The Coffee Almanac ✶ Ooltewah, Tennessee ✶ Vol. I

A Field Guide to
the Morning Cup

“Coffee is more than just a drink, it is an experience that ignites the senses and fuels the soul.”

Order Online Study the Menu

Est. Cambridge Square, Ooltewah ✶ Mon to Fri, 7AM to 7PM ✶ Sat and Sun, 8AM to 4PM

Plate I
Sepia engraving of a coffee branch with leaves, ripe cherries, and loose beans
Fig. 1. Coffea arabica, the common coffee shrub, drawn from a branch in full fruit.

Chapter I

Coffee and Drinks

Field notes from the brew bar: specialty coffee, teas, matcha, and seasonal refreshers.

Fig. 2 Sepia engraving of a steaming cup of coffee on a saucer
Fig. 2. The morning cup, steam rising in volutes.

A note from the counter: every pour is weighed to the gram and timed to the second. Precision, we find, is a form of hospitality.

  1. No. 01 Pour Over 4.75

    single origin, brewed by hand at a ratio of 1:16

  2. No. 02 Espresso 3.25

    a short, honest extraction, twenty eight seconds

  3. No. 03 Cortado 4.25

    equal parts espresso and steamed milk, served warm rather than hot

  4. No. 04 Cappuccino 4.75

    capped with fine foam, cocoa dusted on request

  5. No. 05 Matcha Latte 5.50

    ceremonial grade, whisked to order

  6. No. 06 Loose Leaf Tea 3.75

    black, green, and herbal, steeped by the hourglass

  7. No. 07 Seasonal Refresher 4.95

    ask the counter what the season brought in

Ask for the day’s single origin ✶ decaf prepared on any drink

Chapter II

House Made Pastries

Croissants, danishes, scones, and cookies, catalogued warm from the oven.

Specimen No. 08

Butter Croissant

4.00

laminated through twenty seven layers, deeply bronzed

Specimen No. 09

Seasonal Danish

4.50

pastry cream and whatever fruit the market offers

Specimen No. 10

Blueberry Scone

3.75

a cream scone under a demerara crust

Specimen No. 11

Brown Butter Cookie

3.25

chocolate in shards, finished with flake salt

Baked in house before dawn, daily ✶ the case sells through, arrive early

Plate II Sepia engraving of croissants and a scone arranged on a plate
Plate II. The morning bake, observed shortly after seven.

Chapter III

Crepes and Bagels

A matched pair of specimens: one from the griddle, one from the kettle.

Woodcut of a coffee branch in fruit

European Crepes

made to order, folded hot from the griddle

  • No. 12 Lemon and Sugar 8.50
  • No. 13 Strawberries and Cream 10.00
  • No. 14 Nutella and Banana 9.50
  • No. 15 Ham and Gruyere 11.00

Sweet or savory, each one is poured thin and watched closely.

Woodcut of a steaming coffee cup

Bagels

boiled, baked, and dressed generously

  • No. 16 Hot Honey Prosciutto Bagel 9.50
  • No. 17 Smoked Salmon Bagel 11.50
  • No. 18 Breakfast Bagel 8.00

The hot honey prosciutto has a devoted following. We understand why.

Chapter IV

The Shop and Its Habits

Cambridge Square, Ooltewah, Tennessee. Kettles on from seven.

Plate III Sepia engraving of a corner cafe storefront with striped awning and sidewalk tables
Plate III. The shop at Cambridge Square, awning drawn, tables set for morning.

Notes on the establishment

Morning Brew Co. keeps an old fashioned practice in a new corner of Ooltewah. The bake begins before dawn, the grinder is calibrated at first light, and by seven the counter smells of butter and bright citrus while the first pour of the day blooms.

We keep this almanac because the small measurements matter: a gram here, a degree there, thirty seconds of patience. It is how an ordinary morning becomes a good one.

Morning Brew Co. stamped seal with a coffee cup and laurels

Baked and brewed on the premises since our first morning. Certified by no authority except our regulars.

Fig. 3 Sepia engraving of a hand cranked coffee grinder with scattered beans
Fig. 3. The burr mill, hand cranked.

Table No. 1

Ratios observed at the brew bar, recorded for the home practitioner.

Method Ratio Grind Time
Pour Over 1:16 medium fine 3 min 30 sec
French Press 1:15 coarse 4 min
Espresso 1:2 fine 28 sec
Cold Brew 1:8 extra coarse 16 hr

Chapter V

Range and Distribution

The catering wagon travels well beyond the square.

Plate IV Antique style map of the region showing Chattanooga, Cleveland, Knoxville, Ooltewah, Ringgold, and Dalton marked with coffee cups
Plate IV. Documented range of the Morning Brew catering service, drawn to no particular scale.

Chattanooga ✶ Cleveland ✶ Knoxville ✶ Atlanta ✶ Dalton ✶ Ringgold ✶ Huntsville

Weddings, office mornings, and anything worth waking up early for. We pack the brew bar, the pastry cases, and the crepe griddle, then set up wherever the occasion is.

Inquire for Catering Order Online

Appendix A

The Seasonal Bulletin

Four letters a year: new single origins, the bake calendar, and almanac notes worth keeping. Nothing more, we promise.