The Times - Serving Waitsburg, Dayton and the Touchet Valley

WAITSBURG - By the time this edition of the newspaper comes out, Coppei Coffee will be open or be just about to have its soft opening.

Our grand opening, as we reported last week, is scheduled to coincide with the openings of Betty's Diner and the Anchor Bar on Classic Auto Show weekend this Friday and Saturday.

As part of our continuing introduction of Coppei Coffee, we thought we might discuss our menu and go over some espresso terms.

With the evolution of espresso culture in our country, it may be helpful to review the beverages we will serve since we'll try to get ours as close to their Italian roots as possible with some flexibility to adjust to our customers' tastes.

The way Coppei prepares customers' espresso drinks may be somewhat different from what they're used to.

Alongside hot and cold coffee and tea drinks, Italian sodas and so on, Coppei Coffee will be retailing special blends of single-origin whole beans which Walla Walla Roastery has put together in 12-ounce bags under our label and theirs.

Coppei Coffee is, of course, more than just a coffee shop. We will be serving light breakfast and lunch. Those items are listed below. Bon apetit!

Espresso

Hot Espresso Drinks

Classical espresso drinks vary in name and nature depending on the amount of steamed milk they contain, starting with the straight nomilk "espresso ristretto" or "espresso lungo."

Espresso Ristretto - A short ("restricted") shot of espresso making a single, alkaline base of no more than 1.5 ounces or two 1.5-ounce shots for a double espresso. This short pull is the most nuanced when it comes to coffee flavors with a minimum of distracting caffeine. Served in a tazzina (small thick-walled porcelain cup)

Espresso Lungo - A long pull of espresso making three ounces of espresso for a double shot. The lungo offers the most caffeine available from the coffee. Served in a tazzina.

Espresso Machiato - A shot of espresso "marked" with milk. The milk is steamed for a thick texture like a cappuccino. Served in a tazzina.

Espresso Cappuccino - One of two shots of espresso served with about five ounces of thick steamed milk. Served in a tazza (widemouth, bowled-shaped cup of seven ounces).

Cafe Latte - One or two shots of espresso combined with steamed milk to make a 12- or 16-ounce cup. Served in a large tazza.

Cafe Americano - One or two shots of espresso combine with hot water to make a 7-ounce or 12-ounce cup. Served in a regular drip cup.

Espresso Panna - One shot of espresso served with whipped cream.

Café Mocha - A Café Latte combined with chocolate sauce.

White Mocha - A Café Mocha served with white chocolate sauce.

Espresso Breve - One shot of espresso combined with lightly frothed half & half.

Mexicali - A Café Mocha with a twist of cinnamon spice

Raspato -A Café Latte with raspberry and white chocolate sauce.

Tahitian - A Café Latte with caramel and vanilla sauce.

Tortuga - A Café Latte with caramel and chocolate sauce.

Cold Drinks

Iced Mocha, Tortuga, Almond Joy, Espresso Panna and Tea Freddo. Italian sodas will include: blackcurrant, coconut, cucumber, Granny Smith apple, jasmine, mint, kiwi, raspberry and vanilla.

Ice Cream

We hope to start out with four rich homemade flavors and ramp up the variety from there. Served on waffle cones or in a cup.

Whole Bean Coffees

Coppei Coffee Main Street: Whole Arabica beans from Ethiopia (the "Coppei" or birthplace of coffee), Guatemala, India and Yemen. Vienna roast

Coppei Coffee Blue Moon: Coffees from Guatemala, Mexico and Sumatra (Indonesia). Full city roast

Walla Walla Roastery Red Sea: Extremely exotic blend of coffees from Yemen and Ethiopia. Vienna roast

Walla Walla Roastery Decaf Mokha Java Ethiopian and Indonesian coffees. Vienna roast

Walla Walla Roastery Decaf Mexico: Coffee from the Puerta Vallarta area.Vienna roas t

Walla Walla Roastery Sulawesi Toraja: From the Toraja region of the former Dutch colony of Celebes in Indonesia. French roast (low acid/full-bodied)

Walla Walla Roastery Yirgacheffe: Ethiopian beans with floral and citrus notes with a rich, delicate, multilayered acidity and medium body. Light full city roast

Walla Walla Roastery Guatemala: Huhuetenango El Injerto Estate quintessential Central American coffee with loads of body, chocolate

the FREEDOM of

ESPRESSO

A Coffee Shop In The Making

and spicy notes. Full city roas t

Walla Walla Roastery Sumatra decaf: Water process decaf retains the solid backbone and syrupy smoothness of the beans from the Indonesian island of Sumatra. Vienna roast

Non-profit Labels

Café Oro de Ometepe: Premium Nicaraguan coffee that is fair-traded, shade-grown and certified organic helping the humanitarian work of the Bainbridge Ometepe Sister Island Association based on Bainbridge Island. Ometepe is a volcanic island in Lake Nicaragua.

Pegasus: Decaf blend using Swiss water process. Fair-traded, sustainable coffee roasted on Bain- bridge Island by Pegasus Coffee. French roast.

Pastries & Breakfast

Coppei Coffee's selection will start out somewhat limited as we're ramping up production and getting feedback about our customers' tastes. We should be able to add puff pastries, such as croissants, and pies to go or by the slice before too long.

For now, we'll offer scones, muffins, brownies, banana bread, cookies, coffee cake and something very special: aplava, a twist on the Greek baklava but with apple slices. For breakfast, we'll have fruit salad and yoghurt, crumpets, bagels and our own cured lox.

Lunch

Coppei Coffee's lunch menu will run the gamut from the delicate to the filling. Here, we'll change items by the season and add specials with time. Salads will include ceasar, potato and gorgeous local garden varieties. Sandwiches include buffalo chicken pannini, pannini of albacore, garden gala, CLT and a special Rueben All Mighty. Soups will change each day and each season. Remember to ask us about our specials every day as well.