Comments on: Downtown Espresso

By: John Gaberino

John Gaberino — Fri, 15 Jan 2010 17:32:47 +0000

Also as far as espresso. We have two grinders now for espresso at the cafe. Once with our house blend and one for rotating microlots. Write now we have the last of our pacamara for this last season in it. It is super viscus and covers the tongue with brown sugar. Its the coffee Johnny our roaster used in the South Central Barista Competition last week. Come try it before it is gone.

By: John Gaberino

John Gaberino — Fri, 15 Jan 2010 17:29:28 +0000

OK yes this is a million years late but I really have been thinking about doing this for the last million years; or maybe just 3 months. I wanted to say thanks, thanks, and thanks. To McCullough and to all the responders and everyone who has supported us through out the years. We are excited about the future as the new harvest will be coming in less than two months and this year there are more varietals and more variety of coffees. We will also be moving our roastery soon to a bigger and better location where people can come visit! Follow us on Twitter or facebook to keep up to date. PS we have a public cupping tomorrow the 16th at Cafe Topeca.

By: Art

Art — Thu, 19 Nov 2009 18:20:01 +0000

My favorite coffee in Tulsa. In addition to selling their beans in their shop in the Mayo Hotel, they now sell them in local Reasor’s grocery stores. How awesome is that?

By: Erica

Erica — Thu, 19 Nov 2009 15:54:05 +0000

All we drink at home is Topeca espresso roast. The first time I went in and bought $50 worth of espresso beans, I got some strange looks. They are getting used to me now though… !! I have got two family memebers in KS addicted to Topeca coffee as well. They order online/over the phone. It would make a great Christmas present or hostess gift during the holiday season.

By: Shae

Shae — Thu, 19 Nov 2009 15:34:11 +0000

Mmm…I love Topeca. Read about them: Seed to Cup..so awesome!