Sump Updates.



It's been 7 years since we opened Sump in STL, back on December 1st, 2011. And in that time we've accumulated a lot of stuff. This Saturday in STL, we'll be offering some of that stuff to you in the form of what we're calling a Yard Sale. There are some treasures in this lot. Most of it represents glassware we might have once used or the sets became incomplete through breakage, as well as, some orphan brewing devices. There are going to be bargains all around. The goal is for you to take them home, so deep discounts. Check out Instagram stories for some teasers of items that will be offered starting tomorrow. 


This Sunday, from 10:30 to 2:30, Scott will be helping Santa out and acting as a stand in for photos with Santa at Gezellig. It's really a great experience. Kids, pets and adult humans are all welcome to come in and get their photo taken with 'Santa'. https://gezelligstl.com/events/2018/12/16/pictures-with-santa

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A (not the) Coffee Holiday Shopping Guide (hints).


The holidays are here! Oh snap! the holidays (moving so quickly, practically lap themselves before the actual calendar day(s) arrive) are here? Gulp! With their arrival, the age old questions of who and where to share your time in these effervescent windows of cheer and reflection. And for those special people in your life (sometimes referred to as naughty and nice), the eternal question of, what to gift (corporeal or non-corporeal)? Well since this is a coffee blog, spoilers, coffee suggestions ahead.

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So what’s distinct about a cup of Kenya coffee and what is Sump selling and how can you buy it? Coffees (or at least the ones we look to bring into the roastery) from Kenya unfold as follows. Right from go, an unfurling of dried cranberry (not cranraisins or dried sweet cranberries from Whole Foods) -dried, red and unsweetened; maybe even slightly suggestive of a Rooibos tea; full facings of (or sometimes minor hints) grapefruit, sometimes inching toward pith; and always lurking around every facet of the cup is something savory -some cups tip to full Campbell's tomato soup impressions, others playfully tease softer savory notes, like heirloom grape tomatoes or savory tropical fruits, like a jackfruit; and rounding out the finish is typically a big syrupy mouthfeel, with big sweetness (typical of dark sugars; burnt/caramelized sugar, molasses, browns)  with a lingering aftertaste of dried fruit, like raisins, figs or dates. Often there exists small pockets of impressions of black tea and minor savory spices/fruits, like tamarind.

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Random Walk Through Some Current Green Coffees

We at Sump spend a bunch of time suggesting (I like to call it knowing) how 'snowflake-like' (pejorative? none intended here. unique or singular preferred.) the coffees we curate and present to you can taste. You might have even heard someone (totally the guy with the beard) say, this is why we don't do a blend or emphasizing (with hooked on phonics like pronouncement) 'single origin'. I personally wrestle with this idea of uniqueness or specialness in coffee regularly. I mean, not really, I see it clearly and plainly; but what about the experience beyond the 'me'? The other, the not me. 

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I used to hate the Aeropress.

I used to hate the aeropress. I always thought it produced inconsistent cups and required to much mechanical futzing. I also had a hard time taking it seriously as a specialty coffee brewing device because it was developed by the same individual who created the aerobie fresbie. I thought a toy maker can not also be a specialty coffee device maker and do both well. I think my advice to people when asked during the early Sump years was, ‘it’s a great travel brewer’ -essentially, the brewer of last resort (but still before a K-cup).

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Try your hand at V60 Brewing

Interested in learning to brew with a Hario V60? We are offering two such opportunities in December. The first will be December 4th, 5pm at our new Nashville shop. The second will be December 27th, 4pm at the STL shop. These will be free events and open to everyone, no matter your skill or level of coffee interest. No need to reserve a spot, just come as you are. 

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What to expect when ordering online; for the un-Sump initiated.

One thing that I don’t think we’ve done very well is convey from afar what it is we do. I mean from a duh level, it’s pretty clear -coffee. But what kind or style of coffee do we make or aspire to make? Or what can you expect if you order a coffee online? Fair questions.

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Sump Coffee - Nashville (finally!)

We have officially opened the Nashville shop. The opening was exactly one year later than we forecast when we initially announced. We said September/October 2016, but what it turns out we meant was September/October 2017. First, let us apologize for teasing that announcement and being so far off the mark. But we are officially open. If you’re in Nashville -please drop by and check us out. We are at 8 City Blvd in an area we’re calling Midtown. It’s not exactly midtown, but it is west (to contrast with the east side). It is right off of Charlotte Ave at 28th, and right off of 28th before it turns into the 31st interconnect (from Charlotte Ave and heads toward the Parthenon and beyond). We’re on the back side of the building at 8 City. There is both free street and garage parking and lots and lots of outdoor seating (as well as indoor seating). So what can we tell you about the new spot?

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Sump Coffee Nashville: Home brew workshop Sat and Sun 10/21 & 10/22

We’ve found that the best home brewing technique is the one you actually do. Grinding your beans and hand brewing at home can easily become a favorite morning ritual. Whether you’ve been home brewing your own coffee for years or don’t know where to start, come visit us during one...

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