2015 US Brewer's Cup Update

Posted on February 21, 2015 by Louis Nahlik

Tony Auger has made it to the Brewer's Cup finals!

Watch Tony compete in the Brewer's Cup finals tomorrow at 2:25CST. Watch it here.
Here are the top 6 Brewer's Cup competitors (that's Tony on the far left):

And here he is competing:



2015 United States Barista And Brewer's Cup Competitions

Posted on February 20, 2015 by Louis Nahlik

It's one of our favorite weekends of the year this weekend. The United States Barista and Brewer's Cup Championships are taking place in Long Beach, California. We have not one, not two, but three competitors this year, in 3 different categories. Tony Auger is competing in the US Brewer's Cup, David Fasman is competing in the US Barista Championship, and Tyler Zimmer is competing in the Cup Taster's Championship. The whole weekend schedule is here.

Please cheer them on, watch the livestream here, and follow Sprudge Live here for results and coverage.
Times and links to the specific schedules are below.

We also asked our competitors to write about their routine and why they compete. Their thoughts are below. 

Tony Auger

This is now my second year competing at the national level in the Brewers Cup Championship. For those not familiar with the competition, here's a quick overview: I have 10 minutes to prepare three separate cups of coffee for three separate judges. During that time I also must show my knowledge and professionalism behind my service by talking to the judges.

This year, I decided to focus on how historic coffee migration and the stories behind them can shape how we perceive coffee. I followed the path of both Mocha and Java coffees to Central America and then recreated the blend. It's a very unique concept and I'm very excited to share it!

I love competing because every time I do, I grow so much more as a coffee professional. I'm able to meet people from across the world, share stories and learn from them directly. Getting feedback on a performance or coffee roast is also so essential to your development as a coffee professional. If you want to watch my performance live, you'll have to wait until Sunday when I (hopefully) make it to the final round!

David Fasman

This is my 3rd year competing and 6th competition. I'm competing using the Oscar Medina and will be talking about our 4 year relationship with him and our 7 year relationship with Colombia Monserrate. Competition drives me to make and understand coffee better than ever before. I'll be competing at 2:48pst today.


Tony Auger
US Brewer's Cup
Saturday- 12:45PM CST
Schedule (PDF Link)

David Fasman
US Barista Championship
Friday- 4:45pm CST
Schedule (PDF Link)

Tyler Zimmer
US Cup Taster's Championship
Saturday- 6:00 CST
Schedule (PDF Link)

Let's go Team Kaldi's!


New Seasonal Offerings Are Now In-Cafe

Posted on January 27, 2015 by Chris Reimer

We have six new seasonal offerings debuting in-cafe - three beverages, and three bakery items. Our team has been working on these for months, and we're thrilled with the results. We're ready to help get you through winter!

On the beverage side, we're debuting a new beverage, and bringing back two favorites from last year. Above, you'll see our new Winter Breakfast Tea Latte. It's a slightly sweet, delicious winter drink made with black tea, steamed milk, orange, cinnamon, and allspice. Without divulging the recipe, we can tell you it's a labor-intensive, complicated drink to make! Preparation involves steeping tea; roasting oranges (twice); creating a spiced simple syrup using cinnamon, allspice, vanilla, and filtered water; and several other steps. The effort is worth it!

Two beverage favorites from last year are returning. Our Fresh Mint Latte is made with our Espresso 700, steamed milk, and a house-made mint simple syrup. The Fresh Mint Toddy is cold-brewed Toddy coffee shaken with our house-made mint simple syrup, a splash of milk, and ice.

From the bakery, we're bringing a Kansas City favorite across the state. The Wedding Cake Cookie is a 5-inch (big!) sugar cookie with an elegantly decorated butter cream icing on top.

Next, our Heart Cookie is our classic sugar cookie hand-dipped by our bakers.

Finally, our Cherry Cream Cheese Danish is the best of both worlds - a delicious cherry filling with rich cream cheese, wrapped in a flaky puff pastry. 

Stop in and try our new offerings, and please be sure to let a barista know what you think of them. We welcome your feedback. See you soon!

Posted in Cherry & Cream Cheese Danish, Fresh Mint Latte, Fresh Mint Toddy, Heart Cookies, Seasonal items, Wedding Cake Cookie, Winter Breakfast Tea Latte

Kaldi's Coffee Wins Good Food Award for Ethiopia Dama Coffee

Posted on January 16, 2015 by Chris Reimer

We are thrilled to announce that our Ethiopia Dama Washed coffee won a 2015 Good Food Award!

