Fiesta Nutrition Center

Dreux Coffee

 

Ideology 

What does good coffee look like? How should great coffee taste? It's a pretty subjective area. There are certain things that go into making a great cup of coffee that should always stay the same. Quality, freshness, passion. We believe it starts with quality. Although we do not roast our own beans yet, we do believe in buying from top tier brands (Onyx Coffee Lab) that specialize in creating the best product available since fresh coffee produces more flavor. Freshness and quality go hand-in-hand and we do our best to emphasize this due to the lack of fresh coffee available here in Louisiana. Passion ensures that every step is carefully taken to produce the best product at the last stretch (the brewing process). You can have all of the other parts and still come out with something decent, but all of the wonders and complexities of coffee will never be accessed without devotion. We want the best, so we are continually pushing the boundaries for our community.

 
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Brew Methods

 
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Kalita Wave

This brew method brings out the best natural flavors in the coffee beans. The Kalita Wave has three holes on the bottom for a more even extraction. We like to use this brew method to highlight the juicy, fruity, floral flavor profiles most commonly found in coffees sourced from Africa.

 
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Hario V60

A cone-shaped (60º angle) brew method that allows the water to flow to the center, extending the contact time. The large single hole at the bottom enables the brewer to alter the flavor by altering the speed of the water flow. Spiral ribs on the wall of the brewer allow the air to escape, creating space for the coffee grounds to expand. A V60 is a very flexible brewer in terms of manipulating the sweetness, acidity, and body of the coffee. This is a brew method we like to use to create more medium to full-bodied coffees.

 
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Chemex

This is a favored and more familiar brew method. Somewhat similar in make to the Hario V60 (big hole in the middle), the Chemex alternatively makes a lighter bodied coffee. Due to the thickness of its filter, it creates a remarkably clean cup of coffee and retains more of the suspended oils than most brew methods. We like to use this coffee for its clean finish. Great brew method to share with friends (carafe include w/brewer)!

 
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AEROPRESS

A brew method created by a renowned Frisbee expert (Alan Adler). There are a couple ways to brew with this device. The traditional method is to grind fine, pour about 60-100ml of water, stir or swirl, and plunge the coffee down into your cup or carafe and dilute to taste. Another method (inverted) creates a French Press style saturation that steeps a little longer and is then plunged into your cup or carafe, without all the sediment.  We like to use this brew method for its rich, full bodied taste.

 

 

 

 

Yama Cold Drip

A Kyoto-style brew method. The upper chamber is a water and ice mixture with a valve on the bottom. This valve controls the rate at which the water "drips" onto the bed of coffee, giving you more control over the end product. We use this method to create fruitier, lighter bodied cold coffees.

 

 

 

 

 

 

Toddy Cold Brew

The Toddy is straight and to the point! Coarsely ground coffee steeps in room temperature water for up to 20-24 hours, giving you a deep, mostly chocolatey cold coffee. This is a crowd favorite, and all that is required is: time.

 

 

 

Barista, Aron Felkins

I grew up like everyone else. Waking up to that warm, roasty smell that signified the start of the day. It took a downturn when I realized the smell did not translate into taste. Here and there, I'd find myself tasting this "thing" and wondering "How do people drink this?" Fast forward to college where I start treating this product as just something to get me through my day, with that same thought swimming in my head. It wasn't until I had this eye-opening experience at a coffee shop in Shreveport, Louisiana (Rhino Coffee), that I realized coffee is something to be enjoyed. What a surprise, right? Then I started to visit these cities and towns that have this obsessive coffee culture, and saw them pushing the boundaries of everything I thought I knew about coffee. So why aren't we doing the same thing? I love coffee, and I want to share the same experiences that I've had. At its purest, coffee is not a "necessary evil" but something to be enjoyed.

 
 
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