We've adjusted our hours slightly to accommodate earlier morning coffee runs!
Monday - Thursday: 6:30AM - 10:00PM
Friday: 6:30AM - 9:00PM
Saturday: 7:30AM - 9:00PM
Sunday: 7:30AM - 8:00PM
Email us directly at email@example.com
1963 Hosea L Williams Dr SE
Atlanta, GA 30317
1963 Hosea L Williams Drive SE, Suite R106
Atlanta, GA, 30317
We've adjusted our hours slightly to accommodate earlier morning coffee runs!
Monday - Thursday: 6:30AM - 10:00PM
Friday: 6:30AM - 9:00PM
Saturday: 7:30AM - 9:00PM
Sunday: 7:30AM - 8:00PM
We recently rolled out can-on-demand options for our non-alcoholic Taproom draft products. The 32-ounce "crowlers" (can growlers) are available any time, and are filled and sealed when you come in and order them. Here are some FAQ's about the products:
As of today - Monday, March 20th - Taproom is officially transitioning our coffee roaster partnership.
For nine years I’ve served Counter Culture Coffee in shops that I’ve operated. They have always been an incredible partner and they continue to lead the specialty coffee industry in many ways, not least of which are quality and transparency. The local team has consistently delivered on support and a commitment to help Taproom grow throughout its first three years.
I am forever grateful to long-term relationships I’ve had with David LaMont (now with La Marzocco), Ben Helfen (who moved away from ATL last year) and Emily Davis (our connections span experiences with four different coffee companies), as well other professional/personal crossover relationships with the rest of the CCC team (Park, Dustin, Anthony, Sara). We’ve all shared laughs and tears, many conversations over cups of coffee and glasses of beer, and we even won a bowling championship together. My memorable association with Counter Culture has been a joyful picture of what the greater coffee community has to offer in providing positive space for lives to rub off on each other. Thanks, friends.
With that solid partnership as part of our unchangeable history, I am excited to announce that Taproom will enter into a new chapter of this journey, now partnering with East Pole Coffee Co.
East Pole has been roasting coffee in Atlanta since 2015. One of the founders is Jared Karr, who previously worked as a barista at Taproom. He was here painting ceilings prior to opening day and worked until he left in 2015 to grow East Pole full-time.
East Pole will soon be opening a full-scale coffee bar in the Armour Yards area of North Midtown where they will be showcasing their San Franciscan 25lb. roaster and offering a unique set-up for the Atlanta community. The public roastery and coffee bar will double as a training facility/workshop for wholesale customers like us.
In celebration of this new partnership, we’re hosting a kickoff party on Thursday, March 30th, from 7-9 PM. We’ll have food, drinks, giveaways, and an overall good ol' time with Taproom and East Pole owners, friends and family.
In addition to a core offering of East Pole Coffee Co., we will be featuring a rotating selection of guest roasters whose coffees will be available on our manual pourover menu and retail coffee shelves. For the next couple weeks we’ll still have some awesome Counter Culture Coffee in the lineup, and then our next guest roaster to be featured will be Panther Coffee out of Miami.
So come on in and try out a cup of something you haven’t had before, or take a bag of coffee beans home. As always, one of my favorite parts about owning Taproom is the constant opportunity to pause and sit down to talk with customers and friends. So if you see me around and want to chat, just pull up a chair and tell me what’s on your mind!
Just for kicks, I thought I'd get the Taproom crew to film a series of coffee-related behind-the-back trick shots and string them together in a fun video. My original inspiration was this guy.
Yes, all the shots are real, and most of them took just a few times to pull off. We originally posted the video to Instagram and Facebook on August 14th and thought it'd be great to issue a #baristoss challenge to our barista friends across the nation and around the world.
If you only found out about Taproom from this video, we're a coffee and beer bar in Atlanta, GA. Poke around our website and you can get a good sense of who we are!
In the course of three weeks we had over 48,000 views of the video! Only two videos were posted by others as responses, and those are re-posted below. We'll keep updating this page with other #baristoss videos if any of you feel like putting together a fun clip for us!
