The 100°+ heat index demands a refreshing beverage in the afternoon — and my favorite pick-me-up when I'm at home is Clever iced coffee. It's quick (takes less than five minutes to make), it's crisp, and it works perfectly with lighter-roasted, bright coffees — especially African beans.
First off, if you don't have one already, get a Clever Coffee Dripper. These cost about $20 (you can buy it from us), and the return on investment is exponential. Mine has been used hundreds of times over the years, and I expect to use it hundreds more. You should also have a kitchen scale, preferably one that's digital and weighs by the gram. These are also affordable ($15 and up), and also a great long-term investment for both your coffee and your kitchen.
So, if you've got coffee, a Clever and a scale, here's what to do:
1.) Weigh out 32g of coffee, and grind it just a bit coarser than drip. (The grinds should be roughly the same size as raw sugar.)
2.) Rinse the filter. Whenever you use a paper filter, rinse it in the dripper with hot water, if possible. Just make sure to drain the rinse water before brewing!
2b.) Add a teaspoon or two of raw sugar. Since African coffees are fruit-forward, and since this drink's meant to be savored quickly, a little sweetener is nothing to be ashamed of — just add the raw sugar to the Clever before adding the coffee, and it'll melt in perfectly as you brew.
3.) Fill a large glass with 150g of ice (help from a 3-year-old is optional). Your brewed coffee (which will be extra-strong) is going to put directly onto this ice; when this ice melts, it integrates with the coffee to bring it back to a drinkably appropriate ratio. The glass needs to be at least 16oz, and preferably a little larger. Set this aside, but within reach.
4.) Add coffee to the Clever, then pour in about 100g of off-the-boil water, and stir. As soon as the water contacts the coffee grounds, start a timer and keep your eye on it. The first 30 seconds or so allows the coffee to "bloom" — releasing gasses that can impart some unwanted flavors.
5.) Add another 230g of water to the brew. At this point, keep your eye on the timer and grab that glass full of ice.
6.) When the timer hits 3:30, place the Clever dripper atop the glass of ice. The valve on the bottom of the Clever will engage, allowing the brewed coffee to drain onto the ice. This should take about a minute, and when it's over, you'll want to give the ice and coffee a few good stirs to let the last of the ice cubes melt into the brew.
7.) Pour the coffee into a new glass full of ice, and enjoy!
This recipe makes about 16oz of iced coffee, enough for 2-3 decent-sized glasses — so don't be afraid to share!
We really, REALLY want to show you Spencer's 2.0. But it's not quite ready, and a gift like this is best unwrapped after perfection.
Okay, so maybe "perfection" is the wrong word. It's an old building, and we aren't a corporate behemoth with an endless stream of capital. But we're pretty happy with it, and we think you will be too.
As of this writing, the plan is to open up as usual at 7 a.m. this Monday. (There's an outside chance we'll be delayed a day or two, but we're trying our darndest not to let it come to that.) We haven't changed the menu much, or messed with the recipes you've already come to love. But the new setup will allow us to keep growing in our ability to serve you, and to expand our offerings down the road.
Ten years ago, we had about 25 seats. Come Monday, we'll have roughly 80, with plenty of space to spread out (and plenty of outlets for your moderate laptop usage, if you so choose). We're extremely thankful that you're that into us, and we hope you know that we're totally into you too.
We'll have our drinks-only pop-up (right next door to our usual location) running from 7a-3p Thursday and Friday, and we hope to see you over the next couple days. And we can't wait to see you Monday, at the premiere of Spencer's 2.0.
Starting Monday, Dec. 30, and continuing until the week of Jan. 13, Spencer's Coffee will be serving the "Drink" side of our menu (coffee, espresso drinks, chai, etc.) out of the lobby next door. Drinks will be to-go only, and we'll be open 7a-3p M-F and 8a-3p Sat. Whole-bean coffee will also be available.
