Coffee
Here at sixth we do our best to provide our community with the best coffee from around the world. We use the best espresso for all…
Espresso
Espresso Passiflora (50%) Region: Planadas, Tolima, Colombia Producer: 20 Smallholders Varietal: Caturra, Colombia, Castillo, Typica Processing: Washed Mekuria Mergia (50%) Region: Hambela, Ethiopia Processing: Washed Producer: Various Smallholders Elevation: 1995 MASL Zone: Guji Small Town: Hambela Annual production: 72 Tons Dark Chocolate, Floral, Almond Our Spring Espresso is always a blend we look forward to creating. This year, we have been particularly excited about two origins producing great coffee; Colombia & Ethiopia. We are working with some really great teams that are investing lots of time to find incredible coffee from incredible producers. This year, we are bringing a Colombia from Tolima & a Ethiopia from Hambela. The Colombia is really sweet, chocolatey, and has great apple acidity that is really rounded and balanced. The Ethiopia is obviously really bright, floral, and fruity. It brings a lot of the acidity and flavors you will be tasting in this espresso.
Coffee
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Iced Coffee
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Specialty Coffee
Ask our team about what seasonal specialty coffee’s we have to offer as they change periodically.
Swiss Water Decaf
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Brewing
Espresso
Here’s the unfortunate truth: Skimping on a home espresso machine is like skydiving with a threadbare parachute—a precarious endeavor, barely tinged with optimism. We speak with the stains of many subpar espresso shots on our hands: It’s a finicky business. But once you have your tools in order, the path becomes clearer, and the challenge becomes about patience and practice. You could spend a lifetime trying to achieve the perfect shot. (And well, we have). When you glimpse it, you’ll have brushed with balance, viscosity, sweetness, and depth in sublime harmony.
Chemex
Equal parts brilliance and common sense, the Chemex remains a staple in every coffee enthusiast's arsenal. Its design has endured, unchanged (wood handle, leather cord, tapered glass and all), since its invention in 1941 by Peter Schlumbohm. Schlumbohm’s designs were characterized as “a synthesis of logic and madness,” and we're inclined to agree. Coffee from a Chemex is very similar to that from a drip, but there’s more room for error. To guarantee the best results, grind your beans more coarsely than you would for a ceramic drip, and offer extra attention to the pour rate. This level of care yields a delicate and nuanced coffee, with plenty left over to share with friends.
Pour Over
The ritual of the pour over is like a meditation: There’s no machine in your way, no flashing green lights, no electric power cords. Just you and a few simple tools. If you’ve never tried a pour over before, the final cup is reminiscent of one from a drip coffee maker, but noticeably more delicate and complex.
If you’re familiar with the method, we invite you to try our version. It lends itself to mastery both on the first try and the one hundredth. Find a few minutes to slow down: observe the bloom — that swell of the coffee grounds after the first pour and experience the first trace of coffee-drunk steam. Notice how the flow rate and the spiral of each pour can alter the flavors in the final cup.
Aeropress
A space-age contraption with gravity-defying aspirations, the AeroPress was invented by Aerobie just 38 miles from our Oakland roastery. Aerobie is responsible for creating the long-flying “superdisc” that broke Guiness World Records when it soared 1,333 feet into the air. (Take that, frisbee!) The same mastery of aerodynamics comes into play here, with this peculiar and lovely device for brewing coffee.
French Press
French press coffee is dense and heavy, yet it has its own sort of elegance. As with any method, the devil is in the details: To achieve a full expression of the coffee, decant it immediately after brewing so it doesn’t become bitter or chalky. Then, sink into this rich and heady cup. It only takes four minutes to brew.
Coffee Maker
The term “drip coffee” may or may not be familiar to you, suffice it to say, I have no doubt that if you’ve ever drank coffee in your life, you’ve had drip coffee. Simply put, drip coffee is coffee that’s brewed by coffee makers. Getting a bit more into the particulars of it, you could technically say that something like a French press or a percolator is also a coffee maker, so in this context “drip coffee” will refer to coffee made by an automatic coffee maker, meaning a carafe and a basket full of ground coffee with water hot water dripped on it