Merry Christmas!
Just a quick note to remind everyone to get there orders in for the holidays.. Baskets are being constructed daily, Cookie tray orders are coming in, and coffee is being roasting well into the evening hours.
Also - Keep an eye your local Town Crier.. this week we are unveiling some great deals for December & January.
Chris
Friday, December 12, 2008
Thursday, December 4, 2008
Brewing Coffee - Part 2 - Freshness
Let's get fresh. (coffee, that is)
Its simple- fresher is better. As I tell every barista I train: You can make good coffee bad, but you can't make bad coffee good.
Whatever coffee you use, from a basic blend to Jamaican Blue Mountain, the coffee needs to be fresh. So, what makes fresh coffee? And where can I get it? There are a few factors.. Here are some of the most important:
First - do you know when the coffee was roasted? How long has it been on the grocery store shelf, or in that bin of beans? You want to get coffee that has been sitting on the shelf for the least amount of time. Check with your coffeehouse.. they may offer a Roast to Order program like we at Peaberry's do. This will ensure that your coffee is at the peak of freshness. One of the ways you can tell if the coffee is fresh is by smelling it.. Does it have a good aroma? or does it smell stale or have a weak smell? Is it a good representation of the origin of the coffee? (compare a Kenya AA with a Sumatra Mandheling - there is a big difference) Or simply ask when it was roasted.
Next -keep it whole bean as long as possible. The less surface area that the coffee has, the less flavor will escape. This means having a good grinder, and grinding as close to brewing as possible will help keep it fresh. And never buy pre-ground coffee. Let you coffeehouse grind it for you if you need it that way, but ground coffee significantly reduces the life of the bean.
Third -storage. Keep your coffee out of the freezer! Especially oily & dark roasted coffees. Freezing will damage the delicate flavors of coffee. I recommend keeping it in the bag you bought it in, closed, and in an sealed container away from temperature extremes. Some people will store it in the refrigerator, which is another barier to the air. But coffee is like a sponge and will absorb any flavors that are nearby, so - you have been warned! Don't put it next the the onions or tuna salad!
Storage Part 2- Coffee that is in a sealed contatiner that doesn't have a valve may already be stale. (Coffee Cans.. I'm looking at you) As soon as coffee is roasted, it startes to release its flavor in the form of gases. Presure will build up, and if there is nowhere to go (through the valve) there may be a problem. So any factory sealed container should not be trusted as fresh coffee.
Last - Enjoy a fresh cup shortly after it is brewed. Letting coffee sit in open containers allows the flavors to escape. Also - don't cook your brewed coffee, continued heat applied to brewed coffee will cause it to burn (yuck!).
For more info.. Stop in and talk to me.
See you soon,
Chris
Its simple- fresher is better. As I tell every barista I train: You can make good coffee bad, but you can't make bad coffee good.
Whatever coffee you use, from a basic blend to Jamaican Blue Mountain, the coffee needs to be fresh. So, what makes fresh coffee? And where can I get it? There are a few factors.. Here are some of the most important:
First - do you know when the coffee was roasted? How long has it been on the grocery store shelf, or in that bin of beans? You want to get coffee that has been sitting on the shelf for the least amount of time. Check with your coffeehouse.. they may offer a Roast to Order program like we at Peaberry's do. This will ensure that your coffee is at the peak of freshness. One of the ways you can tell if the coffee is fresh is by smelling it.. Does it have a good aroma? or does it smell stale or have a weak smell? Is it a good representation of the origin of the coffee? (compare a Kenya AA with a Sumatra Mandheling - there is a big difference) Or simply ask when it was roasted.
Next -keep it whole bean as long as possible. The less surface area that the coffee has, the less flavor will escape. This means having a good grinder, and grinding as close to brewing as possible will help keep it fresh. And never buy pre-ground coffee. Let you coffeehouse grind it for you if you need it that way, but ground coffee significantly reduces the life of the bean.
