Coffee Bar at Dorothy Lane Market

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.

Coffee Driven: Our Journey to Hacienda La Minita in Costa Rica

Note: Our DLM Coffee Bar leaders traveled to Costa Rica in January, 2020. 

We don’t just sell coffee at the DLM Coffee Bar. I mean, we do sell coffee, but there’s more at play with each pour. And this past January, myself and the three DLM Coffee Bar managers, Holli Kiser, Chris Hatfield, and Amy Bodish, traveled to the mountainous terrain of the Tarrazú region in central Costa Rica. It’s here that Hacienda La Minita is nestled. Along with some friends from Dayton’s Boston Stoker Coffee Company, including owner Henry Dean, we got to take our understanding of coffee to a new level. We not only soaked in knowledge during our five day stay, but we experienced it: we picked, we sorted, we smelled, we tasted, and we came back with a deeper understanding and appreciation for each sip, each bean, and the fine people who make it possible. —Scott Fox, VP of Bakery & Coffee Bar

“It’s one thing to sit in a room learning about coffee,” says Chris, DLM Springboro Coffee Bar manager, recalling his time in barista school. “But, it’s another seeing it in person.” The trek to where the coffee cherries grow at Hacienda La Minita is rugged terrain and the work is hard. On the first day the DLM team arrived, they strapped the picking baskets to their waists and got started alongside the pickers. They learned what to look for (red and yellow cherries) and that if you pick them too soon or too late, they won’t meet the La Minita grade. “They only pick what is ripe, so that means that they are picking four to five times from the same tree—it’s like a typewriter,” says Scott.

After the allotted picking time was up, everyone took their haul and circled around a large truck where two men stood in the bed. One would be handed a picking basket full of coffee cherries. He’d weigh the contents, shout a number, and the next man would throw money into the emptied basket before handing it back to its picker. As a Fair Trade coffee, the workers are compensated fairly, are permitted to live on the plantation, and have access to a clinic and dentist for free.

Same is true for migrant workers who come seasonally to work. After all that was harvested that day was gathered and paid out, time was ticking. It’s important for the processing of the coffee cherries to happen 24 hours from being picked before quality diminishes. First, the haul must make its way to recibidores, or receiving stations, before continuing through the mountains to the mill. To get there, Chris, Scott, Holli, Amy, and friends rode in the back of the truck among the cherries,
“hanging on for dear life,” Scott jokes.

At the receiving station, they are weighed again—making sure what was paid out matches what is coming in. A much larger truck then picks up everything that needs to make it the mill where it is all weighed again. From there, a tedious multi-step process begins resulting in only about 20-22% of what was picked meeting the La Minita grade. The rest will be sold under a different banner.

There are layers to the coffee cherry that encase the bean within: the skin, fruit, a sticky layer called mucilage, and a thin parchment-like covering on the bean. At the mill, the beans undergo cleaning, de-pulping, sorting, fermentation, washing, and drying. Nothing is wasted along the way as the removed parchment feeds a fire that aids in the drying process. The travelers from DLM are witness to this all.

At the sorting stage, DLM Oakwood Coffee Bar manager Amy recalls a phrase that “every bean has a home,” even the ones that do not make the cut for La Minita. About 50-60 inspectors await, knowing just what to look for. “They are pulling out anything that is damaged, not the right color,” says Holli, DLM Washington Square Coffee Bar manager. “The biggest and most dense beans are what becomes La Minita.”

This is just one of the coffee varieties roasted locally at Boston Stoker, which we feature at the DLM Coffee Bar. The same care in finding a high quality and ethical source is taken with other varieties as well that make their way to Boston Stoker and then to DLM. “At the end of the day, La Minita is a top notch company, from their ethics and the way they do things to the quality of their coffee,” Scott says, “And Henry Dean (Boston Stoker) is incredibly well respected in the industry and knowledgeable.”

Pumpkin Checklist

Fall is here, which means bonfires and pumpkin EVERYTHING! We’re big fans of this seasonal flavor and the wide variety of yummy pumpkin products available, so we’ve compiled a list of pumpkin must-haves to get your pumpkin fix. Let’s face it, is fall even fall without pumpkin treats?

