This article, written by Zac Cadwalader, originally appeared in Sprudge Media Network which is all about Coffee & Coffee Culture:
It would not be an unfair statement of fact/criticism of me to say that I prefer light-roasted coffee. Sure, a nice ristretto shot using a developed coffee is lovely once every year or so, but I’m hardly going out of my way to find one. And perhaps it is this inherent bias that leads me to scientific research substantiating my already held beliefs—ones I have no interest in changing—that light roast is in fact better. So, for the sake of fairness, I’d like to give equal time to the darker arts: new research indicates that dark roast coffee may be better at reducing the risk of Parkinson’s and Alzheimer’s than light roast.
According to the Chicago Sun Times, the new study is the product of the Krembil Brain Institute in Toronto, who tested for the presence of phenylindanes, a compound believed to prevent “two protein fragments” commonly associated with the diseases. Phenylindanes occur naturally during the roasting process, so the thinking goes that the more the coffee is roasted, the more phenylindanes and the more beneficial it is for brain health.
To test this theory, researchers measured the phenylindanes count in three different types of Starbucks VIA instant coffee—light roast, dark roast, and decaf dark roast. They found their hypothesis to be correct: dark roast had the highest concentration of the compound.
But before we all start searching for third crack, researchers still aren’t entirely sure how it is that phenylindanes interact with proteins. And Howard Bauchner, editor in chief of the medical journal JAMA and The JAMA Network, is quick to note that almost all coffee studies only show associations between consuming coffee and the potential effect; the causal relationship is never proved. This study is no different.
But still, dark roast coffee may be better for you brain health than light roast. And if you’re not looking to make the switch to the dark side, just do what I do: drink lighter roast.
Image via Hrtwarming.com.
Butter and oil in your coffee? Sure. A few sips of the piping hot keto coffee emulsion, and you’ll be ready to take on the world. Butter/Keto – and delicious. Fill ‘er up!
The fat provides satiety and helps curb cravings. The amount of fat can be adjusted to your liking. It can be a good idea to start off with a small amount, let’s say a teaspoon, of MCT oil and work your way up to a full tablespoon if you feel good doing so. Some people experience stomach problems if adding too much oil at once.
The fat together with the caffeine from the coffee will give you a boost of energy to start your day. If caffeine isn’t your thing, go ahead and try it with lower acidic Cold Brew or decaf.
MCT oil is a dietary supplement that is made up of MCT fats, which are fats that can be found in coconut oil, palm kernel oil, and dairy products MCT oil can be ordered online, but if you don’t want to use it or can’t find it, you can try unflavored coconut oil instead.
The recipe for Butter/Keto coffee was originally created by Dave Asprey, the founder of Bulletproof and author of New York Times bestseller The Bulletproof Diet.
The main benefits of Butter/Keto coffee are long-lasting satiety and energy, and possibly a feeling of mental clarity (due to ketones, and the caffeine).
You can make the recipe your own by adding your favorite flavors to it. Add some unsweetened cocoa powder and you’ll have a Butter/Keto mocha. Or why not try some cinnamon or pumpkin pie spice.
At Café Xpresso, we believe that people who are mindful about what they put in their body should have access to a convenient, on-the-go solution that’s just as wholesome as the from-scratch butter coffee they make at home. We use Burn Butter™ to make our Butter/Keto coffee at the café and here are just a FEW of the reasons why it is so amazing:
- Only butter from grass-fed and pasture-raised cows is used
- All-natural flavors, with no artificial flavoring or colors
- The butter is infused with the purest MCT-C8 & Avocado oils
The Burn Butter™ is the ideal snack for anyone living a clean-eating, low-carb lifestyle and the coffee pouches come in multiple popular flavors, including mouthwatering Mocha, heavenly Hazelnut, and no-frills Natural (unsalted).
Don’t drink coffee? You can also use the butter pouches in tea, smoothies, or straight out of the packet for an instant low-carb energy boost. We know it sounds weird, but it’s really just that good.
