It's official... You get a killer deal when you stay and enjoy your coffee in a warm ceramic mug at The Hub. Not only do you look cool with a retro diner mug in hand, but you save lotsa money, honey! $2 (that's it?!?) and you get to slurp down up to 16 oz of some of the tastiest coffee bean liquer that Reno has to offer.
This we refer to as our in-house refill policy: buy a $2 8 oz cup of French-pressed coffee (to stay!) and we'll give you a free refill. Full price to refill a paper cup. That's that.
Come drink with us and stay a while. It's worth the two bucks.
Showing posts with label coffees. Show all posts
Showing posts with label coffees. Show all posts
Thursday, July 14, 2011
Thursday, April 22, 2010
Update
A couple of new employees, Chris Bonde and Jessica Devine. Come say hello!
Check out the current coffee offerings. (----> over there ---->)
Single-origin espresso is back in action (at least it has been for about a week now). SOE means you're in for something special, something unique, and something explicit. In your face espresso. The luxury of a blend is the ability to fill in the gaps (lack of body, sweetness, acidity, etc.) with one coffee where another coffee in the blend may be missing the ball. With a SOE (single-origin espresso) you have an explosive representation of that specific coffee, in the raw, it is what it is. One may exhibit an immense sweetness, but be lacking in body or mouthfeel, for example. But it tastes dern good nevertheless. Come get it!
Weather in Reno is crazy! Not news to anyone really... same as it ever was (!). But thanks for sticking with us and keeping the garage packed and your bellies addicted to coffee!
Sunday, April 4, 2010
Saturday, January 9, 2010
Currently brewing at The Hub...
Check out the brew list to the right of the blog homepage. We have some amazing coffees in the line-up currently.
We brewed up Barefoot's Kenya Nyeri Kiawamururu for the first time this morning and it blew our socks off! Hot buttered popcorn and caramel? Seriously though. It's good. Tasty berry goodness, the one and only Ethiopia Sidamo Amaro Gayo from Barefoot, is also available. Yet another coffee that'll convert any syrup and sugar addict to a black coffee drinker. It's that good! Along with the Barefoot beans, we have the delicate and delectable Colombia Finca Santuario from Intelligentsia Coffee.
We're bringing back the single-origin espresso very, very soon. All our S.O. espresso fans can look forward to thick blueberry syrup in a cup when we get around to throwing Barefoot's Amaro Gayo in the espresso grinder. Stay tuned!
Keep your ears open and your eyes peeled, we'll be receiving a few new coffees from both Barefoot and Intelligentsia over the coming weeks. Allow me to plant this little bug in your ear: The Brazil Agua Preta from Intelligentsia will make you squeal (only in the best of ways, of course).
We brewed up Barefoot's Kenya Nyeri Kiawamururu for the first time this morning and it blew our socks off! Hot buttered popcorn and caramel? Seriously though. It's good. Tasty berry goodness, the one and only Ethiopia Sidamo Amaro Gayo from Barefoot, is also available. Yet another coffee that'll convert any syrup and sugar addict to a black coffee drinker. It's that good! Along with the Barefoot beans, we have the delicate and delectable Colombia Finca Santuario from Intelligentsia Coffee.
We're bringing back the single-origin espresso very, very soon. All our S.O. espresso fans can look forward to thick blueberry syrup in a cup when we get around to throwing Barefoot's Amaro Gayo in the espresso grinder. Stay tuned!
Keep your ears open and your eyes peeled, we'll be receiving a few new coffees from both Barefoot and Intelligentsia over the coming weeks. Allow me to plant this little bug in your ear: The Brazil Agua Preta from Intelligentsia will make you squeal (only in the best of ways, of course).
Monday, September 14, 2009
Round 2: Latin Love
It's time for Round 2 of the coffee lineup!
Two-week blocks seem to have worked out nicely, so coffee lineups will continue rotating on that same schedule. For those of you who especially liked the coffees we featured for Round 1 of the rotation, we have one last batch of recently roasted whole beans for you to come in and buy so you can continue brewing up your favorite coffee at home! If you don't already know, we sell in 12 oz. portions; and, depending on which coffee you choose, pricing varies slightly. That goes for the Ethiopian Sidamo Amaro Gayo (sweet, syrupy blueberry, orange marmelade, peaches), which we sell for $15.00; and the Kenyan Nyeri Karindundu (another syrupy one, tangy, lemon acidity, sweet sugar on the finish), for $14.25. Can't guarantee the last of these coffees will be here for long, so come in and get some while you can!
