Launching softly

Hey guess what.. Coffee on its own is amazing.

It can be, anyway. And I’m working my ass off to keep it that way.

Things can go sideways SO damn fast in business, and that’s what can take the fun out of things—forcing you to reevaluate why you got into what you loved in the first place, and sometimes even consider walking away when things get overcomplicated.

Alpine has been dealing with some hurdles. We’ve been dangled and led on by prospective hardware partners right up to just days before launch. The date wasn’t even ours to pick—we set it to move in concert with Bosq’s summer opening.

So here we are, about to launch, with no espresso hardware on site. Insanity, right? This is a shoestring project, launched from a debt position by a commercial photographer throwing a hail-mary to rewrite a personal narrative—and in the process, bring the best coffee we can to Aspen.

Sort of expected when partnered with Bosq in Aspen. Aspen's premiere and only Michelin Starred culinary experience with a focus on regenerative agriculture and foraging... right?

A lot’s been kicked around this past week. We’re talking about launching with a Slow-Bar: emphasizing process, flavor, and experience for the truly discerning. Thanks to the amazing humans at Weber Workshops, we’ve got Weber Birds on hand, and we’re introducing intentional brewing—immersion-based, vacuum extraction. In the absence of espresso, there are still so many possibilities.

Shall we explore together?

Here’s the interesting part:
This is how I check on batch progression and profiles at the roastery. When I want a clear window into what a bean is doing—how it’s de-gassing, how the flavor is developing, what’s happening with the roast curve—I reach for pour-overs, more cuppings, Drippressos, and so on.

This isn’t just “barista stuff.” It’s “roaster stuff.” Roasters, left unsupervised, get into all sorts of wild experimentation: making their own water, inventing new brewing methods—all in the name of science and progress. The consumer usually ends up the benefactor. It’s chemistry and physics with coffee, plus a bit of agronomy, business, and supply chain thrown in.

So… we’re going to softly launch this project. We’re going to introduce you to the science and process behind what’s in your cup. We’ll explain why we do what we do, why growers do what they do, and why it all matters.

Know Food.
This is important. Where did your coffee come from? Are you sure you know? How was it grown? What process took it from fruit to drinkable? Let’s talk about it.

How are you brewing at home? Tell us about your water—it makes a huge difference! How are you grinding? That’s one of the biggest influences on your at-home cup. How do you store your beans? What’s your favorite coffee-growing region, and why?

Regardless of your inclinations… come join us.
World-class pastries prepared by Bosq, paired with some of the most beautiful coffees we can get our hands on. Come explore, learn, grow, and connect. The patio at Bosq is our meeting place. Let’s share a coffee experience!

Leave a comment in the comment section, join us on the patio... give us a follow on the ol'IG...  we want to hear from you!  Coffee is inclusive!