Burn Butter™ comes in individual pouches, so it is portable and convenient travel well and are great to keep in your purse, lunch box, or jacket pocket for an energy boost whenever you need it. You never have to leave home without your butter coffee again.
There is a reason virtually every diet and lifestyle advocates eating and consuming healthy fats. It’s because healthy fats and oils are packed with nutrition and help keep you full. High-carb snacks might give you a brief surge of energy, but the crash will follow shortly, and you’ll be back to square one. High-fat snacks like Burn Butter™ are slow-burning fuel for every-day awesomeness.
Left Image: Cafe Xpresso’s signature breakfast sandwich, the Maple, Bacon, Egg & Cheese on a Brioche Roll
There’s a reason people call it the incredible, edible egg. This powerhouse food is a healthy protein option that is versatile enough to be enjoyed at breakfast, lunch, dinner or as a healthy snack. This no-sugar, no-carb food is relatively low in calories and packs quite a filling punch.
If eggs don’t rank among one of your top 10 health food choices, keep reading to check out how eggs benefit your body, and you may be singing a different tune when you’re done.
1. Eggs give you a boost of energy: One whole egg contains 6 grams of high-quality protein and only 70 calories. Pair two eggs with a half cup of oatmeal for a low-calorie meal that’s filling and balanced.
2. Eggs improve liver function: Each egg contains a healthy dose of choline. Choline, a macronutrient, helps increase your metabolism, transports vitamins and minerals and improves liver function.
3. The cholesterol in eggs don’t affect blood cholesterol the way you think it does: Remember that rumor that you shouldn’t eat whole eggs because it’s too fatty? It’s false (for most people). According to Authority Nutrition, your liver already produces cholesterol. When you eat eggs regularly, your body naturally starts producing less… sort of.
4. Eggs increase HDL (the good cholesterol): High-Density Lipoproteins (HDLs) reduce the risk of heart disease and stroke. Commonly referred to as healthy cholesterols, you can increase the level of HDLs in your body by regularly consuming eggs.
5. Eggs can help the eyeballs: In addition to protein, eggs contain high levels of Lutein and Zeaxanthin antioxidants. Studies have shown that these nutrients help build up your retina and reduce the risk of cataracts and macular degeneration.
6. Eggs can help you eat less: Eating eggs for breakfast can help you eat less throughout the day. The high amount of protein place eggs high on a list of foods that satisfy.
7. Eggs are gluten and carb free: If you can’t have gluten or you’re on a special diet for diabetes, eggs are a great way to get your protein. It should be noted though, that some studies show that eggs may increase the risk of heart disease in people with type 2 diabetes.
8. Eggs protect your bones: Eggs have more Vitamin D than ever before and this can help protect your body from osteoporosis.
9. Eggs may reduce your risk of cancer: Choline, that same macronutrient that helps your liver function, may also reduce the risk of breast cancer in women, according to Women’s Health. (Note: You’ll find choline in the egg yolk, not the whites. So don’t shy away from the whole eggs!)
10. Eat eggs for better muscles: Weight-lifters chug protein shakes like it’s going out of style because they know protein is essential for faster muscle repair. Nosh on a few eggs after a workout to make muscle building easier on your body.
11. Eggs are pregnancy friendly: If the smell and texture of eggs don’t make you queasy while you’re carrying a little one, keep (pasteurized and completely cooked) eggs a part of your diet. Two whole eggs contain 250 milligrams of choline. Doctors recommend that pregnant and breastfeeding women consume between 450 to 550 milligrams per day. Choline aids in brain development and helps prevent birth defects.
12. Healthy hair, healthy skin: Eggs contain a B-complex vitamin called Biotin. This vitamin helps your body metabolize fats and carbs for energy. As an added plus, biotin can improve your hair, nails, and skin!
13. Brown eggs and white eggs are basically the same: As a final note, there’s no need to worry about whether you should get brown eggs or white eggs. Seriously. Brown eggs come from bigger chickens with red ears and white eggs come from smaller chickens with white ears… that’s the biggest difference, according to Dr. Jockers.com.