If you've been by in the past couple weeks, you've likely heard a bit of noise coming from the back end of the store. And if you've headed for the restrooms, you've been sent down a new hallway to a previously unseen part of the building.
What you haven't noticed are all the plans we've been making — behind the scenes, for the past few months, as our business nears its 11th year of operation. The plans, in short, are as follows:
1.) More "operational capacity" (i.e. physical space in which to make delicious stuff for you). Our kitchen has never been roomy, but over the past year or so it's become nearly impossible to keep up with orders during busy lunches or other peak times. Our storage is maxed out, our layout designed a decade ago for far less volume. And we've got some new items we've been itching to try, but have hesitated because of the space issues. This renovation should fix all that and more.
2.) More seats. That big, bold orange wall? That's going away — and the dead-space hallway and poorly designed rooms behind it are already gone. Instead, there'll be about 30 new seats (two-person and four-person tables, and a laptop bar that should seat 5-7).
3.) Refreshed aesthetics. We love our centuries-old brick — in fact, you'll now see a whole lot more of it — but the lighting, menu and paint can all be improved. (Not to mention the tartan carpet, for which we can think of no valid excuse.)
We're investing a lot of time, money and effort into this project, and we're hopeful it'll be finished by January 13. And we're so thankful that Bowling Green has embraced our vision for a great place with great food and drink — you are the reason we continue to grow. We hope you'll keep your coffee business with us over the next couple weeks, and keep your patience with us as our kitchen and seating are closed during the remainder of the renovation. And we can't wait to unwrap our belated Christmas present for you, just as soon as the elves are done working.
Numbered items are all available at Spencer’s — and while you might find them a buck or two cheaper online, you’ll only get expert help with your purchase from us!
STOCKING STUFFERS:
1) Clever Coffee Dripper: The little brew device that could. A simple cone-shaped dripper with an added drain valve, making coffee in the Clever is simple and delicious: Coarse-ground coffee + hot water + a couple minutes to steep. Then, simply stir and set atop your favorite mug; the brewed coffee drains from the Clever into your cup — and cleanup is a breeze. Uses standard No. 4 cone filters. $20.
2) Aeropress: A barista favorite that’s unlike any other brewing device out there, it utilizes your own (minimal) elbow grease to achieve a pressurized brew with crisp, clean, sediment-free flavor in the cup. Includes 300 filters! $29.
3) AWS SC-KG2A Digital Scale: The little scale that could, the SC-KG2A is small enough to stash most anywhere, but strong enough to support most manual brewers (i.e. Chemex) and accurate to one-tenth of a gram. Weighing your coffee dose is essential to proper brewing! Only $32, and includes two AA batteries as well as AC adapter.
4) Great coffee: This one’s a no-brainer — and if you give coffee this Christmas, you won’t have to worry about drinking swill at the fam’s over the holidays! We keep lots of this stuff in stock — it's kind of our thing — so come on by and grab a bag or four.
MODEST PROPOSALS:
5) Chemex Coffee Maker: A modern classic — beautifully designed glass and a patented thick filter that leads to the cleanest possible cup. Makes up to 50 oz. of coffee. $50 (filters not incl.) And for the best experience, pair it with…
6) Bonavita Electric Kettle: A fast, good-looking electric water kettle with the added bonus of a thin pouring spout. Holds and heats up to 1L of water, and is perfect for manual drip-brew methods like the Chemex or Beehouse dripper. $50.
7) Bodum French Press: Comes in a variety of styles, and is the easiest first step to better-than-average coffee at home. $20-$50.
TOP-NOTCH JAVA LOVE:
8) Bonavita Automatic Coffee Maker: The first autodrip machine we’ve been willing to sell. It heats the water to optimal temperature and distributes the water evenly across the coffee bed, leading to a delicious cup time after time. No bells and whistles — this machine makes great coffee, period. Comes with a two-year warranty! $150.