First #baristoss response video got posted from Ten Drops Coffee in Plainfield, IL:
And another post from Decatur's Dancing Goats:
Taproom is turning 2!!!
It's sometimes hard for me to believe, but this Taproom train keeps chugging along... day after day, month after month, and now - year after year. We hit the 2 year mark officially on April 29th, and we've scheduled a huge party for this Friday, May 6th!
This past year has been so much fun! Some highlights for me include:
Two years in and I'm still having a blast! My favorite part of every day is hanging out with our regulars and meeting new friends, knowing that Taproom is serving as that community hub we all hoped it would be. We wouldn't have gotten this far without a rockstar staff, a supportive neighborhood, and so many friends and family cheering us on along the way.
See you at our anniversary bash this Friday!!!
Fresh out of college, my first beer was a Corona. At that time I didn't know the first thing about what beer should even taste like. My friend handed me a lime wedge and said the thing to do was put it in the beer. He demonstrated by dropping the wedge in the bottle, sticking his thumb in the opening, and then turning the bottle upside down so that the beer mixed with the lime. I tried the same thing, forgot that beer was carbonated, and gave it a shake. Beer exploded all over me.
That was my first beer experience, and honestly not much changed for several years after that (aside from avoiding beer explosions). I only drank the occasional beer, and stuck with whatever my friends were drinking at the moment. Right before I got married, I took my groomsmen on a tour of the Coors brewery in Colorado - it was really interesting, but still didn't do much to affect my personal consumption of beer.
As Taproom launched in 2014, my awareness and knowledge of craft beer took off. Along with my staff, I went through some Beer 101 classes and became a Certified Beer Server with the Cicerone Program. I sampled new beers on a daily basis. I began to get a grasp on various styles, the basics of beer brewing, and the general vocabulary surrounding beer. Taproom hosted monthly beer classes. We partnered with local breweries for beer releases and tasting experiences. I tried my hand at homebrewing beer with some friends. I even got to be a guest on the Beer Pop! Podcast, telling hosts Dan and Aaron about my beer journey.
Now, almost 2 years later, I feel a lot more comfortable in the beer world. I can actually carry on a conversation about beer styles, brewing basics, or what my personal preferences have come to be.
And my overall conclusion: Beer is a means to an end. For me, beer holds the same function as coffee does - to bring people together. Yeah, I can geek out on all the brew science, history of styles, or nuances to the flavor palate, but really what I want to do is enjoy a great glass of beer with some friends... and I want others to do the same.
You might seek out and enjoy that seasonal one-off limited-release from a local brewery, but the real focus is connection with others - shared experiences. We'll always strive to offer up a killer lineup of draft beers from all over. We'll grow in nerdy beer knowledge and tasting. We'll teach and learn, pour and sip. But let's take the journey together.
When we opened Taproom in the spring of 2014, the menu board was a $10 piece of plywood that we put some chalkboard paint on and threw together in half an hour so that we could have something on the wall when we opened. It was the stereotypical coffee shop chalk menu - filled with drink names, descriptions and prices all laid out in a grid.
Coffee customers usually know exactly what they want and the general ballpark of how much their drink costs, even if it's their first visit to a shop. We found out over time that it actually doesn't matter too much what's specifically written on that coffee menu board - people end up ordering what's on their mind anyway, or they end up asking the same questions regardless of whether or not the board already provided that information. A huge, detailed menu board, then, only serves to confuse or bog down the barista/customer interaction rather than make it more efficient.
So we got rid of our clunky menu board. We narrowed down a list of the top items that we do best and that most people order, and we chose to highlight those items with individual menu tags. The local artists of Maplanta helped us produce the clean and simple laser-cut wood boards.
Now, when you walk in for the first time or the 50th time, the new slimmed-down menu will either quickly direct you to a delicious drink that we do well, or will nudge you towards a Taproom barista for more info - and they'll gladly walk you through what we have to offer and can answer any question you may have.