And now for Round 2! We've decided to feature strictly Latin American coffees this time. These three coffees are all of the Bourbon varietal of the Arabica coffee species. All of these coffees show an extreme balance in the cup when it comes to their depth, complexity, mouthfeel, acidity, etc. as is typical of quality Latin Americans. This will be an experiment of sorts, as this round of coffees will provide an opportunity for you to experience and taste the varied effects of growing region, otherwise known as terroir, and processing, the various methods of depulping and drying the coffee beans.
We have two El Salvadors, each very different in the cup, and a Guatemalan that tastes simply surreal. You'll notice that the first of the coffees is a repeat from Round 1, but we've chosen to feature it in a different light - as a single-origin espresso. It will also continue to be a french press option, however we were very impressed with the coffee as espresso, and we'd like to give our customers a chance to enjoy it as we have. I've provided a listing of the three coffees below, along with a sneak peak at cupping notes and general information about the coffees and/or their farms.
Two-week blocks seem to have worked out nicely, so coffee lineups will continue rotating on that same schedule. For those of you who especially liked the coffees we featured for Round 1 of the rotation, we have one last batch of recently roasted whole beans for you to come in and buy so you can continue brewing up your favorite coffee at home! If you don't already know, we sell in 12 oz. portions; and, depending on which coffee you choose, pricing varies slightly. That goes for the Ethiopian Sidamo Amaro Gayo (sweet, syrupy blueberry, orange marmelade, peaches), which we sell for $15.00; and the Kenyan Nyeri Karindundu (another syrupy one, tangy, lemon acidity, sweet sugar on the finish), for $14.25. Can't guarantee the last of these coffees will be here for long, so come in and get some while you can!
And now for Round 2! We've decided to feature strictly Latin American coffees this time. These three coffees are all of the Bourbon varietal of the Arabica coffee species. All of these coffees show an extreme balance in the cup when it comes to their depth, complexity, mouthfeel, acidity, etc. as is typical of quality Latin Americans. This will be an experiment of sorts, as this round of coffees will provide an opportunity for you to experience and taste the varied effects of growing region, otherwise known as terroir, and processing, the various methods of depulping and drying the coffee beans.
We have two El Salvadors, each very different in the cup, and a Guatemalan that tastes simply surreal. You'll notice that the first of the coffees is a repeat from Round 1, but we've chosen to feature it in a different light - as a single-origin espresso. It will also continue to be a french press option, however we were very impressed with the coffee as espresso, and we'd like to give our customers a chance to enjoy it as we have. I've provided a listing of the three coffees below, along with a sneak peak at cupping notes and general information about the coffees and/or their farms.
Round 2
Through September 27
El Salvador Finca Nejapa Santa Marta - smooth, sweet, and truly well-balanced. A perfect representative of the beauty of washed Latin American coffees. The one coffee of Round 2 that is not fully-washed in the depulping process, lending it what I would call a lower-toned acidity and a flavor of darker fruits in general.
(Daily press/Single-origin espresso)
El Salvador Finca San Jose 408 - this is a coffee I have yet to try. However, this is a lot of coffee that Barefoot has purchased in previous harvest years, and I must say it is a personal favorite. You can find Barefoot's cupping notes on this year's harvest on their website here.
(Daily press)
Guatemala El Socorro y Anexos Palo Blanco - green grape, apple, and apricot sparkle up front, backed by smooth creamy notes of butterscoth. This is truly a farm that tops the charts year after year. Upon our opening, we featured a coffee from El Socorro that won the distinction of 4th place in the Guatemala Cup of Excellence competition. Now, we have the pleasure of featuring a much more affordable cup from the same farm, produced with all the same love and attention of a world-class coffee.
(Daily press)
Through September 27
El Salvador Finca Nejapa Santa Marta - smooth, sweet, and truly well-balanced. A perfect representative of the beauty of washed Latin American coffees. The one coffee of Round 2 that is not fully-washed in the depulping process, lending it what I would call a lower-toned acidity and a flavor of darker fruits in general.