Originally appeared in REMEDY DAILY
How do you take your tea? With cream? Sugar? How about some cheese? That’s right: Cheese Tea is the latest food craze. Also known as Heytea, the cheese tea trend started in Taiwan and China, says the Washington Post—and now, you can officially get it in Newtown, too.
You are thinking: Those are two words that do not go together. Cheese and Tea! But we’re not talking Humboldt Fog or Camembert here. The cheese used in cheese tea is cream cheese — a little sweet and a little salty — combined with sweetened cream. It forms a tall, frothy head at the top of the beverage, sort of like whipped cream. The teas are often matcha, black and fruity. They’re reminiscent of bubble tea, which has made its way into mall food courts across America.
Because those pastel green cups of matcha look so pretty, and because they require the commitment of waiting in line, cheese tea is a status food, like the Cronut once was. To try one is not mere curiosity about a new beverage. It is a social signifier: It means you think you are a person with interesting taste, with disposable income, and the kind of lifestyle that permits you to casually wait in long lines for tea. So naturally, people are Instagramming the hell out of these. Many of the photos tagged with #cheesetea are selfies of people with frothy mustaches, because shops tell customers not to use straws, so they can taste both flavors of the drink at the same time.
The drink has been popping up in US over the last couple of years, and a cult following has been steadily growing. But if you still can’t get into the idea of pairing cheese with your tea, then perhaps the next evolution will strike your fancy.
According to Conde Nast Traveler, the original Taiwanese recipe involved powdered cheese, but Café Xpresso has swapped that for real cream cheese, vanilla and cream.
Shops in Taiwan and China are both credited for starting the cheese tea fad, and some Chinese cheese tea shops command lines 75 people long. It spread to Singapore, Hong Kong and other large Asian cities before it came to New York and California via the bubble tea chain Happy Lemon a shop that specializes in the beverage, among others.
“It’s the melted cream cheese with whipping cream, vanilla and a little bit of salt that gives it the sweet and savory taste. So, the taste of the cheese is really subtle,” according to Bob Schlump, owner of Café Xpresso. He recommends that first-timers start with a floral tea base for the mildest flavor before moving toward the shop’s other offerings, which also include green, black, and matcha teas.
Stirring the drink is discouraged because it mixes the two layers, and you may end up tasting nothing but tea. Bob Schlump, owner of Café Xpresso in Newtown, said that he recommends popping off the lid and drinking from the side of the cup. “When you drink this way, you can feel two layers of taste — cheese followed by tea,” he said.
Originally appeared in Huff Post 06/27/2017 Updated Jul 03, 2017
Nutshell Founder Will D’Agostino went from Wall Street professional to nut bar enthusiast and he doesn’t miss the cobble-stoned corporate life one bit. After embarking on many hiking and skiing excursions, Will became disappointed with the limited food options that were healthy, energizing and good. In pursuit of the perfect snack food that took over hundreds of hours in the kitchen to create, followed by various taste testing sessions, Nutshell’s nuts, seeds and fruit bars were born in March of 2016. Currently, Nutshell is sold in cafes, like Café Xpresso, and natural markets around the Tri- State area. The handmade nut bars with oats in the ingredients are the latest on-the-go food that won’t ruin the insides of your purse. In this very special, “Person of Interest,” we talked to the founder of Nutshell about switching careers and making a living off his passion. Go inside the conversation:
What is Nutshell?
Will D’Agostino: Nutshell is a new, real-food company that is focused on providing nutritional snacks in a fundamentally different way than what is currently available. Nutshell’s core beliefs – highest quality ingredients, the freshest bar on the market and a true balance between taste and nutrition – guide us in creating an organic, vegan and gluten-free bar that tastes much more like a fresh baked good with the nutritional benefits of the best ingredients on Earth.
Why did you decide to quit your day job to make NUT bars?
