A while back, I interviewed Scott Conary, World Barista Champion judge. He mentioned that since I was in Maryland, I had access to one of the finest baristas in the world — Jay Caragay — and his shop, Spro. Spro has opened a new branch in Hampden.
Yes, this is the locale of the $13 coffee, Aida’s Grand Reserve. I didn’t get it this time; I tried a couple of $3 range specialties:
Fazenda Sertaozinha from Brazil: “Drenched in rich, dark chocolate, sugarcane, caramel, Satsuma tangerine, honey, vanilla and malted milk makes this one of our new favorites from this multi-Cup of Excellence winning farm in Brazil’s Santa Gramma Valley, roasted by Ecco Coffee, Santa Rosa,CA” — made with Clever.
Honey Michicoy from Guatemala: “Notes of honey & maple syrup with bing cherries, blackberries and apple rounds with buttery caramel and cocoa for a refreshing warm weather sipper, roasted by Barefoot Coffee Roasters, San Jose, CA” — make by Chemex.
There are several ways they can make your coffee which affect the flavor, level of sediment, etc.: Aeropress, Chemex, Clever, Eva Solo, French Press, Pour Over or Vac Pot.
The flavors were very noticeable and had aspects not found in your normal coffee from the local chains. Those places just have a brew or burnt or ashy taste, generally. Spro’s coffees definitely have complex perfume.
The baristas are dressed in crisp black clothing, adding European lab type look to the doings. They make each coffee to order, so it takes a little while. They add the sugar and cream behind the counter and I would love to change that. I like my coffee a little lighter and sweeter than a barista professional probably drinks it. While I might have been able to experience the true coffee flavors as prepared, we all like what we like. Still, it’s a very gourmet experience: I’m sure people will enjoy trying the many different coffees, seasonal offerings, and various preparations.
They also offer a selection of drinking chocolates, Mexican Coke with sugar, and Reid Orchard cider.
