Cafe Latitude

Cafe Latitude Demo
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09/24/2014

Fine organic and fair trade specialty coffees from around the globe roasted fresh daily. Espresso drinks as culinary works of art. Indulgent chocolate drinks. Virtuous teas. Authentically independent. A true community gathering place. Taking coffeehouse culture to the next level.

09/24/2014

Spicy, chocolaty. Sandalwood, dark chocolate, pluot, narcissus-like flowers in aroma and cup. Intense, richly tart acidity; lightly syrupy mouthfeel. The sandalwood and cocoa-like chocolate in particular carry into a deep, flavor-saturated finish.

09/18/2014

Colombia Inza Cauca is sweet sweet, deep, with a savory edge. Dark chocolate, molasses, cedar, spicy flowers, a hint of tangerine in aroma and cup. Low-toned but vibrant acidity; lightly syrupy mouthfeel. The molasses and dark chocolate notes in particular carry into a sweet-toned, roundly drying finish.

09/17/2014

Sweet, intense, melodic. Blueberry, tangerine, rye whisky, roasted cacao nib in aroma and cup. Big, juicy acidity; lightly syrupy, lively mouthfeel. Citrus and cacao nib in particular saturate a roundly rich finish.

09/16/2014

Hawaii 2014: The Classics Rule

When writing about Hawaii coffees – more specifically, Kona coffees – I invariably feel conflicting impulses about whom to take on. Should I attack the many cynical Kona-bashers among the mainland high-end coffee-

09/15/2014

The global spread of coffee growing and drinking began in the Horn of Africa, where, according to legend, coffee trees originated in the Ethiopian province of Kaffa. It is recorded that the fruit of the plant, known as coffee cherries, was eaten by slaves taken from present day Sudan into Yemen and Arabia through the great port of its day, Mocha. Coffee was certainly being cultivated in Yemen by the 15th century and probably much earlier. In an attempt to prevent its cultivation elsewhere, the Arabs imposed a ban on the export of fertile coffee beans, a restriction that was eventually circumvented in 1616 by the Dutch, who brought live coffee plants back to the Netherlands to be grown in greenhouses. - See more at: http://www.ico.org/coffee_story.asp#sthash.ptAwNSiP.dpuf

09/11/2014

This month’s reviews include coffees from two Indo-Pacific growing regions, the Indonesian island of Sulawesi (formerly Celebes) and Papua New Guinea. We had planned to include coffees from several other Indo-Pacific islands – Java, Bali, East Timor – but we were not able to source enough samples to justify including them. Never mind; we turned up some superb and original coffees from these two geographically proximate but quite different origins. Both, by the way, are classic specialty origins: both, for example, appeared on the first coffee menus Alfred Peet hung over his counter in his Vine Street store in 1966, the frequently-cited debut moment of the specialty coffee movement. Most coffee from both origins is produced by small-holding indigenous farmers, and both origins are capable of supplying very interesting coffees. But beyond those commonalities, the differences begin.

09/10/2014

Adventure in life is good; consistency in coffee even better.

09/09/2014

Honey and Natural Process Coffees, Central America 2014
Nine years ago I organized a panel for the Specialty Coffee Association of America called “Using Alternative Processing Methods to Create Product Differentiation: Perspectives and Opportunities.” Presented in Spanish and English, it attracted around five hundred coffee producers and roasters. The overall premise of the panel was simple: coffee is no longer a commodity beverage

We’d like to introduce to you the first of the Topeca Limited Edition Series coffees. Limited Edition coffees are coff...
09/05/2014

We’d like to introduce to you the first of the Topeca Limited Edition Series coffees. Limited Edition coffees are coffees that go above and beyond our normal expectation of specialty coffee. The series is reserved for coffees that exhibit the rarest, most unique and highest qualities produced in the world.

Good Morning to coffee lovers all around the world!!!
09/03/2014

Good Morning to coffee lovers all around the world!!!

09/03/2014

A user's guide to modern coffee..!!! Delicious, handcrafted beverages and great-tasting food.The perfect cup of coffee and a wholesome, delicious snack can make your day. So we make sure everything you choose is of the finest quality. Because really, isn’t that how life should be?

See even better coffee art at Cafe Latitude ;D
09/03/2014
50 Beautifully Delicious Coffee Designs

See even better coffee art at Cafe Latitude ;D

Coffee or Latte art consists of the pouring of steamed milk into a shot of espresso generating a pattern or design on the surface. The barista becomes a true

08/29/2014

The largest number of exceptional coffees among of the twenty-six Hawaii samples we tested this month were a handful of high-quality Konas of the classic style, meaning they were produced from the local Kona Typica or other respected mainstream tree varieties and meticulously processed by the traditional wet or washed method, producing a quietly nuanced, balanced cup of the style for which Kona is traditionally admired. The organically grown Mahina Mele Kona from Thanksgiving Coffee, which shared this month’s top rating with a pair of Ka’us at 93, was deeply resonant yet lively and delicate: peaches, chocolate, flowers. The 92-rated Konas from Hula Daddy and Café Virtuoso were similarly classic in structure though subtly different and distinctive in aromatics. Both should, in different ways, satisfy the genuinely informed Kona-coffee lover with their variations on suave balance and clean fruit and chocolate nuance.

08/26/2014

Intoxicating, juicy, complete. Dark honey; dark rum; dark chocolate; complex, layered fruit, particularly pineapple and melon; narcissus-like flowers. Intense but juicy acidity; syrupy mouth-feel. Sweetly rich finish turns slightly drying but still flavor-saturated in the long.

