on bar. As owners, this repeatability is an enormous benefit: they can be confident that the espresso served while they’re away from their shop is the same as it would be if they were the ones on bar. The other benefit is a bit more of an existential one, as there is a communal identity to the coffee, precisely because the quality of the drinks relies so much on recipes and not on individual baristas. Everyone, in other words, is invested equally in the same outputs and the customer experience.

Over at G&B Coffee, Kyle and Charles now use an automatic volumetric three-group Linea, painted a deep purple. Especially here, with the crowds as they are, embracing volumetrics has enabled them to achieve their other goal: speed.

“Volumetrics allow the barista to cover a wider area and do more things and do the central role of pulling shots more accurately,” Charles says. Among other things, it frees up the barista to pull even more shots.

Because the coffee for espresso is pre-dosed and pre-ground, a barista dedicated to just pulling shots can plug in three portafilters in the Linea and, in the 30 seconds or so while those three are extracting, can load up three more portafilters. When the portafilters in the machine finish extracting, those three come out, and the three that were just prepped are locked in. And repeat. At full speed, then, a fast barista working with the portafilters in triads can do six shots in about a minute.

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“Basically, the machine is always running,” Charles says, “And it can make more espresso than one shop can serve, really.”

“If we ever hit a volume where that’s not enough,” Kyle adds, “Then we’re the richest men in Los Angeles.

Accademia Series: G&B Coffee Part I – Grinding Coffee for Espresso

This month, G&B Coffee is in residency at the La Marzocco café and showroom in Seattle. In advance of their residency, our team spent time with Kyle Glanville and Charles Babinski to document their unique approach to pursuing efficiency – with the ultimate goals of creating a great customer experience, but also great business practices.

We’ll be sharing G&B’s story in a three-part series of blog posts over the coming weeks.

This multi-part profile of G&B is the first of an occasional series exploring ideas, principles, and practices in specialty coffee that we’re calling the Accademia Series.

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If you go to G&B Coffee at Grand Central Market, the 99-year-old food hall in Downtown Los Angeles, on an early weekday morning — early morning being right before potential jurors report for duty at nearby courthouses, when the area traffic is, by Google Maps standards, dark red  — you will notice a crowd. A crowd of accountants and fashion design students, of City Hall staffers and Los Angeles Times reporters, of construction workers and realtors, of novelists and East West Players theater actors, all clustered around the bar, getting coffee to go, getting coffee to stay. If you get your coffee to stay and just watch the ebb and flow of the crowd, you can’t help but notice that quite a cross-section of Los Angeles passes through here.

G&B Coffee owners Kyle Glanville and Charles Babinski very specifically set out to build a coffee shop that could handle a crowd. A big crowd. They envisioned a high-volume place, one that delivered not just high-quality coffee, but high-quality coffee quickly. They wanted to be realistic about how their customers want to experience their local coffee shop. “We want people to be able to walk up to the bar and get their coffee in 30 seconds. Immediately, essentially,” Charles says. “And we want that coffee to be as good as the coffee can be.”

To make the coffee as good as the coffee can be, the two zeroed in on setting their recipes. “We didn’t want to have an experience where the quality of the coffee depends on the barista,” Kyle says. “We wanted to have recipes that we could repeat, over and over again, within a very narrow window, no matter who is on bar.” The person who is on bar, meanwhile, is freed from the task of dialing in and instead can focus on other aspects of service.

Indeed, the major components of the bar — the grinders, the La Marzocco Linea PB espresso machine, the batch brewer and even the organization of the bar itself — are all fine-tuned in a way so that these recipes can be followed precisely, shot after shot, drink after drink. What can be done in advance is done in advance; machines are trusted to automate certain processes. But building this system has not been easy; it required, among other things, a complete reevaluation, and at times rejections, of many values that have been held so dear for so long within the specialty coffee industry. The result, though, is an ecosystem where regular customers find their regular drink order waiting for them by the time they’ve settled in at the bar. And that drink is as good as it can be.

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In this series of posts, we’ll take a closer look at how these major components at G&B Coffee are set up to make the shop’s unique style of service possible. First up: their system for grinding coffee for espresso.


Grinding coffee for espresso

Generally, baristas (and home coffee drinkers) have been taught that coffee for espresso must be ground just before the shot is pulled, lest this precious cargo be degraded and staled by even the briefest exposure to oxygen. For a coffee shop, particularly for one that has decided quality and speed need not be mutually exclusive, that value represents a major break in bar flow.

