It’s an exciting time here at the Coffee Bar at Dorothy Lane Market. We’ve decided to take the time to really focus on the quality of the drinks that we serve. The quality has always been great, but like many things here, we often take a moment to pause and ask how can it be even better?
GETTING TO THE BOTTOM OF A GREAT CUP AT OUR COFFEE BAR
To start, we decided to take a look at our menu and do a thorough tasting of everything, from our lattes to cappuccino, so we could make necessary adjustments for a better experience. Some recipes we kept the same while others we tweaked to tone back oversweetness in an effort to highlight the great coffee that we use as a base.
That great coffee comes to us from locally owned and operated Boston Stoker, a longtime friend. Boston Stoker prides itself on having a great product that is focused on quality and freshness, matching up perfectly with our philosophy at Dorothy Lane Market. I’ve worked primarily at our Oakwood location for 12 years, but six of those early years were as a Boston Stoker associate. I can tell you firsthand that they pay close attention to the details as they roast their coffees to that perfect taste to highlight the innate qualities of the bean. As we tweaked recipes, we also took a look at how we brew each particular roast that we rotate as our featured drip coffees. We adjusted the weights that we use so the results would be a cleaner, more balanced flavor for each. We hope that these subtle nuances are ones that you notice and enjoy!
While we were at it, we also made another exciting decision to use our new DLM A2 Guernsey Milk! This golden milk comes to us locally from grass-pastured Guernsey cows that carry the A2 milk protein, which is easier to digest. We love its creamier flavor that you’ll find used in everything from frappés to cappuccinos.
POURING OUR PASSION INTO WHAT WE DO
One of my favorite things about being a barista is that I love the personal aspect of it and the relationships that you form with customers
by creating a drink for them. Like wine, coffee can be incredibly complex as you dive deep into technique and the journey of each bean. My
goal as the new training manager is to help build up that knowledge of every Coffee Bar associate so they can talk to customers with ease and share that knowledge and their expertise.
To accomplish this, we’ve built an in-house training bar exclusively for our Coffee Bar associates where we can really focus on teaching, training, and creating new menu items. In addition, we even created a beautiful new manual with the help of some really amazing people (special thanks to our friend Noah Walters!). The training manual is just fantastic and a wealth of knowledge to help each and every barista feel confident about the product they are serving you.
With this new training program and recipe adjustments we’ve made, each barista has the knowledge and tools to be able to make great drinks every time. We promise you that when you step up to our Coffee Bar, you’ll get a beautifully handcrafted drink every time, whether you are ordering a menu item or having us customize your drink just the way you like it. We are here to make your day better by putting love and care into your drink.
Our passion for great coffee drove us to journey to Hacienda La Minita in Costa Rica. Learn more about our trip here!
CHECK OUT SOME OF THE BREWS YOU CAN FIND AT OUR COFFEE BAR
TIPS FOR THE HOME BREWER
+ To keep your coffee fresh, grind your beans as you go. The longer you keep your coffee whole bean, the fresher it will be.
+ It is a common misconception that you should freeze or refrigerate your coffee. Moisture can get into the coffee if this is done and can affect the taste. It is best to store your coffee in an airtight container or bag in a cool part of your cupboard.
+ We suggest that you use 1-1.5 tablespoons of coffee for each cup of coffee that you want to make.