9) Baratza Encore Coffee Grinder: A great coffee grinder is the most essential part of consistently tasty coffee; unfortunately, there’s not a single widely-available consumer coffee grinder that performs to our standards. Until now! The Baratza Encore is built with commercial quality (it boasts a year warranty and amazing customer service) and and produces cafe-quality results for a fraction of the cost. $140.
OTHER COOL STUFF:
Chocolate: “Huh?” you say, “What’s chocolate got to do with coffee?” A lot, actually… Chocolate is the perfect addition to a nightcap coffee, especially if it’s GOOD chocolate. We’re not talking candy bars here, but rich, creamy chocolate — the kind that’ll melt in your mouth as you sip and enjoy.
Mugs a’plenty: We love having a variety of coffee mugs to choose from. We have big ones and small ones. Mugs from the coffee shops we’ve visited, and thrift-store purchases like the one that says “Peanut Butter is Better than Pot.” You can find some nice sets on Amazon, ranging from affordable to downright outrageous (look for the ones with gold inlays)… keep in mind the giftee’s tastes, however, and you’re sure to please.
Barista Bath & Body: Cool bath and hair products that utilize coffee as part of the recipe, these are available through Amazon and a number of other online retailers.
“Prosumer” espresso machine: One of our pet peeves involves walking through the aisle at a big-box store, then seeing an “espresso machine” on the rack, usually running around $50. Whatever that thing is, it’s certainly NOT an espresso machine. To brew true espresso takes a great grinder, a great machine and a lot of patience. At our store, employees are trained for weeks before they can make a customer’s drink. But back to the product: The most affordable espresso machine that we’d suggest for home use would probably come in at around $800, and that’s if it’s refurbished. (That’s not bad; some of the best models would be pushing $10,000.) But if there are any rich readers out there looking for the above-and-beyond gift for a coffee snob, shoot us a message and we’ll point you in the right direction.
Recap: KY/TN Latte Art Throwdown & Caffeination Celebration
On Nov. 7, for the second year in a row, we hosted the KY/TN Latte Art Throwdown & Caffeination Celebration — a chance for baristas from Louisville, Nashville and everywhere in between to talk (and taste) coffee, and a chance for the public to see the levels of coffee nerdery possible in our little industry. Hugs were exchanged, coffee stouts were drunk and many lattes were poured, with all proceeds going to the Center for Courageous Kids, an awesome organization in Scottsville that runs a year-round camp for kids with physical and developmental disabilities. Over the course of the evening, we raised over $500 for CCK — and we had a ton of fun doing it.
The highlight of the evening was the second-annual KY/TN Latte Art Throwdown, a chance for baristas to compete in a bracket-style format to see who could pour the prettiest drink. Last year, John Newman of Crema Coffee in Nashville took home the gold (and some sweet prizes), but Louisville vowed revenge. Kenny Smith, equipment specialist of Sunergos Coffee (and education & equipment consultant for us), won this year, taking home a brand-new Encore grinder courtesy of Baratza, along with some extra goodies from Visions Espresso, Mistobox and Barista Magazine. Meanwhile, his longtime friend and former colleague Darren Jennings (blogger at The Coffee Compass) placed second, taking home a Kalita Wave dripper and Pelican Pot kettle, among other things; Miller Houston of Quills Coffee in Louisville placed third, grabbing a Prima Tamp from Prima Coffee.
The place was packed, and barista and bystander alike had a blast. Thanks to Baratza Grinders, Kalita USA, Prima Coffee, Visions Espresso, Mistobox, Barista Magazine and Sunergos Coffee — and thanks to all who dared enter the throwdown, and all of you who were able to make it! We'll see you here again next year.
We don't carry a lot of gadgets, but we stand solidly behind the ones that we do. And we're happy to announce we're now stocking the AWS SC-2KGA digital scale. Small enough for your pocket, classy enough for your kitchen and accurate enough for a chemistry lab, this little scale outperforms anything you'll find elsewhere in southcentral Kentucky, and at a ridiculously reasonable price.
