Serving People Serving Coffee Since 2005
Issue link: http://baristamagazine.epubxp.com/i/853621
Marco batch brewers and water towers. A La Marzocco Linea PB and Mahlkönig K30/Peak combo pump out espresso, including a fantastic naturally processed Ethiopian coffee they were serving when I visited. The rest of the work fl ow is set up to accommodate Prospect's wide selection of seasonal drinks, which range from Nostrum shrub/Topo Chico/cold-brew combinations to espresso tonics. Blake Ulrich, who owns Prospect with his brother Derek, describes what he calls a "daily endeavor" to deliver accommo- dating service while holding fi rm to the company's standards for quali- ty, from milk temperatures to customer education. Given Ventura's recently developing specialty-coffee culture, the concept of locality is extremely important to Prospect, and it seems to be working, as evidenced by the stream of customers and residents popping in for a drink at their new neighborhood coffee shop. Walking down Main Street a few blocks past Prospect, you pass a nice bookstore boasting an impressive selection of first editions and hard-to-find art books, as well as several thrift shops and a boutique oil-and-vinegar outfit. You might miss Stoked Coffee Co. from the street were it not for the A-frame sidewalk sign pointing you down an alley. Pioneered by former Lucky Llama Coffee coworkers Aubrey Rasmussen and Cammy Morrell, Stoked has been serving up coffee and light food from its tiny, stylish space tucked into the El Jardin Courtyard along Main Street. Much of the build out was done by Cammy and Aubrey, whose relaxed beach vibe is evident throughout. Food service includes acai bowls and toasts alongside Dune Coffee from Santa Barbara, which is pulled off of a La Marzocco Strada EP. The way Aubrey and Cammy have the place set up, the barista stands side-on from the pastry case for a forward-facing service. Although the recently opened Stoked is just settling in to its groove, having been operating on a soft-open basis, it's been happily busy all day every day, which speaks volumes about what the little café is bringing to Ventura's community. SANTA BARBARA With cruise ships anchored off the shore and tourists wandering the streets of "America's Riviera," Santa Barbara is a lively beachside city with Spanish infl uences showing up in the mission-style architecture. Its beach- front position lends the city a cool, moderate climate, which absolutely infl uences the laid-back culture and lifestyle of the locals. Even between the numerous parades and festivals Santa Barbara hosts each year, the main drag of State Street is always packed with classic cars, beach cruisers, and cyclists heading down to the waterfront. Though it's just one block off State at the cross streets of Anacapa and Cota, the vibe is considerably quieter and more chill at Dune Coffee (formerly Castle Coffee) and The French Press, the retail outlet beloved by locals and known internationally as a quality-focused powerhouse. (Full disclosure, folks: I work as an educator for The French Press and Dune Coffee.) A full production area, roastery, and bake shop are built next to the café, with patio seating, a dedicated parking lot, and lots of varied seating inside from bar stools to study nooks and commu- nal tables. Multiple baristas on bar focus on specifi c duties, including espresso and milk responsibilities, and the two registers run nonstop to expedite service, especially when the farmers market comes to life across the street on Saturdays. The French Press's second location is just a few blocks up, right on State Street, and a third operates just a short drive north in Goleta. With rotating single origins for espresso and manually brewed coffees, Dune 36 barista magazine