• Gear of the Month: Breville Precision Brewer - Glass Carafe

    Hey coffee lovers!

    We're back with another gear of the month, celebrating a piece of coffee gear we've been loving of late. This month that gear is Breville's Precision Brewer drip coffee machine, with the glass carafe!

    Precision brewing, with upgrades

    It's possible you've already seen the stainless steel carafe version of the Precision Brewer in the past, but the glass carafe model features more upgrades than just the carafe material.

    The original Precision brewer is a great option for a drip brewer, and if you prefer the stainless steel carafe it's still the way to go. That said, the glass carafe version offers some compelling features. First, and most notably, is the carafe. The glass carafe has more differences than just material. It's slightly taller, meaning it won't fit in the original precision brewer. The plastic on the handle and spout have also changed, though not necessarily for better or worse. Finally, the shape of the spout has changed, and is easier to get a faster pour out of. A glass carafe also means a warming plate, which is well designed, and inset in such a way that it's unlikely you'll brush up against it by mistake.

    One typical problem with warming plates on glass brewers is a potential for scorched coffee. Thankfully, this isn't an issue with the Precision Brewer. While fine control over the warming plate would have been nice, at the very least it does err on the side of caution with its temp and timer. After about 30 minutes, the plate had cooled enough that the coffee in the carafe was lukewarm, but it also didn't have the scorched taste typical with cheaper glass brewers.

    Other minor aesthetic differences exist as well. The water tank uses a laser to detect fill level. On the original Precision brewer, this laser was exposed, whereas the glass carafe version has a small cover. The plastic of the tank also appears slightly more blue than on the stainless steel model.

    Same quality brewer

    We already loved the existing features of the stainless steel Precision Brewer, and they're back and untouched outside of the differences above. Setup is still a breeze, just plug in, run a pot of water through the tank to flush it, and enjoy. The Precision Brewer still offers fast, Gold Cup, strong, pourover, cold brew, over ice and my brew options for a wide range of brewing preferences. It also still works with conical and basket filters.

    The easy to use interface makes accessing all of these brew types, and customizing my brew, very easy. There are also still auto-brew options as you would expect.

    Ultimately, the Precision Brewer already offered a great deal of features that made it a great offer in the ~$300 drip brewer segment. The glass carafe model excitingly shows that Breville is taking every opportunity to continue to improve the line, and it's a great option for those who prefer the glass carafe.

    If you're interested in checking out the Breville Precision Brewer for yourself, you can find it at Seattle Coffee Gear here.

    Be sure to stop by next month for another Gear of the Month feature, and remember, as always, to make coffee you love!

  • Intro to Community Q&A!

    Hey friends!

    Here at Seattle Coffee Gear we want to create a place where we can teach people about our biggest passion: Coffee! To that end, we're very excited to launch our monthly community Q&A feature. Looking to learn more about our favorite espresso machines? Wondering what the difference between Ethiopian and Burndi coffee is? have something to teach US? Great! Drop us a line at questions@seattlecoffeegear.com and you may be featured in a future Q&A feature!

    The best question each month will receive a Seattle Coffee Gear gift card!

    Again that email is questions@seattlecoffeegear.com and we can't wait to hear from you!

  • Coffee History: The Origin of Coffee!

    The Birth of Our Favorite Beverage!

    Rolling hills in Ethiopia

    Coffee has a long and winding history. It's a drink that has been popular all over the world, brewed a variety of ways over time. For our first Coffee History segment we thought we'd dig into where it all began!

    There's some debate as to where coffee was first consumed, but the most likely answer is Ethiopia. There are legends of mystics observing the vitality of birds that fed on coffee cherries, then tasting the fruit and feeling it themselves. The disciple Omar, of Sheik Abou'l Hasan Schadheli, is said to have attempted roasting coffee beans to consume them without the bitterness of the cherry. When the bean became hard he boiled it, ultimately finding the brown liquid this created to be satisfying. All of this would have taken place in the 13th century CE.

