Barrel-Aged Kyoto Old FashionedPortola begins with its signature cold-brewed iced coffee and brews it with fermented Kintimani coffee from Bali. The slow-brewed iced coffee is slowed down even more as it is barrel aged in oak for six months. When served as an Old Fashioned, Baristas add a touch of muscavado simple syrup, house-made coffee bitters, and serve it all over ice with an orange peel garnish.Liquid-Nitrogen AffogatoPortola takes an untraditional approach to the traditional Italian Affogato, which is espresso poured over ice cream. Having made a name for itself by preparing every drink to order, ice cream will be following suit. Each order of ice cream will be prepared custom, in sight of the guest, with organic Strauss Family Creamery heavy cream and perfectly-calibrated grouping of ingredients with an ice cream base from N'Ice Cream, transformed into ice cream with the assistance of liquid nitrogen. To finish creating the Affogato, a fresh extraction of espresso will be pulled from Portola's Slayer espresso machine and decanted over the custom made-to-order ice cream.Coffee FlightYou've heard of a coffee tastings, but nothing like this. If previous tastings at Portola Coffee Lab could be considered a college-level course, these tastings would be grad school course material. The goal of the coffee flights is to educate customers through detailed comparison. Guests will have the opportunity to experience side-by-side comparisons of coffee with varying body, acidity, roast levels, processing methods, and elevation - to name a few. Coffee flights will vary daily and will be based on guest curiosity.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!