(Daily press/Single-origin espresso)
El Salvador Finca San Jose 408 - this is a coffee I have yet to try. However, this is a lot of coffee that Barefoot has purchased in previous harvest years, and I must say it is a personal favorite. You can find Barefoot's cupping notes on this year's harvest on their website here.
(Daily press)
Guatemala El Socorro y Anexos Palo Blanco - green grape, apple, and apricot sparkle up front, backed by smooth creamy notes of butterscoth. This is truly a farm that tops the charts year after year. Upon our opening, we featured a coffee from El Socorro that won the distinction of 4th place in the Guatemala Cup of Excellence competition. Now, we have the pleasure of featuring a much more affordable cup from the same farm, produced with all the same love and attention of a world-class coffee.
(Daily press)
It all starts on Wednesday, as we will be receiving our first fresh roasts of these coffees tomorrow afternoon. Come by and experience truly exceptional coffee!
Friday, August 28, 2009
Busyness
¡Whoa! (Yes, that is an official Spanish "whoa") It has been forever since my last update. I've even had some complaints (concerns?) from a couple of our followers (you know who you are). My sincerest apologies.
Anywho, here it is. An update! A great deal of new and exciting things have gone down over the last few weeks at The Hub. Business has continued to grow, and those who have shown interest in the shop all seem to have continued their support! Thank you to everyone.
As mentioned in previous updates, new harvests are constantly arriving at The Hub. What with such a selection available to us from Barefoot, we have decided to instate a bi-weekly trio of coffee offerings starting this coming week. What it means: the staff at The Hub will be choosing three particular coffees to brew up for its customers over a period of two weeks. Over those two weeks we'll be rotating them through for our daily press coffee, and choosing the one coffee of the three that shows the most promise and intrigue as our single-origin espresso.
Anywho, here it is. An update! A great deal of new and exciting things have gone down over the last few weeks at The Hub. Business has continued to grow, and those who have shown interest in the shop all seem to have continued their support! Thank you to everyone.
As mentioned in previous updates, new harvests are constantly arriving at The Hub. What with such a selection available to us from Barefoot, we have decided to instate a bi-weekly trio of coffee offerings starting this coming week. What it means: the staff at The Hub will be choosing three particular coffees to brew up for its customers over a period of two weeks. Over those two weeks we'll be rotating them through for our daily press coffee, and choosing the one coffee of the three that shows the most promise and intrigue as our single-origin espresso.
Round 1
Through September 13
Kenya Nyeri Karindundu - surprisingly sweet, tantalizingly tangy, truly unexpected flavor profile that will make you forget you're drinking coffee! A must try!
(Daily press)
El Salvador Finca Nejapa Santa Marta - smooth, sweet, and truly well-balanced. A perfect representative of the beauty of washed Latin American coffees.
(Daily press)
NEW! Ethiopia Sidamo Amaro Gayo - a sensory experience like no other. Simply luscious. A bombardment of blueberry, dusting of cinnamon, toasted pecan!
(Daily press/Single-origin espresso)
Through September 13
Kenya Nyeri Karindundu - surprisingly sweet, tantalizingly tangy, truly unexpected flavor profile that will make you forget you're drinking coffee! A must try!
(Daily press)
El Salvador Finca Nejapa Santa Marta - smooth, sweet, and truly well-balanced. A perfect representative of the beauty of washed Latin American coffees.
(Daily press)
NEW! Ethiopia Sidamo Amaro Gayo - a sensory experience like no other. Simply luscious. A bombardment of blueberry, dusting of cinnamon, toasted pecan!
(Daily press/Single-origin espresso)
We've had the pleasure of redecorating our beautiful brick walls with the artwork of local artist Nick Blades! We were certainly sad to see our previous pieces go, but with artwork like Nick's taking its place we could not complain. Here are some pictures of the new pieces, but be sure to come in and see them up close and in person to fully appreciate their splendor.
As the title eludes, we are a busy little coffee bar. As such, we're extending our hours for the Fall and Winter seasons. Starting this Monday, you can come enjoy the same delightful cappuccino you had at 6 in the morning at 6 in the evening! Wonderful, isn't it?
