Who Moved My Gooey Butter Cake?! Book Signing at Kirkwood Cafe

Posted on July 20, 2014 by Chris Reimer

Ryan Nusbickel, former news reporter and author and illustrator of “The St. Louis Night Before Christmas”, is back with a new book - a St. Louis "Goo-Dunnit" called "Who Moved My Gooey Butter Cake?!" It's the story of a girl, her dog, and her missing Gooey Butter Cake. For those outside of St. Louis, Gooey Butter Cake is a local delicacy - get some the next time you're in the area!

As purveyors of some of the best Gooey Butter Cake in St. Louis, it only made sense to host Ryan for a book signing. He'll be at our Kirkwood cafe on Saturday, July 26 from 10 a.m. till noon. He'll have books available for purchase, and will of course be signing them. We'll have Gooey Butter Cake to taste, and Ryan will do a reading. Come join us!

Watch Ryan's appearance on @Fox2Now here, or click play below. 


Event details:

Ryan Nusbickel book signing

Saturday, July 26th

10 a.m. - Noon

Kaldi's Coffee

120 S. Kirkwood Road

Kirkwood, MO 63122



Posted in book signing, Fox2Now, Gooey Butter Cake, Kirkwood, Kirkwood cafe, Nusbickel Books, Ryan Nusbickel

Three New Sumatra Coffees - Natural, Washed, and Wet-Hulled Lintong

Posted on July 20, 2014 by Chris Reimer

We’re excited to introduce three new coffees from the region of Lintong in Sumatra. These coffees are the same beans from the same farm, but were processed in three different ways. 

Sumatran coffee farmers traditionally use a processing method called wet hulling, where the parchment is removed from the coffee before it is dried to the appropriate moisture level. This yields a coffee with heavier, earthy, tobacco notes in traditional Mandhelings, to some lighter and greener coffees from Lintong. The Wahana Estate processed one large lot of wet-hulled coffee, and two smaller lots of natural and washed. 

We wanted to further understand how processing affects coffee flavor, so the Estate sent us lots of all three coffees. The natural process resulted in the most unique dry-process coffee we’ve tasted in recent memory, with notes of watermelon, strawberry candy, leather, and cocoa. The washed coffee was surprisingly heavy and big bodied, with herbal notes and hints of cantaloupe, stonefruit, and spice. The wet-hulled had notes of tobacco, leather, vanilla, honeysuckle, and butterscotch. Again, these were the same beans from the same farm, from the same region. The different flavor notes amazed us.

Coffee farms don't normally process coffee using three different processing methods, so we consider this a rare opportunity to understand how processing can impact coffee flavor. We don't have enough of the Natural and Washed to sell via our website, so during the next month or two, we encourage you to visit one of our cafes and see if you can taste the differences in these three coffees.




Sumatra Lintong Notes

Region: Lintong, Wahana

Processing: Washed, dry process, and wet-hulled

Varieties:  Timtim, Borbor

Altitude: 1200-1300 meters

Posted in Borbor, coffee flavor notes, Lintong region, natural coffee, Sumatra, Sumatra Lintong, Sumatran coffee, Timtim, Wahana Estate, Washed coffee, wet-hulled coffee

Saint Louis Sig Bev Challenge - August 4 at Kayaks

Posted on July 18, 2014 by Chris Reimer

On Monday, August 4th at 7pm, Kayaks by Kaldi's Coffee will be hosting the Saint Louis Sig Bev Challenge! Twenty-four baristas from across the state will be competing to craft the best signature coffee beverage. All coffee extraction methods are fair game. These nonalcoholic drinks will be judged on taste, consistency, and creativity. Prizes will be awarded for 1st, 2nd, and 3rd place competitors.

The Saint Louis coffee community is going to be heavily represented. We have competitors participating from Kaldi's Saint Louis, Kaldi's Kansas City, Blueprint, Rise, Sump, Wayfarer, Goshen, and Comet. 

Don't want to compete? Please come anyway! There will be food, drinks, music, and fun for all. Coffee folk from all over the city are invited. Many of the signature beverages will be made available for you to taste. Come, eat, drink, and be merry.

Huge thanks to David Fasman from Kayak's for his effort in organizing this Barista Guild of America member-driven event. See you on Monday, August 4th!



August 4th, 7 p.m.

