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Broadacre brews up new blends at Temple’s old space

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Less than a month after Temple Coffee moved from its 10th Street location, four artisan coffee enthusiasts are taking over the space to open Broadacre Coffee and offer a personalized, one-on-one, cultural take on modern-day cafes.

Brothers Lucas Elia and Jacob Elia – who owned Bloom Coffee in Roseville for three years – and former Bloom Coffee baristas, Andrew Lopez and Justin Kerr, are in the process of setting up their new coffee shop at 1014 10th St., which is slated to open in the next week.

To keep updated on Broadacre Coffee’s progress and find out when the shop will open, check its Twitter and Facebook pages.

“The opportunity just arose, and we really love that area,” Lopez said. “(The) building is just fantastic – it’s an iconic staple of the area.”

Most of the structural aspects of the building will not change, though the four owners have spent a week on renovations and mostly cosmetic changes. The entire renovation process is expected to take one and a half to two weeks.

The owners said they are focusing on brightening up the space, using bright colors and creating a casual atmosphere with a ‘50s and ‘60s, “Mad Men”-esque style.

The benches along the inside walls of the shop, leftover after Temple’s move, will be renovated and reupholstered. There will be tables and banquette seating as well as a lounge area with a couch and chairs.

Free wireless Internet will be provided, and electrical outlets will be available at almost every table.

While customers can come in to get a quick coffee or tea and go, Lucas Elia said that the distinguishing factor of the shop is the personal, one-on-one experience offered to every customer. Every order will be personally completed from start to finish by one barista.

“When you walk in, you’re going to be with us while (we walk) you through the process of the brew and explain where the coffee is from and what hands it (has) passed through,” Lopez said.

“We’re challenging what’s considered normal in coffee,” Kerr said. “More mainstream-wise, (coffee has) become more of a fast food item – you walk into a place, they hit a bunch of buttons on a machine, it spits out your coffee, you take it, and you pay $4 or $5 for it and go.”

For any given cup of coffee, the barista can tell the customer not just the country the beans came from but also the name of the farm where they were grown, the story behind the farmer, the exact lot the beans were grown on, the elevation they grew at, the date the beans were harvested and the background of the beans’ fermentation process.

Broadacre Coffee will carry eight to 10 different coffees at any given time from four different roasters that will rotate and be switched out as new coffees become available.

“We’re going with pretty much whoever we think has good coffee at the time,” Elia said. “It’ll bring a huge influx of coffees to Sacramento that weren’t available before.”

During the grand opening, coffees from four West Coast based roasters will be available: Intelligentsia from Los Angeles; Four Barrel Coffee from San Francisco; Coava Roasters from Portland, Oregon and Verve Coffee Roasters from Santa Cruz.

Customers can choose any of the available coffees to be made with any specific brewing method. Broadacre Coffee offers four distinct brewing methods: Aeropress, a quick and clean method that produces a lighter coffee with less body; French press, a total immersion method that creates a bold, heavy bodied coffee with a punch; V60, a Japanese style method that produces a crisp, clear flavor with very subtle nuances; and Chemex, a German style method that produces a very similar product to that of the V60 method but can make two to three cups in a batch.

Teas from Intelligentsia, sourced directly from the farms, will also be available. Kerr said they also plan to eventually carry herbal teas. They plan to source herbs from a nursery and then dry and cure the leaves to be chopped for the herbal teas and medicines.

All the flavorings and syrups will be made in-house, ranging from homemade vanilla syrup made from Tahitian vanilla beans to lavender syrup made by extracting the lavender in alcohol and diluting the concentrate with simple syrup . Elia said their goal is to create flavors that complement the coffee rather than mask it.

“Coffee is sort of an imperfectable science,” Elia said. “It changes every single day and it’s fun to be able to learn as much as you can about it and use all of the things that you have in your control to try to make the best possible coffee. And then you have to come back tomorrow and do the same thing just as well.”

“It’s more of a craft than it is a commodity item,” Lopez added. “I like to equate it more to beer making or wine making – there’s so much more intricacies that go into it, and not every cup is ever the same.

“When you have a great Guatemalan coffee that tastes like candied oranges,” he said, “it’s mind-blowing. You don’t think of coffee in that sense.”

Broadacre Coffee is located at 1014 10th St. Its hours will be 6 a.m. – 11 p.m. every day after construction is complete.

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