June's Cupping Event!
La Roasteria
THIS FRIDAY, June 4th
7-10pm
New Beans, Tapas & Desserts
$15 pre-sale
at cafe or call 299-8300
$17.50 at door
7-9pm Cupping & Eats
9-10pm Roasting and Cash Espresso Bar
Wednesday, June 02, 2010
Friday, December 18, 2009
Happy Holidays to all!
Winter, it seems, has finally come around to stay for a while, and just in time for Christmas! Also just in time for Christmas, we’ve decked out our “halls” here at Café Kubal with all kinds of festive holiday gifts and treats from the soul. Come check them out!
Christmas Gifts for $10.00 & under!
Or, combine any 3 for $20!
Sale Starts 6:30 am Friday 12/18/09 thru 7:00pm Monday 12/21/09
You can also find these items in various arrangements in our aesthetically pleasing gift baskets!
1. Travel mug $10.00
2. Bag of fresh roasted coffee beans $9.99
3. Barista’s chocolate $9.99 (yes, our secret recipe used for our hot cocoa and café mochas is available to purchase for home use now)
4. Locally Raised Honey $7.50 All natural, raw, wildflower HONEY! Your beekeeper is OUR friend … and only a phone call away. Support your local farmers. Winemaker’s quality honey from Cazenovia Lake, Fayetteville, and Fabius available at Café Kubal
5. Loose leaf tea pouch $9.99 (and yes, a select few of our coveted teas imported from Hong Kong are available also.)
6. Barista Caramel Syrup $8 (our own recipe—used in our caramel lattes!)
7. Barista Vanilla Syrup $8 (our own recipe—used in our vanilla lattes!)
8. Agave Nectar $10
All New!!! Roaster’s Membership!
Free 16 oz cup of coffee today 12/18 for Roaster’s Members.
For $20, you can buy a Café Kubal Roaster’s Membership card, and consistently obtain discounted prices on all of our whole bean coffee. This deal is good every day of the week, and membership is permanent. We think this would be the perfect gift for someone you love (or at least like!).
Roaster’s Membership Discount Price Listing
Regular Price Roaster’s Price
6 oz. bags $5.99 $3.50
12 oz. bags $9.99 $6.99
2 lb. bags $ 21.99 $13.99
5 lb. bags $ 47.99 $34.99
*******Brazil Swiss Water DECAF********
Be sure to bring it to all your holiday parties!
We hope this news helps bring you some holiday cheer. Enjoy the season, and come in and see us—we’d love to see your smiling faces! Merry Christmas to all, and Happy New Year!
From all of us here at Café Kubal.
Tuesday, February 03, 2009
Grind Adjustment
Certainly at this point in the winter we are supposed to perform various different exploits to simply do life as normal: put on all those extra clothes, shovel, salt, drive slowly, stay awake when it's been dark for hours. At this point, I often begin to wonder why we are still required to
continue to do everything that we are supposed to do as responsible contributors to this community and also as valiant, pioneering Americans, even when the energy required becomes significantly greater over a long period of four months or so.
For example, yesterday at Kubal we had a new record for most dramatic grind adjustment needed all at once. We always meticulously adjust the grind according to various conditions.
This allows Kubal to achieve a superior espresso. The main conditions are:
1. Relative humidity (the weather) 2. Bean age (a coarser grind setting is usually necessary for an espresso blend that has been roasted two days ago versus one that has been roasted four days ago).
Yesterday we topped off the hopper of our Mazzer espresso grinder not thinking anything unusual except, "oooo. fresh coffee. mmmmmm!"
All of a sudden, later that afternoon, the espresso just stopped extracting -- completely, not even a drop.
What had happened, we discovered was that because the air had been particularly dry the past two days, it had dried the previous batch of our blend more than it usually does in three days. That afternoon was sunny and much warmer than it had been recently, thus melting a good bit of snow causing the humidity to rise significantly.
These factors coupled with the new batch of fresh, oily espresso blend just starting to be ground, caused a clamp down. Wow...
Previously we had never had to adjust the grind more than four settings at once, but because of this alignment of augmented affairs, we had to adjust the grind seven settings and run six test shots!
For the benefit of those that don't know, simply put, we had to jump through hoops, juggle flaming torches, and walk a mile long tight rope just to serve our coffee at our normal standards. Granted, I tend to drive the standards way up in the sky, but those are my own eccentricities I suppose.
Sometimes hibernation seems to be a wise alternative, but so did the Wild West.
Certainly at this point in the winter we are supposed to perform various different exploits to simply do life as normal: put on all those extra clothes, shovel, salt, drive slowly, stay awake when it's been dark for hours. At this point, I often begin to wonder why we are still required to
continue to do everything that we are supposed to do as responsible contributors to this community and also as valiant, pioneering Americans, even when the energy required becomes significantly greater over a long period of four months or so.
For example, yesterday at Kubal we had a new record for most dramatic grind adjustment needed all at once. We always meticulously adjust the grind according to various conditions.
This allows Kubal to achieve a superior espresso. The main conditions are:
1. Relative humidity (the weather) 2. Bean age (a coarser grind setting is usually necessary for an espresso blend that has been roasted two days ago versus one that has been roasted four days ago).
Yesterday we topped off the hopper of our Mazzer espresso grinder not thinking anything unusual except, "oooo. fresh coffee. mmmmmm!"
All of a sudden, later that afternoon, the espresso just stopped extracting -- completely, not even a drop.
What had happened, we discovered was that because the air had been particularly dry the past two days, it had dried the previous batch of our blend more than it usually does in three days. That afternoon was sunny and much warmer than it had been recently, thus melting a good bit of snow causing the humidity to rise significantly.
These factors coupled with the new batch of fresh, oily espresso blend just starting to be ground, caused a clamp down. Wow...
Previously we had never had to adjust the grind more than four settings at once, but because of this alignment of augmented affairs, we had to adjust the grind seven settings and run six test shots!
For the benefit of those that don't know, simply put, we had to jump through hoops, juggle flaming torches, and walk a mile long tight rope just to serve our coffee at our normal standards. Granted, I tend to drive the standards way up in the sky, but those are my own eccentricities I suppose.
Sometimes hibernation seems to be a wise alternative, but so did the Wild West.
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