Third -storage. Keep your coffee out of the freezer! Especially oily & dark roasted coffees. Freezing will damage the delicate flavors of coffee. I recommend keeping it in the bag you bought it in, closed, and in an sealed container away from temperature extremes. Some people will store it in the refrigerator, which is another barier to the air. But coffee is like a sponge and will absorb any flavors that are nearby, so - you have been warned! Don't put it next the the onions or tuna salad!
Storage Part 2- Coffee that is in a sealed contatiner that doesn't have a valve may already be stale. (Coffee Cans.. I'm looking at you) As soon as coffee is roasted, it startes to release its flavor in the form of gases. Presure will build up, and if there is nowhere to go (through the valve) there may be a problem. So any factory sealed container should not be trusted as fresh coffee.
Last - Enjoy a fresh cup shortly after it is brewed. Letting coffee sit in open containers allows the flavors to escape. Also - don't cook your brewed coffee, continued heat applied to brewed coffee will cause it to burn (yuck!).
For more info.. Stop in and talk to me.
See you soon,
Chris
Tuesday, November 25, 2008
A little coffee history
The History of Coffee
Coffee has been through a lot to get where it is today. In order to really appreciate coffee, we have to go back to its roots….Literally. Coffee is indigenous to only one country-Ethiopia, which is located on the African continent. In fact, if you travel to Ethiopia today, you will still find coffee plants growing in the wild. Every coffee plant in the world that grows today is a descendent of these original Ethiopian plants. So how did coffee become so popular around the world?
It all began with Kaldi and his goats
Legend has it that one day many centuries ago, a young Ethiopian goat herder named Kaldi found his goats bounding about the hillsides in a joyous frenzy. They were having a ball! Even the old and tired goats were prancing around and acting young again. Kaldi was confused. Tired and worn out himself, he watched the goats carefully to find their secrete. He found the answer when he saw the goats eating cherries from a nearby tree. After trying a few cherries himself, he felt suddenly rejuvenated.
That’s when the monks got involved
A monk from a nearby monastery came upon Kaldi one day, determined to find out how he and the goats got all their energy. The monk ate from the plant and he, too, was revitalized. He brought some cherries back to the monastery to help the monks stay awake during the long religious services. Soon all the monasteries used the coffee cherries as a part of their services. The monks believed the plants were magical and were linked to the religious.
During the 5th and 6th centuries AD, the Ethiopians invaded Arabia (now called Yemen) and brought some of their magical seeds. The Arabs did not drink alcohol, so they were enraptured by the fruit that has some of the same invigorating and stimulating properties. The Arabs became the first people to actually cultivate coffee plants. In fact, the first recorded word for coffee is in Arabic. It is qahwah (KAH wah), meaning “Arab’s wine.”
Stay tuned for more..
Chris
Coffee has been through a lot to get where it is today. In order to really appreciate coffee, we have to go back to its roots….Literally. Coffee is indigenous to only one country-Ethiopia, which is located on the African continent. In fact, if you travel to Ethiopia today, you will still find coffee plants growing in the wild. Every coffee plant in the world that grows today is a descendent of these original Ethiopian plants. So how did coffee become so popular around the world?
It all began with Kaldi and his goats
Legend has it that one day many centuries ago, a young Ethiopian goat herder named Kaldi found his goats bounding about the hillsides in a joyous frenzy. They were having a ball! Even the old and tired goats were prancing around and acting young again. Kaldi was confused. Tired and worn out himself, he watched the goats carefully to find their secrete. He found the answer when he saw the goats eating cherries from a nearby tree. After trying a few cherries himself, he felt suddenly rejuvenated.
That’s when the monks got involved
A monk from a nearby monastery came upon Kaldi one day, determined to find out how he and the goats got all their energy. The monk ate from the plant and he, too, was revitalized. He brought some cherries back to the monastery to help the monks stay awake during the long religious services. Soon all the monasteries used the coffee cherries as a part of their services. The monks believed the plants were magical and were linked to the religious.
During the 5th and 6th centuries AD, the Ethiopians invaded Arabia (now called Yemen) and brought some of their magical seeds. The Arabs did not drink alcohol, so they were enraptured by the fruit that has some of the same invigorating and stimulating properties. The Arabs became the first people to actually cultivate coffee plants. In fact, the first recorded word for coffee is in Arabic. It is qahwah (KAH wah), meaning “Arab’s wine.”