As the title eludes, we are a busy little coffee bar. As such, we're extending our hours for the Fall and Winter seasons. Starting this Monday, you can come enjoy the same delightful cappuccino you had at 6 in the morning at 6 in the evening! Wonderful, isn't it?
Business Hours
As of Monday, August 31
As of Monday, August 31
Mon-Fri: 6 a.m.-7 p.m.
Saturday: 7 a.m.-7 p.m.
Sunday: 8 a.m.-3 p.m.
Saturday: 7 a.m.-7 p.m.
Sunday: 8 a.m.-3 p.m.
Good stuff, huh? I believe everyone is up to date now.
We love that you love good coffee! Thank you for reading. And remember...
We love that you love good coffee! Thank you for reading. And remember...
Sunday, August 2, 2009
Coffee Cupping
We've been working to institute weekly cuppings at The Hub. For those that don't know what a cupping is, you now have a very good reason to show up!
We started out with Sunday morning cuppings, 10 a.m., free and open to anyone interested in tasting some wonderful coffees. It seems though, that everyone prefered to sleep in on their Sunday morning... We're all constantly caffeinated at The Hub, therefore normal sleeping behavior is a mystery to us. Yes, our fault, but it's now quite obvious that sleeping in on a Sunday morning will win every time.
So, we've made some changes. We will now be testing out our little coffee cupping sessions at 10 a.m. on Friday mornings! Yay! If you can't show up for a free boost to get you through the last day of the work week, well...
I do realize that many people haven't heard of a cupping. And since there are already so many wonderful descriptions and opinions on the matter scattered all over the Web, I'm just going to let them fill you in. The following is an excerpt from an article published at CoffeeGeek.com. Geoff Watts is the owner and primary coffee purchaser for Intelligentsia Coffee, a Chicago-based company that is just one of the choice few that are taking coffee to a level unimaginable in the minds of your average coffee drinker. More on the entire cupping process and the reasoning behind it can be found here (please keep in mind, this is a general reference; basic reasoning is more or less the same, but cupping procedures may vary a bit from place to place).
''I’m a firm believer that understanding is developed through the act of comparison. Learning to talk about the character of a coffee from a particular origin requires that one have some frame of reference, and if the goal is to figure out what makes a coffee from Kenya great it is important to know what makes it different than other coffees. In other words, what does it mean to taste like a “Kenya”? What tastes distinguish a Guatemalan coffee from a Nicaraguan?
''By evaluating coffees in a comparative setting and with an inquisitive, reflective approach one can learn to identify the most essential flavor traits of coffees from different origins. The goal should be to build a reference library of flavors and taste sensations that can become a background against which one can examine new coffees. Over time a cupper will begin to associate particular flavors with geographical regions and different botanical varieties of coffee. Eventually, a phrase like “this tastes like a bourbon from the Santa Ana region in El Salvador” can have some real meaning. It is important to remember, though, that dogma has no place in coffee tasting. Every time I think I’ve got a region figured out, a coffee comes along that shatters my expectations. Keeping an open mind and sense of curiosity is absolutely essential to becoming an accomplished taster.''
We started out with Sunday morning cuppings, 10 a.m., free and open to anyone interested in tasting some wonderful coffees. It seems though, that everyone prefered to sleep in on their Sunday morning... We're all constantly caffeinated at The Hub, therefore normal sleeping behavior is a mystery to us. Yes, our fault, but it's now quite obvious that sleeping in on a Sunday morning will win every time.
So, we've made some changes. We will now be testing out our little coffee cupping sessions at 10 a.m. on Friday mornings! Yay! If you can't show up for a free boost to get you through the last day of the work week, well...
I do realize that many people haven't heard of a cupping. And since there are already so many wonderful descriptions and opinions on the matter scattered all over the Web, I'm just going to let them fill you in. The following is an excerpt from an article published at CoffeeGeek.com. Geoff Watts is the owner and primary coffee purchaser for Intelligentsia Coffee, a Chicago-based company that is just one of the choice few that are taking coffee to a level unimaginable in the minds of your average coffee drinker. More on the entire cupping process and the reasoning behind it can be found here (please keep in mind, this is a general reference; basic reasoning is more or less the same, but cupping procedures may vary a bit from place to place).