    The first record of coffee beans actually being harvested comes from the same region in the middle of the 15th century. Beans were exported from Ethiopia to Yemen, which was the first example of real knowledge of the coffee plant. These beans were then cultivated in Yemen. This shows that not only was knowledge of coffee harvesting present in Ethiopia, but the skills to cultivate them were transferrable.

    Spread of the Beverage

    By 1554 coffee had spread across the Middle East, and was often used in religious practices. The beverage was strongly associated with Sufism, being particularly popular in cities like Cairo, Aleppo, and Istanbul, where cafes became commonplace.

    Pyramids in Egypt

    But all of this popularity also led to scrutiny. In 1511, coffee was forbidden by conservative, orthodox imams. This was because it was against scripture as interpreted to consume stimulating substances. Eventually, in 1524, this ban was overturned by fatwa. Later bans were instituted in Egypt and Ethiopia as late as the 17th century. Coffee remained a controversial drink throughout the time period.

    Coffee also spread throughout Europe during this period as well. By the 17th century, coffee houses in England became key to the Enlightenment, and coffee was being moved around the world by the East India company. As expected, the drink continued to spread across the globe. Though for hundreds of years it remained a luxury in many areas due to the particular climate requirements of the plant.

    We'll be back soon with more tales of coffee's past!


  • Roast of the Month: Olympia Coffee Roasting—Burundi Gitwe Honey

    This month's roast of the month is a stellar single origin from Olympia Coffee Roasting.

    We were immediately taken by this Burundi. Coffees from the region can be very hit or miss. Natural process Burundis tend to taste extremely strong, to some presenting sour, stale notes. While we definitely didn't find that to be the case with Olympia's Gitwe Natural, we love the Honey processed version even more.

    A Study in Processing

    Honey processing is a middle ground between washed and natural processing.  Washed processing involves removing all of the fruit from the plant, then cleaning the beans with water. This gives you the purest taste of the beans themselves, without any fruit adding to the flavor. By contrast, a natural process means leaving fruit on the beans through processing, causing the beans to absorb some of that flavor. In a honey process, fruit is partially removed, and the remaining plant is left to sun dry. This processing results in a flavor somewhere between a natural and wash processed coffee. You still get the fruity flavor, which manifests in the cherry and pomegranate notes of this roast, but without the bite of a natural. This allows the richness (represented here by notes of rum) of the beans to come through without being dashed by heavy sweetness.

    Order While You Can!

    The only downside to this roast is how limited it is! As with any single origin, when it's gone, it's gone, and Olympia has already completed roasting for this one. Grab a bag here! It's worth noting too that while we did love the honey process version, all of Olympia's Burundis this season satisfy. If you can't (or even if you can!) get ahold of a back of Gitwe Honey, be sure to check out the natural and washed versions as well.

    Check back with us next month for more roasts of the month!

  • Recipe Spotlight: Cold Brew

    Summer can only mean one thing! Cold brew!

    We thought you might enjoy a couple of interesting cold brew recipes to beat the Summer heat with!

    Vanilla Almond Swirl

    What you'll need:

    • 3oz Cold Brew Coffee Concentrate
    • Almond Milk
    • 2-3 Drops of Vanilla Extract
    • Pinch of Cinnamon
    • Ice

    First add almond milk to taste, being careful not to overpower your coffee! From there, simply drop in the vanilla and stir, then either stir it in, or sprinkle your cinnamon on top! This should create a creamy, slightly spicey twist on your normal cold brew!

    Honey Coffee Blender

    What you'll need

    • 3oz Cold Brew Coffee Concentrate
    • 3/4 Cup Frozen Yogurt (We Recommend Classic Flavor, Nonfat)
    • 1/2 Cup of Ice Cubes
    • 1 1/2 Tbsp Honey

    Throw everything into a blender, then blend until you get a smooth, creamy consistency! Blend a few extra servings for an interesting, tasty dessert for your Summer barbecue!

