Quills Extras

Like any good thing, Quills is complex. On top of the quality coffee and service we offer, there are more secret services that we want to let you in on.

1. Our parking lot. Driving by Quills from 7-9am and don’t stop because no parking on Baxter Ave? Issue resolved. From 7-10am the parking lot behind Old Colony Cabinet Company on the corner of Baxter and Morton is open for Quills customers. Don’t let a few feet stop you from starting your day the way you want to. 
2. Romantic seating. Enjoying this fall weather with a cup of hot deliciousness is the way to go. To assist you in this pursuit is our side alley seating. Away from the traffic and nestled by the brick walls, your experience will enchant you to a far off place that gives you that warm, fuzzy feeling.
3. Seasonal drinks. Embracing the fun of fall, we are offering a seasonal Caramel Apple Latté made with Huber’s Apple Cider. It is made with cider, caramel sauce and steamed milk, and there is a vegan option available.

Yeah, we're going for unconditional love. 

Quills Drinks: French Press Coffee

In our efforts to offer the best in coffee, we use different brew methods to serve up Quills’ finest. In October our coffee connoisseurs will be seeing some changes. In addition to our fancy espresso, we will be offering our now morning only French press coffee all day! In addition to our desire to offer a variety for Quills’ loyal patrons, the French press method allows more nuance of flavor to be experienced in each cup.

By controlling the temperature and a slower brew where the grounds are exposed to the water equally and for the same amount of time, the flavor mingles to produce a rich cup of coffee.

This method, coined so by its legendary French roots allegedly developed in the 1850s, was not patented until 1929 by Italian designer Attilio Calimani. So when in France would you ask for a ‘French press’? Why no, you would be hip to their lingo and ask for cafetière à piston, or simply press coffee. See, drinking Quills Coffee makes you smarter.

In addition to our fancy plunger coffee we use single origin coffees, so that each coffee can be tasted to its fullest. We are for equal opportunity coffee tasting, giving each one the chance to shine for its unique qualities. Stay tuned for more info on the changes Quills is making for a higher coffee quo.

For more information on how the French press works check out:

http://coffeegeek.com/guides/presspot

Night Owls Abound

Down at the Quills Coffee ranch many of our loyal customers have contributed to the making of Quills. From their friendly faces to their drink suggestions and um.. their uniqueness, we have a following that completes Quills. They also decided what our unofficial mascot is. Inspired by a turkey feather positioned behind the bar at the first Quills location, a customer brought in a ceramic owl to enhance our decor and the scholarly/literary undertones of Quills. The first led to many and we now proudly display what the customers deem as our good luck totem. Since the owl represents truth seeking, we feel it fits. We seek the truth about good coffee. Viva le Owl!

Photos courtesy of Brittany Jarboe Jennings

Barista of the Week: Luke Daughtery

Barista of the Week: Luke Daughtery

Years Aboard the Ship of Life: 28

Point o’ Origin: St. Louis, MO

Dream of his Highest Consciousness: Author of the written word

Color of his Spirit: Varieties of Browns

Love of Louisville: Waterfront Park- Family Fountain Fun

Greatest Accomplishment: Siring his 18mo old son Ian Thomas

Secret Talent: Uncanny ability to craft entertaining songs about anything for his offspring. 

Coffee Drink of his Dreams: 6oz Cappuccino with a smidge of dark chocolate

Root of his Coffee Love: “I love the taste and experience of coffee. Going to coffee shops and taking it in. As a barista I love being a part of giving someone that experience. I am fascinated by the process involved. It has become an inherit part of my life.” 

Quills Drinks: PT's Espresso

In an effort to amp up our coffee quo, Quills is offering an espresso blend from PT’s Coffee. A small batch roaster located in Topeka, KS, PT’s has been rated tops in the coffee industry for many years. Nabbing the coveted Roaster of the Year in 2009 by Roast Magazine, their quality is no joke. Quills will be pulling shots of their Flying Monkey Espresso. Bragging a full range of flavors from savory to sweet, this balanced, full bodied espresso will go nicely in a cappuccino, macchiato or your drink of choice.