I’ve always been a big skier and hiker; I’d bring energy bars on these adventures, but they were never satisfying. I always thought there must be something better out there. When I became frustrated that new bars kept coming to market without much improvement from previous versions, I decided this was something I could attempt. Once I determined the fundamental missing link – freshness – and saw what the juice community was moving towards, I decided that this would be my differentiator. So far it has proven to set us quite apart.
Was it scary at first?
I’m in the camp of believing that if something is not a little scary, it’s not going to help you grow as a person. I understand that not everyone is seeking out that scare factor, but I do believe most people that reflect on their life will quickly hand pick the times they were scared and overcame that fear as one of their greatest achievements. So yes, parts were and still are scary, but I have a lot of support around me from friends and family, and I chose an opportune moment in my life to take the leap.
Are you a good cook?
Although I don’t have a traditional culinary background, I do spend a lot of time in the kitchen. I’ve never called myself a “good cook”, but I like everything I’ve ever made. I’m a big fan of wacky food combinations, so I like to experiment.
What was the tasting process like?
I started with my friends and family. We put together tasting parties, big and small. I received a lot of great feedback that spurred me to keep perfecting and creating new flavors. From there, the tasting and recipe improvements continued through my first summer at farmers markets in Connecticut which continue today.
What are the main ingredients?
We use organic Almonds, Puffed Quinoa and Brown Rice Syrup in every bar. Almonds are the most nutritionally beneficial nut, Puffed Quinoa – a gluten-free grain – provides a little crunch and some added protein, and Brown Rice Syrup is our binder, which we chose for several reasons. It is organic, gluten-free and vegan, made up of complex glucose molecules that absorb slowly and evenly throughout the body. It also has an earthy/nutty flavor that keeps the bar from tasting too sweet. On top of these main ingredients, we add different nuts, fruits, seeds and spices to get our 5 flavors. As you can imagine we can get pretty creative with our flavors since it’s all about freshness and doesn’t need to be preserved to live on a shelf.
What do people think of Nutshell bars?
At first glance, some people assume they are going to experience the same type of bar they have had many times before. Once people try the bar, they are typically blown away. Most comments are along the line of “Wow, this is actually good and really fresh”. It has become obvious that many people do not hold nutrition bars to high standards/ as a good tasting product. Our bars are softer, yet are ingredients are lightly chopped, leaving a lot of that desired crunchiness. The freshness alone provides a completely new experience from the bars on the market. The Nutshell recipe? Add in the highest quality ingredients and ditch all the fillers like oats and puffed rice – our customers are continually impressed and asking for more.
What’s the goal in the next year?
Our goal in the next year is to be in cafés, natural markets, delis and many other small businesses across the US. These businesses are constantly adapting to provide customers with their ever-changing appetites, and we hope to help them offer a truly outstanding product that they can in-turn offer their customers. We don’t see ourselves sitting on grocery store shelves as our product relies on freshness. We will continue to seek partners that believe in our product and have a similar mission. Meanwhile, we will grow our online store, and we have a few new flavors and product lines that are in testing phases. Our wrapper is biodegradable, and we hope to have the full packaging compostable by end of year as well. Nutshell is on a mission to deliver the freshest nut bar in a thoughtful way and lessen our impact on the earth.
What advice can you give aspiring young people to follow their dreams?
Get disciplined and organized. Take your current situation and make it as disciplined and organized as you can. Build that muscle memory now, because you will need it in the future. Completing daily lists, keeping a journal, clean inboxes, a healthy lifestyle. These are things you
can work on before taking any kind of leap and will make doing so that much easier. I also try to mediate. When starting your own business, it becomes everything you do, see and think about – it’s good to take a moment to reset and breathe in order to see things clearly again.
Café Xpresso partners with 1883 Maison Routin because our commitment to offering best-in-class products. 1883 premium syrups are made from the purest ingredients on the market, but more importantly the syrups consistently out-cut competitors in blind tastings. While well-known though out Europe, Asia, and South America for high quality products and authentic flavor, 1883 is a relatively smaller brand in the US. American coffee drinkers are ready for a premium line of syrups, so this is just another way we differentiate our coffee and tea drinks with 1883 syrups on our menu.
For more than 130 years, 1883 Maison Routin has strived to demonstrate its expertise in the field of beverage flavoring. Created in the heart of the French Alps, 1883 premium syrups benefit from an exceptional natural environment, one favorable to preserving aromas, and bringing flavors to life. 1883 believes every flavor should be as true to scent as it is to taste, and in doing so, it becomes like a sonnet to the palate.
Purity serves as the foundation for the high Taste quality of a syrup: the purity of the water, of the raw ingredients, and of the flavor play in concert to enhance the tasting experience. The syrups are made from natural cane sugar and not a long list of chemicals.
From the alpine town of Chambéry, 1883 supplies coffee and cocktail professionals around the world and with a heritage of craftsmanship, commits to flavor authenticity, purity of taste, and aromatic intensity which is achieved through the selection of the best ingredients., with perfect consistency in every country.
One of their newest flavors is Elderflower and Colin, barista and café manager, created an interesting Elderflower iced tea with it that our guests have been loving. Café Xpresso’s holiday drink selections include a Gingerbread Man Latte which is a mix of several 1883 flavors and is over the top with whipped cream. We also have a Caramel Popcorn espresso drink that will make you think you’re munching caramel popcorn.
1883 Syrups are more than just flavorful syrups. They offer an elevated drinking experience with bold aromas and paired with our fresh espresso, coffee and teas create a taste sensation in your mouth.
Kombucha is a delicious bubbly probiotic tea that dates to ancient China. It is raw, non-alcoholic and made by fermenting sweet tea with a live kombucha culture. The culture of bacteria and yeast (known as a SCOBY) that is critical in brewing kombucha, is what transforms sweet tea into a beverage with completely different properties, and not just in taste.
At Café Xpresso, we are featuring Cross Culture Kombucha which is made and bottled locally in Danbury, CT. They use organic loose-leaf teas, filtered water, organic cane sugar and live Kombucha cultures. There are no preservatives used. The live cultures found in Cross Culture Kombucha are loaded with beneficial probiotics, vitamins and antioxidants.
Kombucha is said to improve digestive health, support a healthy immune system, assist with
detoxification, improve bone health and provide an energy boost and mood-lifting affect without
caffeine. It is low in sugar, only 5 grams per 8 oz serving.
Kombucha gives your body what it needs to detoxify and rebalance and is LOADED with: B vitamins, probiotics, antioxidants, Vitamin C, healthy acids (such as lactic, gluconic, acetic, amino), and glucosamines. Kombucha provides all these in a form that is easy for your body to assimilate. Kombucha improves digestive health, supports a healthy immune system, assists with detoxification, improves joint health, and provides an energy boost and mood-lifting without caffeine.
When it comes to kombucha, less is more according to Cross Culture. If you are not accustomed to kombucha or to probiotics and fermented foods at all, it is suggested to starting out with 4 – 8 oz on an empty stomach 2 times a day followed by plenty of water to flush the toxins. Over time, you can increase the amount. The caps Cross Culture uses are high quality double sealed conical caps that allows you to reseal the bottle and retain carbonation better than you would expect.
So come & try some for yourself!
Don’t Throw a Bone in Your Good Time: A Quick Guide to Dog Etiquette at a Coffee Shop
If you have a pup, chances are you’ve been to a dog-friendly business and experienced a dog owner who appears to be completely oblivious to the actions of their four-legged companion. The owner lets the dog freely roam around, “play” with other pooches, and beg for food from other patrons. There is dog etiquette for almost every situation, and visiting a coffee shop is no different. To avoid being “that person,” use this guide to dog etiquette at a coffee shop to make your visit pleasant for everyone.
