The importance of names
Many people have asked: “Why Espresso Paulo?” . Well, I'm originally English, and my name is Paul. Any of you who have been to England and tasted the coffee in that tea fixated land will appreciate that taking any chance of having it associated with England by calling it “Paul's Coffee House” would be the kiss of death. I was going to call it “Café Espresso”, but my late wife, who was the owner of the book store within which the coffee bar would be located, informed me that such a name was a bastard amalgamation of French and Italian (she had Italian ancestry) and as such, had no place in such an erudite location as a book store. “And anyway”, she said “if you call it a café, everybody will expect you to serve meals, on plates, with knives and forks, and you'll have to wash up afterwards.” So, what to do? Well I wanted “Espresso” to indicate that we served premium coffee in its most exotic forms. So I added “Paulo” so that people would think I was Italian, and knew something about brewing decent coffee. Once they were through the door it would be too late. They do, however, quickly learn that the coffee we serve is as excellent as the name suggests. (see “Making a good cup of coffee” below).
Seating and facilities
In addition to serving really good coffee, I have tried to make the seating area as welcoming and as comfortable as possible. As you can see from the photographs, the seating area extends well into the bookstore, giving a cosy, study-like atmosphere. The tables are large enough for games, and we have chess, cribbage and backgammon sets to help while away idle moments. Of course we have WiFi so those so inclined can work online. We even have a spare computer set up if you forget to bring yours. Lighting is, perhaps, a little stronger than in many coffee houses so that book store patrons can more easily see the books on the shelves. It also helps if you want to sit and read a book while sipping your latte.
Group meetings
This space is ideal for small group meetings (say 10 – 15 people). Writer's groups, book clubs, craft groups and other small groups agree, and reserve the space, typically in the evening, for their meetings. For information & reservations contact:
Desserts
Coffee and dessert can make an ideal complement to these meetings. The pastry chef can supply e.g., scones with clotted cream and macerated strawberries, which is a totally wicked variation on the traditional English treat (notice required, as the clotted cream has to be made). A traditional alternative would be home-made Schwarzwälder Kirschtorte, which is another of the chef's specialities and has a similar level of wickedness. Discuss your requirements with Paulo (508 877 1891 or email)
Making a good cup of coffee
Making a good cup of coffee is not exactly rocket science, but you do need to take care that you use the appropriate materials and conditions.
The short version
1. Use filtered tap water or bottled water (more)2. Temperature – use water between 195 and 205 deg f. (more)
3. Quantity – use one ounce (28 grams) per 20 ounce (550 ml.) water. (more)
4. Grind – coarse for French Press, medium to fine for drip filter, very fine for espresso machines (more)
5. Coffee – use freshly roasted, high quality coffee from a local roaster. Grind immediately before use.(more)
6. Serve immediately (more)
7. Decaffeinated coffee – use “Swiss water process” treated coffee (more)
8. Iced coffee – Cold brew for the best tasting iced coffee (more)