    What's your method of choice for enjoying a cold brew this Summer?


  • Coffee Culture Around the World: Coffee and Beer!

    Coffee Culture Around the World is our series on the ways coffee impacts people and industries all over the planet!

    Similar vision, similar audience

    Coffee and beer have a lot more in common than you might think, even without the growing popularity of coffee notes in craft beer. Similar to micro-roasters, craft brewers are constantly taking on massive, global brewers that dwarf them in market share and production. Also like roasting, people are incredibly passionate about the beer they drink and the people that produce it. Additionally, while brewing and roasting may differ greatly in process, brewers and roasters share another commonality: Distance from farmers. It's rare that a brewer has access to the hop farmers that provide the basic ingredients to their products. Roasters have a similar difficulty, being unable to see beans from planting through processing. Finally, stouts and porters tend to have notes of coffee in them even without the addition of grounds. This is due to the longer roasting time of the grains present in beer.

    It makes sense then, that craft breweries and micro roasters might be able to work together so easily.

    Combining bean and brew

    The first consideration a brewer must make when setting out to make a coffee beer is selecting a roast. While single origins may be delicious, typically brewers need something produceable on a larger scale. On top of this, variations in the flavor of the roast can impact the balancing act of notes in the beer, so consistency is key. This is why brewers tend to go for roasts that are produced in larger quantity, and that are available year-round. Since the coffee is going direct from bag to brew, they will usually purchase it ground as well.

    To add coffee to beer most brewers use a cold brewing method. Often, water is combined with the coffee in a traditional cold brew to extract the flavor from the grounds. In other cases, grounds are added directly to the beer early in the brewing process, then cold-pressed out. Occasionally, whole beans are even used instead of grounds. These infusion methods change the intensity and aroma of the beer considerably, so brewers tend to tweak methods of adding grounds extensively before settling. On top of this, every roaster has to adapt to changing economic conditions of their suppliers, so roasts tend to change over time as well. This leads to constant tweaking in the brew, making coffee based beers one of the most complex to keep consistent.

     The perfect pair

    As you can see, a lot more goes into brewing a great coffee beer than dumping some mass produced grounds into the tank. Brewers and roasters work closely to combine their products, and the results are even more tasty and complex than each beverage on their own.


  • New Product Spotlight: Baratza Sette 270Wi

    The Baratza Sette 270Wi offers a few great improvements of the 270W. The old model was the first grinder to feature Acaia technology in the grinder itself. If you've never heard of Acaia, they make excellent scales specifically for weighing coffee. This means that you can save tablespace by combining grinder and scale, a great option for those working with smaller kitchens. Because the grinder is adjustable you can also grind into a plastic container (included in the box) instead of a portafilter. This flexibility makes the Wi a solid choice for grinding for pourover as well. The Wi operates on the high quality conical steel burrs you'd expect from a high end grinder.

    Intelligent Technology

    The original 270W featured two circuit boards, one that measured weight and one that controlled grinding. This led to a slight delay in start and stop time for grinding. The 270Wi combines these two processes in one circuit board, resulting in much more accurate grinds to the weigh you set.

    The Wi also learns as you grind. If you set grind weight at 22 grams and the grinder under grinds to 21.4 grams, it'll compensate on the next grind. If it then over grinds it'll compensate back. While this process can take a few grinds to dial in, eventually it'll nail your target weight every time.

    Improved Usability

    The other addition to the Wi is the pulse feature. This allows you to pulse a little extra coffee into your container or portafilter. You could also, in theory, pulse an entire grind if you want to circumvent the automatic grinding.

    Additionally, you can stop and restart automatic grinding without fear of the grinder restarting the grind process and over grinding.

    Finally, slight modifications to grind speed has resulted in a minor noise reduction over the W as well.

    Our early tests with the 270Wi have been quite promising. You can check out what our resident expert Gail has to say about the Wi in our crew review below, and order one for yourself here!


