Issue 00

Brunch with coffee writer Hanna Neuschwander

Written by Adrian J.S. Hale

Featured Coffee:

Stumptown Indonesia Sulawesi Toarco

Olympia Coffee Roasting Co. Coumbia Finca la Florida

Victrola Reserve Ethiopia Sidama & Shakisso


Deviled eggs with fresh shaved truffles, spicy pickled green beans, sweet-brined beets, pickled Asian pears & La Marca Prosecco with a floating coffee bean

A Menu of coffee-inspired brunch dishes:

Bacon & Eggs- Hanna’s coffee-cured bacon & baked egg on a bed of stewed kale & tomatoes.

Endive & radicchio w/ coffee candied cashews

Coffee & Donuts- warm doughnut holes with a side of coffee crème

Ricotta Affogatto

Stay tuned for an interview with Hanna and to hear the stories people shared about their own coffee ritual. Also, get ready for a load of information about how to make coffee, store coffee, brew coffee, order coffee, and most importantly, enjoy coffee (hint: you don’t have to follow any rules. Your tastebuds will lead the way).

Interview with Hanna Neuschwander | Communal Table

[…] and I hosted a brunch to showcase coffee as an ingredient in food. Through the fall and early winter, we had a blast […]


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