Stay tuned for more..
Chris
Friday, October 31, 2008
Fall Favorites Return
Now that there is a chill in the air and the leaves have turned, the time has come to make some of our favorite fall classics. Such as the Pumpkin Mousseline tart.. Only available for a limited time!
Tuesday, October 21, 2008
Brewing Coffee - Part 1
One of the most common questions I hear is "How much coffee should I use?"
Simple Answer:
2 level tablespoons per cup
Complex answer:
This depends on many factors..
How fresh is your coffee?
How fine is your grind?
What method are you using to brew?
How hard/soft is your water?
Not to mention the type of coffee, total amount of coffee you are making, the water temperature, how much, if any, of the water are you bypassing, and the total brew time.
And most importantly, how do you like your coffee?
We will delve deeper into these issues in the future. But for now, I'll cover the basics.
When you are brewing coffee, you are dealing with the extraction of the flavors locked in the coffee bean. Finding the perfect balance of the factors mentioned above will help to unlock the potential of your coffee.
We'll assume that you are using fresh coffee.. please not from a can!! If not- Please stop in to see me and we will get you set up with the good stuff! Basically, fresh coffee has not lost its flavor yet; stale (ground, older that a month) coffee will start to have the flavor deteriorate.
Starting with a fresh, basic, non-flavored coffee - say, Peaberry Blend - you will want to have it ground according to the method of brewing you are going to be using. Generally, cone filters use a finer grind, percolators use a coarser grind. This may require that you use slightly more or less coffee to achieve the perfect cup.
Different brewers may cause slight changes in the amount of coffee you will need, consult you manual and if is says anything other than 2 tablespoons per cup, take note.
The water is also vitally important to a good cup. Filtered water is what I recommend, not distilled. I have a lot to say about water.. no, really.. I do. I'll rant about that later, for now, just know that water that is too soft will not extract the flavors very well, and water that is too hard will ruin you machine. The water in this area needs help.. Since you probably don't have a massive sub micron filtration system like we do at the store, at least run your tap through a filter to remove some of the particles.
Taking note of all that we've covered above, here is the most important part: Your tastes. To make the coffee stronger, simply add more ground coffee to the filter and brew until the taste you enjoy is achieved. If you enjoy a weaker brew add hot water to the coffee after brewing. Increasing the water to coffee ration simply makes the coffee thin and over-extracts the grounds in the filter, causing an undesirable cup.
I hope that this helps.. check back for more in-depth posts on different aspects of brewing.
See you soon
Chris
Simple Answer:
2 level tablespoons per cup
Complex answer:
This depends on many factors..
How fresh is your coffee?
How fine is your grind?
What method are you using to brew?
How hard/soft is your water?
Not to mention the type of coffee, total amount of coffee you are making, the water temperature, how much, if any, of the water are you bypassing, and the total brew time.
And most importantly, how do you like your coffee?
We will delve deeper into these issues in the future. But for now, I'll cover the basics.
When you are brewing coffee, you are dealing with the extraction of the flavors locked in the coffee bean. Finding the perfect balance of the factors mentioned above will help to unlock the potential of your coffee.
We'll assume that you are using fresh coffee.. please not from a can!! If not- Please stop in to see me and we will get you set up with the good stuff! Basically, fresh coffee has not lost its flavor yet; stale (ground, older that a month) coffee will start to have the flavor deteriorate.
Starting with a fresh, basic, non-flavored coffee - say, Peaberry Blend - you will want to have it ground according to the method of brewing you are going to be using. Generally, cone filters use a finer grind, percolators use a coarser grind. This may require that you use slightly more or less coffee to achieve the perfect cup.
Different brewers may cause slight changes in the amount of coffee you will need, consult you manual and if is says anything other than 2 tablespoons per cup, take note.
The water is also vitally important to a good cup. Filtered water is what I recommend, not distilled. I have a lot to say about water.. no, really.. I do. I'll rant about that later, for now, just know that water that is too soft will not extract the flavors very well, and water that is too hard will ruin you machine. The water in this area needs help.. Since you probably don't have a massive sub micron filtration system like we do at the store, at least run your tap through a filter to remove some of the particles.
