New checkout for our site!

I have been busy updating and transferring things over to our new storefront, here is a sneak peak!

http://theoldworldcafe.com/">http://theoldworldcafe.com/

Mugs are in, and a jar pic to boot!

Just an image dump of the mugs and a Jar for the holidays, enjoy!



http://theoldworldcafe.com/

Baking Through "On Baking"

Old Wwworld Cafe is all about doing things by hand, and that includes making the baked goods for the cafe when it's opened. There's no time better than the present to brush up on our baking skills, so we here at Old Wwworld Cafe are going to bake our way through the book "On Baking".

We started at the beginning, and made some of the simplest of baked goods: simple syrup, beaten egg whites, and ricotta cheese. Now, the syrup and egg whites were no trouble, and we even took the syrup up a notch and flavored it. This was a first for me, so I was weary as to how the flavor would turn out. It really shocked me with just how tasty it was. Well, I'm sure you're asking, "What flavor did you make?"













Coffee of course! And it was quite delicious! Adding it to an already tasty cup of coffee or a homemade frappe is the perfect touch.

Now beaten egg whites are another item I am familiar with making, but it took me quite a while before I could get stiff peaks.

Still those were fairly simple and not too new to us, but the ricotta cheese was definitely something different.













Overall, everything turned out pretty well (though the ricotta was a little on the lime flavored side... we're still working on perfecting it) and we're excited to start the next phase, biscuits! So stayed tuned and follow us on our journey through "On Baking"!

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Test Baking and New Bag Images

This past weekend was Easter, and for me it marked a time to try out some recipes I had been sitting on to unsuspecting guests! Pictured here is a nice loaf of Brioche (the egg wash did make it a tad dark but it is by no means burned!), Ash and I beating a meringue in a copper bowl (for use in an Italian Buttercream),and a pic of some mise en place.

The other two images featured are of the new bags we had printed for the newer coffees and blends we had added to our lineup. These were missing proper bags for a while, but no longer are!









Where your browser goes for coffee

New boxes, yes I am excited.

For any company, branding is important. Finally, after over a 16 months of shipping coffee in random boxes, we now have real ones. Whenever this arrives at your step, you know your getting coffee! Now, to update the image a tad!

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Construction (1100+ bolts by hand and still going)

My what fun this was, this picture is a bit old (half of what is now done) but I wanted to share it so people could see the work being done for our new little test shop. Again this is not open to the public but it is still neat to see it go up and water and electric ran to it!

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Post blending (and blend your own number 2?)

Having issues setting up a new part of the site where we offer our current roasted selection as a post blended blend....if that did not make sense let me try again. Lets say you order a 1/4 lb of panama, and I have to run a batch meaning I now have 2 and 3/4 lbs of panama unsold. This coffee is held here for a very short time or blended into a blend that calls for it. Other coffees do not currently have blends to go in afterward and end up as mystery blend if I feel they are past their prime.....now bear in mind for me past their prime is 16 days and coffee you get at the store has probably been roasted months ago (always look for a roasted on date!)

At any rate, I am trying to set it up so our site can offer blend made with the freshest coffee on hand while its available and taken down when its not, encouraging you all to go their more often and for us to offer some crazy blends. This week I had Guat. mixed with Dom. R. post blended and it was a gorgeous cup, but unless you bought both you would not get to experience it. Now if I offered this as a post blend always I would wind up with a 1/4 lb of it ordered and a bunch of leftover (Dom. R, actually moves fast but for the sake of argument lets say it was unpopular.). If I can figure out a fancy way of coding I will keep everyone informed and show off some really unique coffee blends for you all to enjoy!

Oh and as a note, the current blends on the site are either preblended or are blend of coffees that move very quickly.


The Old Wwworld Cafe Americas best online cafe!

-Luke

Rain + aluminum roof is scary

Where we roast these days has an aluminum roof, and it is currently POURING OUTSIDE! It is deafeningly loud in here, and I have to leave it to get more beans to weigh....not a huge highlight for me. On the plus side, I am not wet...just yet.