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Espresso Yourself | | Deja Brew CaféDeja Brew Café

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Mon-Thur 7:00am to 6:00pm
7:00am to 9:00pm
8:00am to 9:00pm
8:00am to 6:00pm

Deja Brew Café
5 West Broad St.
Mount Vernon, NY 10552

Phone (914) 699-3300
Fax (914) 699-3309


Espresso Yourself

According to E-Imports, about 150 million people in the United States drink espresso, cappuccino, latte, or iced/cold coffees.

Espresso brewing, in particular, is a fine art.  Top-notch coffeehouses around the country use equipment that allows the barista a measure of control over the coffee extraction and milk-steaming process.  Deja Brew Café’s Bruce Tanner recommends staying away from fully automatic espresso machines.

“A lot of shops use fully automated machines,” said Bruce. “The shot may be consistent, but it also loses any individual traits.”  Deja Brew Café prepares espresso with a semi-automatic machine, thereby allowing the baristas to manage the extraction process and tailor each espresso to suit the customer’s tastes.

The Espresso Brewing Process

First, a barista will set the grind for the beans.

Next, the barista will hand-tamp the grind in the portafilter. There are two types of portafilters: those with a spout on the bottom; and a naked filter (no spout). The goal is to extract a rich, smooth espresso with a thick crema, which is the reddish-brown cream at the top. While the spout portafilter variety is more popular, some of the crema and heat are lost as the espresso flows through the spout. Deja Brew Café baristas prefer the naked filter, so more of the crema is retained.

Finally, the barista controls the amount of water used for each steaming cup of espresso by manually starting and stopping the water flow. This customized process of making espresso is what Bruce believes “separates us from other coffee shops.”

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