The best Coffee Seattle has to offer

To date, I haven’t found any decent reviews of Seattle’s coffee microroaster/cafes (If you have found one, let me know).  So, I thought I might do a small review of what I think are the best coffee shops in the Seattle area.

Since there are hundreds of coffee shops in Seattle, I only focused on those places that roast their own beans.  Major chains such as Starbucks, Peet’s, and Tully’s were left out because it is obvious better coffee can be found elsewhere.  Places like Cafe D’Arte, Caffe Ladro, and El Diablo Coffee were left out because I don’t think they are great.  Others are absent because I haven’t been there.  I based the rankings primarily on how good their espresso, but also the cafe itself. So, here are the top 6:

6.  Cafe Fiore (http://www.caffefiore.com/)

I really like this place, even though it is lesser known (the rest of the places here are all known of throughout the country).  There are three locations, two in Ballard and another on Queen Anne, which is pretty close to SPU.  This location is definitely a plus.  Additionally, all of the coffees they are offer are organic, so they are definitely conscious and concerned about where they get their beans.

Espresso: Rosetta Blend

Bean Origin: Unknown.  Likely a blend of Africans and Latin Americans.

Straight shot: Fiore’s espresso is nice to look at, with a golden brown crema.  The first taste of the crema is good too, with a sweet, carmel taste.  After the crema is gone, the shot mellows out and doesn’t have the same taste.  It is still very good, but leaves a little to be desired.

In milk: It maintains a lot of the same character, bringing out some nutty flavors.  Overall, a very good espresso.

Cafe: The baristas are always friendly, and decently knowledgeable of their coffee.  The Queen Anne location is small, but sometimes you can find a place to study.

4 (tied).  Espresso Vivace (http://www.espressovivace.com/)

Vivace is considered by some as one of the best espressos not only in Seattle, but in the whole country.  I agree – it is one of the finest espressos you will find.  The owner, David Schomer, has probably done more for modern espresso than anyone out there.  The reason why its tied for fourth is because while their espresso is great, thats all they have to offer – espresso.  No other types of roasts or single origin coffees.  Some places have 10-20 types of beans besides their espressos to offer.  Vivace is a little more specialized, so doesn’t have as much to offer.  There are two locations: one across the street from the flagship REI, and the original right off Broadway on Capitol Hill.

Espresso: Dolce (for straight shots) and Vita (for milk-based drinks)

Bean Origin: Unknown.

Straight shot: Vivace uses their Dolce blend when they serve double ristrettos.  The crema is golden-red, but light and sweet in taste.  The body of the espresso is the best part – a sweet, chocolate elixir.  This taste lingers throughout the whole shot, finishing amazingly.

In milk: Vivace uses their Vita blend when they serve milk-based drinks.  This espresso maintains a intense flavor dominated by carmel notes.

Cafe: Very knowledgeable baristas with awesome Synesso machines.  More and more, it seems that Synesso is become the new standard for the ultimate espresso machine.  Really unique decoration style, with lots of old and Italian pictures.

4 (tied).  Zoka Coffee Roaster and Tea Co. (http://www.zokacoffee.com/)

With two locations (in Greenlake and behind UVillage), Zoka is a well known and popular in Seattle.  The two cafes are large with lots of tables, and are always packed with people studying, working, or meeting.  Its really a toss up between Zoka and Vivace – I think Vivace has a slightly better straight shot, but Zoka’s espresso goes really well in milk and they offer a wide variety of blends and single origins.  Zoka annually sends baristas to the USBC and WBC (US Barista Championship, World Barista Championship), and has even taken a few first place finishes (if I remember correctly).

Espresso: Paladino (USBC/WBC winning espresso blend)

Bean Origin: South American, Indonesia, and African.

Straight shot:  Somewhat inconsistent (although, this could just be difference in how good the barista is).  I have had an awesome double of Paladino, as well as a mediocre shot.  I guess it really depends.  When its on, though, its up there with the best of them.  The crema is like honey, with a chocolate and fruity flavor.  A medium-dark roast, so a little darker than most espressos on this list (although, nothing near Starbucks, Peet’s, or Cafe D’arte).