''I’m a firm believer that understanding is developed through the act of comparison. Learning to talk about the character of a coffee from a particular origin requires that one have some frame of reference, and if the goal is to figure out what makes a coffee from Kenya great it is important to know what makes it different than other coffees. In other words, what does it mean to taste like a “Kenya”? What tastes distinguish a Guatemalan coffee from a Nicaraguan?
''By evaluating coffees in a comparative setting and with an inquisitive, reflective approach one can learn to identify the most essential flavor traits of coffees from different origins. The goal should be to build a reference library of flavors and taste sensations that can become a background against which one can examine new coffees. Over time a cupper will begin to associate particular flavors with geographical regions and different botanical varieties of coffee. Eventually, a phrase like “this tastes like a bourbon from the Santa Ana region in El Salvador” can have some real meaning. It is important to remember, though, that dogma has no place in coffee tasting. Every time I think I’ve got a region figured out, a coffee comes along that shatters my expectations. Keeping an open mind and sense of curiosity is absolutely essential to becoming an accomplished taster.''
Geoff Watts, Intelligentsia Coffee
So hopefully you're as excited as we are to cup some wonderful coffees! And if you've been following the blog, you already know that we'll be phasing in new harvest lots over the next month or so as Barefoot Coffee Roasters recieves their newest shipments from abroad. See you at The Hub!
Tuesday, July 7, 2009
New Harvests
Well into our third week of business (is that it?!? really?) and we will soon be overrun by a ton of new coffees from Barefoot!
As new harvest shipments reach their final destination as virgin green coffee beans, these coffees will be artfully transformed into ready-to-brew brown beauties. Barefoot will be receiving these new shipments over the coming months (some of them are already here!) and, just as soon as Roastmaster Christian Rotsko does what he does and hones in on the delicate perfection that is Barefoot Coffee, we'll be serving them up at The Hub for your enjoyment.
After building up all this anticipation, I figure a little info on the new harvests already available at The Hub couldn't do any harm:
Kenya Nyeri Karindundu
As new harvest shipments reach their final destination as virgin green coffee beans, these coffees will be artfully transformed into ready-to-brew brown beauties. Barefoot will be receiving these new shipments over the coming months (some of them are already here!) and, just as soon as Roastmaster Christian Rotsko does what he does and hones in on the delicate perfection that is Barefoot Coffee, we'll be serving them up at The Hub for your enjoyment.
After building up all this anticipation, I figure a little info on the new harvests already available at The Hub couldn't do any harm:
Kenya Nyeri Karindundu
This Kenyan will knock your socks off. Complex and captivating. We were amazed at the cupping table a few days ago to find an uncanny harmony of vine-ripe tomatoes, toasted sesame, green seaweed and soy sauce, and a tangy-sweet rhubarb fruitiness, among others.
Papua New Guinea Tribal Aromas
We've yet to cup this one for ourselves, however, if Barefoot's cupping notes hold true (which they always do) then we're certain that the Tribal Aromas will be an unsurpassed coffee experience in the history of coffee in Reno. Banana cream pie? What?! With whipped cream? Where will it stop?! Creamy, tropical fruits salad? Scrumptious and scintilating (look it up).
Flores Wongawali Bajawa
Wonga-what? You can call it "Flores" for short. Flores, Portuguese for "flowers", is one of the big islands of the Lesser Sunda archipelago in the Indonesian Ocean near Sumatra. It's not everyday we see anything of such remote nature in Reno, Nevada. And you can look forward to unique regional characteristics in this coffee, with flavors of ripe of tropical fruits together with sweet thai basil and sweet rep peppers.
And as stated, these three are not the last. We'll be rolling out the red carpet for many more fresh coffee harvests over the coming month: loads of new coffees from El Salvador; microlots from the lovely Finca Vista Hermosa of Guatemala; another beauty from El Socorro y Anexos, the farm that brought us last harvest's Guatemalan Cup of Excellence; and we'll be buried in infamous blueberry goodness with a new harvest Ethiopian Sidamo. And I may have missed some others... but that just means you have to check back at The Hub so you don't miss out!!!!!
