The Press Espresso
Curator’s note
The founders want two coffees pulling opposite ways on the slow bar: something exotic and specialty-processed for the curious, and something nostalgic and balanced for whoever just wants a good cup. Most counters pick one of those drinkers and let the other one order a latte.
The coffee
The coffee is the company's own roast, sourced in micro lots, with the retail shelf a single whole-bean listing that carries seven coffees at once. Each is printed with its process, altitude and varietal (a natural Colombia Obraje Gesha at 2,200 meters, a Panama Elida under anaerobic inoculation, an El Salvador Loma La Gloria in Red Bourbon), and all seven read sold out, with no roast date anywhere on the page.
- Decaf Colombia
- Medium
- Varied
- Swiss Water Process
chocolate · nutty · smooth · creamy · bright
- Ethiopia Gedeb
- Medium
- Kurume, Dega, Wolisho
- Natural Slow-dry Process
blueberry tart · jasmine · citrus · juicy
- Colombia El Obraje Gesha
- Medium
- Gesha
- Natural Process
- El Obraje
chocolate · blueberry · black plum · creamy
- Panama Elida Estate
- Medium
- Catuai
- Anaerobic Inoculation Process
- Elida Estate
strawberry · vibrant · honey · touch of funk
- Colombia Gaitana
- Medium
- Caturra, Castillo
- Washed
- Gaitana
cinnamon · floral · dark berries · sweet chocolate
- Brazil Moscardini
- Medium
- Mundo Novo, Yellow Catuai, Tupi
- Natural Process
- Moscardini
citrus · white peach · herbal · sweet
- El Salvador Loma La Gloria
- Medium
- Red Bourbon
- Natural Process
- Loma La Gloria
dark chocolate · baked apple tart
The room
The cafe fronts Vail Headquarters, the mixed-use development that lends this address its house name. The company builds its own interiors, fixtures and furniture handmade by the owners and by creatives around them, so no two of its rooms are meant to match.
The vibe
Photos
People
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