"Life is too short to be bitter". Serving the San Diego community Coffee since 1994. Craft Coffee, Tea, Cocoa Powders and Cold Brew Coffee. Great People, Great Food, The Best Coffee!!
Family owned business established in 1994 in downtown San Diego. Committed to delivering the highest quality craft coffee, teas, and cocoa powders. Dedicated to serving the community one cup of coffee at a time. Since October 2016 we have had the largest selection of Cold Brew Coffee flavors with 12 to choose from on tap. Full kitchen serving Breakfast and Lunch.
The flavor is very fragile in coffee. Coffee grows in a combination of art and science. In the end you want to bring coffee right to its full potential. The way we roast coffee is we take green beans, the green bean itself, put it in our oven, and then we drive the temperature up. Not too much goes on in the beginning. It probably starts roasting at about 160 degrees and then slowly climbs. You've got an oven that'spinning, driving force and energy and heat through the dr We use a dr When we put the green bean into the top of the roaster and drop it in, it's t And so the heat source is a nice consistent distribution of heat, which is great because un You don't get that inconsistency throughout the dr So when we get to 400 degrees approximately, we reach a status called first crack. The beans themselves are starting to pop. We can actually hear the skin popping off the beans. So now at this point, at first crack, we know the water is starting to evaporate. So as it evaporates, all the flavonoids become released. They start coming together to create flavor. As you get the second crack, you start sampling the coffee and the dr You want to see the color of the beans because your eye is trained to pick up that color and to know that color tastes a certain way. In addition to that, we're looking for those oils, We're sweating a little. That's how we know that we are fully evaporated all the water. The skin is all gone. And now that flavor that was in there is probably at its absolute peak value. What's great about it is if you're sensitive to time and you're very patient and you keep the burner down, you can really bring out all the high notes. And so our technique takes more time. It's really slow cooking. You need time to develop flavor. Well, that's what we've been doing since 1995.
