News

  To answer this question it is best to talk what is espresso to us. To us it is an excellent brew method in which we can create drink after drink with incredible consistency and speed. We currently offer a two bean blend consisting of 50% El Salvador La Manzano and 50 % Guatemala I’xil A’chimbal. We find this blend creates a rich mouth feel with an enticing chocolaty body and beautiful rust colored crèma. This blend helps us create a quality experience when you come in contact with our espresso, it covers both the high sweetness and the low body all in one, in our minds it's a step towards perfection.

  The desire and goal with our single origin espresso offerings is to help you the customer understands what truly is espresso and how it can manipulate the bean chosen to create a unique experience. We are going to start offering an option for single origin espressos (opposed to a blend) in addition to our decaf and seasonal blend. This will allow the customer a chance to spend an extra  $.50 to get a truly unique espresso experience. The single origin will guarantee a flavor unlike anything espresso has given you before, no longer our we shopping for a balanced coffee we are going to shoot for the stars in an effort to blow your mind with a sweet acidity or deep dark chocolate notes. In an effort to preserve the quality of the single origins we will be limiting which drinks we allow the shots to be served in. The drinks which we allow our single origin espresso to be served in our the following, Doppio, Competition Cappuccino (5oz), small Americano and a macchiato. This will ensure the quality of all of our single origin espresso will not be altered in larger beverages where the espresso flavor is lost in too much milk. I hope all our espresso drinkers will take the dive with us in an effort to peruse the finest coffees in the world and help us break down the barriers of specialty coffee. 

Thanks so much and enjoy a double shot today!

Continue...

Recently scientists, via the extensive endeavor known as The Human Genome Project, came to the conclusion that all people could trace their genetic origins to the Eastern corner of Africa. Ethiopia to be exact. This discovery sent a wave of excitement up the spines of people everywhere as it became apparent again that we are all from the same family-tree, all of us distant cousins to one another. The shiver of wonder went even further up the backs of coffee enthusiasts far and wide as we realized that coffee and humans could both trace roots back to Ethiopia. It’s as if coffee and humans were made for each other. Destiny.

In a quausi-religious revelation I concluded that no doubt, the garden of Eden must’ve been located in Ethiopia, and it must have been packed full of lovely, blossoming coffee shrubs. Sounds heavenly to me.

Though the story of coffee’s discovery is only partially religious, it is nothing short of legendary. Story has it that a goat herder named Kaldi was moving his flock through Southern Arabia and noticed that his goats were plucking the bright red cherries from a six foot unattended local shrub. After munching the fruit the goats began acting strange; they started dancing with delight and increasing in prolonged and undeniably giddy energy. The legend continues with Kaldi eating the fruit and finding the energetic properties of caffeine to be both invigorating and beneficial in helping him get through his workday.

The absolute truth about coffee’s origins is probably a little different though; according to further research, this story of the dancing goats is only (at most) a half-truth. Coffee was as I mentioned earlier, first cultivated in the Central plains of Ethiopia and then some time later was moved to Yemen. Kaldi’s discovery would thus have been more like Christopher Columbus’ discovery of the New World. There was already some decent history behind the fruit before Kaldi found it for himself.

The next stage in coffee history is undeniably religious though as the diaspora period that separated man from his destined drink ended with Sufi monks discovering that the beans could be roasted and brewed into a liquid that helped them energetically accomplish religious practices. The drink proved so good, it put a little extra Whirl in their Dervish. Shortly afterward it was declared by the 1600’s Pope Clement VIII to be nothing short of a gift from God and something to be consumed with clear conscience by Judeo-Christians and Gentiles alike, the drink increased in popularity throughout Rome and Italy and was soon a commodity throughout the world. Today it is in demand second only to oil.

No matter how you view the origins of man, whether religious or irreligious it is undeniable that the two of us go way way back. Our history together is both funny and romantic and might even be a match made in heaven. I think so at least.

Continue...

You walk in the room. She catches your eye. Unsure of your feelings, you know you should try…just a little taste. Tempting. You cannot deny her cocoa complexion, a honey sweetness that entices your senses. You call out her name, “Pahlu!” and she responds, exceeding your expectations. Now, more than ever, you know this meeting is not coincidence…it is destiny.

This third generation coffee, the Guatemalan “Pahlu”, has been treated with the utmost care and love. Thank you to the Palacio family for this beautiful encounter, we can’t wait for the next!

Continue...

Thanks to Stumptown Coffee for these beautiful pics

Since I started working at Augie’s I have had a handful of customers come in and ask if our coffee is grown locally, to which I’ve replied (with a bit of rambling) something like, well it’s roasted in our back-room and it’s prepared fresh here with the best methods possible, but no it’s not really grown locally. Often the customer’s reply, with some disappointment, is that the he/she wants to support small local business, shops at farmers markets and wants to shop ethically, which is why they asked in the first place whether the coffee was grown local.