You might have also noticed Quills preparing for this increase in the coffee quo by adding a new grinder to our quality equipment behind the bar. The new Anfim Milano grinder has titanium burrs, a timed grind and it’s sparkly. All qualities that are crucial to the quality standard we hold at Quills. We love coffee, you should too.

http://www.ptscoffee.com/

Travel: Big Apple Coffee Business

Spent this past weekend in New York City.  Love that town.  So much to do, so little time.  Most of the weekend was wrapped up in networking with several other entrepreneurs, but when we got the chance we slipped out to take in the urban energy and scope out some favorite coffee joints.  The newish Stumptown Coffee in the first floor of The Ace Hotel, brings Portland coffee goodness to Manhattan.  They feature great espresso and smooth style (latte pic above).  Gimme Coffee also had amazing drinks.  The triple basket ristretto shot they're pulling is bold without harshness and the lattes were silky full flavor sweetness.  I loved these two great coffee spots, but I had hoped to hit a few more.  There are about ten more shops on my original list that we couldn't squeeze in, and few more suggested by folks while we were there.  Oh well, twist my arm, I suppose another trip will need to be scheduled.  

"If you can make it there..."

Beer & Blogs

A few weeks ago I was hanging out at local microbrewery, Cumberland Brews (great beer) with my friend Drew.  Drew and his compatriot, Derek, own and operate On Your Left Cycles in Louisville, Kentucky.  OYLC is a great little bike shop where friendly customer service and legit wrench skills trump minimal Internet discounts every time.  It's hip and relaxed, kind of like hanging out in your cool uncle’s garage listening to The Pixies while he fixes his buddy’s vintage motorcycle.  So, if you like bikes and cool dudes stop by and see them.

Anyway, Drew has been Quills Coffee official Champion Cheerleader Customer Numero Uno from day one.  He's an easy guy to like.  Our friendship has evolved over discussions concerning the finer points of gourmet cooking, proper bicycle maintenance, small business management, boutique coffee from around the states, and constant constructive criticism regarding the creation of the perfect cafe mocha.

A couple sips into Pale Ale number two, Drew says to me, “So, what’s up with the blog?”  I could tell by its tone that this statement was more of kick in the ass rather than a polite question.  

“I know, I know, it needs work,” I say.

“Ya think?”

“What should I blog about?”

“Anything…your coffees, the new espresso machine, things you guys are in to.”

Drew takes another drink and says, “You could blog about mochas.  

‘Mochas: Kind of Like Drinking a Chocolate Pillow.’”

Umm, okay?

Maybe it was the second pint, maybe it’s his love of premium chocolate infused with fine espresso, regardless I’m taking Drew’s advice and giving the blog the attention it deserves.  I hope the Quills blog can offer up some healthy sarcasm and wit.  I hope it can provide a few nuggets of education concerning coffee and espresso.  I hope it can be comforting, sort of like resting a virtual pillow.

Our Website and Blog

My apologies to those of you who have been frequently checking the site in hope of finding something new.  It has taken far too long.  Several challenges have come up behind the scenes that have delayed the full launch of our site - but finally we've arrived.

Take some time to poke around the website.  Let us know what you think.  We'll continuously be tinkering around with the site to make it interesting and engaging.  Hopefully it will clearly identify our driving passions: premium coffee and espresso, friendly customer service and education, thoughtful aesthetic and design, and hands-on community development. 

Over time, we hope our blog will become a source of quality coffee education and interesting reflections on culture and how coffee relates.

For those of you reading this, thank you.  For those of you who have stopped by our new location, thank you. Your support, encouragement and growing enthusiasm for quality coffee make this more of an adventure than a job. 

Cheers,

Nathan Quillo, Owner