Kayak's by Kaldi's Coffee

270 N. Skinker

Saint Louis, MO 63130

Map at the bottom of this page

More info on the Barista Guild of America website

Posted in Barista Guild of America, Blueprint Coffee, coffee beverage, Comet Coffee, competition, David Fasman, Goshen Coffee, Kaldi's Kansas City, Kayak's by Kaldi's Coffee, Rise Coffee, Saint Louis Sig Bev Challenge, signature beverage, Sump Coffee, Wayfarer Coffee

New Cafe Announcement - Kaldi's at Farrell - at Washington University School of Medicine

Posted on June 29, 2014 by Chris Reimer

We are pleased to announce that on Tuesday, July 1, we'll be opening our sixth cafe in St. Louis! Located in the Farrell Learning & Teaching Center at the Washington University School of Medicine, "Kaldi's at Farrell" will be open Monday through Friday, 6:30 a.m. to 4:00 p.m. Our General Manager will be Nick Stewart, who comes to us from our Kayak's location. Nick spent almost four years at Kayak's, and we're excited to have him lead Kaldi's at Farrell. 


Here are a few more details about the cafe:

  • We'll be calling this Kaldi's at Farrell, or we may sometimes refer to it as Farrell Cafe.
  • Our grand opening is on Tuesday, July 1 at 6:30 a.m.
  • The address is 520 S. Euclid, zip 63110. We're right next to Barnes-Jewish Hospital, in the Farrell Learning & Teaching Center. Click here to see a map. Our location is actually a few steps north of the red pin Google has on that map.
  • The cafe is just south of the Central West End Metrolink stop, and within walking distance of dozens of businesses and medical buildings in the area.
  • For those driving to see us, the best approach is to find metered parking on Scott Ave, which is off Taylor, just east of our location. Then walk west on Scott until the street ends, and enter the Farrell Learning & Teaching Center. Walk west through the atrium and we're on the right.
  • As previously mentioned, our hours will be Monday through Friday, 6:30 a.m. - 4:00 p.m. As the Farrell Learning & Teaching Center is closed on Saturdays and Sundays, we'll be closed those days as well.
  • To be clear, this cafe will be open to the general public. You won't need a pass or anything like that to get into the building. While we'll be serving a population that works at the Farrell Learning & Teaching Center and in surrounding medical buildings, all are welcome at Kaldi's at Farrell!


The cafe experience:

  • We'll be offering our full coffee menu: espresso, pourovers (handbrews), frozen drinks, and single origin coffees. 
  • We'll serve breakfast and lunch, including bakery goods baked on site every morning. That's worth mentioning again - all bakery items will be baked fresh on site every morning.
  • Our menu will be vegetarian, somewhat similar to our Demun cafe's menu. We'll have dine-in and carryout, including great grab-and-go options.
  • Yes, we will have wifi! There is a guest wifi network that works throughout the building.

We don't open new cafes too often, so we're pretty excited about this new spot. Months of planning, four to five days of intense construction and renovation, and we should be good to go on Tuesday. Special shoutouts need to go to the Kaldi's employees who have worked tirelessly to get this place open. Marcus, Amanda, Keith, Louis, Josh, Tyler, Tricia, our tech Mark who did the equipment install, and our construction crew. Thank you, guys!

See you at Kaldi's at Farrell!


Some before shots:


Some almost-after shots!

Posted in Farrell, Farrell Learning & Teaching Center, new location, Nick Stewart, Washington University, Washington University School of Medicine, WashU Med Center

Marcus Boni Talks About Our Two New Kansas City Locations

Posted on June 26, 2014 by Chris Reimer

Recommended Daily recently did an interview with our VP of Retail, Marcus Boni, on topics ranging from our two newly renovated and rebranded stores in Kansas City, to our first-ever coffee dinner in Kansas City, to his ever-expanding role with Kaldi's.

Have a read here.

By the way, Frank McGinty and crew tirelessly worked to make the dinner a huge success. Here's a Facebook photo gallery of the seven courses, and here's four more Facebook photo galleries showcasing the preparation of the dinner (one, two, three, and four).

In other news, the Kansas City Star ran a feature on the summer drinks of Kansas City, and the author came to Kaldi's for a Sidecar - a cappuccino with a side shot of espresso. Definitely a good summer libation, but just wait till our Affogato hits stores on July 1. Ice cream and espresso, together at last!



Posted in Affogato, Frank McGinty, Kansas City, Kansas City Cafes, Kansas City Star, LatteLand, Marcus Boni, Recommended Daily, Sidecar

Colombia Gesha La Esperanza

Posted on June 06, 2014 by Louis Nahlik

We're excited to announce that Tony Auger's Brewers Cup Coffee is now available to purchase. Tony got 3rd place at the 2014 US Brewers Cup and this coffee got 2nd place at the 2014 US Roasters Choice. The coffee will be roasted on June 18, and will ship June 19. You can buy it here, or at our stores beginning June 19.

