Crema is the red-gold foam on top of a shot of good espresso but at Coffee & Crema we've taken an indicator of superior espresso and extended it to a kind of operating philosophy. We are a work in progress, from what most coffee shops are to what they should be. We have made a simple and straightforward commitment to getting our hands on the best coffee beans in the world, preparing them with the highest level of skill and artistry our baristas can muster and making sure the whole thing is sustainable, from seed to cup. In an attempt to maintain a balance between the stretched supply line of farmer, roaster, retailer and consumer we pursue five goals:

Coffee

We're about coffee, which is good since we are a coffee shop. We're willing to brew, steep, extract and even freeze it in the pursuit of an excellent drink. But one consequence of believing coffee deserves its own spotlight is that we will not serve sandwiches, panini, ice cream, gelato, soup, pastries, motorcycle paraphernalia, jewelry or massages. There are better places in the Mall to get that kind of stuff. We'll stick to coffee and do it better than anyone else.

Responsibility

We treat everyone fairly and ethically, from our customers and baristas to the farmers that grow the amazing beans we grind up and serve every day. Because of our limited financial resources we rely on roasters and suppliers that deal openly and honestly with the farms that supply them their coffee. That means we pay less attention to labels like “Fair Trade” or “Relationship Coffee” than with the demonstrated commitment by the roasters to ensure farmers are treating the land properly and being paid fairly for their hard work.

Education

We take real efforts to make sure we have the most educated and passionate baristas. Education also means that we try to get the public excited about the coffee we take so much pride in selling. We understand that not everyone out there knows where their coffee comes from or how it was processed and so we step up and do our best to make coffee approachable. We plan events throughout the year to bring a community awareness about coffee, from cuppings and clubs and brewing workshops, to (hopefully one day) hosting our our baristajam.

Mastery

Possessing all the skills and finesse to make truly wonderful coffee-based drinks. This is where the barista is allowed to shine. Here they have the opportunity to show everyone that they are the best of their kind, since mastery goes so far beyond the technical aspects of extracting something drinkable from a mound of ground coffee that it heads into the realm of magic. Our baristas can turn cold milk and a puck of ground beans into a nuanced cappuccino, delightfully arrayed with rosettas and hearts. They can conjure delicious espresso, heady with crema and flavor. They can make you smile too.

Attention

To our machines so that they never fail us; to our people so that they always perform up to expectations; to our shop so that it is a place people want to visit; to our customers so that they will not desert us. We want to make your drink perfect the first time and make it even better the second. The only way we can do that is by paying attention to every little thing about you and your order so that you leave with a pleasant memory. That kind of memory is transformed into expectation. When we can make a great macchiato half an hour before you even order it (by making you anticipate it - not by preparing it and having it sit around, of course) then we will have improved on perfection.