FUll HOUSe!

Full house at 3 p.m. And they're still coming! Welcome, Spring.

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!

The Hub featured @ FreshCup.com

Three updates in one day! Obviously I had a lot of catching up to do.

Check us out! We're making national news y'all. Fresh Cup Magazine is a national publication geared towards the specialty coffee and tea scene. Somehow they heard about us and hit us up for an interview. Now here we are, featured on their website as this month's Web Feature!

Here's the link: Web Feature: The Biggest Little Cafe in the World

Puttin' Reno on the map!

Strictly coffee update

Check out the current offerings! (Right side of your screen!)

Easter update!

Hello Hubbers. I've been without a computer! So I'm going to use that as my excuse for not having updated the blog in a while...

Happy Easter! (to those whom it may apply) Things have been good at The Hub! Spring will soon be in full bloom, Reno will no longer be an icebox, the sun will be shining, and we can all kick it on the patio and sip on some tasty espresso.

For those of you that missed out, this last Wednesday we hosted our first musical event at The Hub. Michael Grant, of Endeverafter, was the official MC of the little acoustic show, and many of our other wonderful customers flocked to The Hub, instruments in hand, to play along. It was great! Cozy and intimate. I believe the weather kept a large amount of people from coming out to the show, but we're shooting for another in a time of warmer weather! (patiO!!!)

We've recieved a few new coffees from Barefoot Coffee Roasters as of our last update. Brand new Rwandan Kopakama! Come and get it. Is good! And while you're at it, grab a cup of the new Finca Vista Hermosa Peaberry. Oh so nice. Along with these two, we're occassionally brewing up the Brazil Daterra Redcab and the Sulawesi from the Sapan Collective. You can read about all of these coffee-growing countries, regions, farms, and the specific lots of coffee themselves at Barefoot's website www.barefootcoffee.com!

Intelligentsia is still keeping us stocked with wonderful Black Cat espresso. Yum. The blend has changed yet again: Brazil Fazenda Sertaozinho now pairs up with an Ethiopian Yirgacheffe from the Dama Cooperative. But it's still got that same great Black Cat-ness. Same as it ever was.

Tweakin' things a bit.

Quick update on the haps at The Hub!

So, I just got back from a wonderful little trip to Portland, Oregon... in my opinion, tasty coffee mecca. Anyhow, all bias aside, The Hub rocks! We can pull some espresso shots with the best of 'em.

With that said, I just wanted to make our loyal espresso drinkers aware of the recent tweak to each of our featured espresso at The Hub, The Boss, from Barefoot Coffee Roasters, and Black Cat, from Intelligentsia Coffee Roasters. The Boss blend has been simplified a bit: it is now a delectable mix of the Brazilian Daterra Redcab and the Sulawesi Sapan Minanga. Tastes like chocolate, tropical citrus, little earthen dusty hints... tastes AMAZING!

Intelligentsia's Black Cat is now a blend of a Bolivian and a Brazilian coffee... tastes a little less fruity as far as the sweetness, a little more as far as darker carmelized sugar flavors go, layer of chocolate and some herb to round it out. Tastes AMAZING!

Come in and try them both! They pair nicely with our fancy new pastries!!! Wonderful local social butterfly Hannah Candelario is baking us some goodies... little french cakes called gâteau, made with tasty cocoa and our very own espresso beans! Not to mention little almond cakes as well. And little filled crescent, of Jewish origin, called rugelach! We had some savory little guys with arugula, onion, and ham the other day... off the chain!

Stay tuned for more!

PNG Agoga. Yum.

Agoga Estate from Papua New Guinea, roasted by Intelligentsia.... went over so well today that I fell it deserves its very own blog post.

Dern good. One more time... just so dern good.