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Grand Opening!

News

  • Reclaiming Italian Espresso Machines

    We got a hold off some old Italian espresso machines. FAEMAs, to be precise. So we've been working hard to clean them, descale them and rebuild them. Just like our coffee, we like to put a lot of effort on the things we do. We think we can reclaim these old machines to produce top quality espresso. In any case, you can be the judges, once we have them up and running.  These are the machines as we got them.    As we took the top off the machine, things looked pretty bad. The machines it appears had never been...

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  • Ethiopian Coffee Ceremony

    Join us and celebrate life and culture in downtown Georgetown this coming Saturday. We will be holding an Ethiopian Coffee Ceremony with our partners DAS Ethiopian Restaurant. Learn about new cultures and how coffee is enjoyed in other countries.

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  • Brunch and Coffee

    Brunch and coffee: the perfect pair. Restaurants in the DC Metro area are increasingly offering brunch menus as a way to test creative offerings and provide a variety of great meals and food combinations--and quality coffee is turning out to be an important part of this mix. That's what the latest edition of Northern Virginia Magazine has to say in its front cover, and Cervantes Coffee is precisely at the center of this trend, with a full-page picture and article about us! According to Northern Virginia Magazine, restaurants are upping their game when it comes to coffee, moving away from...

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  • CSA Community Supported Agriculture and Locally Roasted Coffee

    CSA is no longer the obscure acronym people confused with a government program or something similar. Increasingly CSAs are part of the vocabulary of those who are becoming aware of and want to participate in alternative healthy food options. In short, a CSA program allows city residents (and suburbanites) to have direct access to high quality, fresh produce grown locally by regional farmers. When you become a member of a CSA, you're purchasing a “share” of vegetables from a regional farm. The way it works is you basically have to look for a CSA network or pick up point that is close...

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  • How Do You Store Coffee

    While I was visiting a coffee-loving friend, he eagerly showed me some recently purchased whole bean coffee from Pennsylvania. He pulled the bag out of his refrigerator and ground up the beans in his small grinder. As he was grinding them up, his wife grabbed some fish out from the same fridge for lunch, and his kids served themselves strawberries and yogurt. While I commend their healthy eating habits, I couldn’t stop thinking about the aroma and taste of the coffee I was about to partake in, and hopefully enjoy. Freezing Coffee BeansA little known fact about coffee is that...

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  • Coffee Training - Brewing Techniques - Syphon

    I never stop learning to appreciate the different ways of brewing coffee. As we prepared for this last session we delivered a week ago, we re-discovered the joy of brewing on the syphon. We've had this coffee maker for over 15 years now. We used it on special occasions and at one point I remember giving it to my dad as a present. A couple of years later, he returned as he was mainly using his mocha espresso pot more than anything else. You can watch this clip on the syphon that our head barista Alex T. made, Quite funny....

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  • Cold Brew Coffee

    When it comes to making cold brew coffee, I really don't see the need to reinvent the wheel. I have watched many people prepare it and even though we were never big fans of cold brew, this past summer we started using it at the coffee shop. Cold brew coffee is ideal for cold espresso drinks, where you need strong flavors and boldness to blend well with the additional water, ice, flavoring or milk. Think of cold brew as a coffee "concentrate" to mix with additional liquids. Alex T., our head barista uses it at home with hot water to...

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  • Coffee Cupping at Cervantes

    We had a successful cupping last Saturday. Visitors learned about the method of cupping, and how to look for different aromas while the coffee was dry, after the grinding and after water was mixed with the coffee. We also covered information about the origin and the processes involved in coffee production and how all of these issues play out in the coffee profile.    We hope you can join us for the next coffee cupping session. We will announce it soon. In the meantime stop by anytime to learn more about our single origin coffee.

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  • Getting the Coffee Warehouse ready

    Its been a long process of getting the coffee warehouse in Springfield ready. Build out, repairs, painting, long hours at night and during the day. In the process we've had numerous friends help out. From the electrical to the paint to the awesome tasting table.  Getting the roaster in and installed. Another few weeks. We now have all our permits and are now planning our opening. Stay tuned for our grand opening and our pre opening events. Thanks to all of you who have been part of this great journey.... We're almost there... and we could have not done it...

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  • Coffee from Yemen

    Besides being a pretty decent (awesome I should say) goal keeper, my good friend Brent Toney is also a coffee fanatic. He brought me some pretty amazing green coffee from his last trip to Yemen, and we finally got around to roast it this past weekend, For those of you unfamiliar with the country, Yemen is south of Saudi Arabia and very close to Ethiopia on the Eastern side of Africa. Since we have limited samples, we roasted a first batch in the Behmor. We tried two different roasts, and both came out with a distinct herbal aroma. The beans...

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