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The Latest

Online Ordering is Live

If you haven’t visited the landing page, now is a great time to get familiar with our unique layout. Our landing page offers a choice of two doorways; one leads to the Caffe’ Crema website, and the other takes you to our online order menu.

Send your order the night before for pick-up on your way by first thing in the morning, schedule a delayed pick-up, or have your order ready when you arrive. Go ahead and skip the line when you really need to get in and right out. Choose from all our available menu items, pick your alterations, choose your extras, and let us know if you’ll be staying here or taking it with you.

Are you wondering if we have a mobile app? No, but did you know you can bookmark our landing page onto your phone screen for instant access? Simple pull up our landing page on your phone’s browser and save it to your home screen. It’s easy and convenient.

Email an eGift card to friends, family, or yourself!

It’s a fast and convenient way to send your Caffe’ Crema fan something they’ll love. Caffe’ Crema offers eGift card designs for every occasion. Your giftee can use their eGift for both in-shop or online purchases.

  • Your eCard balance will never expire.
  • Check your card balance through our online balance link
  • Deliver instantly
  • Schedule a future delivery date
Order Your E-Gift Card Now


NITRO brew

Nothing spurs new ideas like a little friendly competition between specialty coffee houses. This very rivalry led to one of the most successful emerging trends in coffee today- the NITRO cold brew. If you are familiar with Guinness beer, you may recognize the similarities. In 1959 Guinness makers introduced a stout, infused with nitrogen, and pulled into the glass with a creamy foam head that has become the Guinness signature. The debate rages on which coffeehouse was inspired to create the nitro brew, but Stumptown Coffee Roasters in Portland, Oregon, is credited with being one of the pioneers in 2013.

Why Nitrogen?

Carbon dioxide leaves a bitter taste; most beers and soda are carbonated with carbon dioxide. This leads to the formation of a very bitter-tasting carbonic acid masked by the sugar in soda and marketed as desirable in some beers. When coffeehouses began experimenting, they wanted to create a coffee that could be served cold without the dilution of added ice. They wanted to offer it milk-free while still providing the creamy mouthfeel. The Guinness makers’ nitrogen infusion procedure rather than carbon dioxide seemed like the solution.

Cold Brew Process

Why Cold Brew?

Coffee made using the cold brew method produces a smoother result that tastes less acidic than traditional drip-brewed coffee. The reason is the natural acids inherent in coffee beans are extracted at higher brewing temperatures. These natural acids produce the signature aspect of hot-brewed coffees’ flavor and aroma. The cold brew method won’t extract the bright flavors associated with these acids but will highlight the rich naturally occuring flavor notes that result in a rich and smooth cold-brew coffee with a difference that you can taste.

Caffe’ Crema offers a limited amount of fresh cold brew coffee daily. The process is completed overnight, so when our cold-brew is gone- it’s gone for the day.

The How

We begin with a pressurized vessel containing nitrogen that’s been pumped in via a line connected to a keg of cold-brewed coffee. Nitrogen doesn’t dissolve very well in water; 98 percent or so of your coffee is just water. This nitrogen and coffee mixture gets forced through a restrictor plate–a plate with a bunch of tiny holes. This helps get the gas into the liquid. It’s then pulled straight from the tap into a cold chilled glass. If you like syrups or milk, these will be added to your glass first so your nitro brew can mix naturally without losing any of that beautiful fizz.


Now that we have everyone all fired up to try NITRO brew, the sad news; we are still waiting for the nitro tanks to be delivered. It turns out tanks for this on-tap fresh process aren’t readily available from equipment suppliers in our area (go figure!). Once the nitrogen tanks arrive, Caffe Crema will complete our set-up, and we promise you will be the first to know!

Our first evening event was a wonderful success. There is no better way to gather community feedback, suggestions and discover any service bugs. Thank you for being a part of the Caffe’ Crema soft open evening.


Are You Serious?

Most of us never give much thought to the design of a coffee cup. A cup’s purpose is simple, right? So when we ask you to consider the cup, we’re fairly certain your first response will be, are you serious?

