My friend, Catie, and I had a day off and decided to spend a large portion of it at Black Eye Coffee Shop. The exposed brick wall, roll up garage door, vintage fixtures, and antique furniture helped to transport us to a different era where we were content to sit for hours. This shop is known not only for their delicious local coffee from Boxcar Coffee Roasters in Boulder, but also their unique way of brewing it. I tried the Burundi pour over and a cup of granola and milk.
The pour over method is one of the best ways to brew individual cups of coffee. It allows the customer the chance to actually taste the different notes and make the coffee a unique experience. It may be less efficient than brewing mass amounts of coffee, as is the norm in other coffee shops, but it makes all the difference in how the coffee tastes.
The Burundi was wonderful with notes of honey, red grapefruit, and blood orange. The combination of the crunchy granola and smooth milk was the perfect compliment to my dark and citrusy coffee. I normally have to drink equal parts coffee and milk to stomach the bitterness of the hours-old coffee. The pour-over method, however, left me wanting cup after cup of black coffee that exposed its true tart, fruity notes.
It’s clear that Black Eye is dedicated to doing things the long way and that makes all the difference. The best way to describe this place is old-fashioned. Their complete desire and commitment to quality over quantity can be seen in the coffee, food (homemade yogurt!), and long tables that facilitate a sense of community and belonging. I will definitely be spending much more time here, working on school work and, of course, DARE. Check out their facebook page here.
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