PLUS CAFÉ
The word for coffee in Spanish is café. Pronounced as (kah-feh)
The smell of brewing coffee reminds me of my Grandmother and the house I grew up in. The smell filled the house every morning. I have many memories of my Grandparents sharing coffee while speaking Spanish (and English when they forgot the Spanish words) with each other. The smell of coffee and the sound of Spanish are home.
I often recall my first sip of coffee. My family was at Jerry’s, a small diner in my hometown, Miami, AZ. I was especially curious on this day and asked my Grandmother for a taste of her coffee. She was reluctant at first, but I finally wore her down. She slid the mug across the table and I brought it up to my lips. As most kids would be, I was disgusted… she giggled while taking a sip of her own. This moment was forever ingrained in my mind.
Years later, I found myself working in a Phoenix coffee shop and discovered my own love for coffee. While my grandmother preferred a classic drip, cold brew was more my style. Hot liquids and I never vibed being a desert native so a cold drink was automatically going to win my heart. Matched with a smooth taste and high caffeine, I was hooked.
I quickly began experimenting with brewing cold brew at home and it became ingrained in my life. Cold Brew coffee was becoming a staple in my daily routine. Everything I did, I added coffee. Shopping… coffee. Studying… coffee. Working… Coffee. Travel… You guessed it, coffee. My day became a simple equation: Anything Plus Café is A Great Day. Thus Plus Café was born.
Plus Café is locally owned and specializes in cold brew using beans roasted right here in Phoenix. So whether you are studying, shopping, working out, or anything in between; remember anything Plus Café is a great day! We currently work with Bergies Coffee Roast House for our signature blend but be on the look out for more collaborations with local roasters in the future!
When I started the journey of finding the perfect beans for Plus Café cold brew, I tried to cast a wide net. The most important thing was that we needed someone local to Arizona. There were so many great roasters that we sampled but it was clear from day one we would be going with Bergies.
They have a wide variety of options, but with a recommendation of Brian and tasting myself, we went with the beans from Guatemala and Nicaragua. They have a simple, smooth, and classic taste that is not only my favorite, but appeals to the masses.
After deciding to move forward with Bergies, I definitely wanted to get to know them better. I got to sit down with Brian, owner and roaster, and dig deeper on their coffee journey. It all started at the airport when Brian was introduced to artisan roasted beans for the first time. He was blown away and soon started to learn how to roast on a hot air popcorn popper!
“Once you have fresh roasted coffee, you’ll never go back” - Brian Bergeson
The obsession quickly grew so he and his brother Bruce got to work developing their signature roasts. Much in the same way I did, they gave samples to everyone they knew and got feedback. Once the roasts were finalized, they opened Bergies Coffee Roast House in 2009! After many years of hard work and dedication Bergies grew to be a staple of Downtown Gilbert. They have supplied many different coffee companies over the past 14 years.
Recently Bergies has decided to close the coffee shop to focus on what got them into the coffee industry, roasting! Still supplying restaurants, coffee shops, and individuals around the valley the roasting will continue to be a family business! Brian is in the process of training up the next generation in his family to roast the Bergies way!
It was a pleasure to sit down with Brian and hear his story but as with all coffee aficionados, I had a couple final questions for Brian.
Q: What is your go-to coffee drink?
A: Hot Black Coffee any way I can, french press, pour over, or a plain drip. I’ll try a nice cappuccino at some shops.
Q: Any coffee wisdom to pass on?
A: Temperature and freshness are the most important things. You want fresh beans, a fresh roast, and a fresh grind. 200º is my drip temperature and it tastes great!
