Chicho222 Senior Member Joined: 26 Mar 2008 Posts: 5 Location: PA Expertise: Professional
Posted Wed Mar 26, 2008, 12:20pm Subject: Help!!! In search of great espresso in PA and OH
I travel throughout PA and OH on a regular basis. I am an espresso fanatic and usually get stuck at chain establishments. I am looking for local micro roasters and coffee houses. Any suggestions will be greatly appreciated.
Posted Sat Mar 29, 2008, 7:03pm Subject: Re: Help!!! In search of great espresso in PA and OH
Cleveland area: Phoenix Coffee (roasts own, several locations, Lakewood might be best option), Moka Cafe (uses Intelly) Columbus: Cafe Crema (Grove City area) Cincy: Rohs Street Cafe
Since you were also asking same in PA area, some Pittsburgh cafes:
21st Street (Strip District) Aldo Coffee (Mt. Lebanon) Beleza (North Side Pittsburgh) Blue Horse (Mt. Lebanon) The Vault (Brighton Heights) La Prima (Strip District) Enrico's Tazza d'Oro (Highland Park) Make Your Mark Artspace (Point Breeze) Beaver Falls Coffee & Tea (Beaver Falls) Cafe Amadeus (Indiana)
Bear_B Junior Member Joined: 14 May 2008 Posts: 30 Location: Columbus, OH Expertise: I love coffee
Espresso: Francis Francis! X1 Grinder: Breville Vac Pot: Cona (I wish!!) Drip: no, French press Roaster: iRoast 2
Posted Thu May 15, 2008, 9:19pm Subject: Re: Help!!! In search of great espresso in PA and OH
Next time you're coming through Columbus, check out Cafe del Mondo at 659 N. 4th St. It's just off of 670 (though you can't quite get there from the off-ramp; you'll see it, though, as you drive past onto 4th, which is a one-way! -- Just drive up to 1st, take a left, and complete the rectangle). Open for breakfast and lunch. The barista is a bearded guy named Alex. Phenomenal espresso.
KevinCash Senior Member Joined: 21 Jul 2005 Posts: 150 Location: Columbus, OH Expertise: Pro Barista
Espresso: PID'd La Marzocco Linea 3 EE Grinder: Mazzer Major, Ditting 804 Drip: Fetco Extractor Roaster: Jeff Davis @ Cafe Brioso
Posted Fri May 16, 2008, 5:59am Subject: Re: Help!!! In search of great espresso in PA and OH
Bear_B Said:
Next time you're coming through Columbus, check out Cafe del Mondo at 659 N. 4th St. It's just off of 670 (though you can't quite get there from the off-ramp; you'll see it, though, as you drive past onto 4th, which is a one-way! -- Just drive up to 1st, take a left, and complete the rectangle). Open for breakfast and lunch. The barista is a bearded guy named Alex. Phenomenal espresso.
Alex is a great guy, look for the dredlocks. They use Essse beans from Italy, which contain robusta, but when Alex hits it, it is pretty good.
We have a new espresso using a COE Guat that will knock your socks off. My PID'd Linea is going back into service today, so be on the lookout for new events.
Bear_B Junior Member Joined: 14 May 2008 Posts: 30 Location: Columbus, OH Expertise: I love coffee
Espresso: Francis Francis! X1 Grinder: Breville Vac Pot: Cona (I wish!!) Drip: no, French press Roaster: iRoast 2
Posted Fri May 16, 2008, 9:27am Subject: Re: Help!!! In search of great espresso in PA and OH
KevinCash Said:
Alex is a great guy, look for the dredlocks. They use Essse beans from Italy, which contain robusta, but when Alex hits it, it is pretty good.
We have a new espresso using a COE Guat that will knock your socks off. My PID'd Linea is going back into service today, so be on the lookout for new events.
Another reason to visit! OK, I'm definitely there.
And, not to get too off-topic, Kevin, but if you don't mind educating me on this I'd love to know the answer (background -- I own a dinky home espresso machine but I'm not very good with it, and I roast an espresso blend once in a blue moon if I think guests might want some; I'm mainly a straight coffee guy, nothing against making espresso, it's just not in my current skill set): My understanding, mainly from the Sweet Maria's website, was that many if not most espresso blends contained a small percentage (10% or so) premium robusta beans, mainly because they add richness to the crema. In fact, I've got a pound of Indian robusta beans for just that reason. But your post suggests that there is, at minimum, a difference of opinion in the professional community on this practice?
To put it lightly, yes. The simple answer is the level and quality of arabica coffee has reached a point where the small benefit of "added crema or more stable crema" is negated by the taste the robusta adds. Most, if not all, top level, third wave shops use 100% arabica across the boards. I have no problem with crema stability or production, so why throw something that doesn't taste good into the mix? Robusta adds flavors regardless of the percentage, and I don't care for rubbery leather in my shots.
Tom has tons and tons of great info on his site, and I can't recommend it enough. It is quite true that many Italian coffee companies employ some robusta in their blends, but someone with even a slightly atoned palate can distinguish robusta vs. non-robusta blends.
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