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.

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 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 .

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.

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!

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).

This past week we installed our new art exhibit. We are very proud to host Vicki Konover as our first guest artist until December.

Vicki studied sculpture and drawing at the University of Denver prior to her graduate study and a career in Clinical Social Work. After 25 years as a clinician, she has returned to her primary love, combining sculpture and drawing with ceramics to form a multi-media art form. Vicki maintains a studio in her home where she creates her bisque ware. She is affiliated with Canton Clay Works in Canton, Connecticut, where she does her glazing and firing. Konover specializes in low fire techniques, particularly saggar and raku. She occasionally utilizes high fire techniques, often in reduction.

Saggars are vessels that enclose other pottery inside of a kiln. They were original used in the Orient to protect ceramic pieces during the glaze process, protecting the glaze from ash generated from the burning of wood and coal as fuel for the kiln. In this case, no actual glaze is present and the “saggar” is made with aluminum foil. The surface of the clay is covered with Terra Sigilatta —a very fine particle clay slip that is applied to the bone dry clay and then polished by hand. The piece is coated with a chemical or inorganic compound and copper wire, wrapped in its saggar with combustibles & salt, and fired up to 1400 degrees F. The result is a glossy or semi-gloss piece of pottery with a mottled explosion of color mixed with rich black markings.