A really good espresso will drip out of the filter in slow, delicious drops like warm honey. It’ll be a little nutty, with a nice crema and rich carmelly texture. Mix it with milk and it’ll take on other dimensions – maybe a hint of chocolate or citrus. And the whole fantastic process that results in the latte you’re sipping out of that vintage porcelain cup at Sweet Tempered gets roasted over at Austin’s own Owl Tree Roasting.
Here’s how it goes down. A few select farmers in a few select spots on the globe grow really good coffee. And a few select roasters get a crack at making it great. Travis, over at Owl Tree has been doing this for years, though only recently on his own. The beans are blended, roasted, cooled and zipped over to lucky homes, to Progress Coffee, and, of course, to Sweet Tempered.
A spin round the flat burr grinder, a solid tamp in the portafilter, a little rotary pump action and voila what started as a little red berry on the Brazilian hill side is now a luscious espresso.
What comes next is up to you – how about a latte and a square of Sweet Tempered blondie? Or maybe a cappuccino and a chocolate-covered marshmallow? Or my personal all time fave: an espresso macchiato and a ganache filled peppermint cupcake. And there you have it: the sure fire cure for interminable afternoons.
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