Cafe Organica--Simplicity at its Finest, and More
Proof that our readers don't steer us wrong.
Last week, we posted our 'Fistie awards for best coffee/cafe in town. A few of the people leaving comments mentioned Cafe Organica at 562 Central Ave. (at Grove) as a contender for the crown. We're pleased to say that had we visited Cafe Organica, which opened last May, just a couple weeks earlier, stalwarts Ritual Roasters and Blue Bottle would have had to share some of the limelight.
This place is great.
We probably hit it up on the right day -- it wasn't too crowded, owing to the rainy conditions; we imagine most folks were staying home on Saturday and Sunday. Not that the place was empty -- the flow of people was steady; someone was always waiting for a drink. However, the fairly easygoing pace of the mid-afternoon really gave us a chance to look around, get a feel, and--even better--shoot the breeze a little bit with Eton, the owner, as he enabled our addiction.
The space is cozy--a few tables, a few chairs, a couch, a couple wicker armchairs, and, hey, kid in the candy store time, bar stools. Yeah, you can sit at the bar. Nice. Like a number of the places around town, there was some art up on the wall, right above the rent-a-computers.
So, right off the bat, there are some special, noteworthy things about Organica. It's one of the very few places, period, that has multiple espresso blends from multiple roasters readily available at the bar. All the drip coffee is brewed using a French Press method, then stored in vac pots.
The menus lay it out straight -- one full of cold, rich drinks; another with a variety of the coffee drinks you'd see just about anywhere; and the one that caught and kept our attention: the menu labeled "Simplicity." Among the offerings: "true cappuccino (6 oz.)."
So that's what we went for first. Three bucks was never better spent. And not just 'cuz it was pretty (see photo, above).
Eton told us that he made it with the Redwood Espresso blend (organic shade grown and fair trade, btw) from Barefoot Coffee Roasters in Santa Clara. We can't tell you how much we enjoyed this drink but to say that putting anything into it beyond what was served could be considered criminal. The milk and foam provided all the sweetness it needed; the drink had depth and a flavor characteristic we can only call "comforting." Simplicity, indeed.
We tried the coffee; today, Eton was serving Barefoot's Papa New Guinea Kimel, which he described as coming from the same varietal as the famous (-ly expensive) Jamaican Blue Mountain, just planted elsewhere. And, again, it was really, really nice--we didn't bother with putting anything into it; there was just so much going on in there to enjoy.
The other espresso blends on Sunday were Taylor Maid's Organic Panic, Doma Coffee's Ruby's Organic, one called Quatro from Zoka in Seattle, as well as Zoka's Decaf Paladino.
We didn't get a chance to try those, which just gives us more reason to go back. Eton indicated that he often brings in new blends, so we're sure there'll be something interesting to try.
And it was just cool to sit there, talking about coffee (cupping, competitions, etc., etc.). Especially with a guy that really knows his stuff. We're grateful for the time Eton gave us; we suspect that on a less nasty day, it'd have been way too busy for that. By all rights, anyway.
(We should also mention before we forget that Cafe Organica carries high-quality teas--Ito-En's Japanese greens and blends, which were rated #1 by Zagat for Japanese teas in NYC for 2006; also organic/fair-trade teas from Taylor Maid Farms. Some food options, bagels and scones, are available as well).
Sitting inside, out of the rain, cold and wind, drinking great coffee . . . it doesn't get much better. In fact, it'd be pretty swell on a nice day too. Our recommendation? Go there.
Well? What are you waiting for?