Can you believe that in just over a week our cafe will be celebrating its first birthday? Not only is it true, but we aren’t going to let it go by without everybody knowing.

On behalf of everybody at 15th Avenue Coffee & Tea, I’d like to give a big thanks to everyone who’s been a loyal customer and supporter of our store for the past year. Whether a pour-over patron by morning, or a macchiato imbiber by night; we’ve enjoyed seeing you every day for the past, give or take, three hundred and sixty five. In order to show our gratitude, not only are we having a special event on the big day, but we’re throwing some discounts your way as well – Don’t miss out!

Join us on Saturday July 24th for special performances by some of our favorite local artists; Harold Belskus with his latin guitar rhythms at 2pm and Ed Zincavage, at 5pm for a set of blues & folk. Furthermore, all day we’ll be running a special on two of our most popular items. With the purchase of a 12 or 16oz iced Clover brewed coffee, we’ll throw in a Mighty-O donut for free. So stop in, enjoy the festivities and specials and help us celebrate the birthday of 15th Avenue Coffee & Tea.

See you there,
Amanda

As you may know, at 15th Avenue Coffee & Tea we are dedicated to playing a role in our local community and one means of doing so is to make a positive contribution to our environment. A series of several recent events has allowed us to better manage waste in our coffee house and, with your help, we soon hope to improve our attitudes with respect to recycling, composting and sustainable waste management. Ergo, this week’s blog post is dedicated to informing you, our customers, of our new waste management program and how we can work together to most effectively leave a smaller footprint in our local environment.

Composting

Though it’s something we’ve been doing since day one, we’ve recently introduced a composting bin to our cafe so you too can help us in our composting efforts. Coffee grounds, coffee filters, tea leaves, wooden stir-sticks, food products, sugar packets, pastry bags and our Homegrown sandwich containers are examples of some of the waste items produced in the cafe that can now be disposed of in our compost bin.

Also, for every coffee beverage we make, we dispose of our grounds exclusively in a bin below our espresso machine. Though this bin is emptied into our compost, we’d be happy to scoop the coffee grounds for you, upon request, for your gardening endeavors!

Recycling

As of recently, our hot to-go cups and lids are considered by the city of Seattle as recyclable materials. We can cut-down our waste immensely by remembering to put these items in our cafe recycle bins rather than the garbage bin. As always, additional recyclable materials include newspapers, miscellaneous paper products, cardboard and glass and plastic bottles.

We’re dedicated to running an environmentally sustainable coffee shop  so please direct any questions you may have in regards to our in-store waste management to one of our baristas or, as always, the comment box below. We appreciate your help and support of our locally relevant cafe and hope that, by working together, we can more positively impact our community and our environment.

Thanks and enjoy your holiday weekend,
Amanda

Read on to learn more about the care and keeping of your own household coffee plant.

Coffea Arabica, the name of the species cultivated to produce all of the Starbucks coffees sold in our cafe (not to be confused with the lesser cultivated variety, Coffea Robusta, which only accounts for about 25% of coffee sold in the coffee industry) is a plant native to tropical and subtropical regions of the world. Cultivated at altitudes of 600 to 1,800 meters above sea level, Arabica coffee grows under somewhat particular growing conditions. I remember learning, at one of the coffee farms I visited on the Big Island of Hawaii, that in the 30-mile expanse of land at the base of the Mauna Loa volcano known as the “Kona Coffee Belt”, coffee plants lead a very regimented day-to-day life. “It’s sunny every day,” one coffee farmer said, “and every day at 4 o’clock, the clouds roll in, we cover our drying patios with roofs and it rains. Every day.” Though not every coffee growing region is characterized by such specific conditions, it’s important that the habitat in which coffee is cultivated is not too wet, nor too dry, that the coffee is subject to direct sunlight for a part of every day and that the weather never reaches extreme hot or cold temperatures.