“We were observing that espresso grinders were giving us very highly variable outputs in either direction,” Kyle says. That inconsistency, says Charles, means the barista has to spend time adjusting, and re-adjusting, the dose. Those extra steps add up. The bottleneck is not pretty.

Kyle and Charles were willing to absorb the speed bump, if it truly was the only way to preserve the quality of the espresso. But it occurred to them that it might be worth the effort to see what happens when the ground coffee sits out for a bit.

The seed of this idea actually goes back to Charles’s 2013 barista competition routine. As he prepared for the competition, he was, as competitors are, concerned about time. “I was trying to find a way to manipulate how the grinds fell into the portafilter and was using one of the HG-1 dosers,” Charles says. “I was showing this to a friend and fellow coffee professional, Ben Kaminsky, and remarking how it was taking up even more of my comp time. Ben suggested that I try grinding the coffee ahead of time, since he had observed that there wasn’t a real drop in quality.”

Charles took his friend’s advice and ground the coffee during his preparation time before his routine. (He did the same in the following year’s competition. Since then, though, the competition rules have been changed so that such pre-grinding is no longer permitted.)

The idea to pre-grind the coffee eventually made its way to the shop, and they began to test it. They ground some coffee. They let it sit for an hour. They pulled the shot, and put it up against one made with coffee that had been ground right before being set in the portafilter.  Surprise: “We observed a difference, but not a degradation,” Kyle says. It was smoother and sweeter, even, with a fuller body.

They ran a few more experiments before ultimately concluding that they could pre-grind the coffee, up to a certain point, without a loss in quality. And that meant they could greatly speed up their bar flow by having a line of pre-ground coffee dosed out and ready to be popped into portafilters.

There were other advantages as well. Accuracy, for one: the shop doses to a tenth of a gram, which is as precise as their scales will go. If the grinder is over its target dose, the excess is dispensed into a side receptacle. When the grinder is under, grinds from that receptacle are used to make up the difference, which, at the end of the day, means less coffee waste.

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When you see the pre-grinding and pre-dosing in practice, it looks quite a bit like cooks assembling their mises en place. Which is sort of the point: an efficient restaurant kitchen, after all, depends heavily on having the onions diced, the jalapenos seeded, the cilantro picked before service begins. Sitting at G&B Coffee’s back bar on a weekend morning, with the famed wonton soups from neighbor vendor China Café behind you, you’ll have perhaps the clearest view of how this sort of efficiency works in a coffee bar setting. There are three grinders there, a Mahlkonig Peak grinder for espressos and Americanos, and two Mazzers for espresso and milk drinks. Next to them, a tray of small shakers: three across, four down, twelve in total.

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A barista will grind the coffee, adjusting the dose as necessary, then will drop those grinds into one of the twelve shakers on the tray. When each of the shakers on the tray is filled — three across, four down, twelve in total — the barista will pick up the tray, turn around and place it next to the espresso machine. The barista working the machine needs only to grab a shaker and funnel it into a portafilter.

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Generally, the ground and dosed coffee is funneled into portafilters within 15 minutes of being set down. That said, they’re still exploring the concept. “We’re actually considering a minimum time of rest after grinding,” Kyle says, “Because there are some taste benefits and extraction benefits from oxygen exposure.”

After the grinds are funneled into the portafilter, all that’s left for the barista to do is to pull the shot. The barista pulls the shot, by the way, on a volumetric machine that is pushed to its limit most every weekend.

In our next post, we’ll examine how G&B gets the most out of their espresso machine.

Announcing the La Marzocco Café and Showroom in Seattle

Today we are thrilled to announce the opening of the La Marzocco café and showroom. Located inside KEXP’s New Home at Seattle Center (472 1st Ave N), the café and showroom will serve as a platform for showcasing the breadth and diversity of specialty coffee today.


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Photo credit, Jeremy Bittermann.

What makes our café most unique is a rotating lineup of partners and roasters in residence. Each month, a new coffee partner will have the opportunity to refashion the café in their vision. They will recreate the menu, retrain our team, and can even reconfigure equipment and bar flow to reflect their vision for the café. Essentially, the café will relaunch as something fresh and new once each month.

