This article needs to be updated.(October 2023) |
Spella Caffè | |
---|---|
Restaurant information | |
Owner(s) | Andrea Spella |
Street address | 520 Southwest 5th Avenue |
City | Portland |
County | Multnomah |
State | Oregon |
Postal/ZIP Code | 97204 |
Country | United States |
Coordinates | 45°31′11″N122°40′36″W / 45.5197°N 122.6768°W |
Spella Caffè is a coffee shop in Portland, Oregon, United States. Andrea Spella started the business as a cart in 2006, before opening a brick and mortar space in downtown Portland in 2010. The business has garnered a positive reception, and has been cited as an influence for other coffee company founders.
Spella Caffè is a coffee shop in downtown Portland. Willamette Week has described the business as "microroaster-retailer featuring traditional Italian-style espresso". [1] The menu includes various coffee and espresso drinks such as shakeratos, as well as affogato, chais, [2] [3] [4] gelato, [5] [6] and Italian sodas. [7] Food options include baked goods such as biscotti, cookies, and quick breads. [2]
Andrea Spella founded Spella Caffè in October 2006, [8] initially operating from a cart and using an Italian Rancilio lever machine. [9] [10] [11] The Oregonian 's Christina Melander said in 2008: "In less than two years, Andrea Spella's espresso cart Spella Caffe at the corner of Southwest Ninth Avenue and Alder Street has earned a reputation for the smoothest espresso shot in town — hand-pulled to order from his own fresh-roasted beans." Melander noted that the business' espresso-based drinks would become available at Alma Chocolate, a artisan confectionery in east Portland. [12] In 2008, Andrea Spella expressed opposition to City Center Parking's request for carts at the parking lot between Southwest Ninth and 10th avenues and Alder and Washington streets to "limit power use to 20 amps of current to stop the outages". [13] [14]
Andrea Spella opened the cafe in downtown Portland in 2010. [7] The business has one of the only hand-pulled lever espresso machines in the Pacific Northwest, as of 2012. [15] A Spella Caffè espresso bar was also available in the Italian food hall and marketplace Cooperativa, [16] [17] prior to its closure in 2022. [18] Shortly after, Spella, Cascadia Coffee Roasters, and Sterling Coffee announced plans to share a 2,750-square-foot (255 m2) production facility in northeast Portland, with the goal of expansion for each. [8]
Spella Caffè coffee has been used by local restaurants; a dark roast was used for Raven & Rose's Irish coffee, [19] and Fire on the Mountain's Vanilla Bourbon Coffee Stout was brewed with beans from Spella. [20] Spella Caffè has been cited as an influence for other coffee company founders. [21] [22]
In 2008, The Oregonian's Noelle Crombie called the food cart "an ode to the perfect cup of espresso". [23] Other writers of the newspaper said:
Spella's hand-roasted Brazilian beans are softer and sweeter --more Italian if you will --than what typically flies around town. The result? A thick, rich, roasty espresso with a creamy, bubble-tight cap of crema on top --the kind of mythical sip you stumble upon in Rome. Everything here is worth sampling, from barely sweet mochas with Italian cocoa powder to toothy, real-deal biscotti meant for dunking. [10]
The newspaper's food critic Karen Brooks said Stella had Portland's best espresso in 2008. [24] She included the business in a 2009 list of the city's top ten food carts and said Spella had "the best Italian-style espresso and cappuccinos around". [25] [26] David Stabler called the shop "locally acclaimed" in 2010. [27] In 2011, writers for The Oregonian said Andrea Spella "hand-pulls some of the city's best espresso". [28] In the newspaper's 2017 list of downtown Portland's ten best coffee shops, Samatha Bakall described Spella as a "perennially packed, closet-sized Italian cafe tucked into a downtown office building". She recommended it "for a quick espresso (sipped standing, of course) or an early afternoon affogato, where hot espresso is poured over a scoop of gelato", but suggested workers take their drinks out, noting there is "barely enough room to wait". [29]
In the book Best Places: Portland (2010), John Gottberg and Elizabeth Lopeman recommended Spella for "flawless, roman-style" drinks and affogato "as a refreshing treat" in the summer. [30] In her Food Lovers' Guide to Portland, Oregon (2014), Laurie Wolf recommended the "dreamy, chocolate-flaked stracciatella gelato in the warmer weather", acknowledging she "would eat it outside in a snowstorm". [31] The Portland Books of Dates (2021) says "splitting a rich affogato in the window of the Italian-style (and adorably miniature) Spella Caffè is an experience unlike any other in town". [32]
In Willamette Week's 2016 list of five "essential old-school Portland cafes", Jordan Michelman said Spella offers the city's best shakerato and wrote, "Andrea Spella's love letter to the Italian espresso tradition is still as relevant and quality-focused as ever, celebrating 10 years at his postage-stamp-sized cafe... The place is intentionally unbeholden to the whims of fashion, instead aiming for a consistent daily offering". [33] In Food & Wine 's 2019 overview of Portland's coffee scene, David Landsel wrote, "Andrea Spella's welcoming little cafe, with its well-trained baristas, holds an outsized spot in the heart of many a downtown worker. This one's for the grownups [...] who, every now and then, require a delicious affogato to make it through their afternoon." [34]
Teresa K. Traverse called the shop "charming and cozy" in The Daily Meal's 2014 suggestions for "how to spend 12 hours in Portland". [35] Delia Mooney of Tasting Table included Spella in a 2017 list of Alton Brown's favorite coffee shops as part of his Eat Your Science tour. [36] [37] In a 2021 list of 14 "distinctive Portland cafés that roast their own coffee", Eater Portland called Spella "a proud homage to Italian coffee making". [7]
Espresso is one of the most popular coffee-brewing methods, of Italian origin. The French also made a significant contribution to the invention of the first coffee makers, predecessors of today's espresso machines, and generally to the café culture. Espresso can be made with a wide variety of coffee beans and roast degrees, in which a small amount of nearly boiling water is forced under pressure through finely-ground coffee beans. Espresso is the most common way of making coffee in southern Europe, especially in Italy, France, Spain, Portugal and Greece, but it is also popular in the rest of the world.