- Find dog-friendly coffee shops on DogEtiquette.info
- Select the best leash for your pup here
- Read more about proper outing prep on Barkpost
- Teach your dog how to greet people politely
- Learn how to master your dog’s public etiquette from home
- Learn how to interpret your dog’s body language on CanineJournal
- 10 reasons to scoop your dog’s poop from Petfinder.com
These tips for dog etiquette at a coffee shop are simple yet effective. By taking the time to ensure you and your pooch are prepared for an outing together, you can avoid becoming “that dog owner” that breaks the rules, potentially putting a stop to the fun for everyone. As you sip your hot coffee and notice a patron and their pooch in need of some gentle reminders, point them in the direction of this guide – it helped you and it can help them too!
Author: Aurora James (DogEtiquette.info)
Have you ever gone into a coffee shop and stared at the gigantic menu of fine print wishing they would just write it in plain English? Well, I hope I can help! How about a crash course in Italian & French? If that sounds like too much work, we’ll just stick to the latte lingo for now. You’ll be ordering that tall mocha breve con panna in no time.
First, the basics, most espresso beverages have a base of milk. Most of the espresso beverages that we serve have a milk base. “Latte” is whole milk in Italian. Half & half is known as “breve”. Heavy cream is “creme” while adding whip cream is spoken as “con panna”. Making a drink “dry” means only foamed milk with no liquid. And don’t forget the “almond or soy latte” which uses one of these instead of whole milk.
Then you add the espresso or caffe. One shot is equal to one ounce and usually served in a small cup known as a demitasse cup, which is French for half-cup. An espresso macchiato is the shot of espresso with foam on top, and espresso crème or caffe creme is espresso with an ounce of heavy cream.
Whether it be a shot of espresso or a shot of a flavored syrup, one shot is one ounce. In a short (small) drink, there will usually be one shot of espresso. A tall (medium) would have two shots of espresso, which is called a double or doppio. The large size would contain a triple or three shots. And for the daring, a quad would be four shots.
- A caffe latte is steamed whole milk and espresso with a topping of foam
- A caffe breve would be steamed half and half with espresso, very rich. It is okay to leave off caffe (i.e. I’ll have a latte) because they assume you are not asking for just a cup of steamed milk, but need some caffeine to get you going!
- A chocolate based espresso drink is known as a mocha or better yet, a mocha caffe latte.
- A cappuccino is usually 1/3 espresso, 1/3 milk, and 1/3 foam
- A dry cappuccino is made with espresso and foam only
- Caffe au lait is drip brewed coffee with steamed milk
- An Americano is an espresso with hot water; similar to drip coffee, but with a little different flavor
- A skinny drink means no fat or skim milk is used to save a few calories
- Most coffee shops also cold brew coffee, which is coffee that is brewed with cold water over 12-18 hours period
Some common additions and subtractions are con panna, with whip cream. No foam is just as it sounds because a normal latte will have foam at the top, which some people do not enjoy. Half-caf, one shot regular and one-shot decaf. Decaf, all shots are decaf. With room is to leave room at the top for milk or cream. Add a shot of (insert flavored syrup), can be for any flavored syrup such as vanilla, caramel, or hazelnut.
Now, let’s put it all together. Start with the size, then you can specify iced (if you don’t, they will assume hot), then the drink, and finally any additions/subtractions. Okay, so we could order a tall latte con panna – translation – a medium cup of steamed whole milk, two shots of espresso, with whip cream. Short dry cappuccino is the small cappuccino with only foam. And now – my current favorite drink – a medium, iced, skinny latte with Sugar Free Vanilla & sprinkle of cinnamon.
So, remember to enjoy life, one cup at a time.
This post is adopted from an article written by STEFANIE SPENCER on INeedCoffee.com
Recent health trends are giving cow’s milk some serious competition for the role of coffee’s perfect companion. Plant-based options such as soy, almond, and coconut allow the latte-lover to avoid the calories, fat, and sugar in traditional dairy. With these health benefits to consider, it is important now to ask if these options can enhance your next cup of coffee in body and flavor.
