Located on the East End of Main Street, Mystic Café sits tucked into one of Lewiston’s quieter corners. The local coffeehouse is a favorite of many, where people from all walks of life gather to enjoy its distinctive rustic atmosphere and artisan dishes. It’s not until you’re inside, sitting at a sundrenched table and listening to the ambient hum of the shop that you truly appreciate the authenticity of it. And if you think you’re getting served a regular cup of Joe, you have no idea just how special it really is. Anyone can brew a pot of coffee, but a truly memorable cup takes far more than pressing a button.
Coffee is never JUST coffee in a place like this; it’s the foundation of everything else. So, when Mystic recently made the switch to a Seattle-based coffee roaster, Caffe D’arte, it was not a small adjustment. With so much to learn, the coffee company sent a representative, Linda, down to help our teams adjust. Split over two days, the training covered the history of the company as well as all the variables of success, and we were lucky enough to attend!
From the moment this unique, hands-on training started, it became very evident that there is an unexpected complexity in making a good cup of coffee. When pulling a single shot of espresso, for example, you have to be mindful of a handful of things. Grind size, how coarse or fine the coffee is ground, affects the flow rate. The yield, or amount of liquid coming out, controls strength and balance. Even distribution of the coffee puck will be the difference between a good and bad shot, and the freshness of the coffee controls the flavor. If the coffee beans are too fresh, you’ll pull unstable shots; whereas if the beans are too old, you’ll produce flat, lifeless coffee. These factors (and a handful of others) are all happening within 20-40 seconds, which made our morning coffee order seem a whole lot more impressive.
After the training and some adjustment time, we had to swing back by and chat with the team about how things were going. We found Uahuu and Serenity buzzing around behind the counter and they had a minute to fill us in. Uahuu excitedly told us that the training had ‘leveled up’ the coffeehouse experience. With a newfound understanding of coffee, they shared that Linda had actually come back after the training as well and ordered a shot of espresso. They explained to us that with just a shot, there was no room for error. Fully trusting their abilities, they were able to efficiently produce a beautiful, perfect shot of our new Italian coffee. Presenting their new skills to their trainer, the confidence only grew. This led into a conversation about the types of roasts, and how the team started using the Campania roast but opted to switch to Caffe D’arte’s Capri roast, which is a smooth, lighter roast. What excited us most was hearing that the team advocated for the switch themselves. After tasting the coffee they were making, they suggested to management that changing roasts could improve the guest experience. The manager, Gustavo Ramirez, listened to their input, trusted the opinion, and made the switch.
On our way out, Serenity started telling us about lavender lemonade, a guest favorite lately. We were intrigued to hear this, and as we were wrapping up our visit, she got to work making us a drink to go. We listened to the pair talk about regulars and their orders off the top of their heads, seemingly second nature for them. Hearing them chat about guests like friends solidified what we already knew; Mystic’s Coffeehouse isn’t just about coffee; it’s about the people who gather around it. Sipping our refreshing and slightly floral lemonades, we began to head to our next venture, already planning our next visit to Mystic Café.
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