From Milan to Manhattan, folks tell us our espresso is the best they’ve had in America. Probably what they like are our old-school practices.
Our beans are from some of the finest small coffee farms in the world, and we pay more for their fruit—fostering a better life for farming families helps us secure access to great coffee.
Barrington Coffee, from the rural, western edge of Massachusetts, is our elite micro-roaster. They transform green beans into gold. We order and reorder our beans in small freshly-roasted batches, and store them in foil bags with one-way valves that keep flavor-robbing air out.
On bar, we grind only upon your order. The result is velvety espresso with intense coffee flavor that is free of bitterness.
Like a Formula One car, our brew gear is technically masterful—and requires a properly trained operator—the Barista. For grinding, we use Italian-made grinders with high performance conical burrs. For brewing, we use Tuscany’s famously unsurpassed dual-boiler La Marzocco espresso machine.
This equipment is expensive, yet extracting espresso with success requires more than a checkbook. The Barista must be trained to an exacting standard. Starbucks started with La Marzocco, then moved to “push button” machines—buy a Coke! We train each Beetlebung Barista and require each to pass written and on-bar tests to make drinks at the Coffee House.