Deep Space Coffee strives to create an experience closer to what you’ll find in a third wave cafe in Melbourne, Australia, or San Francisco. It’s a cafe that upholds the highest of standards for the quality of the final product served to its clientele. Our machines are cleaned thoroughly a couple times a day to insure the purity of each beverage. Under the Espresso Bar each espresso is “dialed in” several times a day to ensure the flavor will still be delivered properly throughout the day’s subtle changes that can drastically affect the flavor of the espresso, such as humidity, temperature and oxidation. We also focus on other brew methods under our Brew Bar, most notably the Hario V60 pour over method, which we feel allows us to bring forth some of the tastier sides of each coffee. It’s very much a method for the coffee lover, especially those who really enjoy discovering tasting notes within the cup, such as with wine. We create recipes for each single-origin or blend and we work directly with our roaster to create and source coffees according to flavor profiles and what pleases our palates. We aren’t just ordering burnt coffee from any roaster that will throw in a bunch of free equipment or offer us deals on beans. We’re extremely serious about great coffee.
This Is Albuquerque: Deep Space Coffee
Third Wave Slow Café
Alibi
\
2 min read
