“With the momentum we have at Calhoun Square, we will be opening another shop,” says Greg Hoyt, owner of the newly opened Dogwood Coffee Co., which features state-of-the-art equipment and competition-level baristas. The November 4th opening of his first retail store inside Rustica Bakery was the catalyst that led Hoyt to sell Bull Run Roasting Company and enter into the new direct-to-consumer coffee company.
“Dogwood was borne from the baristas that were present at the beginning of the Rustica shop,” says Hoyt. Relying on key people like Stephanie Ratanas, formerly of Metropolis Coffee Company, Hoyt and his partner Dan Anderson have been able to provide a coffee experience that can only be found at high-end, quality-focused shops like Black Sheep Coffee Cafe or Kopplin’s Coffee.
Competition-level baristas combined with high-quality green beans and progressive roasting techniques have created the high-end specialty coffee that is Dogwood Coffee Co. Baristas brew regular coffee on a Clover — the most expensive coffee brewer in the world — and make espresso drinks using a Nuova Simonelli Aurelia. The Aurelia is the official espresso machine of the World Barista Championship, giving Dogwood Coffee Co. baristas the opportunity to hone their skills on the same machine that they will use in competition.
Drinks created at Dogwood are made with extra care as the beans used are sourced from high-end importers like Ninety Plus Coffee and Exclusive Coffees. A premium is paid for these beans due to the care that is taken at the origin and in the transportation of the beans. Espresso brewed from this top-notch coffee is served with side of sparkling water drawn from a tap in the counter. The sparkling water is meant to cleanse your palate, allowing you to taste the intricate flavors and nuances. The espresso ($2) has a heavy and syrupy body with a bright caramel and floral taste.
The coffee is roasted light, a technique used by progressive specialty roasters to allow the natural taste of the coffee to come out in the cup rather than the taste of the roast. The Ethiopia Nekisse brewed on the Clover has a clean taste — the sweet fruit and chamomile flavors that are natural to the cup are prominent and easily recognizable. From the Sidamo region of Ethiopia, the Nekisse is a coffee that is dried naturally under the supervision of Ninety Plus Coffee, one of the premier green bean importers in the country. The natural processing allows the skins of the coffee cherries to dry on the bean before being removed, causing the tastes of the fruit to be transferred to the bean and, inevitably, into the cup.
The altitude, soil type, and green bean storage method are also included under a small description of the coffee. For Hoyt this isn’t meant to overwhelm his customers, but rather to encourage them to ask questions and to look deeper into the coffee they are drinking. With restaurants like Heartland, Alma, and Corner Table now carrying Dogwood coffee, there is no question that Hoyt has started a discussion about coffee that is on the cutting edge.
3001 Hennepin Ave S [inside Calhoun Square, across from Kitchen Window]
Minneapolis, MN 55408
OWNER: Greg Hoyt and Dan Anderson