More details below, but first, you might be asking, "Why do I need a digital scale?" Three reasons.
1.) Weighing is better than scooping. To brew consistently delicious coffee, you need to know how much you're brewing. Using a "coffee scoop" or a spoon to guesstimate doesn't cut it — some coffees are much more dense than others, and the only appropriate way to figure out how much water you need is by starting with how much coffee, by weight, you're going to brew with it. Scales like the AWS SC-2KGA measure coffee to one-tenth of a gram, so you can brew confidently and accurately.
2.) Handbrewing is easier with a scale. Though it looks a little funny to the uninitiated, brewing atop a scale makes the whole process so much simpler: Instead of boiling water, then measuring it prior to pouring — or worse, measuring it before boiling, which leads to water loss — you simply place the whole brewing apparatus (dripper, Chemex, French press, whatever) on the scale, tare/zero it, and then watch the numbers while you brew. At Spencer's, we advocate using 16g of water for every gram of coffee — that means brewing 15g of coffee in a Beehouse dripper would take 240g of water, while 50g of coffee in a Chemex would take 800g of water. Brewing on a scale means you weigh your beans, multiply by 16, then brew to the resulting weight. Simple. (Note that some scales won't give readings past a certain upper limit; the AWS SC-2KGA will easily handle a Chemex full of coffee.)
3.) Secondary uses galore: Just because you buy it for coffee doesn't mean you can't use it elsewhere. An accurate digital scale is great for baking — and if you decide to go all Walter White, well, this'll work great for that too... just don't tell anyone where you got it!
We use the SC-2KGA to prep the espresso that goes into every drink we serve; it's also the scale a number of us use in our own kitchens. With an included weighing tray, safety cover and AC adapter, it's a scale that's perfect for bumping up your coffee IQ. And at just $30, it's the most affordable-yet-accurate scale you'll find anywhere.
So go ahead, nerd out! It's not actually nerdy, and the investment will pay for itself in improved coffee brewing in your kitchen.
How to Sip and Savor One of Life’s Cheapest Luxuries
This article was originally published in SOKY Happenings. Reprinted courtesy the magazine. See the September issue for Part 2!
Every so often, a customer walks in and checks out the descriptions on our coffees. “This tastes like berries and spice?” they ask. “Is it flavored?”
Part of this is the coffee industry’s own fault. Many years ago, with the advent of Starbucks and the import of Italian espresso traditions (i.e. potent coffee tamed by steamed milk), Americans were introduced to an ethos I call “Coffee Plus” — no longer were we content to drink coffee on its own merits, we started adding all sorts of things to our brews in order to “add flavor.” It was the perfect alignment of events. Inexpensive, subpar coffee had taken over supermarket shelves, and its taste left something to be desired; in small towns all over the country, consumers were hearing terms like “cappuccino” and “mocha” but had no place to turn for such exotic drinks. Hence the advent of flavored creamers, which promised a cafe-like flavor experience in the comfort of our own homes!
Nevermind how antithetical this was to the actual philosophy of specialty coffee aficionados: The foundational ingredient, the coffee, was bad to begin with; on top of it we added products with long, unpronounceable ingredient lists. Pretty soon, we’d forgotten what black coffee tasted like — and had no idea how wonderful black coffee could taste, if only we’d started with better beans and taken care in preparing them.
Coffee consumers have it much better today. Most grocery stores now stock higher-quality beans (although their freshness leaves a lot to be desired, but that’s for another column), and there are quite a few (though not nearly enough) quality-driven cafés dotted throughout the country, even in towns the size of Bowling Green. But old habits are hard to break, and while most of my customers aren’t begging for hazelnut syrup in their coffee these days, a whole lot of them are still adding copious amounts of cream and sugar before they even take a sip.
Don’t hear me wrong: However you like your coffee is fine with me, and there’s nothing immoral about modifying a beverage to your liking. But you wouldn’t buy a top-notch wine and add sugar to it, would you? So why treat your coffee any differently?
