One of the coolest creative spaces in Phoenix is Monorchid, and a new coffee shop is opening soon inside that space. It’s called Songbird Coffee and from what I understand, will be opening in late May to early June.
Today is a special day for Arizona Coffee! It’s the 7th anniversary of this site’s launch! Yes, in case you didn’t know, this site has been around a little while! I first began this site in March, 2005.
This site wouldn’t be what it is without the loyal support of my many sponsors! THANK YOU! Sponsorship funds go right into, well, buying coffee and going places. I’m super thrilled with the development of the coffee community in AZ, and am proud to be a small part of it. Thanks to everyone for such a great ride! Here’s to the next seven years!
When did you first discover Arizona Coffee? Answer in the comments, or the poll below.
Cartel Coffee Lab’s Tucson location is getting a makeover and Cartel just published this rendering of the new space, along with a floor plan.
Back in February Cartel posted a photo of the construction on Facebook. They’ve expanded the location and from the announcement, it looks like they are doing something with bicycles. Maybe a bicycle rack. Sounds cool!
The SWRBC was held this weekend in California, and while nobody from Arizona won, it looks like it was a great event. This video, created by the coffee shop that hosted the competition, shows some of the competitors.
Joe Johnston, a partner at Liberty Market in Gilbert, writes in to share how they recently made the switch to Stumptown Coffee at their E-61 bar.
Annually, at Liberty Market we do a blind tasting of espresso from local and national roasters to determine which espresso we want to feature in our E61 Bar. This year we selected Portland roaster Stumptown Coffee to be our purveyor. As far as we know, Liberty Market has the only espresso bar in town using Stumptown. The blend we selected was Stumptown’s “Hair Bender”. The selection team included Chef Traina, our two lead baristas, and myself. The coffees (9 this year) were tasted in a completely blind competition with each person evaluating the overall character of the coffee both as straight espresso and with steamed milk added. Each person’s scores and opinions were kept private. When all of the scoring was completed, the results were tallied. We then took the top three and did the testing all over again. These scores were used to determine the winning coffee.