.Meet the Artist
A few months ago Kotaro Morita and Minatsu Ariga approached Dwelltime for hosting the group iat. (International Art Terminal) with the purpose of introducing Japanese art to the global art scene. The group is mainly made up of talented students from Tohoko University of Art and Design as well as local Tohoko artists affected by the tsunami in 2011. With the help of Kotaro and Minatsu the students have displayed their work in and around Cambridge including Dwelltime and 1369 Coffeehouse. In the next few weeks three of the artists affiliated with iat. will be in Cambridge! Dwelltime will have a reception on August 7th 2013 from 5:00pm-7:00pm. Come and enjoy the company of Rika, Shota, and Miu while they are in town.
For more information regarding the group, iat.visit their webpage.
This coming Sunday you’ll be seeing a number of changes in the customer experience at dwelltime. Over the past two weeks, we’ve had a great demand for brunch that exceeds our capacity in a quick-service restaurant model. In order to accommodate the volume, we will be changing to a full table service model during brunch (9 AM – 2:30 PM). We’re excited about the possibilities this opens for us, and want to share some things about how our experience will be different this Sunday morning.
If you’re coming for brunch, you’ll be seated by a host. We are adding additional seating capacity to handle parties of various sizes. We will have our regular coffee & tea menus, in addition to our brunch menu and a new printed menu for our pastry selection.
We will have limited bar seating available for those seeking a quick beverage and pastry. In accordance with our new Sunday service, we will not be offering internet access.
Take out orders will be directed along the right side of the bar. We’ll have additional signage in place designating ordering & drink pick up locations.
We’re looking forward to being able to provide a higher level of service and manage our volume to ensure a consistent, quality product. We’re tremendously appreciative for everyone who has dined with us during brunch this month as we continue to evolve and grow our brunch service model.
New Years Day brunch was a tremendous success. We’ll be continuing to serve brunch every Sunday, in place of lunch. We’ll be serving this Sunday 9:00 AM – 2:30 PM. Our menu will continue to evolve over the next few weeks as we switch out items.
The coffee bar will be open 7AM – 2PM on New Years Eve, and opening at 11AM on New Years Day.
In lieu of our regular lunch service, we’ll be serving a special New Years Day brunch menu, in addition to our pastry program. A preview of Tuesday’s menu:
Baked Brioche French Toast served with homemade fruit compote.
Eggs Benedict: Poached eggs, roasted tomato, pancetta, chipotle hollandaise sauce on an english muffin; served with a pomegranate mixed green salad.
Ham and cheese // spinach and goat cheese quiche, served warm with a pomegranate mixed green salad.
Gorgonzola cheese souffle, served with a pomegranate mixed green salad.
House made granola served with yogurt and fresh fruit.
Gift cards are now available through Square, the system we use for accepting card payments. To purchase a gift card, you need to download the Square Wallet app on your phone, Square’s payment system. Through Square Wallet, you can search for dwelltime and there is an option to send a gift certificate.
Gift certificates are sent via email, and can be redeemed either by the recipient using the Square Wallet app, or by printing out a sheet with a QR code.
You can read more about Square Gift Cards at https://squareup.com/help/en-us/article/5080-sending-and-redeeming-gift-cards#sending-gift-cards-with-square-wallet .
This Saturday we will be serving Arnulfo Leguizamo, the #1 Colombia Cup of Excellence Lot from 2011 as espresso. The Cup of Excellence is a strict competition to select the very best coffee produced in a country in a particular year, and helps recognize and reward coffee farmers for quality achievements.
We ran this coffee as a special offering at barismo last year, selling it nearly at cost to us of $50 per half pound. We ran across a few batches of this coffee left while moving the roastery, and will have it on bar at dwelltime for the next few Saturdays.
Each week we’ll roast a very small batch of this coffee — just three and a half pounds — and serve it until we run out. We’ll begin serving this coffe as straight shots only ($3.5) at 2:00 PM.
We’re starting off November by launching pre-orders for Thanksgiving! Whether you need something to complete the dinner table or pastries for Thanksgiving morning, we have you covered.
This year we’re offering a selection of 8″ pies, which serve 6-8 people: pumpkin pie, apple pie, and pecan pie. We’re also accepting pre-orders for croissants in multiples of 10 at a 20% discount from our regular price.
You can place an order either by walking into dwelltime and picking up a form, or print out your own form and bring it in to the shop. We’ll be accepting orders until Monday, November 19.
Going into fall, the demand for cold brew bottles has exceeded our expectations and continued to grow. We’re doing some maintenance and upgrades on our brewing & bottling setup this week. As a result, cold brew (both on tap & in bottles) will be unavailable for the next few days. If all goes well, it’ll make a return at the tap on Thursday, and bottles back on Friday.
The photo above is yellow bourbon growing at Hacienda Santa Rosa back when we visited at the beginning of the year; it’s the same farm that also produces Buena Esperanza, one of our favorite coffees this year. When visiting the farm, Silas, our green buyer, noticed that they were growing a small number of yellow bourbon trees. Yellow is a mutation of the regular bourbon, which normally produces a red fruit when ripe; in this instance, the fruit matures to a deep yellow-orange. We bought a lot of yellow bourbon last year from El Bosque , and it was a very floral, interesting coffee. We asked Santa Rosa to pick & mill their yellow bourbon seperately this year. We got just 3 bags of this coffee in.
When we re-launch cold brew later this week, we’ll be serving the Yellow Bourbon microlot. Bottles will be available!
That’s the cupping table from our public cupping with the folks from George Howell Coffee. We’ve always had respect for them as a quality-driven local roaster, and we’ll be serving one of their coffees on bar this weekend. They’re based out of Acton, and have been a wholesale roaster since 2002 — but their roots in the Boston metro area go deeper.
In the 1970′s, George Howell brought specialty coffee to Boston with The Coffee Connection, a small family of coffee bars that grew out of their first space in Harvard Square. George was one of the first to promote single estate coffees and quality-driven direct trade relationships.
After The Coffee Connection was sold to Starbucks in 1994, George continued to work to promote the same values in the coffee industry that drive our business today. He founded Cup of Excellence, a competition that highlights the best coffee producers in certain countries and gives them access to better prices for their coffees. In 2002, George re-entered the commercial coffee world, and his company is a great example of another quality local roaster.
This weekend we’ll be serving their coffee on bar. We selected one of the coffees we enjoyed from our public cupping last week, Lenana (Kenya), to put on our pourover menu. Come check it out Saturday morning!
(Photo courtesy of @thecoffeetrike).