In Milk: Surprisingly good.  Carries over the chocolate and nutty flavors into the milk, and does not lose too much intensity.

Cafe: Really neat place to study or meet larger groups.  Baristas are friendly and knowledgeable.  Make sure to try the homemade chocolate – its really good.  

3. Stumptown Coffee Roasters (http://www.stumptowncoffee.com/)

Yes, as of yesterday, Stumptown is now in Seattle.  Portland’s best has opened up a roastery/cafe on 12th Ave in Capitol Hill near Seattle University. The only reason I didn’t rank it as highly as Cafe Vita is because its a newcomer to Seattle – Caffe Vita has been a staple of the Seattle coffee scene for over a decade.  Stumptown is a worthy competitor as Seattle’s best coffee roaster, but you’ve got to give the props to the places that started in Seattle.  They have an amazing selection of single origin coffees.

Espresso: Hair Bender

Bean Origin: 5 different coffees from 3 different regions (I’m guessing Africa, Indonesia, and Latin America)

Straight shot: Wow! They really mean “hair bender”.  Crema is medium in body, with a sweet tangy/fruity taste, with some smoky undertones.  A good bit of acidity, which isn’t a bad thing.  The espresso finishes very well – carrying the rich and fruity flavor throughout.  Amazing throughout.

In milk: Bright, fruity, with chocolate notes, while keeping a considerable amount of its intensity in milk.

Cafe: Bright, airy, and authentic interior with the roaster downstairs.  Make sure to check it out if you get a chance!  Stumptown uses a really neat La Marzocco Mistral machine, which is cool to look at.  The baristas are very knowledgeable and friendly.  Make sure to check this place out if you haven’t had it already!

2. Caffe Vita ( http://www.caffevita.com/) This place has been around for over a decade, and is always fun to go to.  There are three locations in Seattle (Fremont, lower Queen Anne, and Capitol Hill) as well as one in Olympia.  They offer many single-origin coffees and blends.

Espresso: Caffe Del Sol

Bean Origin: Latin American, African, and Indonesian coffees.

Single Shot:  The crema is golden-amber in color and rich and heavy.  There is considerable complexity to the shot as a whole, with chocolate, carmel, and nutty flavors.  The consistency is thick, and the flavor continues throughout the entire shot.  Always amazing.

In milk: Performs just as well in milk as it does as a straight shot.  Slighty toned down in intensity, it still carries the wonderful nutty and chocolate flavors.

Cafe: The cafes are dimly lit and comfortable, although the Queen Anne location is slightly cramped.  Probably the best pastries of any of the coffee shops – however, sometimes the baristas are aloof and are not nearly as knowledgeable as their counterparts at these other cafes.  Like traditional pizza? Make sure to visit owner Mike McConnell’s other chain, Via Tribunali.

1. Victrola Coffee Roasters (http://www.victrolacoffee.com/)

While they have not been around as long as Vivace or Caffe Vita, Victrola is the best coffee shop that I have ever been to – anywhere.  There are two locations on Capitol Hill – one on 15th and the other on Pike, just east of I-5.

Espresso: Streamline

Origin: 6 coffees, locations unknown.  Definitely contains some Africans and Latin Americans – possibly some Indonesians as well.

Straight shot: The quintessential double ristretto.  The crema is thick and red-brown with a wonderful aroma.  The shot has the delicious taste of fruity berries, with hints of chocolate and nuts.  It finishes fantastically – with a rich consistency and flavor.

In milk:  While it mellows out a little more than the other espressos here, it still tastes amazing.  The fruit, chocolate, and nut flavors carry through into the milk, making for a great latte or mocha.  

So, there it is! The best six coffee roasters in Seattle (in my opinion).  Let me know if you have any good places I didn’t mention!