We love and respect those that want to shop locally and support small business and American production of items. Without this sentiment a business like ours could never make it, so hats off to you devoted small business supporters. This being said, coffee doesn’t really grow in North American climates (with the exception of Hawaii, which has a much more balmy environment and which also has the benefit of not being anchored to our continent).

Coffee plants and cherries do their best growing and blossoming in countries closer to the equator, stretching North approximately to the tropic of Cancer and South to the Tropic of Capricorn. Coffee plants require temperatures of over 70 degrees Fahrenheit year round and rich moist soil to really thrive. Some coffees are shade grown in rainforest environments and others are grown more in the open. Some specialty coffee plants require exceptionally high altitudes to yield their best fruit and end up having super unique flavor profiles when compared with lower grown varietals. A coffee tree after being planted only starts to bloom and produce clusters of beautiful cherries after around three to five years of maturing. The plants are delicate and costly and take a lot of patience and care from farmers (similar to the vines on vineyards).

Coffee grows on an evergreen shrub, which if left unattended can reach up to 30 feet high. These plants on a farm are pruned from 6-9 feet high to make harvesting the cherries easier. These plants come in a surprising amount of varieties, again like grapes, and produce different types of cherry-like fruit varying in color from yellow to red and a few other colors in between. All these fruits contain seeds, which are actually the beans we end up roasting and making our coffee from.

Now don’t get me wrong, we’ve seen coffee shrubs in Huntington Beach and heard handfuls of stories about people that have tried to grow coffee plants in beach cities throughout the continental United States, but the end result has always been subpar. The fruit ends up not tasting quite right, the beans roast up with funny flat flavors and the proof is in the pudding that coffee’s flavor is an environment issue, nature vs. nurture or something. Anyways, that’s just a scratch in the surface of the science that goes into coffee growing but it’s also the answer to why we don’t grow it here in Redlands.

Although I’m sure if we could yield a tasty crop, being obsessed with good coffee production, we would probably try growing it too.

~Brian

Continue...

We at Augie’s have decided to stop brewing pots of decaf. Don’t be mistaken though; we’re doing this because we really love our decaf drinkers. Because of this love we stopped brewing decaf and started making each cup fresh per order in the form of an Americano.

Traditionally decaf is brewed in the same way as the fully leaded stuff, in large quantities and placed in air-pots and left on the counter awaiting order. However, much less decaf is purchased than it’s addictive counterpart, therefore much of the decaf that is consumed around our great country is stale, cold, and hours old. Augie’s prides itself in quality and freshness, and this includes our production of decaf.

Decaf Americanos (Americanos being the Italian method of making American style coffee) provide the best option in creating fresh, great-tasting decaf coffee.  Choosing the Americano as our decaf preparation method allows our workers to quickly prepare a great tasting alternative to brewed decaf coffee for customers. The flavor profile is nearly identical and we are sure you will love them.

Robert Wesley Pearson

Continue...

If you've ever been to Augie's chances are this man has touched your life.

He celebrated his birthday yesterday and to honor him a video was made.

Watch this video and learn about him, and his passion for his beard and for coffee.

Your Friend Steven from Dan Rogers on Vimeo.

Continue...

Augie’s Coffee House at 113 N Fifth Street in Downtown Redlands has started a monthly cupping (tasting) class. The cuppings will occur the third Saturday of each Month from 5:00 – 6:30 pm. The class is $20 per head and includes an 8 oz bag of beans, 4-6 coffee samples, and an hour and a half of coffee discussion. The cuppings serve as a tool to teach about quality coffee, highlight the work of the coffee farmers, and bring attention to the fact that Augie’s now roasts all their own beans. A sign up sheet is available at the shop with a maximum number of 12 participants, calls to sign up are also acceptable @ 909 798 2255

Just wanted to pass on the word to all our Blog followers that this is going on this upcoming Saturday. If your ready for a explosion of flavor in your mouth this is the place to be.

Continue...

 Our delicious Costa Rica Candelaria is a perfect compliment for rainy weather. With hazelnut sweetness and a savory mouth feel, not even a holiday sweater could make you feel this warm. The co-op that produces this coffee uses a unique drying routine called “honey processing” to bring out an extra sweet and delicate taste.  The honey process involves leaving the coffee cherry on the bean longer when the fruit is drying which allows the coffee to sustains much of it’s sweet fruitiness. This sustainable co-op uses many “green” practices in an effort to better the community. Come in soon to try this very special micro lot from the beautiful mountains in Costa Rica.

Continue...