Tag Archives: Miscellaneous

July Newsletter

See what is going on with Oak Cliff Coffee Roasters.

    – PERMIT!


July Newsletter


March Newsletter

Follow this link to read our March Newsletter.

March 2011 Newsletter

Inforzato’s Italian Cafe is OPEN

Inforzato’s Italian Cafe (formerly Hula Cafe) opened last night, March 24. We were invited to a private tasting on Wednesday night and we have one word – DELICIOUS!

We ate way too much and everything was so good. My favorites from the night were the Fried Ravioli, the Sundried Tomato & Pesto Cheese Torta served with toasted bruschetta, and Gerry’s Cannelloni.  The Fried Ravioli was crispy on the outside and gooey on the inside.  It was served with “Grandma Dora’s Maranara” (Jill’s grandmother secret recipe).  The Sundried Tomato & Pesto Cheese Torta was so creamy and was a great on top of the toasted bruschetta.  Gerry’s Cannelloni was stuffed with sausage and topped with Grandma Dora’s Maranara, alfredo sauce, and homemade pesto. 

Visit their website to see their entire menu.

 Hours:Tues.-Sat. 5:30-9:30 and Sun. Brunch 11-2.

 Same location: 244 W. Davis.

 Stop in for dinner and you won’t be disappointed (and you will be supporting a local business)!

What we’ve been up to lately…

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It’s been a while since I’ve posted to the blog.  D’Andra has been great about posting events and newsworthy new partnership announcements.  But I thought I might jump in and write about what’s going on inside the roastery these days.

Late Spring/early Summer is always a fun time to be a coffee roaster as it’s heavy with new crops.  Which means lots of cupping to do!  Over the past two weeks I’ve roasted 22 various samples of coffee, from Central America to Indonesia to Africa to Hawaii, and there’s quite a bit more on the way.

22 batches of roasting would typically yield me about 500-600 lbs. of coffee, but in this case of roasting samples it produced about 9 lbs. of roasted coffee (a sample is usually between 200-250 grams).  So it requires additional work to prepare the samples and yet more work to cup them, but it’s worth it.  First, because I’m picky about the coffee I drink and second because I’m pickier about the coffee I sell.

Which coffees we will be purchasing is still mostly up in the air, but I can divulge a couple of certainties.  Finca Villaure’s new crop will be arrive in the next month or so.  This is one of our staples, so I’m glad we’re welcoming in a new crop and the cup was stellar, as to be expected.  We also have an Indonesian coffee on the way that I’m excited about.

I often struggle with Indonesian coffees because it’s so hard to find a good one, but we got one.  It’s from the Lake Tawar area of Gayo, Sumatra.  It’s a beautifully prepped bean, which I can’t usually say about Sumatra coffees.  And while it’s not a Direct Trade, we bought this from some Indonesian-Americans that are now using their family connections to source great Indonesian coffee.  So there is a close tie between the importer and the growers, which is what we want if we can’t have direct trade.  We’re excited about the coffee and excited about working with the new importers.  Expect this on offering list within the next few weeks.

We still have much more to cup and purchase, so stay tuned…

Sponge Bob and Oak Cliff Coffee

This photo is courtesy of our loyal customers, David and Erika.  They went to NYC over Thanksgiving and took this photo of one of our burlap subscriber sacks along with Sponge Bob.  Thanks!  It’s like we were in the Macy’s Parade…  Our goal of acheiving ‘Sponge Bob-level’ fame is complete!