Coffee is the world’s most affordable luxury, bar none. Some of the coffees that come across our shelves are objectively among the top 1% of all coffees grown around the world, and yet a cup of even our most expensive coffee will cost you less than $3 — what else in the world can you get the best of for three bucks? A lot of work went into making that coffee the best... Work by the growers, the roasters, the baristas. So in the interest of helping you appreciate every sip of that coffee, let me offer a brief explanation of how to taste coffee. (And yes, it seems weird to dissect a basic human function such as tasting. But it’s useful, and it’s actually kinda fun.)
First: Whether you’re brewing a pot of coffee or a single cup, let me strongly suggest filling your cup half-full. This gives your coffee some space to “breathe,” so to speak, and allows your nose to dip into the cup while you’re tasting. Believe it or not, our sense of smell is critical to our sense of taste — that’s why nothing tastes great when you’ve got a cold, and why you should rethink pairing your coffee with a cigarette (maybe save it ‘til afterwards, or maybe quit altogether?).
Smell the coffee. Assuming it’s not stale or over-roasted, you can close your eyes and take a whiff and likely start to perceive something besides “just coffee.” Some coffees smell floral, others savory. Some carry pronounced aromas of fruit, others may remind you of a campfire. Regardless, the smell is integral to the next step.
Sip the coffee. It’s probably still hot, so you’re not tempted to gulp it, but sipping is also functional. With a smaller amount of liquid hitting your palate, you’ll be able to perceive more flavors and take a little journey through all the flavors you’ll encounter. The front of your tongue will spring to life first — this is what we call the “front end” of coffee, and it usually tastes similar to how it smells. Acidity — that tangy, sharp flavor that’s the je nes ses qoui of coffee — is dominant here. Swallow hard and fast and you may not taste anything past this front end. But don’t do that.
Chew the coffee. This is the part where coffee newbies scoff: What’s there to chew? But the act of moving your jaws a bit, up and down as if you were chewing gum, allows the coffee time to coat your palate, and also aerates a bit to expose more nuanced flavors. Oftentimes these flavors are harder to describe — you’ll find yourself thinking of adjectives more than nouns — but this is where the mouthfeel and body of a coffee really shine. Don’t misunderstand: I don’t sit like a cow chewing my cud throughout an entire cup of coffee. But the occasional chewing motion is helpful, especially when tasting a new coffee, in order to make mental notes on what I like (or don’t like) about a particular cup.
Swish the coffee. This serves a similar function to the above, with the added benefit that you can do it discreetly and not be outed as a snob or confused with a bovine. Different coffees (and different brewing methods) present different textures, and swishing gently will help you identify those textures and better appreciate an individual cup of coffee.
Swallow the coffee. This is obviously important in order to get the benefit of the caffeine, right? But coffees also have distinct aftertastes, perceived mostly on the back of the tongue, and these are absolutely crucial for long-term enjoyment. After all, if a coffee tastes great at first sip but leaves a bad aftertaste, you’re probably not going to want a repeat performance!
Next month we’ll review all of the above, and discuss what happens (both good and bad) when you add milk or sweeteners to your coffee. But for now, no matter how you take it, sip a bit slower and reflect on what your coffee has to say. Different coffees hit different notes, and it’s perfectly natural to develop a love for some coffees over others. But until you can taste the differences, you’ll never be sure of your style. And while you may not be able to afford to look stylish (God knows I can’t), it’s totally affordable to drink stylishly. Besides, don’t you want to be known as someone who has good taste?
The rumors are true: Spencer's will be hosting the occasional afternoon of spirited sippage throughout the summer and fall, and it all begins at 4p Thursday, Aug. 1.
Bell's Brewery of Michigan will be the featured brewer, and we've chosen two of their most popular offerings to kick off our Projekt Beergärten concept. The first is Two-Hearted Ale, a hoppy, malty IPA with fruity aroma and surprisingly smooth finish. The other is Oberon Ale — not only is it one of my personal favorites, but its balance of malted wheat and citrus is perfect for the temperature and temperament of summer.
