We’ve been busy whipping up some treats for you to enjoy at home. From take ‘n bake options to shareable breakfast – we made it stupid easy.
Take ‘n Bake Biscuits
2 classic biscuits | 2 fully loaded biscuits | 2 the fun guy biscuits
Simple and easy instructions to have hot, fresh made biscuits in the comfort of your own home. Each roll holds 2 of our biscuit batter for you to pop in the oven and enjoy with your favorite sauce. Feeling extra fancy? Aaron throws a fried egg on top at home and they are ridiculously delicious.
2 classic biscuits | 2 donuts | 2 drip coffees
A well balanced meal from savory to sweet, our house-made goodies to start your morning. Our classic biscuits are loaded with cheddar cheese and green onion. Chels has whipped up a whole new lineup of seasonal donuts for you to enjoy two of. Last, but definitely not least, 2 cups of Roast House’s holiday Working Elf drip coffee.
Baby, it’s cold outside and we’ve got all kinds of goodies to warm up your grinchy ol’ hearts. Some say it might be too early, but if you’re anything like us, you could probably use an extra dose of holiday cheer (plus an extra shot of espresso).
espresso | honey | aromatics | water
You know we love a fully leaded bourbon toddy this time of year, so to kick off the morning we have a coffee riff on the classic cocktail. Taking our house blend espresso, wildflower honey, hot water, and aromatics – this drink delivers all the comforting vibes while that bourbon toddy waits for you at night.
ginger peach black tea | ginger caramel | milk
We love Spokane-local Revival tea and they inspire us with their tea mocktails. If you loved the Sweater Weather, you are going to flip for the Peachy Keen. Their ginger peach black tea plays with our house-made ginger caramel and your choice of milk.
LET IT SNOW
white mint | chocolate ganache | espresso | milk
This latte is all aroma. We make a white mint syrup and combine it with our house chocolate ganache. In goes the espresso, milk resulting in a beautifully fragrant mocha.
turmeric | peppercorn | lemongrass | milk
Brewed in small-batches with single origin and direct trade spices, Dona has been fantastic to work with. All those spices are combined into a concentrate that then gets split with your milk of choice. If you love our chai lattes, you’re sure to love this beauty!
NOT MY GUMDROP BUTTONS!
ginger caramel | espresso | milk
Ryan has been whipping up seasonal caramels all year. For the winter months, he infused ginger and a whole bunch of magic to create a gingersnap flavor profile. Pair that up with wicked sweet espresso and steamed milk – whew! Your mouth is in for a treat.
We know your morning routine- get out of bed, throw on some warm clothes, maybe wipe the frost off of your windshield, and drive to First Avenue Coffee. We know our morning routine- get out of bed, throw on some clothes, listen to some tunes on our drive to First Avenue Coffee, open up the shop, and dial in the drip/espresso. That’s right- we dial in our espresso and drip every day!
Dialing in Drip
The term “dialing in” refers to the process of balancing the amount of coffee, grind size, output weight and extraction time in order to serve you the best damn cup of coffee. That tasty cup of coffee that you drink every morning requires a lot of science and math. We take into consideration grind size, coffee : water ratio, water temperature, and pulsing of the water used to brew the pot.
We change our drips throughout the season while always maintaining sustainably sourced and locally roasted coffees from Roast House. You can always count on a dark roast and something fun to mix up your morning routine. Currently, we are serving two blends, Winter Brew and Coast to Coast. Our Winter Brew is made up of natural-process Ethiopia, women-produced Colombia Finca Santa Maria, and our classic Italian (a dark roast Nicaraguan). The initial sip coats the tongue with rich chocolate, almost like chocolate ice cream. After another sip, the coffee tastes like gingerbread and dried cherry. As the coffee cools down, it gets sweeter and tastes like mixed berries along with slight rooibos tea, creating a delightful cup of coffee for any type of weather.
Our Coast to Coast is a blend of Ethiopia Dimtu Tero and Peru Rutas del Inca. Expect a massive amount of chocolate and caramelized sugars brightened with a juicy acidity reminiscent of perfectly ripe pears. The finish is filled with butter toffee and juicy stone fruits ranging from peach to apricot.
