Hungry? Seattle“Hill of Beans: Coffee Roaster Cafes in Mecca” - excerpt from Hungry? Seattle From Crown Hill to Capitol Hill, the cliché is true: there is a coffee café on every block in Seattle. And every Seattleite has a signature drink—from a splash of syrup to the beloved brand of bean and pet java hangout. Despite corporate coffee companies’ headquarters being based here with their ubiquitous retail outlets, there are dozens of independently owned roasters in the Pacific Northwest and several serve up the finest joe at their own junctions. Though Seattle didn’t invent cappuccino, it’s become the addiction of choice perhaps from the necessity of warming up spirits amidst damp overcast skies. Since Starbucks is credited with marketing the coffee bar idea, thus establishing the Seattle connection, thankfully, this makes finding a decent double tall in the middle of nowhere possible, replacing bitter cups of hot brown liquid in Kansas. While Peet’s of Berkeley, California probably did more to push forward the fine espresso culture scene, the world has sipped the demitasse drug long before 1966. Whether short and foamy, full-bodied and frothy, creamy or bathed in steamed milk, mixed with cinnamon, chicory, the scent of frankincense, a sugary mud or topped with an elegant swirly leaf, flower, tree or heart—coffee preparation is a time-honored ritual. Beyond all the java jive, the last true cup of pure espresso is still available at locally owned roasters’ outlets. Select beanhead wholesalers offer storefronts where, over the din of customers’ greetings, music beating, grinding and steaming, green beans are fired up in back—soothing finicky fans’ cravings, and sold by the pound or mug for a solid jolt hot off the presses. Caffe D’Arte “Taste the Difference” is their motto. Atlantic Monthly claims it’s a better cup than you’ll find in Italy. Four espressos, named after Italian regions, reflect flavors from the North’s subtle Firenze to velvety Capri’s rich Southern colors. Artisan Mauro Cipolla has crafted a total of 15 award-winning blends, roasting them in his 1949 Balestra. There’s alderwood roasted drips and the “Meaning of Life”—perhaps the best name for this contemplative beverage. The downtown bar elevates the experience for the dedicated drinker, serving biscotti to dunk into the aromatic nectar. www.caffedarte.com Caffe Vivace Chef Emeril says this “Bella Tazza” is the best in the U.S., maybe the world and possibly in his life. Raising coffee to an art form, David Schomer and wife Geneva Sullivan make a flawless cup taste like freshly ground coffee smells. For 20 years they’ve studied Northern Italian brewing techniques to create consistency. There are just two blends—Vita for cappuccino and Dolce for straight espresso shots (without milk) for that perfect sweet caramel flavor. The baristas never leave and either will you—the name means “great enthusiasm,” so buckle your seatbelt. The 85-seat bar is usually packed so try eves when open till 11—the illuminated machines from the Netherlands in the roaster room look ethereal! www.espressovivace.com |
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