Taking note of all that we've covered above, here is the most important part: Your tastes. To make the coffee stronger, simply add more ground coffee to the filter and brew until the taste you enjoy is achieved. If you enjoy a weaker brew add hot water to the coffee after brewing. Increasing the water to coffee ration simply makes the coffee thin and over-extracts the grounds in the filter, causing an undesirable cup.
I hope that this helps.. check back for more in-depth posts on different aspects of brewing.
See you soon
Chris
Thursday, September 25, 2008
Pear Pecan Tarts
I may have mentioned this before.. but one of my favorite things about running a bakery/cafe is that I get to try all the new creations that our bakers come up with. Just as I was walking in this morning and started brewing the first Peaberry Blend, I wondered what they might have in store for me today. Then I heard heavenly voices singing, and a beam of light shone on one perfect pastry. A great balance of flavors- ripe Pears, chopped Pecans and a touch of Cinnamon with our rich pastry cream atop a homemade tart shell. Wow! Just what I needed.
We will be making our Pear Pecan Tarts for a limited time. I hope you get to try one before they are gone! (They go great with a lighter coffee & our house blend as well!)
See you soon!
Chris
We will be making our Pear Pecan Tarts for a limited time. I hope you get to try one before they are gone! (They go great with a lighter coffee & our house blend as well!)
See you soon!
Chris
Monday, September 8, 2008
YSU Loves thier coffee!
Welcome Back YSU Students!
I've been spending a lot of my time at our YSU Location in Kilcawley Center.. Serving up Lattes, Mochas, and quite a few Frozen Hot Chocolates to everyone from tenured professors to incoming freshmen. They need their coffee too! Looking forward to being able to see everyone again in Canfield, other than when I stop in afternoons & weekends. I know Quinn & crew have been taking good care of you.
Drop me a line (chris@peaberryscafe.com) if you have any coffee related questions, or just to let me know what's going on. See you soon!
Chris
I've been spending a lot of my time at our YSU Location in Kilcawley Center.. Serving up Lattes, Mochas, and quite a few Frozen Hot Chocolates to everyone from tenured professors to incoming freshmen. They need their coffee too! Looking forward to being able to see everyone again in Canfield, other than when I stop in afternoons & weekends. I know Quinn & crew have been taking good care of you.
Drop me a line (chris@peaberryscafe.com) if you have any coffee related questions, or just to let me know what's going on. See you soon!
Chris
Tuesday, August 5, 2008
Rick Blair Videos
Here are a couple videos of Rick's Performances here so far.. His next is Saturday, August 16th.
Katelyn Jancay performs Friday the 15th
http://youtube.com/watch?v=smTIh-9bE9g
http://youtube.com/watch?v=8rT0S5K85rU
Chris
Katelyn Jancay performs Friday the 15th
http://youtube.com/watch?v=smTIh-9bE9g
http://youtube.com/watch?v=8rT0S5K85rU
Chris
Saturday, August 2, 2008
Friday, August 1, 2008
Jason is Ready for Tomorrow..
Jason "Triple Americano" Mowry was in this morning talking about what he will be playing tomorrow. It sounds like its going to be a good mix of blues/folk music and some contemporary acoustic songs. Get here early to get a good seat and listen to some good music.
Also, for those who know April, she is home now. We wish her a full & speedy recovery.
Chris
Also, for those who know April, she is home now. We wish her a full & speedy recovery.
Chris
Monday, July 28, 2008
New Product - Our own Bottled Water
I am proud to announce -- we now have our own bottled water. It comes from a local spring and is available for 1.25 a bottle. (Fiji Artesian Water lovers - don't worry - we will have both available) Anyone interested in cases of the water, let me know..
Also - We have a new musician performing this Saturday 7:30-9:30, Jason Mowry plays acoustic guitar and sings for your entertainment.
Stay tuned for more..
Chris
Also - We have a new musician performing this Saturday 7:30-9:30, Jason Mowry plays acoustic guitar and sings for your entertainment.
