In the back, there's even a garage door that opens in nice weather to a pleasant shared courtyard. Inside the cafe is cozy with an intimate layout allowing for maximum seating and close proximity to a team of chipper baristas. Situated in a sleek brick building within the Columbia City neighborhood, Empire seemed to have the all the trappings of a worthwhile destination: a good reputation and Kuma Coffee. One brisk morning south of downtown Seattle, I found a great prospect for morning coffee in the Empire Espresso Bar. If you happen to be in need of a meeting space in Denver or just a good cup of coffee, check out the Fluid Coffee Bar. The Colombian also triumphed in quality, smacking of molasses, pecan, multigrain bread, granola, fig and a little basil all within a light body.Īll in all, Fluid fluidly delivered great coffee and hosts what seems like a great spot to congregate. The espresso, pulled short-to-medium with a light brown crema, held notes of lime, seltzer, hibiscus, sugar, cocoa and rock salt, proving bright, zesty and sweet. Not in need of a meeting that day, I chose to ingest an espresso of Ojo de Agua and a clover of the Colombian San Sebastian. The space inside is split into the normal cafe, with its vaulted ceilings and comfy seating, and the large wood tables and projector of the rentable meeting space off to the back. Located beneath Uptown Square Apartments, I had caught wind of the place due to its reputation of serving a good cup of Novo Coffee. In my travels around Denver, I found one such coffeehouse called the Fluid Coffee Bar. In my past travels, I've found numerous coffee establishments that have constructed private meeting spaces within their borders that allow the average gaggle of folks to assemble in an electrifying space within mere feet of great coffee. ![]() Quite often in these meetings I quietly wished that my surroundings were that of a vibrant, energetic space with easy access to great coffee. I've sat through many meetings in my life and a sad hallmark of the majority have been dreary locations and coffee not worth drinking. Note: product was provided free of charge and the above review is objective feedback You can preorder yours here if you would like to get a crack at the first mass launch. Thus, I continue my applause of the Espro Press, as it is one of the few means of pressing coffee that I find alluring. My only warning would be to never accidentally leave the filter submerged in old coffee grounds for two months in the midst of moving and then try to clean out the many microbial entourages you shall not get far (this was the fate of my 8 ounce press.).Īnd if all that wasn't cool enough, it also looks pretty spiffy and for those of you not liking skin burns, the press exterior remains fairly cool to the touch when filled with boiling water. I find that there was little need for more then a good rinsing with some soap to keep it fresh. The only downside to the microfilters is that they seem to hold back about 2 ounces of coffee in the initial pour, which can be released by a series of back-and-forth pouring motions.Īside from the stellar filtering, the Esro Press is pretty easy to clean. The coffee that comes out is cleaner then a typical french press, with only minor debris materializing on the bottom of the cup. Like the earlier models, the Espro Press has microfilters which do a pretty great job of holding back the sediment. One of the only critical things I remember thinking was ".if only it was a bit bigger."įortunately they read minds in Vancouver, and they rolled out their 18 ounce model this year, which I recently had the pleasure of trying out. I had the luxury of trying out their 8 ounce model back in 2011, to which I was greatly impressed. ![]() never drink the last half ounce).Īnd then along came Espro Press, a Canadian-made, stainless steel french press with a sleek look and a promise of simple cleaning and greatly decreased sediment. But even if you ground the coffee within microns of perfection, sediment was just a constant you had to deal with (i.e. ![]() And there's the problem with sediment: grind too fine and you'll be sifting silt through your teeth (that is if you hadn't broken your press in pushing down the filter), whereas if you grind too course you end up with a weak cup. Sadly, the typical french press required a bit of disassembling and detailed cleaning to keep it working well. And the coffee, oh the coffee, how it was so different with its oily mouth feel and heavy body.īut alas, the honeymoon only lasted a spell and the downsides began to rear their hydra heads. The process was so much more hands on, so much more raw no on/off switch, no need to bring electricity into the equation (remember, this was prior to the pourover craze, back when it was largely mechanized drip). For most of us, it was something we stumbled upon, a refreshing alternative to our drip coffee. Everyone remembers their first french press.
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