Grateful Roast Coffee Company

Great espresso is nothing short of a work of art. There are a number of very good roasters who spent years, decades even, perfecting their blend. I’ve seen some espresso made up of 7 or more different coffees with each bean adding its own little nuance to the cup. It gets very, very cool.

 

We are a micro-roaster in every since of the word. We work with anywhere between three and five different coffees at one time, and when one of those coffees go, chance are, it’s gone for the season. And once the next harvest comes around, the bean is usually so different that it doesn’t do the same thing in the roast as the year prior, so it’s counterproductive for us to keep the same coffee in stock year round for the sake of keeping our signature espresso.

 

That said, we’ve decided to implement a Workshop Espresso. Since coffees change, let’s change with it! Some months we will be offering a Single Origin as an Espresso, and other months I’ll have a blend available under the same moniker. No matter what it is, it will be a thing of beauty, and in constant workings of artisanship… a work of art.

This month, we are enjoying a sweet, rich toffee and creamy butter.. entering into caramel with the addition of milk.