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As the owner of Roast House Coffee in North Spokane and First Avenue Coffee downtown, Deborah Di Bernardo is not only judging on taste, consistency and freshness. She also is looking behind the bean: Where did it come from? Is it organic? Sustainable? Did women grow it – and, if not, how can she help make sure they do?
The awards were held in Portland on Sept. 22.
First Avenue Coffee exclusively serves Roast House Coffee. “Every coffee we buy is small-lot, hand-picked, hand-sorted and of the highest quality,” said owner Deb Di Bernardo. “All are shade-grown so the ecosystem stays intact. All are certified organic.”
Indaba, First Ave. Coffee and Next Door Deli and Coffee Lounge are all planning June 1 openings. So is Hello Sugar, which specializes in mini doughnuts.
This particular small-lot, certified-organic coffee was produced by Filadelpo Córdova Mejia at Finca Ecologica Agua Colorada in Jaen, Cajamarca. Roast House is making it available in two sizes: 100 grams for $25 and 250 grams for $60.
Roast House is hosting an open house Thursday to celebrate its recent expansion.
French press, pour over, Chemex, AeroPress and cold brew are on the syllabus.
Roast House is dropping its F-Bomb Cold Brew Coffee. In development for a year and available this week, the ready-to-drink coffee beverage comes in 12-ounce bottles. Ingredients are simple: Roast House’s organic, fair-trade F-Bomb coffee, filtered water and organic, fair-trade, unbleached sugar.
New spot means more space for Laguna Café
Here’s a cute idea from Woman’s Day magazine for turning deviled eggs into Easter chicks to spruce up a buffet or children’s table. Cut off and reserve the top third of a hard-boiled egg, remove the yolk from the bottom two-thirds and follow your favorite recipe for deviled eggs or the one below. Then, cut a thin slice from the bottom of each egg white to create a base. With a 1-inch cookie-dough scoop, place the yolk mixture into each egg white and top it with the reserved third of the egg. Place thinly sliced carrots at the base for feet, on the sides for wings and in the middle of the yolk mixture for beaks. Use capers for eyes and fresh herbs to make eyebrows, mustaches, beards and hair.
Roast House is remodeling its warehouse to accommodate an ultra-modern brewing system. It’s the same technology used in the new Starbucks Reserve Roastery and Tasting Room, which opened late last year in Seattle. That’s the closest Modbar has come to Spokane – until now.
A boutique coffee roaster in Spokane has been nationally recognized for supporting sustainability and social good – as well as being “exceptionally delicious.” Roast House won a 2014 Good Food Award.
A boutique coffee roaster in Spokane has been nationally recognized for supporting sustainability and social good – as well as being “exceptionally delicious.” Roast House won a 2014 Good Food Award. Owner Deborah Di Bernardo received the award in San Francisco Thursday night.
Roast House is celebrating its fourth anniversary on Jan. 6, and everyone’s invited to the party. Festivities run from 4 to 6 p.m. at the boutique coffee roaster. On the menu: espresso, bubbly and a buffet prepared by chef Adam Hegsted.
Deborah Di Bernardo can be passionate about coffee – but it’s not every day that she gets choked up talking about it. In the three years since Di Bernardo and her husband opened a tiny coffee roasting business in Spokane, they have been on the hunt for organic coffees that are grown sustainably by farmers who get fair prices for their crops. Late last year, she began looking into another layer of that good-works commitment – crops grown by women.
Spokane coffee roasters are losing sleep, and it’s not the caffeine. Supplies of high-quality Arabica beans are tight. Prices have doubled in the last year.