We’ve updated our Pumpkin Checklist to feature all of the pumpkin goodies we have available this fall. Make your way around the store with the checklist to get the most out of pumpkin this year!

How many of these pumpkin goodies have you tried?

CLICK TO VIEW OUR PUMPKIN CHECKLIST

See below for some of the items featured on our Pumpkin Checklist.

Caramel Iced Pumpkin Donut

Fresh and made right here daily, our pumpkin donuts are topped with scrumptious caramel buttercream.

Southern Tier Brewing Co. PumKing Imperial Ale

Pour Pumking into a goblet and allow its alluring spirit to overflow. As spicy aromas present themselves, let its copper color entice you as your journey into this mystical brew has just begun.

Purely Elizabeth Pumpkin Cinnamon Granola

Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola combines pumpkin seeds and cinnamon with ancient grains and superfood seeds for a fall flavor that tastes delicious all year round. These granolas are gluten free, vegan, non-GMO, organic, free of refined sugars, sweetened with coconut sugar, and baked with coconut oil.

Pumpkin Spice Latte

Our Pumpkin Spice Lattes are what pumpkin spice dreams are made of with homemade pumpkin purée, aromatic pumpkin pie spice, and freshly made whipped cream.

 

Check out some of our pumpkin goodies that ship!

Fall for These 10 Recipes

Fall is here! It’s time to celebrate the bounty of the season including beautiful fall squash, apples galore, pumpkins, and all of the foods that embrace this season of change. We want to welcome fall by diving into the quintessential flavors that make this time of year so delicious. Here are 10 fall recipes sure to have you fall-ing for the season.

8 Recipes to Fall For

10 Fall Recipes You’ll Love!

1. Honeycrisp Fall Sangria

This yummy recipe features the stars of fall: Honeycrisp Apples, Beaujolais Nouveau (available mid-November, but a strong red makes a great substitute), and DLM 100% Apple Cider.

2. Blondies

With cinnamon, nutmeg, and Honeycrisp apples, this dessert is the ultimate fall treat. Just one bite will have you craving all that this season has to offer.

3. Hasselback Butternut Squash

Feast like a gourmand with this enticing butternut squash recipe. Chock-full of mouth-watering flavors, this is a recipe everyone will love!

4. Pumpkin Pancakes

The perfect weekend breakfast.

5. Braised Bacon Kale with Roasted Veggies

It’s time to get roasting! It’s an easy, simple, and delicious way to bring out some of the unpopular root vegetables. Roast at high heat so a lot of color and caramelization happens, and simply season with salt or pepper.

6. Butternut Squash Soup with Garam Masala

This warming soup has subtle sweetness and spice, and is full of unique flavor.

7. Pumpkin Gingerbread

The perfect edible gift for friends and neighbors.

8. Apple Cider Glazed Pork Chops

A hearty dish that is full of fall flavors. It’s one you’ll repeat all season long.

9. Butterbeer

This magically delicious beverage, perfect for fall parties and get-togethers, is sure to put a spell on you.

10. Pumpkin Gooey Butter Bars

Ooey, gooey deliciousness, these butter bars are ones to share.

Thai Food in Your Own Kitchen

What is it about Thai food that has so many of us enthralled? I can answer that with four words—hot, sour, salty, and sweet. In most Thai dishes you can find some kind of combination of all of these taste components. In addition to the contrast of flavors, you’ll also find a contrast of textures. How fun is that? Think for example of bright herbal soups, savory curries, crunchy salads, slurpy noodles, spicy dips, and beautiful tropical fruit to name a few.

Grab your Produce Passport and get ready to dive into the world of delicious Thai Produce!

Street food found in Thailand is some of the best in the world. Some favorites from my travels include spring rolls, grilled satay, salty fish cakes, and sweet sticky rice in baggies along with the best fried chicken I’ve ever eaten in my life.

