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Welcome back to The Update; a semi-regular team update newsletter keeping everyone in the loop about what we're working on, where we're headed, what's changing, and why.
Five issues in, still going. Here's the latest. 🤟
The five-second version:
This is the one we've been building toward for weeks: Origin Coffee Bar: Roastery + Tasting Room. After working on it throughout the Summer, it finally opens for weekend service, Friday through Sunday, starting this weekend, from 8:00am-1:00pm. Drip, cold brew, canned beverages, and pastries to start, with guests able to watch the roasters work while they breeze through.
Elise, Jill, Savannah, Rachel W, and myself will be covering the bar this first weekend. Collectively, we'll be working the first weekend to get a feel for flow and figure out what needs adjusting. Expect some first-weekend kinks, and thank you in advance for rolling with them.
The Why: this gives us a second point of service on our busiest days downtown, it hypothetically offers a relief for the café line, and a provides a totally different way for guests to experience the coffee program. If you're interested in picking up shifts there, talk to your Senior Lead. 🥂
Be sure to share our IG reel about it.
SO SOON! Here's what's landing: Pumpkin Spice Latte & Matcha, Blueberry Cobbler Flat White, Blackberry Ginger Mule, Cheesecake Cold Foam, and a S'mores Overnight Oat Bowl. All delightful, per usual, and 100% made in-house!
Huge shoutout to Anthony, Caroline, and Jill for bringing the ideas and getting this across the finish line.
Get familiar with the full lineup before the 7th if you haven't already. Guests are going to ask, and "let me find out" isn't the answer we want to give on launch day.
India Monsoon is our new fall coffee release, dropping on retail shelves and available for pour over on September 7th.
It’s a single-origin coffee that shines on pour-over (especially iced). Ben & Derek dialed this roast in: a medium roast with warm notes of chicory and clove, deep earthiness, and a surprising hint of pineapple sweetness underneath
This lot is grown in Karnataka, India, at elevations of 900–1,600 meters and harvested from November through January. Rather than drying in the sun, the parchment is spread in open-sided warehouses and exposed to the humid monsoon winds for several weeks, a process that swells and yellows the beans while washing out acidity in exchange for a heavier body and that signature earthy, spiced cup. The technique dates back to the days of sailing ships, when coffee traveling from India to Europe picked up flavor from months spent on the sea. Monsooning recreates that effect deliberately, on land, each rainy season.
Low in acidity and full in body, India Monsoon is easy to enjoy as a straight drip coffee and sturdy enough to shine in milk-forward espresso drinks.