Brunch is back
You’ve been asking since our first brunch if we’d do it again. Well here goes. This Sunday (7/12), at the food truck 11am – 1pm None of the operations problems of last time, we’ll be
You’ve been asking since our first brunch if we’d do it again. Well here goes. This Sunday (7/12), at the food truck 11am – 1pm None of the operations problems of last time, we’ll be
We’ve been featuring a lot of Ethiopian coffees lately. First there was the Four Barrel Bulga that stole hearts, then a Kochere from our friends at Barrington, and now a Yirgacheffe roasted by Derek Anderson at
You might have seen this bag on the counter for a week or so. Sorry the post is just now coming out. This is the second time we’ve featured George Howell. I need to do
Who doesn’t love donuts? Donuts started out as a very occasional thing. Like once a year when Barrington roasters came down for a coffee tasting. Over the holidays, Rolando trained all the managers on how
The other day Jamie from Barismo stopped into our Harvard Square store to drop off some samples. Barismo is a coffee roaster up the road in Arlington. We used to run Barismo coffees in our
That picture is of a make-shift gift certificate Mary made for a customer using the bottom of a paper bag. I love it. The picture was taken and tweeted by a customer. Doesn’t have anything
OK, I know this is going to be a bit shocking to some of you. That’s because I’m behind on my blog entries. And because our contractors, Cafco, have been working like lightning. I hope
Barth from Barrington Roasters gave me some of these coffee sacks the other day. They’re sort of a waste product in their business. These are the sacks the green beans arrive in. I was pretty
Those are our coffee beans. Raw. These are the ones I wrote a long post about a few weeks ago. Casa Ruiz, Panama. I had a chance to stop by Barrington Roasters the other day,
You’ve noticed the notes about Brunch at the Clover truck. Many of you have stopped by to say hi and fill up. We hope we’re improving. You’ll find changes to menu, operations, and pricing. Today:
