The road to dignity has been perilous and long for coffee. Since its inception it has been pigeonholed as a morning pick me up, a cheap and mundane staple to America’s daily (no pun intended) grind. Heck, it has become so desensitized in our routine that it is sold, in some variation at least, in every gas station on every corner.
It was enough to make someone say WTF!
Asio and Angela Highsmith have catapulted the savory nectar to the lofty status it deserves. WTF Coffee Lab in Brooklyn treats their roasts as a sommelier would treat wine, which makes perfect sense. Afterall, each drink has its own unique body and finish. And they don’t treat their brand like table wine, either, because this isn’t your grandmother’s Sanka- WTF employs the finest beans, whether Mexican, Guatamalan or Ugandan Peabody. And if ever there was a debate about the merits of barista as scientist, it ends now. WTF looks like a lab, true to its moniker. Siphon pots, Yama pots, Coava Kone filters, drip cones, sock pots, the French press, and a giant espresso machine are veritable beekers used to make one beverage many different ways.
Another sign that the foundations of java have been rattled in a good way? Traditional cash registers that once sold the high octane fuel for a nickel have been replaced with the next gen in point of sales-an iPad. The overhaul of our caffeinated treasure started with a brick; now comes the entire building.
Let’s get roasted.