It's a simple concept — great beer in a relaxing environment, away from the noise and bustle of a typical bar or the formality of a full-service restaurant. And it's something we've longed for in downtown Bowling Green, so we decided to take it upon ourselves to create it.
We'll be featuring different beers throughout the season, and we'll switch up the days and times. We'll keep you informed (via Facebook and Twitter) on upcoming Projekts, and we'll remain open as usual inside Spencer's for your nourishment and caffeination needs.
So grab a friend (or two, or ten) and join us on Thursday, Aug. 1 for Projekt Beergärten, in the courtyard just out the back door of Spencer's Coffee. After all, everyone needs to relax sometimes.
— Justin, for Spencer's
PS: If you're wondering whether this means Spencer's is now "a bar," rest assured that it does not. We do anticipate offering a very limited selection of craft beers in our daily operation, expanding our already diverse menu of casual dining options. Sleep easy knowing that we will not serve alcohol to anyone under 21, nor will we allow drunkenness or debauchery to ruin the great things we've got going on. Spencer's is founded on the vision of providing great coffee and food in a relaxing environment, and doing it in a way that appeals to people in all ages and stages of life — and though we change a lot of things around here, that's a vision from which we'll never stray.
Brewing delicious iced coffee is simple, especially if you have a Chemex brewer and a scale.
Weigh out 50 grams of delicious coffee. (You know where to buy this.) Grind it just a tad finer than you would normally — not quite "filter drip," but just a hair coarser. Add 200g of ice directly into the Chemex.
Rinse your Chemex filter under hot running water BEFORE unfolding it. Once it's rinsed, unfold and insert into the Chemex as you would normally. Add the ground coffee, set the whole apparatus on the scale and tare it out.
Pour slowly, in 100g pulses, until you reach the target weight of 625g. Stir the cofffee bed once in the beginning and once at the end. The whole brewing process should take 4-5 minutes; once it's done, just toss the filter and serve. Voila!
Did you know we now offer Chemex service for all our coffees? Labeled "Sit & Share" on our menu, you can choose from one of a number of coffees, and then give us a few minutes to hand-brew 34 ounces of deliciousness using this distinct filter-drip device. There's enough for 2-3 people to share, and the thick filter used ensures almost no silt nor oils get through — which means the subtler flavors of each bean get highlighted in a clean, clear cup of coffee.
Now, if you're a dedicated cream-and-sugar'er, you may prefer the French press — thick, heavy and even a bit gritty, French press brews definitely have their place! But we think many coffees tend to shine brighter through the Chemex, especially lighter roasts like the top-shelf Ethiopia Kochere Yirgacheffe we just brought in. (If you haven't tried it yet, you really should; it's one of the best coffees we've tasted in years, and the most exclusive coffee we've ever carried.)
If you love coffee, you'll love the Chemex. If you merely "like" coffee, you may find you like it a bit more once you try it this way. And besides: Starting at just $4.50 for the equivalent of three 12 oz. coffees, it's a pretty decent deal — and a great way to try the distinct and different offerings on our handcrafted coffee menu.
Ever wonder how we pour those pretty little designs into your lattes? Watch this video — and get a good espresso machine, a grinder, and many hundreds of gallons of milk — then practice, practice, practice.
This is Kenny Smith of Sunergos Coffee (Louisville, Ky), the place where all Spencer's Coffee beans are roasted. He came by to share his pouring tips with us — and he should know, since he just got first place in the inaugural SCAA-sanctioned U.S. Latte Art Championships.
RECIPE: You need approx. 2 oz. fantastic espresso, approx. 3.5 oz. of milk, and really steady hands. Steam the milk to about 150F, adding a tiny bit of air at the beginning to create silky microfoam. Brew the espresso into an antique ceramic cup, then pour the milk in start-stop patterns while wiggling your wrist. If you did it correctly, it will look like what is shown in the video. Simple, right?