Stay tuned for more..
Chris
April - We're thinking of you
No good deed goes unpunished..
One of our favorites, April, was involved in a fundraiser motorcycle ride and fell off her bike. Everyone here hopes you have a speedy recovery and we will have an iced non-fat caramel temptation ready for you when you return.
The Peaberry's Crew
One of our favorites, April, was involved in a fundraiser motorcycle ride and fell off her bike. Everyone here hopes you have a speedy recovery and we will have an iced non-fat caramel temptation ready for you when you return.
The Peaberry's Crew
Saturday, July 19, 2008
Friday, July 18, 2008
New Biscotti now cooling off/Bennetts warming up
It's a little warm out there today.. so I'm cooling off with a Pomegranate-Mango Italian Soda as I write this.
Remember Erik Bennett? He used to be the regular morning barista when I was slinging coffee over at YSU. You know Kristin from the evening shift. And you can meet Jared, the younger brother, Saturday. They are going to be here performing tomorrow from 7:00-9:00pm. Its going to be a fun night, many of you have already told me you are going to be here. So stop by & say hello to a Past, Present, & Future (Jared, want to work w/ your sis?) Barista. I'll see you here!
Here's what else is going on this week.. Our Newest Biscotti, Double Chocolate, has just cooled down and is ready to eat. We attempted to make a chocolate biscotti that is good enough to have with a dark roast or to enjoy by itself, all without too much chocolate (triple chocolate biscotti recipes now being accepted). Let us know what you think.
See you soon!
Chris
Remember Erik Bennett? He used to be the regular morning barista when I was slinging coffee over at YSU. You know Kristin from the evening shift. And you can meet Jared, the younger brother, Saturday. They are going to be here performing tomorrow from 7:00-9:00pm. Its going to be a fun night, many of you have already told me you are going to be here. So stop by & say hello to a Past, Present, & Future (Jared, want to work w/ your sis?) Barista. I'll see you here!
Here's what else is going on this week.. Our Newest Biscotti, Double Chocolate, has just cooled down and is ready to eat. We attempted to make a chocolate biscotti that is good enough to have with a dark roast or to enjoy by itself, all without too much chocolate (triple chocolate biscotti recipes now being accepted). Let us know what you think.
See you soon!
Chris
Wednesday, July 9, 2008
Future Coffee Lovers
Here's a picture of Tyler & Natalie (both future Mocha Drinkers) hanging out by the espresso bar.
Tuesday, July 8, 2008
Meet the roaster day
Good Morning!
Just blogging between making coffees this morning.
I wanted to invite you to meet Dave, our roaster, today. He will be here until 2:00 to answer questions, share some estate brews, and impart coffee knowledge to anyone that will listen. Please stop in if you can.. or if you are unable to make it, post your question or comment here & we'll get back to you. See you soon!
Chris
Just blogging between making coffees this morning.
I wanted to invite you to meet Dave, our roaster, today. He will be here until 2:00 to answer questions, share some estate brews, and impart coffee knowledge to anyone that will listen. Please stop in if you can.. or if you are unable to make it, post your question or comment here & we'll get back to you. See you soon!
Chris
Tuesday, July 1, 2008
Homemade Cookie Special
Looks like we are going to have a nice day. The sun is out- great morning to sip some dark roast on the patio. (I'm a little jealous of those on our patio right now!) We can use a few nice ones after the weekend.
The 4th of July is right around the corner, so we are working overtime getting everything ready for thursday's orders of star-shaped iced sugar cookies (they look really good, I'll probably be eating one later), pasta salad, sandwich trays, etc.
I've talked to the bakers and we would like to give you a special for reading this blog.. stop in or call (330.702.9230) today to order 12 of our homemade iced sugar cookies for pick up tomorrow or thursday and we'll give you 2 more free. Just mention this blog.
Thanks for reading!
Chris
Friday, June 27, 2008
I love this Job..
