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Andrew Kopplin thinks most coffee is crud, which is exactly why you should drink his. The veteran barista/shop owner sources his beans selectively and brews them by the cup in a fancy new machine called the Clover. (It gives coffee geeks precise control over water temperature and brew time, and does this thrilling little trick at the end of the cycle, in which the cylinder of coffee grounds raises up from the top of the machine.) So this is what coffee is supposed to taste like! Fragrant, fruity, spicy, and floral, not flat, dark, and bitter. Kopplin is at the shop nearly all the time, tending to all the little details, from how tightly the espresso grounds are packed to the size of the cappuccino's milk-foam bubbles. (By the way, the milk is from Crystal Ball Farms and Castle Rock-local, organic, grass-fed, and glass-bottled, just the way we like it.) He even hosts weekly "cuppings," where guests can taste-test offerings side-by-side and have passionate discussions about the coffee industry. Kopplin seems just as comfortable brewing a shot as entertaining a customer's baby, which is why his shop is totally worth the hype, er, buzz.