Specialty coffee and craft beer are longtime friends. But when there’s a chance to take the relationship deeper, and set up shop together, that’s when the really special moments can occur. Such is the scene at Chapman Crafted Coffee, a new coffee bar inside Chapman Crafted Beer in the city of Orange, CA. Pour yourself a cold one and let’s take a closer look.
As told to Sprudge by Noah Poletiek.
For those who aren’t familiar, will you tell us about your company?
We are the specialty roasting wing of the craft beer brewery: Chapman Crafted Beer. Born out of a shared love for creating unique and tasty coffee beers, we strive to create roasts with exciting and interesting flavors with a wide range of styles, not unlike the range of beer styles we serve out of our brewery.
Can you tell us a bit about the new space?
We’ve placed a side service bar fitted with a two-group Sanremo Cafe Racer and a Mahlkönig Peak grinder right next to our tasting room counter at the brewery. The bar is fed with a custom built water created on the brewing side, for optimum PPM and pH.
What’s your approach to coffee?
We want to roast and brew coffee that our customers want. That may sound stupid, but I’ve learned a lot from leaning into that simplicity. If we’re asking people to pay the premium that coffee is actually worth, the experience should be fun and satisfying… not gated-off behind pretension and a biased aesthetic. Thoughtful dark roasts? Medium roasted Ethiopian coffees? Light roast with crazy paragraphs about fermentation? Vanilla Lattes sweet as cake? All these experiences are on the table for us and those that drink with us.
Any machines, coffees, special equipment lined up?
Our espresso blend “Open Concept,” is technically a single origin Guatemala. Built from Los Volcanes’ “Farms of Antigua” regional selection, we roast it to be a pleasing sweet experience when paired with milk, and a robust orange jam and chocolate affair when pulled solo. Also keep an eye out for our wilder single origin projects being pulled solo as well (barrel-aged Ethiopians from Catalyst Trade, and hop fermentation experiments from Edwin Noreña to name a few).
How is your project considering sustainability?
Water waste is a big problem in coffee and beer, so we’re trying a built and bottled water system to cut down on over use on the bar. We also do our best to source straws and other sundries that biodegrade more readily.
What’s your hopeful target opening date/month?
We will soft open on weekends in June, and hopefully be open seven days a week by August/September.
Are you working with craftspeople, architects, and/or creatives that you’d like to mention?
Only the hardworking people here at the company! A real group effort went into getting everything ready.
Thank you back! We’re excited for people to join us here.