And the pricing? We made that more simple too: We made slight price adjustments to the most frequently-ordered items, and now the final amount after taxes ends in a nice number rounded to the nearest quarter. That means we don't have to spend time dealing with dimes, nickels, or pennies in cash transactions. It also means that we no longer say, "That'll be $4.02," and then you either go digging around your wallet for a couple pennies or we load you down with eight more coins in change.
These little changes hopefully brighten the shop and help to improve every experience at Taproom. We always strive to consistently deliver quality drinks with quality customer service. If you ever have a suggestion, comment, or concern, please don't hesitate to contact us. I'll likely personally respond to your messages!
Since the time we opened shop in the spring of 2014, we’ve been searching for the perfect signature drink… a single beverage embodying the marriage of coffee and beer that’s at the heart of the identity of Taproom. We have a great coffee program. We have fun with our rotating craft beer selection. We even have a La Marzocco Linea “Beerspresso Machine” for our draft beer tower. But what drink could possibly be the best of both worlds? Well, I’m proud to announce that, after months of exciting research and experimentation, we’ve finally found it.
Japanese Iced Coffee. For our regular iced coffee service and as the base for Beerspresso, we use the Japanese-style iced coffee method, which was made popular (to us and to a lot of the specialty coffee world) by Peter Giuliano. This method results in a brighter, more aromatic iced coffee that retains a lot of the delicate flavor notes that tend to be subdued when using the more-popular “cold brew” method.
In the cold brew/Japanese-style iced coffee discussion, I like to make the analogy of lagers vs. ales: In beer, lagers are fermented at lower temperatures and result in a smoother, milder and crisper flavor profile - much like the flavor profile you get from cold-brewed iced coffee. Ales, by comparison, are fermented at higher temperatures and result in a more complex, robust, possibly floral/fruity flavor profile - much like the flavor profile you can get from hot-brewed Japanese-style iced coffee. Both types of beer and both types of iced coffee have their strengths and weaknesses, and ultimately come down to personal preference. For us at Taproom, our iced coffee preference falls to the [ale-like] Japanese-style brewing method. So we just had to see what it tastes like when...
Dry-Hopped. Hops are added to beer for bittering, flavor, and aroma. When added uncooked (or “dry”), hops can impart flavor and aroma but no bitterness - even in a beverage that isn’t beer. We experimented with adding different hop varieties to our iced coffee, and found some that really complemented or accentuated the floral/citrus notes already present in the brew. (This process doesn't add any alcohol to the coffee, by the way.) And in terms of overall flavor, the hops transformed our iced coffee to an almost-unrecognizable, extremely-delicious, new beverage - one that has a crisp citrusy brightness, hop highlights, coffee undertones, and a slightly heavier body than a normal iced coffee, all working together to present layers of flavor and complexity, further enhanced with...
Nitro. We used 100% nitrogen gas (as opposed to the typical CO₂/N₂ gas blend) so that we could serve Beerspresso on draft without carbonating the beverage. In our experiments, even a little carbonation caused the iced coffee to taste too acidic and bright because of carbonic acid (think of the slightly tart flavor you get from plain sparkling water). Nitro beers, when also served with the appropriate faucet, get a thick, creamy head (like Guiness or Left Hand Milk Stout). Nitro iced coffees have the same thick, creamy mouthfeel that ends up being reminiscent of cappuccinos or even the crema of a fresh espresso shot.
So what’s in Beerspresso, exactly? For coffee, we started with Counter Culture’s year-round offering Apollo (currently 100% Idido from Ethiopia), with bright floral and citrus notes that shone through the Japanese iced coffee method. We tried out several different kinds of hop varieties, settling on citrus-forward aroma hops for the first batches - distinct orange notes give the brew a noticeable punch that isn't too acidic, and rounds out nicely in the finish.
