Quills Drinks: The Miéle and The Velocé

At the Quills Coffee ranch we are always exploring the best and brightest ways to serve espresso. On top of the traditional espresso renditions, we offer some unique ways to imbibe that delicious black gold. The top on the list of fancy finds you will get at Quills is the Cafe Miele. A Latte with a special blend of honey and cinnamon, this drink is a classic at Quills. A customer favorite, and perfect for Latte Art, this tasty bev is perfect for a winter day, or iced in the summer for a just a little sweet and a lot of awesome. 

The Veloce, or fast in Italian, is just that. An espresso drink not to sip but to shoot. Don't be shy, just turn it up. The perfect balance of a flavor shot, half n half and espresso, goes down smooth and well fast. Perfect for on the go Joe or to accompany our bottomless French Press, the little sweet gets ya going. Just a couple more ways we can brighten your day. Like rainbows and stuff. 


Quills Drinks: Tea for You

At Quills we love coffee, duh. But we also have a special place in our hearts for Tea. The finest loose leaf tea, in fact. The fun thing about Tea is there are so many delicious options. The second most consumed beverage in the world next to water, speaks for itself. There is often confusion about what constitutes Tea. Like most things, the classification of Tea is up for interpretation due to language differences and cultural practices. But the most common use of the term is used for the steeping of leaves from a type of Camellia sinensis plant. The most popular market Teas are WhiteGreenOolong, and Black. Containing varying degrees of caffeine, these Teas are specifically different than what are known as Herbal Teas. Herbal Teas are a loose interpretation of Tea, because they are steeped plant leaves, but do not contain Camellia sinensis, and are typically concocted of leaves from flowers, fruits or herbs. The South African Rooibos Tea or Red Tea named for the red bush it is derived from is in this loose category of Herbal Tea.

At Quills we offer a variety of Teas in these categories from Townshend’s Tea Company. Located in Oregon, they specialize in high quality Tea with immense variety. Our fine barista Adam Pike, with roots in Oregon, hand picked this company and Quills’ selection. Some of our favorites are the Oolong Tea Iron Goddess of Mercy. With pungent flavors similar to Black Tea and grassy undertones like Green Tea, this bender is a personal favorite. The Crème de la Earl Grey is a form of the traditional Black Tea, but blended with bergamot to add a subtle sweetness to its typical intensity. Another highlight is the Jaimaca Blend Roiboos. Added to the smooth qualities of the Red Tea is hibiscus, lemongrass and a sundry of fruits, creating a luscious beverage perfect for sipping.

The delectable variety of Teas we offer is one of our luring techniques, but in typical Quills fashion we offer our fine Teas in an aesthetically pleasing in-house Tea service. The classic Tea pot and cup come on a variety of hand-crafted Tea trays especially made for Quills by Eric Scholtens. Carved from wood and painted with many inspiring and beautiful designs. From simple, classic wood trays, to dramatic owl and bird designs that coincide with Quills’ winged mascot, the trays add that little extra pizzazz to the Tea Service you can only get at Quills.

In addition to the loose leaf Teas, we also offer the ever popular Tea Lattés. Your choice of Chai, a spiced Black Tea, or Red Tea has a prominent place on our specially selected menu. A creamy, delightful option, the Tea Lattés are one of our special-Teas! Oh, you love it.

Quills Drinks: Pour-Overs Are the New Thang

The newest addition to Quills is the infamous pour-over method. Assembled to deliver the best in coffee brewing is the Pour-Over Bar. Constructed so that the pour-over cone is positioned over the cup, it allows the fresh coffee to brew directly into your cup, then sip directly into your mouth. The pour-over has become a quality standard in coffee and offers a unique experience because of its slow brew method, like a French press, but has a paper filter that creates a barrier between liquid and grounds, using gravity as the means of extraction. 

Baristas at Quills are practicing daily, working out their wrist muscles and zen coffee skills to provide the best brew we can. Increasing our skill level at Quills is part of the fun. Prepared at the time of order, the freshness factor is superior. Offering this fancy brew method is part of what we do at Quills. Giving you the best of the best.

Quills Drinks: Cappuccinos and Lattes


Quills is obsessed with espresso, that’s obvious. But the 6 oz. cappuccino is taking over the love for coffee geeks as of late. We love all of our coffee drinks, of course, but there is something about this little cup of espresso and steamed milk that has become a customer and barista favorite.

This little drink enters the long debate of what is really the difference between a cappuccino and a latté. At Quills, we are striving for enhancing the coffee quo, and that means quality and accuracy. Since the explosion of specialty coffee in America and around the world, the interpretation of what constitutes the difference in these drinks has been immense. 

Inspired by the Specialty Coffee Association of America (SCAA) judge regulations for what constitutes a cappuccino in barista competitions, Quills has settled on the difference being in the measurement of the beverage. The SCAA defines a traditional cappuccino as a “beverage of ratios, producing a harmonious balance of espresso, steamed milk and frothed milk” in a 5-6 oz. porcelain cup. Leaving room for interpretation on how much of each there should be.