Nate and I just returned from a whirlwind four-day trip to New York City for Coffeefest, the coffee industry's big trade show and competition venue. It's a place where seasoned veterans of the coffee biz impart wisdom to new owners, managers and baristas, and where the "hot new products" are on display. It was an amazing and exhausting trip, one that's given us plenty of inspiration for coffee and hospitality in Bowling Green — and a renewed appreciation for some of the wonderful things we take for granted about our little midsized town. Some highlights:
While temperatures in BG were spring-like, we awoke Friday morning to inches of snow and blistering winds.
Nate tidies up after his pour in the World Latte Art Open. Only 64 competitors were accepted; Nate had the bad luck to draw Asaf Rauch of Israel in the first round.
Nate's pour is on the right — while solid, it couldn't match the symmetry, difficulty and rock-solid execution of Asaf's ultra-difficult 10-layer tulip. (Asaf would go on to the final 8).
Nate and I were honored to act as "Customer Judges" for the America's Best Coffeehouse competition. Cafés from around the country sent teams of three to show off their service, hospitality and coffee-making skills under pressure of constant critique. Peregrine Espresso of Washington, D.C. took home the title — and we started plotting our own entry into this competition!
No trip to New York City is complete without some sight-seeing... behind me is the New York Times building, along with a coffee chain made famous in the hit TV show "Felicity".
Talk about "bold coffee": This was the most interesting drink we tasted all weekend, as part of the Best Coffeehouse competition — an iced latte made with gritz, brown sugar, vanilla bean, salt and pepper, garnished with a pork rind on the side and served in a Mason jar.
And here's one of the best "special drinks" we had all weekend — an iced coffee beverage made with cold-brewed coffee, Thai iced tea and condensed milk, with a spring of fresh rosemary to add aromatics. Expect to see us introduce a variation on this creation (by Nolita Mart in New York City) this summer!
All in all it was a wonderful trip — great to interact with the global coffee community, and a breeding ground of new ideas for improving what we already do here at Spencer's.
If you've shown up during a lunch rush, or during mid-afternoon "pick me up" time, you may have found it hard to secure a seat. Know that we sympathize, and that we're working on it!
Over the past couple years, you've amazed us in growing our little business so fast — but space is at a premium, and it doesn't look like new square footage is going to show up anytime soon. We're working behind the scenes to acquire (and in some cases build) new furniture to maximize seating, and we won't stop adding chairs until you tell us they're getting too close to comfort. Additionally, we've increased staffing and will soon add a second cash register in order to serve you more efficiently.
Meanwhile, you can help us and your fellow coffee lovers out by:
Sitting at the smallest table possible, and using only one seat per person
When it's crowded, introduce yourself to someone new and sit WITH them. Who knows — if you look up from your electronic device occasionally, you might make a new friend!
Stay a while, but don't camp out — and if you do approach camp-like lengths, make sure you're purchasing something every so often
We love being here, we love serving you. And we want as many people at the party as can reasonably fit! All we ask is that you be courteous and observant of those around you — the rest of the burden falls squarely on us.
At the core of every cappuccino, latte and mocha we serve is a small but potent shot of this incredible coffee. Roasted medium-well, Spencer's Espresso Blend works great as a drip brew, too! Aromas of cane sugar and caramel, notes of chocolate and a rich, full body make this a great everyday drinking coffee — and we keep our shelves stocked with it for your home-brewing enjoyment.
The fruit stands of Indonesia are glorious. On the islands of Java and Sumatra, these temples to tropical fruit overflow with all types of strange and delicious delicacies: the impossibly delicious manggis, buah naga (dragon fruit) lengkeng (dragon’s eyeball fruit), and the giant, intimidating...
A Caffeinated Christmas: Gift ideas for the coffee lover in your life
Numbered items are all available at Spencer's — and while you might find them a buck or two cheaper online, you'll only get expert help with your purchase from us!
