"We're using amylase enzymes to break down the starches of oat porridge just like the commercial brands do, but we're blending in stone ground sunflower butter as opposed to neutral oil, which also brings along the naturally occurring lecithin and proteins. It's super creamy [and] tastes great."
"The juxtaposition of the heirloom quality tables with the thrift store school chairs captures something specific about the project. I can't quite put my finger on what to call it, but it's perfect."
Espy Cafe in Ann Arbor features long communal tables and applies careful approaches to ingredient sourcing and worker satisfaction. The cafe serves scratch-made food and drinks with global flavors, including dishes like trout sandwiches with chermoula and harissa on Palestinian-style taboon flatbread, and salads topped with pistachio aillade. Espresso drinks are made with Espy's own roasted coffee and paired with A2 dairy or Ope Milk, a house-made oat milk alternative created with amylase enzymes and stone ground sunflower butter. The space features natural light and handcrafted wooden furniture, including two-inch-thick tables made from Michigan hard maple and red oak with mortise-and-tenon joinery, designed to withstand years of use.
#specialty-coffee #house-made-products #sustainable-sourcing #cafe-design #plant-based-milk-alternatives
Read at Daily Coffee News by Roast Magazine
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