We are absolutely thrilled to announce that our Santa Monica store has partnered up with local bakery Hotcakes Bakes to bring you some of the best pastries in Los Angeles.
We are proud to announce the launch of our new online store! Purchase coffee, tea, and merchandise by clicking on the “Shop” link above.
Espresso Cielo began as a simple thought, “living a full life includes a destination to take time and enjoy the moment”. A place where time stops. We invite you to share in the timeless ritual of café life where coffee is poured, ideas formed, passions are shared and the day is renewed.
To understand café life, sit in a café for an hour or two, enjoy a cup of coffee, cappuccino, tea, and your favorite pastry, then listen and watch what happens. You can enjoy the company of another or sit by yourself. You can sit and listen to the music or just enjoy your coffee.
It would be safe to say the American culture is as much in love with coffee and café life as our ancestors were centuries ago. This romance with coffee began in Eastern Africa some time in the 5th century and has become a ‘lifestyle’, a part of our every day lives. Now, in the 21st century, we are still in love with coffee, the tradition, and the culture.
There are different accounts of when and where the history of coffee begins. The earliest account is 1000 BC. In 1000 AD the first investigation into the chemical make up of coffee was conducted and documented. In the 5th Century Monks began combining coffee beans with animal fat by rolling them, then eating these rolls. The effects were similar to eating an energy bar. The invigoration and energy felt after eating these coffee beans was transforming. After witnessing the effects of coffee beans, a certain monk felt this invigorating treat was against religious beliefs. He protested by throwing the coffee beans into a fire, thus roasting these coffee beans for the first time. The aroma was irresistible, even to him. This began the journey into the ways coffee would be consumed.
One of my favorite coworkers, who is never one to take due credit, likes to say he isn’t the reason for our great coffee; the coffee is. While his modesty has its merit (after all, you simply can’t make an excellent coffee without excellent coffee) its not entirely true. There are hundreds of tiny, minute details all controlled by the reigning barista that go into making a delicious coffee. Some we manipulate subconsciously, and some have been the point of study by coffee geeks and fanatics alike for over fifty years.
Of the most important factors often overlooked by the home barista, water is king. A proper filtration system is absolutely key to making coffee on any scale, small or large. Mineral deposits effect flavor. This is true in both extremes; too many will create a harsh, acrid coffee, whereas too little will result in coffee that is bland and flat. Add scale deposits which can effect an espresso machine or drip coffee brewer, and you’re in for a ride. It’s not too difficult to decide if your filtered water is alright to use for coffee. Chances are, if it tastes alright to drink, it’ll be alright for coffee. Your taste buds are more trusty than you’d think.