In this loose interpretation there is still a long debate on the ratio of espresso, foam and milk. Some have adapted a precise one-third of each. This is more fitting for baristas that use a spooning method for precision. At Quills we have adapted a free pour method that integrates the foam and milk into to the pour instead of pour the milk then spooning the foam on top. We like this method because the result tastes and feels better in the mouth.  The light, fluffly consistency of milk used in the spooning method does not achieve the same balance and integration that the free pour method achieves.  Secondly, the free pour method allows for more aesthetic beauty in the cup with the addition of latte art. 

This leaves the latté in the interpretive category of the non-cappuccino. The common desire for a latté is less foam than a cappuccino. This naturally happens when there is less espresso ratio in the drink and the same amount of foam created for both styles but more milk is poured in to fill the mug, which is 10 or 12 oz. Ya dig?


Quills Drinks: All About the Espresso

Espresso is the lifeblood of Quills. Our bread and butter. The very thing we live for. Coffee is awesome in most every form, but the art and technique of espresso extraction holds a special place in our hearts. Well how many different ways can I have this fine method of coffee? More than your mind can imagine. In pursuit of the all things best in coffee, we focus on refining the classics. Bring it on.

Double Shot

One of our top favorite ways of experiencing the nuanced flavor of coffee is in the demitasse or little bitty cup. Simple. Delicious. Enough to sip on but with a concentration of flavor, the double comes near to perfection. Insider secret: There is a misconception that straight espresso tastes bitter and harsh—BAD espresso tastes bitter and harsh.  Hand crafted, perfectly extracted espresso should be velvety, syrupy, and sweet.


Espresso immersed in hot water. Getting all there is to have from espresso and more. The name is just what you think. American soldiers in Italy during WWII inspired the drink when the short espresso shots were too strong, and they were homesick for good old homebrewed coffee. So the tender hearted baristas served up their classic espresso diluted in hot water to satisfy their thirst, and the new classic was born.


This little drink is sure to be a winner. Serving up espresso with some steamed milk is an obvious favorite in our Latté Nation, but this tiny take gives an opportunity to taste more of the espresso with the compliments of the milk. With an ounce to an ounce ratio, you get a drink full of flavor.

Espresso Accoppiato

The mother of all espresso drinks, this double wammy is taking over favorites at Quills. New to the menu, we are unveiling what we think is a great way to get it all from espresso. Two shots of espresso in separate cups, one macchiato style and one straight up. There’s lots to love in this combination. Think of it as the best of both worlds. You get a chance to taste the full flavor of the straight espresso and then a little drink to sip on with the macchiato. So good.

Next we’ll get down and dirty with Lattés and Cappuccinos as we get the inside scoop on the milk that makes it happen.  

What's the Diff? Espresso vs. The World

A common inquiry in the coffee shop is differentiating between ‘coffee’ and ‘espresso’. Is espresso just coffee? Why does it taste different? How is it stronger? Because knowledge is power, we want you to be a powerful coffee drinker, and knowing is half the battle.

The main difference between a cup of coffee and a shot of espresso is the brew method. Espresso can be made from any type of coffee bean, any roast, any region, blend or single origin, and is qualified by its transformation in an Espresso Machine.

The beans are ground more finely than when used in slower brew methods, to assist with the high rate of pressure at which water is pushed through. The grounds are packed tightly with a tamper into a portafilter, that doohickie that looks like a little cup with a handle on it, and secured in the machine. The temperature of the water should be between 192 and 204 degrees Fahrenheit and pushes through the grounds at a pressure rate of approximately 9BAR or atmospheres or 135 pounds per square inch, which is really intense. The shot length depends on the coffee bean and the consistency desired, but typically runs between 25 and 30 seconds.

The water temperature and pressure are crucial in making espresso. Smaller, home machines that use steam pressure are not able to reach these levels and do not result in the same beverage. So, when it comes to espresso, the machine is money.

What emits in this seemingly complex endeavor, is a 1 to 3 ounce yield of espresso, depending on how much coffee is used, with a complex, sweeter flavor. The crema on top, or the amber, almost creamy layer on top of the shot, is also unique to espresso. This layer adds a complexity to the flavor that makes espresso a win.

This Italian originating method is one we hold dear at Quills. The Americano and machiatto are drinks made with this fine method of coffee brewing. The down low on these drinks is soon to come. Go forth and use your knowledge for good. 

Quills Drinks: French Press Coffee

In our efforts to offer the best in coffee, we use different brew methods to serve up Quills’ finest. In October our coffee connoisseurs will be seeing some changes. In addition to our fancy espresso, we will be offering our now morning only French press coffee all day! In addition to our desire to offer a variety for Quills’ loyal patrons, the French press method allows more nuance of flavor to be experienced in each cup.

By controlling the temperature and a slower brew where the grounds are exposed to the water equally and for the same amount of time, the flavor mingles to produce a rich cup of coffee.

This method, coined so by its legendary French roots allegedly developed in the 1850s, was not patented until 1929 by Italian designer Attilio Calimani. So when in France would you ask for a ‘French press’? Why no, you would be hip to their lingo and ask for cafetière à piston, or simply press coffee. See, drinking Quills Coffee makes you smarter.

In addition to our fancy plunger coffee we use single origin coffees, so that each coffee can be tasted to its fullest. We are for equal opportunity coffee tasting, giving each one the chance to shine for its unique qualities. Stay tuned for more info on the changes Quills is making for a higher coffee quo.


For more information on how the French press works check out: