A christmas blend

Well here it is, the christmas blend. Expect notes of candy canes and yuel logs, a distinct aroma of toasted chestnuts, and a long frosty finish. We have no christmas blend. However, we do have a new blend that will be filling our hopper at 7:00 a.m. tomorrow morning alongside the yirgacheffe espresso. This blend cupped really well. It cupped so well in fact that I gave much kudos to blends in general. Who knows what the blend future holds in store for us, but we’re still chuffed on our single origin espressos. Give us feedback eh?

In other news, yours truly and some brew mates are hosting a benefit alley cat bike race on December 19th around one p.m. starting at the southeast speakeasy (7th and taylor ish). The end of the race will be followed up by a beer tasting at the brewery. Join the fun!

In other news, we’re getting finnish pastries and they are the cats pajamas!

Also, it’s getting cold outside. Keep your eyes peeled for Heart holiday sweaters.

Finally, join me for ska and rocksteady night. Wednesday nights! Not officially…but I do play it.

Next Week.. Get to know team heart.


The skim

The skim remains controversial.  Crema has always been viewed as the best indicator of a good shot of espresso.  I would encourage one to view a blog post from the coffee collective:


James Hoffman gives a wealth of information as well, so check out his blog too:


I’m definitely not going to argue with anyone who loves their crema.  Crema can give the espresso body and definitely gives the espresso a beautiful color.  However, crema can also give the espresso bitterness.  I suppose it also depends on the sort of americano you are looking for.  Some prefer to have their americanos resemble a ten ounce mug of drip or french press coffee.  On the other hand there are those that prefer a cleaner, but softer, americano; the first skimmed americano I had resembled a fruit juice.  We have conducted different triangulations involving skimmed and unskimmed americanos.  Consistently we have found the cleaner americano to be the skim.  I recommend the skim, but as mentioned before, I won’t force a skim on anyone.  Furthermore, I do not recommend the procedure for any americano larger than eight ounces.  To anyone that has received a skimmed americano and didn’t ask for one, we apologize, and to anyone who didn’t enjoy the skim, we apologize.  But to those that loved the skim, boy isn’t that tasty?


Today we were serving the Ethiopia Mordecofe as well as the Sumatra Sidikalang as espresso.  The ethiopia held up nicely as straight up espresso and italianos, but the sumatra paired well with some steamed milk, maybe even with some steamed milk and chocolate, or maybe even as an add shot, or as a large americano.  Prepared several siphons of the ethiopia mordecofe and it brought down the house.

Look! We're blogging!

This is the heart blog. Heart is finally up and running. As of tomorrow it’s been three weeks since we’ve been open. From here on out we will be blogging. Expect to hear about our espresso, trip reports, cafe modification reports, cupping reports, roasting reports, pastry reports, finnish pastry reports, siphon dome reports, latte art reports, and much more. Strenuous work was put into this space. Wille and April have put in their 200%. We’re excited to belong to the community, and we look forward to feedback.