To understand the differences between non-dairy milks, we must delve into the science of milk frothing. Heating up milk causes the natural sugar in milk, lactose, to dissolve fuller for a sweeter-tasting drink. Proteins in milk trap air inside the milk bubbles; the higher the protein content of the milk, the more substantial the foam will be. For the driest cappuccino, the least fatty milk will yield the most foam at the price of richness. Calories, fat, sugar, and protein are major reasons why many consumers may want to consider non-dairy alternatives.
At Café Xpresso, we use locally-sourced Arethusa Farm Dairy milk, with 2% being the default. In the battle for caloric economy, skim milk wins the dairy category because at 90 calories per serving, it contains 60 fewer calories than whole milk and 40 fewer calories than 2%. Our brand of plant-based milks, Pacific Naturals’ “Barista Series,” strives to mimic the important biological properties of foamy and rich dairy milk. Soy and almond milk have only two-thirds the amount of fat of 2% and coconut milk and all three have almost two-thirds the amount of sugar of 2%. Although no milk alternative can match the natural protein content of cow’s milk, soy milk comes the closest with 5 grams per cup. Additionally, Pacific uses no GMOs, a common concern for many soy products.
For the best introduction to dairy alternatives, try our specialty drink the “Nutty Professor” the next time you’re in Café Xpresso. From the creative mind of our own barista Nathaniel, the “Nutty Professor” is a steamer of almond milk, coconut cream, and sweet hazelnut syrup. Craving caffeine? Add a shot of cold-brew and wake up a little nutty. Almond milk, low in calories and fortified with vitamins, is the perfect middle-ground between a foamy and rich non-dairy milk.
Whether you prefer a velvety latte or a foamy cappuccino, there is a milk substitute for you. Let our friendly staff help you discover your new favorite!
By: Nicole Leonard
As we begin a brand new 2017, above all, we must thank you, our amazing guests, for the great success we’ve had since opening on March 6, 2015. We wouldn’t be anywhere without your loyal patronage, support and friendship.
We all love what we do and love sharing our food and coffees with you. Your comments help keep us on our toes by letting us know what you like, what you don’t like and what you wish was different here at Café Xpresso.
Some of the results from your suggestions have been the change of stools at the front window counter which many of you are enjoying. The new seats were added early in 2016 and are much more comfortable to sit at for a while. I’ve noticed that now, even when tables are available, some guests choose to sit at the counter.
We’ve also started the practice of having weekly specials. Our great chefs always have a few tricks up their sleeves and what better way to show them off than creating weekly specials. Also, in November we started “Pizza Tuesdays” and the concept has been very successful. A Gluten Free Crust has also been added, so there are usually both versions of Pizza available.
Another positive turn is that Chef Bob, our in-house foodie & leader of the Kitchen, had his hip replaced in the fall and feeling good and building his stamina back up. He’s been back in the Kitchen making his renowned soups and helping Chef Matt, our pastry expert.
With much woe, we had to say goodbye to Chef Megan who went on to a position where she gets to bake breads, her true passion, all day. But we added Chef Dana who interned here during the summer and she is the Kitchen Assistant. We’ve also added Chef-to-be Christina, who is a culinary student at Lincoln Technical School, to help the Kitchen with all the prep work. Having a menu where just about everything is made, cooked, roasted & baked in-house requires a lot of work on the part of the Kitchen team.
Not to ignore our exceptional Coffee Bar and Counter staff, all your favorite Baristas are still here. Gina, the morning wonder who opens at 6 am; Colin, who works lunch to closing and weekends; Christine, who will speak French to you if you’d like; and Nathaniel, the tall one from Seattle’s coffee land. Early summer we added Deb to the team and just before the holiday rush, we also added Sara who hails from California originally.
So now I draw an end to our first-ever Blog post and we will have additional posts a couple of times a month going forward. Until next time, we wish you a very happy, healthy and prosperous 2017!
Are you hungry or thirsty? Looking for a place to treat yourself and reduce stress? Then Café Xpresso should fit the bill. We are a Coffee House, bakery and cafe, located at 150 South Main Street, Newtown, CT about 2.4 miles South of the Flag Pole. We are open 7 days a week.