To engineer the perfect set of cups, the designers took lessons in pouring and sipping exceptional direct-trade espresso. They studied the fluid dynamics of coffee during a pour, the ergonomics of grips and handles, and the interplay between the drinker’s nose and the cup’s mouth during a sip. Through this careful examination of the baristas’ pouring and the consumers’ drinking experiences, notNeutral created LINO, a family of cups with exquisite form and function.  –



If You Can Dream It

Why Processing Matters

Have you wondered what your label on your favorite coffee variety really means? Does country, the region of origin, altitude, and processing matter? If you appreciate the nuance of a well-blended premium-roast coffee bean, the answer is yes, processing matters. A grower can process coffee, picked during the same harvest, with a washing, natural, and honey process and end up with three distinct flavor profiles.

Coffee beans are the seed of the coffee fruit

Commercial coffee producers grow coffee in large lower altitude manicured fields that can be quickly harvested by machine; small growers still selectively harvest ripe coffee fruit by hand. Like a cherry or a plum, coffee is a fruit that grows on plants ranging in size from dwarf bushes to tall trees. The coffee plant fruit is known as a coffee cherry. High altitude causes roots to burrow deep into the earth drawing more minerals into the plant and slows growth, producing richer and more flavorful crops. Grow at a high altitude on the side of a mountain with fast water runoff, and the flavor becomes even more complex.

Processing Techniques

There are four popular ways growers will process harvested coffee cherries. Washed, semi-washed, natural, and honey processed. Small growers will expand on these processing techniques to produce signature results.


Natural processing is the oldest technique. The outside fruit is left on while the cherry dries so the effect of the growing conditions on the flesh of the fruit becomes critical. The bean inside will become enhanced with flavors drawn from the flesh of the fruit. This produces floral, fruity, or lighter notes of flavor. Before specialty coffee re-entered the scene natural processing had almost been abandoned.


Fully washed is the most common processing technique. Flavor comes directly from the bean so it’s a popular choice for single-origin coffee beans. The coffee cherries are poured into fermentation tanks, run through a de-pulper to remove all traces of fruit, and returned to fermentation tanks to rest for up to 72 hours before drying. This produces a deeper coffee flavor that has nuances of the soil, altitude, and growing environment. Semi-washed is a cross between natural and fully washed. The flesh is partially removed down to a layer of parchment and mucilage. The beans are allowed to dry in the sun until the mucilage is absorbed into the bean before the parchment is removed and the beans are fermented.


When done correctly, honey processed coffee beans will have a natural sweetness that translates to a taste profile reminiscent of natural brown sugar, spice, chocolate, or honey. A process that originated in Costa Rica, the coffee cherries are de-pulped but not washed. They also skip the fermentation tank and are allowed to dry with the residual pulp intact. In the green stage, honey processed coffee beans can feel sticky until roasting. Honey processed coffee beans are highly rated as an early morning breakfast coffee.

Handcrafted | Organic | Healthy

Are you ready to begin your journey into the world of artisan tea? Sweet tea over ice might be the south’s house wine, but this world of tea can inspire even the most ardent traditional tea lover. By combining ancient herbal traditions with culinary innovation, tea artists are creating ways to delight everyone. Whether it’s the spicy aroma of chai, antioxidant and antiinflammatory herbal blends, or trying a new tea latte, we think you will become a life long fan. You may be surprised to learn all true tea originates from the same plant species Camellia Sinensis. Green, yellow, white, oolong, and the familiar black, and lessor known dark all evolve through natural oxidation.

Tea And Botanicals For Health

Ginger, turmeric, and elderberry have a long history of health benefits. Herbal botanicals are blended to be adaptogenic, anti-inflammatory, detoxifying, energizing, nootropic, or immunity boosting.

  • Adaptogens are used to relieve stress-induced fatigue, promote mental wellness, and aid cognitive function.
  • Anti-inflammatory properties of turmeric and ginger have been used in traditional anti-inflammatory tonics for centuries.
  • Detoxifying uses botanicals to support the body’s detoxification process.
  • Energizing tea blends increase energy with caffeine and stimulating amino acids present in the tea leaf.
  • Nootropic herbals contain a substance used to enhance memory or other cognitive functions, including facilitating learning in a healthy brain.

Caffe Crema will feature rotating tea and herbal botanical blends of the day along with our regular menu of choices. As favorites emerge our regular menu will expand to include new favorites.

House Every Day Menu