Founder and CEO of Caffé Lusso, Phil Meech wonders “To be educated, or not?” just like Shakespeare might have. “The milk is silk,” Phil said as he pulled the first drink of our morning together. His beautiful new Bosco works in concert with Phil and produced the single best cup of coffee I’ve ever had, a traditional cappuccino.
Caffé Lusso came together in 2000. In his garage, like he was Steve Jobs. Today, he knows his way around coffee, like Shakespeare does a sonnet. His early love of coffee started on Grandpa’s farm at eight. And that was it, a lifelong obsession was born. Today he calls himself an industry traditionalist. He takes any superfluous movements out of the making of a cup.
“Around here, our traditions are not broken. We do it like they have for ages.” Something only he is doing industry wide is sending his other roasters through The Court of Master Sommeliers, Level One. Taking palette development seriously requires serious education. It is a necessary skill because there are close to a 1,000 different expressions of flavor in coffee. Wine has about 200.
He is expanding and incorporating six machines for a comprehensive training program. Plus, he is increasing his yearly production from 100,000 pounds to 250,000. So much coffee!
He impressed upon me as I drank my second cappuccino, “to stop drinking and start tasting.”
Their hallmark is a strong finish. This is a true statement. It was also perfectly creamy on top, and slightly sweet throughout.
It has been an honor to serve Caffé Lusso coffee in Pomegranate Bistro for the past 10 years. Most recently, with Phil’s palette and espresso “test-kitchen,” we’ve created a new line of chocolate-espresso drinks. We rolled out the first one this past spring for Cirque de Soleil’s Luzia at Marymoor Park: The Luzia Mocha – tequila, espresso, melted honey dark chocolate. The zero-proof version is “on the board” permanently; come in and try it during your next coffee run!