Each month we work with a different coffee roaster to make sure that the first coffee of your weekend brunch is the best coffee you’ve had all week. In fact, we go to great lengths to choose a bean to be served exclusively at brunch, where we brew the coffee two ways: with a v60 pour-over — a slow and precise method of brewing that extracts the flavors and aromas of the beans like no other — and a Yama Cold Brew Drip Tower.
Then, we have the kitchen invent a delicious pastry that perfectly suits the brew, and even the bar offers an homage: a coffee cocktail with that month’s bean as base spirit. To top it all off, we gave this elaborate tribute to one lil’ ol’ bean a long, fancy name: Trenchermen Roaster’s Series! It’s a surround-sound coffee experience that’s impossible to find at any other brunch in town.
We’re delighted to spotlight our July Roaster: Oddly Correct out of Kansas City, Missouri. Like all good roasting shops, they’ve got a keen eye for detail. That attention to the particulars comes through in each sip of their delicious product, and is also expressed through their passion for design. The Oddly Correct shop on Main Street shop boasts a serious letterpress set-up, where all bags and labels are designed and printed.
It’s no surprise that passion for process results in a perfect pour over from these self-described “coffee zealots.” Oddly Correct does a robust wholesale coffee roasting business, providing sweet and complex coffee to coffee bars, restaurants, and homes all over the globe. Sourcing for every roast is based on a belief in the responsibility of sustainable seasonal coffee procurement — that they’ll also chalk up to a short attention span — and seeks to break people out of their rut, engage them with quality coffee, art and service, and help them experience something exotic in their everyday life.
Or, in simpler terms, Oddly Correct wishes to freak out your morning cup.
And while Oddly Correct freaks out your brunch cup, our companion pastry, the Rye Morning Bun, is about to knock your socks off by way of brown sugar and whiskey-goat cheese icing.