The great thing about Beerspresso is that it’s not a final, set formula. We’re planning on rolling out later versions with different single-origin coffees and blends, and changing up the specific hop variety to best complement the coffee. Just like our 11 other constantly-rotating beer taps, our Beerspresso tap will be a permanent fixture on our Beerspresso Machine, but we’ll keep it fresh with a new recipe every so often. We’re already planning fun experiments with seasonal spices and syrups!
I think Nitro Beerspresso is delicious. But don’t just take my word for it - come in and have a glass. As of today, you can sit down and enjoy Beerspresso at our bar, or you can take a cup to go.
And on Friday, July 24th we’re having a Beerspresso release party! Mark your calendars for a fun bash. Let's see... we can do giveaways, drink Beerspresso, and what else related to nitro... racecars... Mario Kart!!! Yup, we'll do a Nitro Beerspresso/Mario Kart video game night.
Today some news hit the specialty coffee industry that had a lot of coffee professionals talking: The Specialty Coffee Association of America (SCAA) announced an end to regional barista competitions. Atlanta hosted the Southeast Regional Barista Competition for several years, and it was always exciting to see all the competitors, volunteers and spectators come together for a really fun event. I even wrote about the SERBC in Taproom's business plan, hoping to send a few baristas to the competition once we got well-established.
It's a total coincidence that just a couple days ago, I planned and announced an upcoming barista competition skills-building event at Taproom. I wanted to start this series of events because I'm excited about how the specialty coffee community in Atlanta has been revitalized in the last couple years. After what seemed like a long season of stagnant growth and not many new entrants into the market (and even some prominent closings), we're now starting to see lots of new shops start up, larger coffee companies choosing Atlanta for new locations, and a consistently active barista community (at least at every Thursday Night Throwdown). I thought in light of all that, we could possibly benefit from an additional professional pow-wow where we can build into the community and hone our barista skills, possibly in preparation for industry competitions. There's some great professional training already in Atlanta, but most of it is done in-house within companies or roasters, and is not accessible to the random barista from an independent shop not affiliated with another well-resourced company. Our skills-building events at Taproom would potentially have a more inclusive approach to the barista community.
While it's sad to hear news of the cancellation of the regional competition events (and, indeed, Taproom and other small coffee companies or shops may not as easily send anyone to barista competition events from now on), I still think the Atlanta barista community will continue to grow and benefit from events like the one we'll have here in July. One of my larger hopes is that we can collectively elevate the position of barista to one that has more merit as a sustainable career. When it comes down to it, I'm pretty much a barista for life. The more we can support professional knowledge, skills building, and competitive industry events, the more likely this is a sustainable career for anyone who wants to pursue it.
I find that I've come to use a certain phrase quite a lot recently: "This is my place." I often say that at the end of a conversation with someone who's just come into Taproom for the first time. As in, "It was great meeting you! My name's Jonathan, and this is my place. Thanks for coming in." I admit, I selfishly like saying that because it makes me feel good. I'm proud of what we've put together. I think it's stinkin' cool that I get to say that Taproom is mine.
The thing is, because of the atmosphere and culture at Taproom, over time I end up not being alone in using that specific phrase. The regular, the person who comes in almost every day for a cup of coffee, they start to say it: "This is my place." How does that happen? How do people start feeling a sense of ownership and belonging at a commercial business?
It doesn't happen right away. Everyone's got a protective wall, a bubble, a tough exterior that keeps them safe and comfortable. It's hard to let your guard down and become vulnerable - but that's kind of what happens if you call a place yours. You see, if a place is yours then it's your turf, your comfort zone, your home. When you claim ownership, you invite people in to experience some part of what makes you tick. If you start saying, "This is my place," you've probably come to the point where you realize that when you're there, you relax. You can sit back and be you.
One of the awesome regulars at Taproom recently touched on all this in a blog post. If you get a chance, click on the link and read it. I think it gives some great personal insight into how some people experience Taproom, how random connections can take place over coffee or beer, how someone can transition from a being just a customer to a being a belonger.
My hope is that more and more people can feel genuinely themselves at Taproom, comfortable even to the point of vulnerability, willing to let their guard down and invite people in, saying, "This is my place."