08/25/2014

Sweet-toned, gently pungent. Caramel, vanilla, lavender-like flowers, black currant, a hint of ripe grapefruit in aroma and cup. Delicately tart, berry-toned acidity; lightly syrupy mouth-feel. Berry and sweet chocolate in the short finish; rather drying in the long.

08/22/2014

Cappuccino
This hugely popular coffee drink has become a staple that even the most common of corner coffee shops carries (or at least a version of it). A true cappuccino is a combination of equal parts espresso, steamed milk and milk froth. This luxurious drink, if made properly, can double as a dessert with its complex flavours and richness.

08/22/2014

A pure, ready-to-drink bottled coffee tested over ice. Bright, sweet, refreshing. The acidity is crisply sweet and fruit-toned; the mouthfeel smooth, satiny. Caramel, roasted cacao nib, layered fruit – lemon, grape, peach – and a hint of flowers in the flavor, with the lemon note in particular carrying into a clean, sweet, slightly drying finish. Adding whole milk pleasantly develops the chocolate and rounds the fruit.

08/20/2014

Evaluated as espresso. Sweetly crisp; complex. Butter, peach, cedar, lemon zest, a hint of honeysuckle in aroma and small cup. Smoothly plush, lively mouthfeel; flavor settles toward chocolate in a balanced finish. Delicate and lively in three parts milk: caramelly chocolate, peach, flowers.

08/18/2014

Fine organic and fair trade specialty coffees from around the globe roasted fresh daily. Espresso drinks as culinary works of art. Indulgent chocolate drinks. Virtuous teas. Authentically independent. A true community gathering place. Taking coffeehouse culture to the next level.

08/15/2014

Bottled Iced Coffees

North American cafés for some years now have been brewing coffee in advance to refrigerate and serve over ice on warm summer days. The brewed, refrigerated coffee is usually prepared by the cold-brew method: ground coffee is steeped in cool or room temperature water for around ten to twenty-four hours, and after this prolonged extraction, filtered and stored in the refrigerator until it is served over ice. Japanese cafés and traditional kissaten for decades have used special brewing devices to produce cold-brewed coffee, tall, complex, alchemical-looking all-glass towers that often sit in the shop window slowly dripping finished cold-brewed coffee into a matching receptacle. Some American cafés have adopted these Japanese brewers, though the less showy and much less expensive Toddy commercial cold-brew system is widely used, as are improvised systems, which are easy to create given the simplicity of the cold-brew process. An American company, Pure Coffee USA, has introduced a very showy, deco-styled version of the already dramatic Japanese cold-brew towers called The Empire that cold-brews three different coffees simultaneously.

08/13/2014

A tuna fish sandwich, also known as a tuna salad sandwich or a tuna sandwich, is a type of sandwich made from canned tuna, usually combined with other ingredients such as mayonnaise and celery. Other common variations include the tuna boat and tuna melt.

The sandwich has been called "the mainstay of almost everyone's American childhood," and "the staple of the snatched office lunch for a generation." In the United States, 52% of canned tuna is used for sandwiches.

Caffè corretto, an Italian beverage, consists of a shot of espresso with a small amount of liquor, usually grappa, and ...
08/12/2014

Caffè corretto, an Italian beverage, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy.
Most bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot; however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity he desires.

08/11/2014

Bottled Iced Coffees

North American cafés for some years now have been brewing coffee in advance to refrigerate and serve over ice on warm summer days. The brewed, refrigerated coffee is usually prepared by the cold-brew method: ground coffee is steeped in cool or room temperature water for around ten to twenty-four hours, and after this prolonged extraction, filtered and stored in the refrigerator until it is served over ice. Japanese cafés and traditional kissaten for decades have used special brewing devices to produce cold-brewed coffee, tall, complex, alchemical-looking all-glass towers that often sit in the shop window slowly dripping finished cold-brewed coffee into a matching receptacle. Some American cafés have adopted these Japanese brewers, though the less showy and much less expensive Toddy commercial cold-brew system is widely used, as are improvised systems, which are easy to create given the simplicity of the cold-brew process. An American company, Pure Coffee USA, has introduced a very showy, deco-styled version of the already dramatic Japanese cold-brew towers called The Empire that cold-brews three different coffees simultaneously.

08/07/2014

Columbia Supremo
Taste

Rich yet well balanced and with medium to full body, Columbia Supremo has a mild sweet flavor and good acidity and very pleasant aroma. Columbia Supremo is said to be bright enough for breakfast and rich enough for dinner.
Origin

Columbia.

08/07/2014

Ethiopian Harrar
Taste

The fruity flavor of Ethiopian Harrar is sometimes compared to dry, red wine, offering light, spicy tones and a complex flavor. Ethiopian Harrars may also have dark rich chocolate tones as well as hints of cinnamon, cardamom, blueberry jam, and compote.
Origin

Oromia region (formerly Harrar) in Ethiopia. Ethiopians highly value their coffee—it is part of their culture, and unlike many countries where coffee is mainly a cash crop, most of Ethiopia’s crop is consumed by the people, and with great ceremony in the process.

08/07/2014

Learning the language of coffee tasting is a great way to delve deeper into the world of premium gourmet coffees!

Though detailed descriptions of gourmet coffee taste characteristics may sound to some people like just so much highbrow jargon, the coffee flavor terminology is actually an attempt to solve a very difficult problem—putting into words what the human senses perceive as we savor these premium coffees from around the globe.

Describing gourmet coffee flavors can be challenging because it is often hard to describe (and compare) the multitude of distinct tastes and smells our senses perceive.

Cafe Latitude's cover photo
08/07/2014

Cafe Latitude's cover photo

Cafe Latitude
08/07/2014

Cafe Latitude

Address

101 Redwood Shores Pkwy
Redwood City, CA
94065

Telephone

(855) 532-7738

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