Today we launch with Stumptown Coffee Roasters as our first resident. In the year ahead, our partners in residence are slated to include a wide diversity of global and US specialty coffee brands, including G&B Coffee, Buna (Mexico City), Campos Coffee (Sydney, Australia), Counter Culture Coffee, Intelligentsia Coffee, Panther Coffee, Pilot Coffee Roasters, Cat & Cloud, Coffee Supreme (Wellington, New Zealand), and Heart Coffee Roasters.

In addition, the La Marzocco café and showroom will also serve as a learning destination for coffee enthusiasts. The Espresso Lab invites guests to work hands on with our team to explore our range of home espresso machines and accessories, participate in home barista classes, and other educational coffee programming. The La Marzocco Home Espresso Lab represents the first public space dedicated to teaching the art of espresso to consumers.

The La Marzocco café and showroom is located within a new community arts destination on the Seattle Center campus: KEXP’s New Home. In a city that is known for both coffee and music, the opportunity to collocate with an iconic music-oriented arts organization was a natural fit. Hosting more than 500 live performances each year, visitors to KEXP will have the opportunity to explore and discover both coffee, and music – all within the same place.

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Photo credit, Jeremy Bittermann.

In the coming months, we’ll share the stories behind the development of the café here, and in social media. Stay tuned, and follow along on Instagram and Twitter at @lamarzoccocafe!

If you find yourself in Seattle, come join us for coffee. The café is open daily – Monday through Saturday 7am-8pm, Sunday 8am-3pm.

Giving Thanks

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This week we hope you’ll be pausing to give thanks, and that you’ll have an opportunity to celebrate with family and friends. The team here at La Marzocco is thankful that you are part of our community. You inspire us, you teach us, and you challenge us to be better every day.

Our team will also be taking a bit of a break this week to celebrate the season. But please know we’ll be right back at it after the long weekend.

Our Thanksgiving hours are as follows:
Monday – Wednesday November 23rd – November 25th: standard business hours. Seattle office and showroom open 9am-5pm Pacific. Solutions call center open 6am-5pm Pacific.

Thursday November 26th: our office and solutions call center will be closed.

Friday November 27th: Seattle office and showroom closed. Solutions call center open 7am-4pm Pacific

We will open again on Monday November 30th for regular business hours.

Happy Thanksgiving!

Nickelsville Pie Contest Benefit

Join us Sunday, July 20th from 1:30-4:30pm for a pie contest to benefit the Seattle homeless community of Nickelsville! Entrance to the event is free and activities will be available for kids of all ages.

  • Cast your vote for your favorite pie! $5 for the first vote, $1 for unlimited additional votes.
  • Brewed coffee and espresso drinks by donation.
  • Great prizes from our sponsors, including La Marzocco USA, Stumptown Coffee Roasters and High 5 Pie.
  • Silent auction, homemade pie sales, kids table and more.

Learn more or enter as a contestant at: 


What is Nickelsville?
Without shelter, homeless people die on the streets by violence, weather exposure and other dangers. In 2013 alone, nearly 60 people died outside in King County. Nickelsville is two self-managed neighborhoods in Seattle that provide a safe alternative to living on the streets. Residents live in tents or simple structures and take responsibility for maintaining the safety and cleanliness of their camps. While Nickelsville seeks to be largely self-sustainable, they require financial assistance to maintain basic amenities like Honey Buckets, grey water and trash disposal.

Join us at the True Artisan Café at SCAA Expo

SCAA Expo is right around the corner. We’re excited to have the 2014 show travel to our home city of Seattle this year – we look forward to a weekend full of coffee, equipment, parties, and over-caffeination.

Each year, we invite La Marzocco customers to join us in our booth to serve coffee to show attendees. We call this experience the True Artisan Café. It’s an opportunity to showcase your coffee, your talent, and your company at the largest specialty coffee event in the world.

If you would like to participate in the True Artisan Café, please contact Ryan Willbur.

And check back here as we get closer to the event to see which coffees will be showcased when during Expo. During the show, you can also track the action using #TrueArtisan.


Noteworthy news coverage kicks off 2012

We’re honored that several local and national publications have recently profiled La Marzocco and our people.

In February CEO Kent Bakke was featured in the Seattle Times in a story detailing his contribution to the coffee community in Seattle and beyond. The Seattle Times profile was complemented by a company profile of La Marzocco on Gizmodo the same week. Read more…