We were up against the very best in the country for this national award. This was our third year as a finalist, and our first win! Kaldi's team members Tony Auger and Frank McGinty were on hand in San Francisco to accept the award. The criteria for the award: the coffee must be sustainably sourced, and of course it needs to taste great. All coffees were evaluated blind multiple times by a panel of coffee professionals from all over the country.

More about the Good Food Awards:

"The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic, and responsibly produced. We grant awards to outstanding American food producers and the farmers who provide their ingredients. We host an annual Awards Ceremony and Marketplace at the iconic Ferry Building in San Francisco to honor the Good Food Award recipients who push their industries towards craftsmanship and sustainability while enhancing our agricultural landscape and building strong communities. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good."

And the award came in the form of a cool Olympic-style medal! Big thanks to Feast MagazineRiverfront Times, and Columbia Daily Tribune for the press coverage.

We have just a wee bit of this coffee left in stock - ORDER HERE!

Congrats to our everyone on our team responsible for sourcing, cupping, roasting, and selling such amazing coffees! Good Food Awards, we'll see you next year! #FollowTheGoat

Posted in award, Ethiopia Dama, Frank McGinty, Good Food Awards, Tony Auger

We're Growing! Two Career Openings at Kaldi's Coffee

Posted on January 08, 2015 by Chris Reimer

Kaldi's Coffee is in growth mode, and we're hiring for some exciting positions. We've listed the two career openings on If you're a detail-oriented person who happens to love coffee, we're looking for a Controller, and a Purchaser and Logistics Specialist.

A fun atmosphere, dedicated teammates, and great benefits await you (and the benefits include pretty much all the coffee you can drink). Click on the links below to learn more, and please apply by emailing HR at KaldisCoffee dot com

Friends of Kaldi's, if you know anyone who might fit the bill on either of these opportunities, please send them a link to this post. Let's start off 2015 by getting your friends a great job!

Kaldi's Coffee Job Postings on

Controller and Business Analyst

Purchaser and Logistics Specialist

(reminder - to apply for these two positions, please email us directly at HR at KaldisCoffee dot com) 





Posted in career opening, controller, job description, job opening, Kaldi's jobs, purchaser

Kaldi's Coffee Cafe Hours for Christmas and New Years 2014

Posted on December 16, 2014 by Chris Reimer


Our cafes will have adjusted hours for Christmas and New Years. Here's a rundown:


St. Louis 

Xmas Eve: 6:00 a.m. - 3:00 p.m.
Xmas Day: closed
New Year's Eve: 6:30 a.m. - 5:00 p.m.
New Year's Day: closed

Xmas Eve: 6:00 a.m. - 3:00 p.m.
Xmas Day: closed
New Year's Eve: 6:00 a.m. - 5:00 p.m.
New Year's Day: closed

Xmas Eve: 6:30 a.m. - 3:00 p.m.
Xmas Day: closed
New Year's Eve: 6:30 a.m. - 5:00 p.m.
New Year's Day: closed

Xmas Eve: 6:00 a.m. - 3:00 p.m.
Xmas Day: closed
New Year's Eve: 6:30 a.m. - 5:00 p.m.
New Year's Day: closed

Xmas Eve: 6:00 a.m. - 3:00 p.m.
Xmas Day: closed
New Year's Eve: 6:30 a.m. - 5:00 p.m.
New Year's Day: closed

Xmas Eve: 6:30 a.m. - 3:00 p.m.
Xmas Day: closed
New Year's Eve: 6:30 a.m. - 5:00 p.m.
New Year's Day: closed


Xmas Eve: 6:00 a.m. - 3:00 p.m.
Xmas Day: closed
New Year's Eve: 6:00 a.m. - 5:00 p.m.
New Year's Day: closed


Kansas City

Country Club Plaza - Jefferson St
Xmas Eve: 7:00 a.m. - 6:00 p.m.
Xmas Day: closed
New Year's Eve: 6:00 a.m. - 9:00 p.m.
New Year's Day: 7:00 a.m. - 9:00 p.m.

Country Club Plaza - 47th St
Xmas Eve: 7:00 a.m. - 6:00 p.m.
Xmas Day: closed
New Year's Eve: 6:00 a.m. - 9:00 p.m.
New Year's Day: 7:00 a.m. - 7:00 p.m.

State Line
Xmas Eve: 6:00 a.m. - 2:00 p.m.
Xmas Day: closed
New Year's Eve: 6:00 a.m. - 5:00 p.m.
New Year's Day: 8:00 a.m. - 6:00 p.m.