While, typically, coffee thrives within 25 degrees north and south of the equator, given the right amount of care, you can raise a coffee plant right here in the Pacific Northwest (indoors, of course). Coffee plants are generally easy and low-maintenance to own but knowing a few things about the species can help assure a healthy plant that one day will blossom and produce coffee beans.

Water
For best results I recommend watering no more than twice a week. Aim to keep the soil barely moist in the fall and winter and thoroughly moist in the spring and summer. Be sure that the plant is kept in a pot with a hole on the bottom for drainage.

Humidity
One thing that has a large influence on the growth of a coffee plant is the atmospheric humidity present in growing regions. In regions where Arabica coffee flourishes, the humidity remains consistently around 60% (and never higher than 85%). Though coffee will grow just fine in a household environment, the presence of humidity is helpful to aid water retention. Additionally, if the humidity is consistently too low you may begin to notice browning at the tips of the leaves. I recommend misting your coffee plant, with a spray bottle, once or twice a day. Another option is to place your plant on a tray of pebbles that’s about an inch deep and twice the diameter of the pot in width. Fill the tray with water to no higher than the tops of the pebbles. The pebbles will absorb the water and release humidity into the air as the water evaporates out of the pebbles. Do be sure that the plant or its pot does not come into direct contact with the water causing it to absorb the water. This practice is only a way to generate humidity, not to water the plant.

Long-term
An indoor coffee plant will prosper in temperatures above 65 degrees. Give the plant a locale perhaps near a window with medium light and try to avoid exposing the plant to direct sunlight for more than one-hour per day. Artificial indoor plant lighting can provide a good environment for a coffee plant as well. Finally, the coffee plant will outgrow its pot once a year and failing to re-pot the plant may inhibit its growth. Aim to re-pot the plant in the next size larger pot (with a hole in the bottom) once yearly in the spring to provide for optimal growth.

A coffee plant is a rewarding and aesthetically attractive plant to own that, after a year or two of proper care and attention, will blossom with sweet, fragrant flowers followed by coffee cherries fit to be harvested, processed, roasted and consumed (though it may take awhile for your coffee plant’s yield to fill your favorite coffee mug). I’ve owned my own coffee plant for nearly nine-months and by following the proper care protocol, enjoy an attractive desk-top decoration that I can watch grow and develop. You can too!

Have a great Mother’s Day week,

-Amanda

If you didn’t get a chance to stop in for the Michel Navedo Quartet’s CD Pre-Release Party then you’ll certainly not want to miss Ed Zincavage’s this Saturday, April 24th. This coming Saturday, 15th Avenue Coffee & Tea is hosting Ed’s CD release party for his new album “Blue Moon In December”

A regular performer at 15th Avenue Coffee & Tea since we opened, Ed will be playing a showcase of original songs featuring fingerstyle slide blues and folk guitar, harmonica, and vocals. Joining Ed on this memorable evening will be the special guests; Pam Mortenson on the digeridoo, Eric on guitar and Michel Navedo on the trumpet. Don’t miss the first performance of Ed’s new album and a guaranteed exciting event!

My name is Jay Gurney and I am proud to finally introduce myself as the manager of 15th Avenue Coffee & Tea. Having been a part of this project from day one I am honored to have the opportunity to take over as store manager. I have been in the role for the past two months and haven’t found the time to actually write to you all until now.

Having spent the last six years in the coffee industry, I have developed a strong passion for the product.  Our line up of coffee comes fresh from the roaster every week and many of the varieties we feature can only be found here or in their origin countries. We will continue to showcase Starbucks coffees at their best and strive to make them even better for you, our customers, every day. Working at this store, not only has my passion for coffee grown stronger, but I’ve expanded my appreciation of the vast world of tea as well. Anyone who has taken the time to sit down with a pot of Bai Hao Silver Needle or Ti Kwan Yin will tell you that our tea menu is second to none.