STOCKING STUFFERS:
1) Clever Coffee Dripper: The little brew device that could. A simple cone-shaped dripper with an added drain valve, making coffee in the Clever is simple and delicious: Coarse-ground coffee + hot water + a couple minutes to steep. Then, simply stir and set atop your favorite mug; the brewed coffee drains from the Clever into your cup — and cleanup is a breeze. Uses standard No. 4 cone filters. $20.
2) Aeropress: A barista favorite that's unlike any other brewing device out there, it utilizes your own (minimal) elbow grease to achieve a pressurized brew with crisp, clean, sediment-free flavor in the cup. Includes 300 filters! $29.
3) Bodum Travel Press: A customer favorite — brew in and drink from the same vessel! Just add a little coarse-ground coffee and hot water, then cap it off. Press it after four minutes of brewing, and you've got French press flavor and portability all at once! $18.
4) Great coffee: This one's a no-brainer — and if you give coffee this Christmas, you won't have to worry about drinking swill at the fam's over the holidays!
MODEST PROPOSALS:
5) Chemex Coffee Maker: A modern classic — beautifully designed glass and a patented thick filter that leads to the cleanest possible cup. Makes up to 50 oz. of coffee. $50 (filters not incl.) And for the best experience, pair it with...
6) Bonavita Electric Kettle: A fast, good-looking electric water kettle with the added bonus of a thin pouring spout. Holds and heats up to 1L of water, and is perfect for manual drip-brew methods like the Chemex or Beehouse dripper. $50.
7) Bodum French Press: Comes in a variety of styles, and is the easiest first step to better-than-average coffee at home. $20-$50.
TOP-NOTCH JAVA LOVE:
8) Bonavita Automatic Coffee Maker: The first autodrip machine we've been willing to sell. It heats the water to optimal temperature and distributes the water evenly across the coffee bed, leading to a delicious cup time after time. No bells and whistles — this machine makes great coffee, period. Comes with a two-year warranty! $150.
9) Baratza Encore Coffee Grinder: A great coffee grinder is the most essential part of consistently tasty coffee; unfortunately, there's not a single widely-available consumer coffee grinder that performs to our standards. Until now! The Baratza Encore is built with commercial quality (it boasts a year warranty and amazing customer service) and and produces cafe-quality results for a fraction of the cost. $140.
OTHER COOL STUFF:
Chocolate: “Huh?” you say, “What’s chocolate got to do with coffee?” A lot, actually... Chocolate is the perfect addition to a nightcap coffee, especially if it’s GOOD chocolate. We’re not talking candy bars here, but rich, creamy chocolate — the kind that’ll melt in your mouth as you sip and enjoy.
Mugs a’plenty: We love having a variety of coffee mugs to choose from. We have big ones and small ones. Mugs from the coffee shops we’ve visited, and thrift-store purchases like the one that says “Peanut Butter is Better than Pot.” You can find some nice sets on Amazon, ranging from affordable to downright outrageous (look for the ones with gold inlays)... keep in mind the giftee’s tastes, however, and you’re sure to please.
Barista Bath & Body: Cool bath and hair products that utilize coffee as part of the recipe, these are available through Amazon and a number of other online retailers.
“Prosumer” espresso machine: One of our pet peeves involves walking through the aisle at a big-box store, then seeing an “espresso machine” on the rack, usually running around $50. Whatever that thing is, it’s certainly NOT an espresso machine. To brew true espresso takes a great grinder, a great machine and a lot of patience. At our store, employees are trained for weeks before they can make a customer’s drink. But back to the product: The most affordable espresso machine that we'd suggest for home use would probably come in at around $800, and that’s if it’s refurbished. (That’s not bad; some of the best models would be pushing $10,000.) But if there are any rich readers out there looking for the above-and-beyond gift for a coffee snob, shoot us a message and we’ll point you in the right direction.