  • Gear of the Month: Fellow Stagg EKG+


    Welcome to Gear of the month, our monthly series on coffee hardware. These are pieces of coffee tech that we really love, that we've used a lot in the past month. While not always new, they’re great, and we want to show them to you!

    This month’s gear of the month is the Stagg EKG+, from Fellow.

    The EKG+ is the new update to the existing EKG, and it may never leave our pourover counter. Winner of the 2018 Red Dot Design Award, The Stagg EKG+ is a phenomenal new electric kettle from Fellow. It offers an iOS app, Acaia integration, and frankly stunning ergonomics and aesthetics. Overall this kettle is about as loaded with features as is possible for a simple piece of hardware. Though for $200, it better be.

    Look and feel

    Before we dive into the connected features of this device, is it good at it’s most important function?

    Short answer: Yes. Long answer: Definitely yes.

    The design of the Stagg EKG+ is about more than just looks. You may scoff at the idea of a nuanced kettle, but we think this one may change your mind. The EKG+’s design ergonomically distributes weight where you want it, and the handles makes flow control from the spout very easy. Even the shakiest of hands should be able to get the perfect pour rate out of this kettle, whether it’s full or nearly empty. 

    Fellow Stagg EKG+ App


    Beyond solid control, it just feels great in your hand. If we have any complaints about the build at all we would say that the lid could be a touch easier to remove. That said, it’s not something we'd knock the kettle for in the end, and it's comparable to other models.

    Maybe even more impressive than the usability of the EKG+ is how elegantly Fellow managed to pair ergonomics with aesthetics. This kettle is a thing of beauty, in fact, we feel like we need an entire kitchen renovation to do it justice. The Bold lines of the pot married to a striking handle design and satisfying curve to the spout leave a serious impression. That’s saying something for a piece of hardware that is normally quite utilitarian.


    Connectivity Covered

    But the aesthetics and feel of the EKG+ are virtually identical to it’s older brother, the EKG. Minor differences in texture and coloring are present, but that alone wouldn’t be enough for us to be excited about a $200 kettle. The plus adds connected features that really make it worth the extra price if you don’t already own an EKG. The first of these features is the Fellow EKG+ App, which allows you to set temp and control on/off functions remotely. The app also tells you if the kettle is off of the base. This is a basic but awesome feature for those prone to misplacing gear (like we can be sometimes). It’s simple, but we enjoyed being able to control and monitor temperature from our desks. The downside is that this app is only currently available on iOS, and there's no timeline on and Android release.



    Even more exciting is the way that the EKG+ integrates with Acaia’s Brewbar app.

    We’ll do a more in depth feature on Brewbar down the road, but if you’re already using it, the EKG+’s integration might be the most exciting thing about it. Brewbar allows you to save every single parameter that goes into your pourover recipes. Things like temp, grind, weight, and flow rate. The app can store your temp data and set those parameters on the kettle with a touch of a button. It’s a very useful feature if you brew a lot of pourover, because it easily automates a prep step. Again, the rub here is that the app is only available on iPad. We're not aware of any plans for it to hit other devices.

    Acaia Brewbar App

    The Verdict

    At the end of the day, we feel the tweaks to the EKG+’s appearance and added connected features justify the increase in price. With that said, $200 is a lot for a kettle, and existing EKG owners may find the upgrade cost to be a tough pill to swallow. If Brewbar is intriguing to you and you’re already working with Acaia products, we think it’s a much easier sell.

    If you're interested in purchasing the EKG+, check it out here!

    Thanks, and remember to make coffee you love!


  • Olympia Coffee's Fair For All Program: An Interview with Honor Forte

    Olympia Coffee Roasting Co. has long been a Seattle Coffee Gear favorite amongst the roasters featured on our website and in our subscription service, supplying our customers with dynamic single-origin offerings and fantastic blends. Beyond just their delicious coffee, the company has challenged themselves to provide the best working conditions and wages possible to all people involved in the creation of their product through a new program called Fair For All.

    We met with Olympia Coffee's Director of Sales, Honor Forte, to chat more about Fair For All and how it will affect those involved in the farming and processing of their coffees, as well as what customers can expect with the implementation of the program!

    Thanks for sitting down today, Honor. Can you share what you do for Olympia Coffee Roasters?

    I am Director of Sales for the company, so I help any of our wholesale partners. Anybody that’s not our coffee shops that serves our coffee, I help them through onboarding and getting connected with training. I do consulting to help people build their bars efficiently, using the experience from our own four coffee shops—soon to be five. I do outside sales. So, finding new clients and directing inquiries to become partners. And I also do daily marketing. Not so much our big marketing plans, but I do our Instagram posts or interact with magazines or publications that maybe need photos of us or whatever else.

    I studied photography and printmaking—that’s what my degree is in. I just love photography and want to do that, so I basically do that because I love talking about the brand of Olympia Coffee and I love taking photos. It puts a creative element into my daily life, which I like.

    So, you went to school for Photography and Printmaking. Where did coffee come in to play?

    I sort of got recruited for a coffee shop job. I knew the person who was hiring baristas. This was 2008, and I just had a normal coffee job. I liked it. It was fun. But it wasn’t a career path or anything like that. I don’t think I had a career path or plan or anything at that point. (laughs)

    I went to Philadelphia after going to school in West Virginia and started working at a place called Ultimo Coffee that served Counter Culture at the time. I learned a lot really fast and realized I wanted to work for a roaster, someone that was sourcing green coffee in a Direct Trade model. That was really appealing to me. At the time I thought, “Direct Trade is the name of the game in coffee right now. Who’s doing it?” That brought me to a point where I became aware of Olympia Coffee and what sort of things they were trying to pioneer in Direct Trade.

    When I was looking at where I wanted to go work, Olympia had just been bought by two of its employees—Sam and Oliver, the owners. They were moving towards a 100% Direct Trade model. Their goal was to get to a place where every single coffee they sourced was Direct Trade. They were in a small, appealing town. They had a lot of things going for them. I also really liked that it was baristas who bought the company, managed by people who came from the bottom of the company, up.

    I moved out to Olympia in 2011 and started as a barista, moved into delivery driving and sales, and now I’m Director of Sales seven years later.

    You talked about Direct Trade. Olympia is introducing a Direct Trade requirement called “Fair For All.” What exactly is that, especially for those who may just think of it as Fair Trade?

    That’s one of the first things we talked about: is this just going to evoke images of Fair Trade? We think the answer to that is yes, and that’s good. Customers are so familiar with it and think so highly of it, we think it’s okay for people to think about that.

    Let’s talk about Direct Trade. It’s this awesome thing that happened in the industry as we moved away from this idea of working with huge co-ops and having coffees blended together. Fair Trade was a response to unfair values, slave labor, and people being taken advantage of at farm levels. But Fair Trade has always been limited to co-ops, big groups of people, and also has set values. There aren’t necessarily scales that depend on how high the quality of the coffee is.

    Direct Trade is a response to that. It’s awesome. What Olympia Coffee has been doing for the last seven years is building relationships to create new coffees at the farm level and pay prices appropriate to the quality level of that coffee. That’s resulted in us paying more that double Fair Trade prices to all of our coffee farmers. We crossed a point in 2016 where one hundred percent of our coffees, including our decaf, were Direct Trade. That’s where every single coffee in our lineup is built from the ground up, with the coffee farmer, paid at more than double Fair Trade price, and with continued partnerships existing around those coffees. We return year after year to build new coffees or new systems in place to make that relationship better with the farmer.

    If you would’ve asked me two years ago—this is the dream. You know people aren’t being taken advantage of and farmers have an opportunity to grow a better quality of life through working with our company. They have incentives to want to increase the quality of their coffee to make more money.