Xmas Eve: 7:00 a.m. - 3:00 p.m.
Xmas Day: closed
New Year's Eve: 7:00 a.m. - 5:00 p.m.
New Year's Day: 7:00 a.m. - 12:00 p.m.

Main St.
Xmas Eve: 7:00 a.m. - 12:00 p.m.
Xmas Day: closed
New Year's Eve: 6:30 a.m. - 7:00 p.m.
New Year's Day: 8:00 a.m. - 12:00 p.m.

Zona Rosa 
Xmas Eve: 7:00 a.m. - 5:00 p.m.
Xmas Day: closed
New Year's Eve: 9:00 a.m. - 6:00 p.m.
New Year's Day: 9:00 a.m. - 6:00 p.m.


Have a wonderful Holiday, everyone!

Posted in Christmas, Christmas 2014, Holiday hours, New Years, New Years Day, New Years Eve, special hours

How to Brew Iced Coffee with the Clever Dripper

Posted on November 26, 2014 by Chris Reimer


The Clever Dripper is one of the easiest pour over methods to learn and use everyday. Combining the best features of French press and pour over brewing, the Clever Coffee Dripper produces a sediment-free cup, allows the barista to control steeping time, and prevents heat loss.

Nick Stewart, GM at our Farrell cafe, loves making iced coffee with the Clever, and agreed to show us how it's done. Watch the video above, and follow along with the instructions below.


Supplies you'll need (click item to purchase from our online store):

28g coffee, medium grind

Coffee grinder

Clever dripper

Melitta #4 coffee filter

Gooseneck pouring kettle

Filtered water at optimal brewing temp of 195 - 205° F

Decanter large enough to brew into





1. Weigh out 28 grams of Kaldi's Coffee (substitute only in a pinch!). Don't be intimidated by the use of a scale - it actually helps you be more precise when making pour overs. No guesswork!

2. Fold the Melitta #4 filter along its bottom and side seams and place the filter in the Clever. 

3. Rinse the filter with hot water. This allows us to eliminate paper taste when brewing our coffee. (If you don't believe us, take a drink of the water that first passes through the filter.)

4. Discard hot water from the Clever.

5. Put at least 16 ounces of filtered water, heated to the optimal brewing temperature of 195 - 205° F, in your pouring kettle. You can get water to this temperature by bringing it to a boil, and then letting it sit for 30 seconds to a minute.

6. Grind your coffee using a medium grind setting. It's best to grind recently roasted whole bean coffee, and to do this right before you brew, as you'll be using the freshest coffee possible.

7. Note that you do not have to place the Clever on top of a decanter before or during brewing. Coffee will not release from the Clever until you place it on top of a decanter, and you do that after brewing.

8. Pour the coffee grounds into the Clever's filter, and tap the Clever, or gently shake back and forth to flatten out the grounds. This helps to remove air pockets and create a flat surface to work with.

9. Place the Clever on the scale, and tare it out (zero out the scale). This will allow you to measure how much water you use during the brewing process.

10. If you're ready to begin, start your timer and begin pouring water over the coffee grounds. Wet all coffee grounds evenly with 50g of water, and then stop pouring.

11. Watch the coffee bloom (degas - look for bubbles) and after about 15 seconds, give it a stir with a spoon. This is a great chance to take a sniff - it will smell wonderful.

12. After 30 seconds, start pouring your brewing water, slowly and continuously, in small circles until you reach 150 grams on your scale (so you're adding another 100g of water at this stage).

13. Set aside the Clever, and use your scale to measure out 100g of ice. (Don't forget to put an empty cup on the scale and tare it out before measuring out your ice).

14. Extraction should be complete after 2:30. If it took longer than 2:30, your grind was likely too fine. If extraction took much less time than this, your grind was too coarse. Adjust your settings and try again. (Don't be afraid to keep trying new and different variables).

15. At 2:30, place the Clever on top of the cup containing the ice. The coffee should release down into the cup.

16. After about 30 seconds, remove the Clever from the top of the cup, and top off the cup with additional ice.

17. Drink and enjoy!

18. Discard or compost your used coffee grounds.


Want to try this at home? Order a Clever Dripper and filters from us and start hand brewing your coffee! 

Posted in Clever, Clever Coffee Dripper, Clever Dripper, Clever tutorial, hand brew, handbrew, How to make a Clever, How to make an Iced Clever, How to make an Iced Coffee, iced Clever, iced coffee, Nick Stewart, pour over, pourover

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