Here's the story:

In 2007, Rigoberto Herrera and Luis Eduardo Herrera began researching the Gesha variety that is grown in Panama and decided to bring these plants to Colombia. Rigoberto and Luis oversee the painfully diligent tasks at La Esperanza, from the tracking of distances at which the trees are planted, to the measuring of custom fertilization levels that are applied to each individual plant.

The farm managers then spend time training each individual picker. The farm managers also explain the importance of picking only the ripest cherries, and how doing so will ultimately affect the coffee’s taste. The cherry pickers at Paraiso are all paid by the day, not by the weight of cherries harvested, like most farms do in Colombia.

La Esperanza also operates their own milling station to further ensure quality during this coffee's production. Lots are separated by their location on the farm and by the date the coffee was picked. At the milling station, lots are washed and dried separately. Readings of sugar content and humidity levels are done for each lot too. Then the lots are processed based on the data that’s been collected. La Esperanza truly is a great example of how obsession and drive to create a superior product can shine through even months after the coffee has left the farm.

We decided to construct three separate roast profiles for this coffee to highlight its uniqueness. Each roast emphasizes an attribute we all look for in coffee: body, sweetness and acidity. Those roasts have then been packaged individually in their labeled tins so they can be tasted on their own, brewed to our award-winning blend proportion, or so you can choose to create your own blend. Our recipe of 25% body roast, 37.5% acidity roast and 37.5% sweetness roast is a remarkably intricate beverage but one that is still precisely constructed to be balanced. 

For tasting notes, we were reminded of a freshly baked, blonde brownie in this coffee’s body. The acidity roast really highlights the beautiful lemon-lime soda type effervescent note that’s inherent in this coffee. And the sweetness note of this coffee is remarkable, reminding us of biting into a juicy, perfectly ripened nectarine. 

The complexity of this beverage is found in all the subtle background notes that form a labyrinth across your pallete. We tasted a really unique and surprising note of starfruit in this coffee’s finish. Then as the coffee cooled to about 150 degrees, we got an aftertaste of ripe blueberry skin to finish this cup off nicely.

Posted in Colombia Gesha, gesha, single origin, tony auger

Chris Reimer joins Kaldi’s Coffee as Marketing Director

Posted on May 14, 2014 by Louis Nahlik

We are thrilled to announce that Chris Reimer is joining the Kaldi’s Coffee family as our new Marketing Director.

As we’ve grown over the years, from one café to several, from St. Louis to across the state of Missouri, we’ve managed that growth by adding many wonderful team members.

That team is as large as it’s ever been. But we’ve reached a point where everyone here is very busy. No one has adequate time to document our coffee dinners and our sourcing trips to South America. We struggle to find a free moment to tell you about our latest single origin coffee, to show you all the different methods our baristas like to use to brew coffee, and to say thanks to everyone tweeting at us. Simply put, when we’ve got our heads down in our work, it can be difficult to find time to communicate with you.

We’ve set some big 2014 goals for ourselves – a new roasting facility, a new brand, renovating and rebranding our Kansas City Lattéland cafés, and rebranding our St. Louis cafés. And there’s one additional goal – we want to better communicate with you. In this new, always-on social media world we live in, coffee lovers want to know more about how we do what we do. We don’t make employment decisions lightly, but to make this happen, it was time to bring on some help.

Chris comes to us from Falk Harrison, a St. Louis marketing and design firm where he spent three and a half years crafting social media strategies for companies large and small. When we asked Chris what he’d do for us, his answer started with this: “We’re going to be intentionally expressive, not quietly successful.” 

That said it all for us. Bragging, or even humblebragging, is not our thing. So how to tell the world about everything we’re excited to be working on? Bring someone on who knows how to tell a story, and has many years of experience doing it online. And we wanted someone who loves coffee.

“Coffee is a 365-day-a-year thing for me,” Chris told us. “I don’t miss a day. Coffee in the mornings, and the conversations had over coffee, are so meaningful to my life’s routine. I’m honored to be joining the Kaldi’s team.”

Chris’ task will be to bring our story to life: our people, our Relationship Coffees, our love for coffee. Reach out to us anytime on Twitter at @Kaldis_Coffee and let us know how we’re doing, or reach Chris directly at @ChrisReimer. Welcome to the team, Chris!

Posted in Chris Reimer

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