    Oliver, our green coffee buyer, started to see a breakdown into who was still left out of this story. That’s what Fair For All answers. Fair For All is our commitment to work not just with coffee farmers, but also with laborers. This includes coffee pickers, coffee processors—any hand that has a role in creating one of our products. We want to make sure that those people are making sustainable wages.

    A really easy to understand example is that a Geisha can go for more than $50 per pound as opposed to a more traditional coffee at $2-4 per pound. But the people who actually picked that Geisha varietal might be making a less than sustainable wage at the farm. So, we’ve always incentivized farmers, farm owners, and co-ops wards to create higher quality coffee. But we’ve really left a whole group of people out of the story as an industry. So Fair For All is us creating written and verbal agreements depending on the culture and the location where we say we aren’t going to purchase coffees where people were taken advantage of in any part of the creation of that product.

    How is the quality control maintained when these farms are all over the world?

    We’ve already visited our coffee farmers for years. Since 2016, one of our standards of Direct Trade is that we visit each of our farmers at least once a year. So we’re already aware and in contact with those farmers. We will now guarantee a sustainable minimum wage to all laborers involved in the production of our coffees (pickers, processors, and farm workers), set seasonally with the farm owner or cooperative board.

    The thing that makes this possible, I think, is a lot of our exporting partners—people like Caravela in Colombia—are on the ground there to uphold the things we are requiring. They’re the ones that are there all year round saying, “Olympia Coffee wants to pay this amount of money if the people you hire are paid this amount. Can you agree to that?” They are basically upholding our vision.

    It takes a lot of infrastructure worldwide to be able to do these things. But we’re at a point now where we know all of our partners, and the seven countries we work in regularly (nine we’ve worked in during the last year), have these processes in place to ensure these systems move forward. We can say a coffee is Fair For All and know that is true.

    The other thing that I haven’t said is that we will only work with farmers who provide safe working conditions free of unnecessary danger, oppression, and violence and with access to clean water and healthy food.

    How has it been received by the people you’re working with?

    A thing worth clarifying is that we started this essentially last year. We didn’t have the term Fair For All nor did we know how to communicate it with the public, but we’re already in the middle of releasing a lot of coffees that are Fair For All. They already meet these standards because these things have already been in place. Especially in places like Colombia where there is a ton of infrastructure and traceability. It’s just a matter of really communicating our goals and what we’re looking for in places like Kenya or Ethiopia, where we are working with really big groups of people and co-ops. They are a little bit harder to trace what’s happening and I’m guessing that Kenya and Ethiopia will be some of the last coffees to go Fair For All in our program since we’re not working with as many small, individual farms. I think it’s going to be more complicated than it is “hard.” People aren’t responding badly to it, because once again we pay more than double the Fair Trade price for our cheapest coffees.

    We’re interested in really incentivizing these things so that no one feels like they are being taken advantage of. It’s not just another regulation. We want to pay appropriately for these coffees.

    I feel like I’m constantly seeing Olympia Coffee being recognized in different publications. You guys were just on National Geographic’s website, you’ve been all over Sprudge. It really shows that all of the effort that you guys are putting in to your programs is worthwhile, but that’s been happening for years. I guess a question that I have is why? Why add this next step, especially as you guys continue to scale larger? What drives you to want integrate a program like this that could be seen as more challenging?

    That’s a great question. You know—we always view ourselves as a quality of life company. Anytime we’re asking “Should we do this? Should we do that?” in any sort of planning meetings, we’re always talking about quality of life for farmers, staff, and customers. I’ve found it to be true that Olympia Coffee’s ownership, management, sales team, anyone onboard really—the decisions we make to exist the way we do come down to better quality of life for all people involved. So I really think that this is just another way that we can move forward in improving the quality of life for more people with our products. And that’s really cool to me.

    Beyond the official word, honestly I think Oliver and Sam (the owners of Olympia Coffee) really just want to create a better world and want to look at their company and know that they are making decisions that are really good for the people around them. We are ultimately a corporation that exists to thrive. We have to make money. We’re a business. But all wrapped up in that is the desire to really benefit the people that we work with.

