My friend Chris graduated from college yesterday, Colorado College. At the college, there are a few students working on a new coffee roastery led by similar values as we have at the Buena Vista Roastery. I was searching for a taste of their product while at the graduation in the heart of Colorado Springs. Unfortunately, all I could find was bad drip coffee from the caterer and a questionably legal ramshackle booth selling sample bags on behalf of a Honduran cooperative.

On to a new source of coffee. In Manitou Springs west of the Springs and on my way back to Buena Vista, we all went for lunch at Adam’s Mountain Cafe in their newly remodeled building. Here I tried Pikes Perk espresso for the second time. The first was in a small high-volume coffee house, the second here, in thisSlow Food restaurant. As I have experienced in other places, it is best not to judge a coffee bean merely by one cup. If I had only held onto my first experience, I probably would not have tried the espresso at this cafe. The espresso here was smooth, balanced and had a berry finish. Evidently Adam’s does take the time to ensure the shot pours appropriately, and ensured a pretty good crema. Since the barista can make all the difference, chalk this up to a good barista.