One of my favorite parts of running this bakery/cafe is the taste testing I get to do. As we approach July & our 15th anniversary celebration, we have been trying some new recipes, breads, pastries, sandwiches & even some retail items. I want to invite everyone to try some of our newest creations the week of July 7th-13th. I don't want to spoil the surprise, but I will say that everyone should try the Roast Beef on Jalapeno Cornbread. We also are kicking around the idea of having some of you help create our new menu. So if you have any good recipes, make sure to stop in that week, there will be some pretty good rewards for the the recipes that make it on our menu (and Bragging Rights!). Check back for more.
Chris
Chris
Tuesday, June 17, 2008
15 years of Coffee, Pastries & The Traveling Espresso
It's on the way.. a couple pounds of Peaberry's Espresso are headed to Florida to satisfy the needs of one of my favorite, although seasonal, coffee-lovers. Barb- we'll miss you, until you drive the 1100 miles or so for your latte. Good luck down there, and let me know when you'll be coming back.
In other news: Peaberry's will be celebrating 15 years of great coffee, made from scratch pastries, and delicious sandwiches. Keep an eye on our calendar, from July 7th to 13th, there will be specials, prizes, and giveaways. You can try our newest sandwiches, meet our roaster, and help us decide what we should add to our menu.
I'll tell you about one of the specials we will be running.. Order our homemade Biscotti or Iced Sugar Cookies and get 15 for the price of 12. We do ask that you order them a day in advance, as we want to get you the freshest baked goods possible (made from scratch right here, in our ovens). We will be running this special the entire week of our 15 anniversary. You can even phone in your order (330.702.9230)
Keep checking our calendar for more..
Chris
In other news: Peaberry's will be celebrating 15 years of great coffee, made from scratch pastries, and delicious sandwiches. Keep an eye on our calendar, from July 7th to 13th, there will be specials, prizes, and giveaways. You can try our newest sandwiches, meet our roaster, and help us decide what we should add to our menu.
I'll tell you about one of the specials we will be running.. Order our homemade Biscotti or Iced Sugar Cookies and get 15 for the price of 12. We do ask that you order them a day in advance, as we want to get you the freshest baked goods possible (made from scratch right here, in our ovens). We will be running this special the entire week of our 15 anniversary. You can even phone in your order (330.702.9230)
Keep checking our calendar for more..
Chris
Wednesday, June 11, 2008
So I got back late last night... What a trip! Any chance to get to a F1 grand prix is great, but Montreal was a completely different experience for me. If you didn't see the race, you missed a good one. Those cars are so much more impressive in person!
But there was more to this trip: the city, the night life, the food. Montreal had some great restaurants (and some good coffee, too). I would recommend The Oyster Shack on Bishop (thanks Peter- outstanding lobster!).
I could have spent a few days just walking around the city looking at the cathedrals & architecture, checking out the local scene, but it was time to come home. I missed my Peaberry's lattes and the morning coffee crew.
Sounds like it was a good weekend at home. Congrats to the Canfield Girls Softball team on winning state. Kelly Pavlik defended his title (I was lucky enough to catch the fight- impressive 3 round victory for Kelly). I heard that Adrian was just as good as last time- if you haven't seen him play yet, check him out Friday, June 20th before he leaves for Mexico.
In other Acoustic Music news: Rick Blair will be playing again for your listening pleasure this Saturday the 14th. He starts at 7:30pm, so come grab a seat, sandwich, a latte, or pastry and enjoy!
Check our calendar for more performances, and our specials for the 15 anniversary celebration( www.peaberryscafe.com/calendar/).
Talk to you soon,
Chris
But there was more to this trip: the city, the night life, the food. Montreal had some great restaurants (and some good coffee, too). I would recommend The Oyster Shack on Bishop (thanks Peter- outstanding lobster!).
I could have spent a few days just walking around the city looking at the cathedrals & architecture, checking out the local scene, but it was time to come home. I missed my Peaberry's lattes and the morning coffee crew.
Sounds like it was a good weekend at home. Congrats to the Canfield Girls Softball team on winning state. Kelly Pavlik defended his title (I was lucky enough to catch the fight- impressive 3 round victory for Kelly). I heard that Adrian was just as good as last time- if you haven't seen him play yet, check him out Friday, June 20th before he leaves for Mexico.