    I’m convinced of that more and more. I’ve been with Olympia Coffee for almost seven years. The whole time I’ve been there, when I see Oliver and Sam presented with questions about where Olympia should invest itself to better specific things at the farm level, I’m always really proud of the decision that are made. Even if it costs us more. Even if it costs us profits. All I can say is that I really think they want their company to be something they’re proud of.

    Totally. What kind of changes will customers see? Will prices increase?

    They are going to see labels on our bags that say “Fair For All” instead of Direct Trade. We’ve decided to move away from using the phrase “Direct Trade” just to simplify it and give people one thing that they can trust and know exactly what it means. Fair For All encapsulates everything that we want to be. Our goal is that every single coffee that we offer will fall under the Fair For All program.

    I don’t think prices are going to increase. This is really a system of verifying what has already been happening at a lot of our coffee farms versus adding a new price level. What you’re going to have as a customer is more traceability and clarity on what you’re buying rather than a higher price.

    Right on. What exciting coffees are coming down the pipeline that people can expect to see soon?

    Our very first Fair For All coffee was roasted on January 22nd. That coffee is called Colombia Aldemar Rodriguez. It is a micro lot from a single producer in Colombia. It’s very traceable already, so we’re able to have it meet our Fair For All standards because we know this person. Aldemar has created coffee specifically for Olympia Coffee and his micro lot is fully traceable by Caravela in Colombia. After that you’re going to see a string of several micro lots in Colombia that all meet our Fair For All standards and are labeled as such. All of them from single producers. All of them scoring more than 90 points on Coffee Review.

    Beyond that our Colombia San Sebastian Resereva, which is a product we have about 80% of the year, is also meeting Fair For All standards but is not labeled as such yet—because it’s brand new. And then slowly throughout the year, we are going to add that to all of the coffees we can verify. Hopefully within the year you’ll see it in the entirety of our line.

    Burundis are here too and are also Fair For All from Long Miles Coffee Project. You might see those in coffee competitions through out the year as people often compete with our Burundis.

    Any other exciting things we should be keeping an eye out for?

    We have the two shops opening! We just opened our West Seattle location. Our Proctor location in Tacoma should also be opening within the first half of 2018. More info on that on our social media!

    Thanks for sitting down with us Honor!

    Purchase coffee from Olympia Coffee Roasting Co. here!

  • January Tasting Recap: Slate Coffee Roasters & Kickapoo Coffee

    Slate_Tasting_010518 (12 of 31)

    Providing excellent coffee to our customers is something that we strive to do as coffee aficionados. We know the joy that comes from tasting a cup of something you've never had before and picking up on its unique tasting notes. We also know that comforting feeling of drinking one of your favorite "old standby" blends or single-origins.

    This January, we were lucky to host two of our favorite roasters, Slate Coffee Roasters and Kickapoo Coffee, for educational in-store tasting experiences featuring their flagship roasts and seasonal offerings from their collections. Slate Coffee is recognized as one of the best roasters in Seattle and has long been an SCG staff favorite. Kickapoo is SCG's newest roaster and hail from Wisconsin. Their Organic Ethiopian Idido was selected as a Good Food Award winner in 2016.

    See more from the coffee tastings below!

    Slate Coffee Roasters

    Slate_Tasting_010518 (1 of 31)Slate_Tasting_010518 (8 of 31)

    Slate_Tasting_010518 (18 of 31)Slate_Tasting_010518 (13 of 31)

    Purchase Slate Coffee here!

    Kickapoo Coffee

    Kickapoo_Tasting_011218 (10 of 10)Kickapoo_Tasting_011218 (8 of 10)Kickapoo_Tasting_011218 (2 of 10)

    Kickapoo_Tasting_011218 (7 of 10)

    Purchase Kickapoo Coffee here!

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