Seriously Good Coffee & EatsTM
Café Xpresso’s goal is to make a positive difference in the lives of our guests and our employees. We do this by building relationships. It is our desire to hold the highest standards with regard to staff, service and product. Integrity and honesty are the backbones upon which Café Xpresso operates in all areas of business. We try to buy local whenever possible. Our milk that is steamed for espresso drinks is from Arethusa Dairy in Litchfield. Our eggs come from a local Farm. We also don’t rush anything. Our brewed coffee is made in top of the line brewers that ensure consistent coffee brewing and extraction for the perfect cup of coffee every time. We even also offer hand brewed methods which can take up to 10 minutes to prepare. Our iced coffee is Cold Brewed and takes over 12 hours to make. Our kitchen slow roasts the meats for sandwiches and salads, we slow cook our soups and they won’t make you a fast egg sandwich, but it will be tender cooked eggs on a fresh baked brioche bun, topped your way and every bite will be worth the wait. We strive to be the coffee house of choice where our guests experience unmatched hospitality and service as well as seriously good coffee & eats.TM
What sets us apart is experienced, local roasters, an unsurpassed coffee selection process and our emphasis on freshness. Our coffees are roasted in small batches, because it makes a difference. The average age of our roasted coffee is measured in hours, not days or (heaven forbid) weeks. Would you ever buy a bagel or doughnut that was several days or even weeks old? Most coffee purchased, even at gourmet coffee shops, has been on their shelves for weeks or months.
We are fanatical about maintaining freshness of roasted coffee as well as the intricate science necessary for perfect brewing. So come on in and have a cup or buy a pound of coffee that was very recently roasted and just ground in our store.
High on a lush, steep hillside, covered with coffee trees, a picker carries a heavy bag filled with a long day’s work. The bag contains ripe, red coffee cherries. Coffee Beans are the pits of coffee cherries, which grow on the coffee trees. Once the coffee has been picked, processing must begin as quickly as possible to prevent spoilage.
The two main species of commercial coffee beans are Arabica and Robusta. Arabica plants are more sensitive to temperature and handling, and also more vulnerable to pests.
- Seventy percent of all coffee beans grown are Arabica, which grows best at higher elevations in tropical or sub-tropical climates.
- Arabica beans (before roasting) are said to smell of blueberries, giving the roasted beans a sweet smell.
- Arabica beans are generally more flavorful than Robusta, though not all premium gourmet coffee beans are Arabica.
Robusta are hardier plants, tolerating lower elevations and less favorable climate and soil conditions. Robust are grown primarily in Southeast Asia and Africa.
- Robusta beans are harsher and are used for most every day and instant coffees, and have about twice as much caffeine as Arabica beans.
- Robusta beans (before roasting) are said to conjure smells of oats or peanuts, with a grainy and nutty fragrance.
- Robusta beans may smell burnt even if roasted properly. Some people compare the smell to burnt plastic or rubber.
We share a passion for excellent coffee and a deep rooted respect for its culture and history. The pursuit of a memorable coffee experience can only be achieved by adhering to time honored practices and a respect for all those who labor long hours to produce it. Our Espresso Bar reflects our unending commitment to provide superb espresso based drinks. The blends that make up our espresso are developed for the sole purpose of achieving a unique espresso experience. The development of a great espresso can only occur when all the details from seed to cup are evaluated for their ability to produce a unique flavor profile. Its synergy with milk is also very carefully measured. Our espressos are prepared with purpose, balance and in adherence to the standards developed by the Specialty Coffee Association of America (SCAA). We measure our beans, our grind, and our water temperature. The brewing process does not conclude until the flavors are at their peak. Our Baristas spend countless hours perfecting their skills, understanding the unique qualities of each bean, and making each cup special.