Italians are well known for their special attention to the preparation, the selection of the blends, and the use of accessories when creating many types of coffees. Many of the types of coffee preparation known today also have their roots here. The main coffee port in Italy is Trieste where there is also a lot of coffee processing industry. Italian coffee consumption, often espresso, is highest in the city of Trieste, with an average of 1500 cups of coffee per person per year. That is about twice as much as is usually drunk in Italy.
Café au lait is coffee with hot milk added. It differs from white coffee, which is coffee with cold milk or other whiteners added.
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.
Stumptown Coffee Roasters is a coffee roaster and retailer based in Portland, Oregon, United States. The chain's flagship café and roastery opened in 1999. Three other cafes, a roastery and a tasting annex have since opened in Portland, as well as locations in New York, and Los Angeles,. Stumptown is owned by Peet's Coffee, which in turn is owned by JAB Holding Company. The company was an early innovator with cold brew coffee in nitro cans and have continued to develop other cold brew product innovations.
Caffè Americano is a type of coffee drink prepared by diluting an espresso shot with hot water at a 1:3 to 1:4 ratio, resulting in a drink that retains the complex flavors of espresso, but in a lighter way. Its strength varies with the number of shots of espresso and the amount of water added. The name is also spelled with varying capitalization and use of diacritics: e.g., café americano.
An affogato, more traditionally known as "affogato al caffè", is an Italian coffee-based dessert. It usually takes the form of a scoop of plain milk-flavored or vanilla gelato or ice cream topped or "drowned" with a shot of hot espresso. Some variations also include a shot of amaretto, Bicerin, Kahlúa, or other liqueur.
Third-wave coffee is a movement in coffee marketing emphasizing high quality. Beans are typically sourced from individual farms and are roasted more lightly to bring out their distinctive flavors. Though the term was coined in 1999, the approach originates in the 1970s, with roasters such as the Coffee Connection.
Caffè d'orzo or barley coffee is a type of hot drink, originating in Italy. Orzo is a caffeine-free roasted grain beverage made from ground barley. It is an espresso-style drink, and when prepared from the roasted barley directly, it can easily be made in typical espresso machines and coffeemakers. In Italy it is widely available in coffee vending machines. Although traditionally considered a coffee substitute for children, it is an increasingly common choice in Italy and other places for those who choose to eschew caffeine for health reasons.
Seattle is regarded as a world center for coffee roasting and coffee supply chain management. Related to this, many of the city's inhabitants are coffee enthusiasts; the city is known for its prominent coffee culture and numerous coffeehouses.
Portland, Oregon, in the United States, is known for having an established coffee culture. In February 2012, The New York Times reported that Portland had more than 30 coffee roasters. Comparing Portland's coffee culture to other major cities along the West Coast, Oliver Strand wrote: "Seattle coffee might have more muscle, and San Francisco coffee might have more mystique, but Portland's coffee scene is arguably the country's most intimate. It's also one of the most relaxed."
Heart Coffee Roasters is a chain of three cafes and a coffee roasting company based in Portland, Oregon, United States. It was established in 2009 by Wille and Rebekah Yli-Luoma.
Caffè Umbria is a coffee roaster based on Seattle, Washington, United States. The chain has been described as "an Italian family business". Caffè Umbria was established by third-generation roaster Emanuele Bizzarri, the son of Umberto.
Behind the Museum Café is a cafe with two locations in Portland, Oregon.
Zefiro was an Italian and Mediterranean restaurant in Portland, Oregon, United States. The business operated from 1990 to 2000.
Public Domain Coffee is a coffee shop in Portland, Oregon. Coffee Bean International opened the cafe in 2010.
Case Study Coffee Roasters is a coffee company with multiple locations in Portland, Oregon.
Water Avenue Coffee is a coffee "micro-roaster" with multiple locations in Portland, Oregon. Matt Milletto is a co-owner.
Nossa Familia Coffee is a coffee company based in Portland, Oregon. The roaster was founded by Augusto Carneiro in 2004 and uses sustainably sourced beans imported from Africa as well as Central and South America.
