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#Ghostnote coffee manual#

Check out the fancy glass my espresso came inĭon’t look for a tip jar like I did, because they have a no tipping policy, but there is a 10% gratuity included. Coffee beans for sale are from Broadcast Roasters, pastries from Salmon Berry, toast from Colombia City Bakery and sandwiches from Bread and Bone.

I’ll definitely remember Ghost Note Coffee because of the glass and specialty drinks.

I can appreciate the attempt to be different from the sea of coffee shops in Seattle, especially in Capitol Hill, which is café central. If I had to guess, the shape of the glass most likely traps the smell/aroma of the shot for drinkers enjoyment. It came in a fancy whiskey-looking glass more suited for a craft cocktail. I decided on a double espresso of which I had two choices.

Cold Equipoise -African espresso, tonic water, juniper sage concentrate, cucumber.

Cold Sun Ship -Espresso, smoked grapefruit rosemary syrup, coconut water, sparkling water, lime.

Lush Life -Espresso, almond milk, orange blossom honey syrup.

I wouldn’t mind trying some in the summer, though. Their specialty drinks seem interesting, but most are cold(I think 6 out of 7) and I wanted something hot. It’s done through a special machine specifically made for Ghost Note that makes it within 90 seconds. And it’s not by pour-over, which you all know can take awhile. What we ate/drank : Double Espresso of Colombia Narino Samaniego(?)Ĭomments: The first thing you’ll notice different about Ghost Note Coffee is their brewed coffee is made to order, so you don’t have to worry about when the last batch was brewed. And then the more I explored the brew method, the more I was like, beyond efficiency, this is just one of the tastiest ways to make coffee that I know of.Description on Ghost Note Coffee website: A Modern, Progressive Take On The Café ExperienceĪddress: 1623 Bellevue Ave, Seattle, WA 98122 It started as a way just to be efficient, to be totally honest with you.

“The acidity tends to be really nice and juicy, and I just love how as it cools the sweetness develops in a really nice way. “We have pressure transducers on the pump that restrict the flow almost in the way that a Slayer does,” Andrews said of the modification he uses to the generate cups, which he described as having flavor clarity on par with top-of-the-line Fetco batch brew but more body and sweetness. Using a customized Unic Stella di Café espresso machine that was tweaked by the manufacturer in collaboration with Andrews, the owner/barista sends 203.5-degrees-Farenheit water at 5.5 bars of pressure through EK43-ground coffee at a 13:1 ratio over the course of 90 seconds using auto-volumetric controls, dialed in for an extraction yield of 19-20 percent, which he confirms with a scale and refractometer for each new coffee. “I’ve been working on our specific method of it for probably close to two years now,” Ghost Note Coffee owner Christos Andrews recently told Daily Coffee News. While these concepts are entirely different, it nevertheless makes sense that a new shop in Seattle serves brewed coffees solely by way of coffee shots, and very enthusiastically. Similarly, a ghost note flies in the face of what most people understand about music a musical note, annotated on the staff, yet played so softly as not have any discernible pitch.

#Ghostnote coffee manual#

The method’s pioneer, Matt Perger, said so himself in the manual he wrote that was published by Mahlkonig about four years ago. Coffee shots fly in the face of the specialty coffee industry’s accepted brewing practices.