Coffee never had it so good in the Biggest Little City!
Coffee never had it so good in the Biggest Little City!
Monday, June 15, 2009
First espressos!
We pulled some of the first espresso on the La Marzocco GB5 earlier this evening at Reno's new coffee epicenter, The Hub! Sweet and tangy tangerine, thick caramel wrapped in rich cacao, hints of cherry and molasses popping through intermittently to slap your taste buds silly... as close to coffee heaven as you'll get. Only at The Hub.
The Hub's espresso is the finest. The big daddy of 'spro. The boss. And it really is named "The Boss"... what better to name an espresso that, in my opinion, shines so high above all the others? Barefoot Coffee (the 'foot) doesn't just outdo themselves, and spoil coffee fanatics like you and me, with their killer 'spro; Barefoot Coffee takes it above and beyond the industry norms in their day to day relations with the hundreds (thousands?!) of rural coffee farmers and coffee-farming cooperatives in countries like Guatemala, Brazil, El Salvador, India, and Ethiopia, just to name a few. Purchasing coffees directly from farmers at often much higher prices than the minimum guaranteed by Fair Trade certification, Barefoot supports and promotes a way of doing business that will ensure long-standing relationships filled with trust between the producer and the buyer and a product that is not just of high quality in culinary terms, but of high quality in sustainable terms: ethically, environmentally, and economically.
Often times, because of economic reasons, farming communities do not have the financial means to obtain any of the many premium certifications available on the world coffee market. Despite this "official" labeling, Barefoot coffees are quite often still farmed organically, in natural, shaded forest or mountain climates, and purchased at greater-than-Fair Trade prices. Why? It is all in keeping with their high sustainability standards. At The Hub, you know where your money goes; and you can appreciate and feel proud of the fact that you are paying for more than just an amazing sensorial experience, because you are also helping to prolong tradition and communities all across the globe.
All these wonderful coffees and the ideals that their purchase promotes will be available for those in Reno and anyone else who happens to stumble upon The Hub Coffee Co. on their way through the Biggest Little City! This coming Friday, the 19th, will be our first morning serving coffee to the masses (Let me qualify that... If all goes well with our final inspection tomorrow! Hope your fingers are still crossed from the last time I mentioned inspections...). Hope to see you then for your morning coffee!
The Hub's espresso is the finest. The big daddy of 'spro. The boss. And it really is named "The Boss"... what better to name an espresso that, in my opinion, shines so high above all the others? Barefoot Coffee (the 'foot) doesn't just outdo themselves, and spoil coffee fanatics like you and me, with their killer 'spro; Barefoot Coffee takes it above and beyond the industry norms in their day to day relations with the hundreds (thousands?!) of rural coffee farmers and coffee-farming cooperatives in countries like Guatemala, Brazil, El Salvador, India, and Ethiopia, just to name a few. Purchasing coffees directly from farmers at often much higher prices than the minimum guaranteed by Fair Trade certification, Barefoot supports and promotes a way of doing business that will ensure long-standing relationships filled with trust between the producer and the buyer and a product that is not just of high quality in culinary terms, but of high quality in sustainable terms: ethically, environmentally, and economically.
Often times, because of economic reasons, farming communities do not have the financial means to obtain any of the many premium certifications available on the world coffee market. Despite this "official" labeling, Barefoot coffees are quite often still farmed organically, in natural, shaded forest or mountain climates, and purchased at greater-than-Fair Trade prices. Why? It is all in keeping with their high sustainability standards. At The Hub, you know where your money goes; and you can appreciate and feel proud of the fact that you are paying for more than just an amazing sensorial experience, because you are also helping to prolong tradition and communities all across the globe.
All these wonderful coffees and the ideals that their purchase promotes will be available for those in Reno and anyone else who happens to stumble upon The Hub Coffee Co. on their way through the Biggest Little City! This coming Friday, the 19th, will be our first morning serving coffee to the masses (Let me qualify that... If all goes well with our final inspection tomorrow! Hope your fingers are still crossed from the last time I mentioned inspections...). Hope to see you then for your morning coffee!
Subscribe to:
Posts (Atom)