Salt Lake City's Caffè d'Bolla uses the siphon brewing method — an exacting process that takes an hour to prepare a cup of coffee. You can take a cup any way you want, as long as it's black with no sugar.
The café — in the Wells Fargo Building, at 299 S. Main in downtown Salt Lake City, facing the Gallivan Center — was launched in 2004 as the city’s first micro-roaster and siphon bar, and continues to pioneer in the world of coffee.
The key to what Piquet calls “the perfect cup of coffee” starts with the roasting process. It’s a delicate balance of art and science, transforming green coffee beans into the aromatic, full-flavored delights coffee connoisseurs all know and love.Piquet said he chooses coffees based on complexity and rarity. He selects single-origin coffees that are all farm- and lot-specific from such places as Ethiopia, Kenya, Colombia, Guatemala, Honduras, Rwanda, Costa Rica and northern Sumatra.
“Simply, everything is about taste and adjustment — that is the premise of everything,” Piquet said. “Roasting is both science and art, and the most meaningful things are coming out of the art portion. … Roasting is all about understanding the fundamentals, and along with that, it is about learning and understanding how to taste and how to brew. It does not just magically happen.”
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