Lucky for us, it’s easier nowadays than in years past to find the ingredients to recreate excellent Thai food in your own kitchen. Rice and mung bean noodles, curry pastes, coconut milk, fish sauce, and chili sauce are now common and you need to find some room for them in your pantry. Along with some fresh veggies and a variety of proteins, a taste of Thailand can be yours! So challenge yourself to roll up your sleeves and explore the incredible flavors that the cuisine of Thailand has to offer.

Curious about curries? Learn about the different types and how to use them!

Noodle on These 3 Recipes:

1. Pad Thai

2. Yum Woon Sen

thai food

3. Chicken Pad See Ew

thai food

 

DLM at 70: A Culture of Good Food & People

People ask what the secret sauce is to DLM. Sure, there’s that touch of gourmet in addition to the everyday infused throughout every department (and no, it wasn’t always that way). There’s the friendly carryout who knows your kid’s name and never hesitates to offer the protection of an umbrella on a rainy day. There’s also the robust network of gourmands from faraway lands and local farmers whose bounty can be found at DLM.

But at the core of everything we do, there’s our history, which we hold near and dear. It’s real and rooted in humble beginnings built on friendship, hard work, and an unwavering sense of community; it’s not perfect, but it’s our history. We are proud of it and it has influenced much of who we are today, 70 years later.

We took a minute to reflect on that history and what has shaped the DLM culture, from cultivating a passion toward exploring good food to growing a family of associates, with many who have been here 25+ years. So take a minute to soak that in with the video below.

And to all of our customers and the community at large, thank you! Please  join us this weekend as we celebrate our 70th Anniversary at our 70th Anniversary Carnival happening 11 a.m. to 4 p.m. Saturday, Aug. 11, followed by our DLM Good Neighbor 5K at 8:30 a.m. Sunday, Aug. 12.

Sip on This: Cold Brew Coffee

You’ve likely heard the trendy terms “cold brew coffee” or “coffee toddy.” The process behind it is different than what most of us think of when we hear “iced coffee.” To brew iced coffee, one would make extra strong hot coffee in a regular coffee maker then pour it over ice, thus both diluting the strong coffee and chilling it simultaneously. The cold brew method is different, and produces a beverage that’s smooth, strong, and delicious—never watered down.

We use a higher coffee to water ratio than we do for a typical brew, one pound of coffee per gallon of filtered water. The word “brew” in this case is deceiving as what really happens is the water and coffee steep at room temperature for eight to 12 hours before the grounds are strained out. The result is a cup of cold brew coffee that’ll give you a pep in your step. We are kicking up this cold brew experience with a twist. We’re tossing in chicory root with the coffee grounds and steeping them together, combining the New Orleans-inspired toddy with Vietnamese coffee-influenced sweetened condensed milk. Ask for The Big Easy.

Now for the best part: You’ve heard of a growler— the amber glass jug that craft beer enthusiasts love. Growlers aren’t just for beer. Purchase a growler or bring one from home and we’ll fill it with any of our iced drinks. Stop by the DLM Coffee Bar and see what the fuss is about. You’re gonna love it!

DLM 1948 Classic Dark Roast Coffee

We are super excited to introduce this brand new coffee to our lineup. We wanted to capture a throwback, wake up kind of roast that has a fantastic aroma and taste. Perfect for your daily cuppa, 1948 is a classic dark roast coffee that’s as bold and memorable as our treasured history, including that first fateful year in 1948 when our doors opened as a fruit stand on the corner of Dorothy Lane.

Roasted in small batches, this coffee is everything a dark roast should be: smooth, full-bodied, and not bitter. It was fitting to give it our anniversary name. We’ve tried it in a traditional drip coffee maker, Aeropress, pour-over, and French press, and no matter the brewing method you choose, you can count on the DLM signature quality shining through to brighten every morning.

Seasonal Drinks

ImmuniTea

Give yourself a boost with this new drink we’ve added to our menu at the DLM Coffee Bar. ImmuniTea boasts antioxidant-rich Rishi Organic Green Mint Tea. We then swirl in DLM 100% Pure Honey, which is great for soothing an irritated throat, and DLM Pure Apple Cider Vinegar, which is known for many health benefits and detoxifying properties. A squeeze of lemon juice adds that extra bit of vitamin C your body craves.