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An espresso so good it’ll get a rise out of you!
An intense, full-bodied coffee that has citrus notes, wood smoke tones and a dark chocolate finish.
Our latest espresso blend was a collaborative effort between 23 Degrees Roastery and Rise Espresso Bar. After hours of roasting, blending, tasting and pulling shots, we finally came up with a sophisticated and intense blend named Phoenix Rising, Rise Espresso Bar’s signature coffee, which will certainly “elevate your espresso experience”.
Whole Bean Arabica Coffee Beans (certified Organic and Fair Trade).
TURKISH – A bit of a misnomer, due to its popularity throughout the Middle East and Mediterranean. This method entails the use of a small, specially shaped pot with a long handle (called an IBRIK or CEZVE), the finest grind of coffee available, and sometimes the addition of spices such as cardamom. The pulverized coffee is boiled in sugared water until it foams, at which point it is removed from the heat, stirred, then placed back on the heat. This process is repeated several times, then the thick, sweet drink is decanted into small cups. The grinds are allowed to settle before drinking. Sounds like the original energy drink.
PERCOLATOR – If there is one method of coffee that belongs with poodle skirts and saddle shoes, it’s the percolator. Water in the lower part of the pot is heated, and the steam pressure causes it to shoot up to the top of the pot through a pipe. The hot water then trickles down through a basket of coffee that rings the pipe and heads back to the bottom of the pot, where it is heated and shot up once more. Unfortunately, this recycling of coffee tends to produce a bitter brew.
FRENCH PRESS – Considered by many to be the best method of coffee brewing, the French press (ironically called the Italian press in France) produces a stronger bodied, better balanced and more earthy brew than other methods. The water is mixed directly with coarse grounds, which are sieved away to the bottom of the pot by a metal mesh, but the extracted oils and tiny solids aren’t filtered away before consumption. This brew is a bit brawnier than that made by other methods but delivers a great coffee experience, and is our preferred method.
POUR OVER – probably the easiest method in this terrestrial realm (and beyond). Medium-fine coffee is scooped into a cone filter that rests in (basically) a funnel. Hot water is ‘poured over’ the grounds and allowed to drip through to a vessel underneath. Some improvements to this methodology includes grooves in the funnel that distribute the water through the grounds more evenly, and better filter weaves (such as for the Chemex filter) that optimizes the brew time.
AUTO DRIP – the most pervasive and used method of coffee brewing. The auto drip pumps heated water over coffee grounds sitting in a paper or metal filter, and gravity causes the water and extracted goods to drip down into a receptacle. One of its biggest problems, however, is an autodrip’s inability to heat water to the correct brewing temperature. This is often overlooked in light of its convenience – automatic timers, quick clean up, large capacity – making it a standard household appliance and staple of university student dorms.
VACUUM POT – it looks like an illegal drug production apparatus, but has a performance to match its wow factor. In the same way that a percolator forces water into an upper chamber, so does a vacuum pot. But instead of the coffee trickling back down to be reheated and shot up again, the heated water mixes with grounds in the upper chamber. When removed from the heat source, the cooled bottom creates a vacuum, drawing the coffee through a filter, leaving the grounds in the top and the drinkable coffee in the bottom. Purportedly delivers an extremely clean cup of coffee. Good for dinner party conversation as well.
ESPRESSO – assumed by many to be a bean type or level of roast, espresso is actually a brewing technique. Espresso literally means express, as in giddyup, since it is to be generated and served quickly. Espresso is the essence of coffee: fine grounds have pressurized, heated water forced through them to extract the oils and solids that make up coffee, but concentrated into a very small volume. This can be done with a stove-top espresso pot, or a $25,000 machine. In the end, espresso can take nuances in a coffee and turn them into prominent notes. For this reason, some coffees may not be typically pleasing when brewed in this manner.
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