From the day we opened our doors I have worked to make this a place for the community. I didn’t want this to be just another coffee shop in the neighborhood, but to be the neighborhood coffeeshop. I’m eager to continue connecting with you all and always appreciate any comments of feedback you may have. So come in and introduce yourself, have a cup of coffee, a pot of tea, or a glass of beer or wine, and enjoy. This will always be a place for you.

I look forward to continuing our coffee and tea journey together…

Jay!

15th Ave Coffee & Tea is proud to host their CD Pre-Release Party. Join us Saturday April 3rd from 7pm-9pm in celebration of their first CD!

So come in for some great food, delicious drinks, and an amazing live performance of their first full-length album!!

We’re proud to continue our partnership with Seattle chef and restaurateur Tom Douglas, supplier of our tomato soup, by featuring his own Dahlia Bakery granola. At  this point granola will be served in the cafe as an option with milk, or without for a snack on-the-go.

Next time you’re in the cafe be sure to try out Tom Douglas’ granola and let us know what you think!

-Amanda

Join us this Sunday, March 7th from 7am to 8am and receive one of our newly featured Mighty-O Donuts free with the purchase of a handcrafted coffee or tea beverage. This offer goes out only to the first 20 customers in the door so don’t sleep in too late!

- Amanda

*Offer valid only at 15th Avenue Coffee & Tea with the purchase of any handcrafted beverage. Limit one free Mighty-O Donut per customer. Offer valid until 8am or until donuts are gone, whichever comes first.

I’m pleased to inform you that we have done a bit of revising to our food menu and are proud to now serve both Mighty-O Donuts and Homegrown sandwiches. As of today, a variety of both products are served in our cafe. We hope you’ll come by and check them out!

-Amanda

Featured Mighty-O Donuts:

Good O’l Glazed:

Vanilla Cake Glazed: Classic, original, ready for love.

Lots O Chocolate:

Lots O Chocolate people, don’t drive heavy machinery after this one.

French Toast:

Mighty-O makes french toast donut,  leaves out egg, adds spice: cinnamon, cardamon, coriander, ginger, orange peel, & maple syrup, to  their original donut recipe and call it french toast.

About Mighty-O Donuts:
Mighty-O is a producer of premium donuts. Using an original recipe  developed from scratch. Mighty-O donuts are made locally out of Seattle. All ingredients are certified organic and guarantee a wholesome, delicious, all natural product. Mighty-O donuts contain absolutely no chemical preservatives, no hydrogenated oils, and no artificial flavors or colorings. A donut that everyone can enjoy!

*All information regarding Mighty-O products sourced from www.MightyO.com*

Featured Homegrown Sandwiches:

Turkey, Apple Butter & Herb Cream Cheese
with organic roma tomato and mixed greens.

Ham, Shallot Relish & Beecher’s Flagship
with sage aioli, organic roma tomato and mixed greens.

Hummus, Veggies & Herb Cream Cheese
with organic roma tomato and mixed greens.

About Homegrown Sandwiches:
Our goal at Homegrown is not only to create sandwiches out  of sustainable ingredients but also to make sandwich creation  sustainable itself. In addition to using fresh, sustainable ingredients in our gourmet sandwiches, salads and soups, Homegrown strives for sustainability as a local business through the green materials we print and serve on, to our rejection of bottled water, to our 100% compostable and recyclable product.

*All information regarding Homegrown sandwiches sourced from www.EatHomegrown.com*

To the live jazz backdrop of the Michel Navedo Quartet, enjoy the festive pairing of either our Stonecap Syrah or Silver Cap Champagne with your choice between two elegant Essential Baking Company desserts for only $15 a couple.

Chocolate Syrah Seduction
a Chocolate cake enrobed in chocolate ganache and syrah reduction.

Cherry Jubilee
a dark chocolate mousse filled with cherries in a light mascarpone filling atop a chocolate-almond cake.

Lights will be low for a romantic setting in which to enjoy a serenade by our favorite Sunday jazz quartet.
No cover, open to all, looking forward to seeing you there!