In other Acoustic Music news: Rick Blair will be playing again for your listening pleasure this Saturday the 14th. He starts at 7:30pm, so come grab a seat, sandwich, a latte, or pastry and enjoy!
Check our calendar for more performances, and our specials for the 15 anniversary celebration( www.peaberryscafe.com/calendar/).
Talk to you soon,
Chris
Thursday, June 5, 2008
Adrian is back
I'm pleased to announce that Adrian Labra is back to entertain us again Saturday. He will be playing from 7:30 to 9:30. So stop in, have your favorite drink, a terrific dessert and enjoy the evening in a relaxed atmosphere.
Adrian will be leaving to spend a few months in Mexico in July so come by and see him before he is gone for the summer.
We have also added music to our outside patio area to make your visit more enjoyable now that the days and evenings are made to be outside.
I'm off to Montreal to see the F1 race this weekend, so stop by after Tuesday and we can talk about the trip and how the French Canadian coffee stacks up the Peaberrys brews. Don't worry, Marcia & Quinn will make sure your favorite drinks are made just how you like them.
Chris
Adrian will be leaving to spend a few months in Mexico in July so come by and see him before he is gone for the summer.
We have also added music to our outside patio area to make your visit more enjoyable now that the days and evenings are made to be outside.
I'm off to Montreal to see the F1 race this weekend, so stop by after Tuesday and we can talk about the trip and how the French Canadian coffee stacks up the Peaberrys brews. Don't worry, Marcia & Quinn will make sure your favorite drinks are made just how you like them.
Chris
Tuesday, June 3, 2008
Seville Orange Today/French Vanilla Tomorrow
Thanks to all of you that have been braving the construction on 224 to get your morning latte!
As someone that has been driving through it almost every day, I think the traffic is moving through the construction quickly. I have been only delayed by a moment heading towards Peaberry's & hardly at all going towards Boardman.
Seville Orange is the Flavored Coffee today. It sure smells good! And it has quickly become a staff favorite. Thanks for suggesting it, Jackie! I'm still stuck on the Brown Sugar Cinnamon Latte (with an extra shot of espresso) though.
Tomorrow I think I'll brew French Vanilla, always popular. Let me know if there are any other flavors you would like to see. Post it here or email me: chris@peaberryscafe.com.
Chris
As someone that has been driving through it almost every day, I think the traffic is moving through the construction quickly. I have been only delayed by a moment heading towards Peaberry's & hardly at all going towards Boardman.
Seville Orange is the Flavored Coffee today. It sure smells good! And it has quickly become a staff favorite. Thanks for suggesting it, Jackie! I'm still stuck on the Brown Sugar Cinnamon Latte (with an extra shot of espresso) though.
Tomorrow I think I'll brew French Vanilla, always popular. Let me know if there are any other flavors you would like to see. Post it here or email me: chris@peaberryscafe.com.
Chris
Monday, June 2, 2008
Tuesday, May 27, 2008
So here we are, our first attempt at blogging..
We have come a long way since we first opened our doors in 1993. Now with a relatively new location in Canfield and surpassing a decade on the campus of YSU, we have learned a thing or two about coffee. I have grown up in this business, learned a lot from my father & uncle, from our roasters & coffee providers, from experiences on many espresso machines (more than I can remember) and from many of you coffee-lovers out there.
I plan on using this to preach about good coffee, of course, but also to keep you informed of all things Peaberry: Entertainment, specials, new items, other fun tid-bits on the life of a coffeehouse owner.
Talk to you soon!
Chris
We have come a long way since we first opened our doors in 1993. Now with a relatively new location in Canfield and surpassing a decade on the campus of YSU, we have learned a thing or two about coffee. I have grown up in this business, learned a lot from my father & uncle, from our roasters & coffee providers, from experiences on many espresso machines (more than I can remember) and from many of you coffee-lovers out there.
I plan on using this to preach about good coffee, of course, but also to keep you informed of all things Peaberry: Entertainment, specials, new items, other fun tid-bits on the life of a coffeehouse owner.
Talk to you soon!
Chris
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