For March we are featuring our cold matcha latte drinks!
- Iced Matcha: traditional, dragonberry or tropical
- Blended: traditional or add one of our house flavors

Green deliciousness 🍀

#independentcoffeeshop #localcoffee #thirdwavecoffee #oldtownpittsburg #matchamatchamatcha

Got myself a couple of nice beanz of Espresso that I got from one of my favorite roasters "Die Kaffeemacher:innen"

The Dreispitz is one of my favorite medium roasted blends and one of my favorite Espresso in general.
Chocolaty, nutty, a bit pleasant acidity and freshness. Very yummy.

The Henrique is more of a full city roast, a bit darker, a fat body and long aftertaste.
One of my favorites for espresso based milk drink, because it has some Oomph without being an ashtray like some dark roasts.

The Apas is a pleasant, easy, but not boring espresso. On the lighter end of medium, it tastes nutty and milk chocolaty and sweet.
It's the coffee the Kaffeemacher:innen are using for their training courses and for testing grinders and espresso machines.
It's a nice and a bit more affordable than the others.

And the last one is the Mamy, which is a bit of an oddity, but an interesting one.
It's a 100% Robusta, which is rare... but it is definitely not the cheap filler Robusto that is being used in bad espresso blends. I know Robusta has a bad rep but in this case, unnecessarily so.
It is a good quality Speciality coffee with a honey process.
It is sweet and sticky and toffee-like, a bit of woody notes (not unpleasant) a super fat body and just a hint of fresher notes.
It's an experience and it does take a bit of getting used to, since it tastes so completely different than your normal Arabica or Blend.
But it's really tasty as a shot and I am looking forward to try that one in a Flat White.

#espresso #specialtycoffee #thirdwavecoffee

Got myself a couple of nice beanz of Espresso that I got from one of my favorite roasters "Die Kaffeemacher:innen"

The Dreispitz is one of my favorite medium roasted blends and one of my favorite Espresso in general.
Chocolaty, nutty, a bit pleasant acidity and freshness. Very yummy.

The Henrique is more of a full city roast, a bit darker, a fat body and long aftertaste.
One of my favorites for espresso based milk drink, because it has some Oomph without being an ashtray like some dark roasts.

The Apas is a pleasant, easy, but not boring espresso. On the lighter end of medium, it tastes nutty and milk chocolaty and sweet.
It's the coffee the Kaffeemacher:innen are using for their training courses and for testing grinders and espresso machines.
It's a nice and a bit more affordable than the others.

And the last one is the Mamy, which is a bit of an oddity, but an interesting one.
It's a 100% Robusta, which is rare... but it is definitely not the cheap filler Robusto that is being used in bad espresso blends. I know Robusta has a bad rep but in this case, unnecessarily so.
It is a good quality Speciality coffee with a honey process.
It is sweet and sticky and toffee-like, a bit of woody notes (not unpleasant) a super fat body and just a hint of fresher notes.
It's an experience and it does take a bit of getting used to, since it tastes so completely different than your normal Arabica or Blend.
But it's really tasty as a shot and I am looking forward to try that one in a Flat White.

#espresso #specialtycoffee #thirdwavecoffee

Indian people where do you buy craft coffee from

#craftcoffee #thirdwavecoffee

In the world of #agile, we strive for efficiency, collaboration, and exceptional results.

Aim for excellence and innovation by focusing on quality and uniqueness in your projects.
#AgileCheese harnesses the power of #ThirdWaveAgile. Just as #CoffeeAficionados optimize their brews, we optimize our #cheese.
Join us in the pursuit of #AgileGreatness!" ☕🌟🧀 #QualityMatters

#ThirdWaveCoffee - Wikipedia https://en.wikipedia.org/wiki/Third-wave_coffee?wprov=sfti1