Italian-coffee lovers rejoiced when the Spella Caffe cart opened in downtown Portland last year, with hand-pulled shots and some fine affogato.
From his daytime trailer-cart headquarters, Andrea Spella hand-pulls espresso shots with an Italian Rancilio lever machine, which allows for the kind of hand control a serious coffeehead demands... Spella's hand-roasted Brazilian beans are softer and sweeter --more Italian if you will --than what typically flies around town. The result? A thick, rich, roasty espresso with a creamy, bubble-tight cap of crema on top --the kind of mythical sip you stumble upon in Rome. Everything here is worth sampling, from barely sweet mochas with Italian cocoa powder to toothy, real-deal biscotti meant for dunking.
Portland has a new espresso king: Andrea Spella. Five days a week from his Spella Caffe cart in downtown Portland, Spella pulls his espresso the Old World way with an Italian Rancilio lever machine. The results? The best and most authentic espresso in town. Spella claims the manual pull gives him more control than the automatic machines used in most cafes. The top layer of crema --that golden foamy crown from the final stream of espresso "is the most important part of the equation," he says. Smooth, rich and chocolaty, every cup Spella pulls is sheer liquid gold ($1.25). When Spella isn't working at the stand, he's in a nearby rented garage roasting beans. He uses from-the-farm beans from Brazil (not Indonesian, the preferred bean of most Northwest roasters), where a lower elevation produces softer beans that result in a sweeter, Italian style coffee... Spella's beans retail for $6 a half-pound. Coffee was important in his half-Polish, half-Neopolitan household, where as a toddler he began sipping stovetop espresso... For a sweet option at his coffee counter, look for walnut espresso brownies ($1.75) made by a friend of Spella's. Spella knows good gelato, too. He serves three changing flavors of Stella Gelato, Eugene's extraordinary but little-known artisan ice cream. Order a scoop (often hazelnut or pistachio or fruit sorbetto, $2.25). Or better, get the affogato --Stella gelato drowned in Spella espresso: It will make you giddy ($2.75). Acclaimed Italian food writer Faith Heller Willinger was spreading the Spella gospel after visiting the stand on a recent visit to Portland. "The other 'S' coffees in town," she says, have nothing on Spella's. Spella hopes to have a sit-down cafe with live music in the next year or so. His motto, "I won't serve a coffee that's less than perfect," is proving true.
One of them is Andrea Spella, who runs the espresso wagon Spella Caffe. He says the new 20-amp restriction isn't realistic, given that it takes 20 amps just to run his espresso machine, not to mention his other equipment. Spella says his $450-a-month rent is supposed to include all the electricity and water he needs to stay in business, and he guesses that most carts on the block need an average of 30 amps of power.
That's how I found out about Spella Caffe, Andrea Spella's downtown food cart that's an ode to the perfect cup of espresso.
We asked a team of food hounds to share their secret food finds --including, yes, the best espresso (Spella Caffe) and the cookie that can change your life (the chocolate chewy from Nuvrei).
... Spella Caffe will slap your foggy morning brain upside your head. Andrea Spella does the unthinkable: turning out the best espresso ($1.75) and creamiest cappuccinos ($2.75) from a trailer kitchen, using farm-direct Brazilian beans that he micro-roasts in a rented garage nearby. No wonder the city's best baristas are regulars... Spella hand-pulls each shot with an Italian Rancilio lever machine, which in turn allows for the kind of control and texturizing a serious coffeehead demands... Now 3 years old, Spella was a pioneer of Portland's new high-craft curbside scene, and it's still unlike any place in the country. His pursuit of excellence runs through everything - the hand-shaken iced coffee, the elegantly spare, barely sweet mochas. For his amazing affogato ($3.50), Spella pours a double shot over the best gelato around; they're super-creamy, small-batch artisan flavors made in Eugene. The results are like a new coffee ice cream that's off the atomic chart. Pink Martini's Thomas Lauderdale orders it for breakfast. Who could argue with him?
Spella Caffe: The best Italian-style espresso and cappuccinos around, hand-pulled to order from owner Andrea Spella's hand-roasted beans.
After experiments on the home barbie, he met Andrea Spella of locally acclaimed Spella Caffe at a time they both needed to produce on a larger scale than their existing equipment allowed. They bought "Rossalina," a 12-pound commercial drum roaster in Oklahoma City for $13,000. Kagan and Spella, who recently opened his second coffee hangout, roast their beans separately but share expenses. Kagan's company is called Badbeard's Microroastery.
Shakerato at Spella Caffe: Andrea Spella hand-pulls some of the city's best espresso with his small-batch, hand-roasted beans. But with sunny skies, trade in that cappuccino for the shakerato, the Platonic ideal of iced coffee. Italy's caffe shakerato --usually just espresso and simple syrup vigorously shaken with ice --gets a shot of milk at Spella. Following tradition, each drink is hand-shaken, martini-style, until nice and cold, then quickly strained so the ice doesn't water down the intense, rich brew.