I learned what I know from Andrew Linnemann, who learned it from Mary Williams, who learned it from Dave Olsen himself. There’s no school for what we do here - it’s more like one long apprenticeship. Espresso Roast never fails to deliver.Įven now, 40 years later, we’re still finding our way to that same end flavor with each new batch of beans. It stands boldly on its own in a doppio, and even with added water in an Americano. It balances exquisitely with milk in lattes, cappuccinos and flat whites. That same boldness and caramelly sweet finish has been the foundation of every espresso drink we’ve ever made. The soon-to-be-a-classic Espresso Roast was born. They played with blends, experimented with roasts, and finally made Dave’s vision a reality. So when Dave decided he needed his own blend, he knew where to go.ĭialing in the flavor took time, with countless trials required to get it just right. They shared his intense curiosity and passion for coffee’s possibilities. He needed the ultimate espresso blend - the one that would take him back to the day he’d first discovered it.įortunately, that’s when Dave met the guys who had recently opened Starbucks®. Inspired by the long tradition of coffee bars overseas, Dave went on to open Cafe Allegro in Seattle, where he brewed and sold the finest quality coffee he could. Dave became obsessed with recreating that singular taste and experience. And once he did, there was no going back. He says he almost blew up his little stovetop espresso maker trying to pull the perfect shot. It’s where our heart is.ĭave had his first experience with “real” espresso back in 1969 on an epic road trip from Montana to Texas (via Berkeley). And even though times and palates have changed quite a bit since then, Espresso Roast tastes exactly the same as it did on day one. He created our Espresso Roast back in 1975. The story behind our quintessential roast
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