Zagat has singled out Salt Lake City's Caffe d'Bolla in its list of "50 States, 50 Must-Try Coffee Shops."
The 8-year-old downtown coffee bar is known for buying beans from small farms from around the world, micro-roasting them in the shop, and brewing them individually. There is no drip coffee here; instead they are brewed through a siphon, also called "vacuum pot" brewing. John Piquet, owner along with his wife Yiching, says he roasts coffee beans up to four times a week and espresso every week or so. The brews are not repeated, he says.
After he concocts a cup of Ethiopia Yirga Cheffe Kochere coffee — advertised as tasting like figs and dates, mixed berries, stewed peach and cocoa — Piquet tells a customer to "treat it like a glass of wine." It must sit for a couple of minutes because it's warmed up to 200 degrees F, and it needs to "open up," he said.