Dialing in Espresso
So, what does it mean to dial in espresso? It is pretty similar to drip but there are more variables since espresso is pulled more frequently. Plus, equipment settings are important for creating a perfect formula. Luckily, our Modbar espresso allows us to have full control of our espresso extraction. We dial in our espresso by considering roast profile, coffee:water ratio, yield, and time. The first stage of dialing in coffee is the grind size- how fine or coarse we want the grind will change the sweetness and strength of the espresso. This varies heavily depending on the origin and roast profile of a coffee. If we pull a shot within our target time range but our output weight is too small or too big, then we are likely to have an unpleasant tasting espresso. For our espresso, we use a house blend of Ethiopia and Sumatra. After we dial in, the result is a chocolate-covered berry that is absolutely dynamite on its own, in an americano or paired in your morning cappuccino!
Whether you need a latte or your morning cup of drip, rest easy knowing we’re up early putting in the work to ensure your cup is the best of the best.
We are loving our Pour Over Program, which features a range of wildly delicious coffee that suits all palettes. We like to handpick coffees that range from light to medium to dark. On the menu, you will see our F-Bomb, Viva La Noche, Colombia Tabi Honey, Brazil Sweet Blue, and Ethiopian Nano Genji. Did you catch the two new coffees? That’s right, we added two new pour overs on the menu- Colombia Tabi Honey and Brazil Daterra Sweet Blue.
Situated 1,150 meters above sea level, “Sweet Blue” is processed using a pulp-natural method before it is vacuum-sealed in 12 kilo bags to preserve freshness. The Daterra Coffee project was planned to produce specialty coffee grounded on environmental preservation and social development. Daterra’s Luis Pascoal met Dr. Ernesto Illy, who inspired him to look for lands in Cerrado Mineiro to reconceive the ecosystem within the farm and surroundings.
This beautiful Brazil is clean, full-bodied and robust. Full of sweet nuttiness, along with a chocolatey body, offering a smooth finish that tastes like dried fruit and figs. Try it with one of our homemade nut butter donuts for an extra nutty experience.
COLOMBIA TABI HONEY
La Pradera Hacienda Cafetera can be found near the Cordillera Oriental Eastern Mountain Range in Aratoca, Santander, Colombia. Oscar Daza, third generation, assumes leadership of La Pradera. Near the crop are beautiful anaco, bucaro guamo, oak, avocado, tangerine, banana and other tree varieties that provide shade. Tabi is a variety that was developed by crossing Bourbon and Typica to have greater natural resistance to disease. This Tabi goes through a honey process which begins by washing ripe cherries to remove dirt, then depulping cherries to separate the bean from the pulp. Mucilage is then left on the cherries as they dry, creating a sweet, fruity cup of coffee.
Colombia Tabi has a jam-like sweetness that turns into mango, orange marmalade, and butter cookie. Every sip gets sweet and buttery. This is a unique enough coffee that tastes incredible by itself, but pair it with a funfetti cookie to have a little celebration in your mouth.
Ask your barista next time you’re in for a recommendation for a cup crafted to your tastebuds!
Halloween is coming up this weekend and we’ve got some fun for the whole family! Chels put together adorable DIY donut decorating kits that come with 4 of our house-made donuts and seasonally-inspired decorations.
We have an extra, extra surprise for ya’ll that come in and say “Trick or Treat” on Saturday! We’ll have a bunch of free pouches of Winter Brew to give out. Donuts for the kids…well, who are we kidding, they’re just as delicious for adults and free whole bean coffee for trick or treaters – does it get much better than that?
Join us this Saturday, October 31st from 8:00am-4:00pm!
It’s no surprise we care about the planet. Every coffee we source is certified and roasted by local earth-minded roaster, Roast House Coffee. Protecting the precious resources and diverse ecosystems coffee comes from has been our top priority since day one.
The annual Reforest Spokane Day a couple weeks ago had a phenomenal turnout of over 250 people signed up! Here’s a recap from their newsletter:
“By 8:45 am, we had several groups of volunteers with shovels in hand and masks on, ready to plant. And volunteers did not stop arriving until 1:45 pm. College students, work volunteer groups, young kids, families… we had over 250 volunteers show up and show up in a big way. These dedicated volunteers planted every area that we had ready and got 1,500 native trees and shrubs in the ground. All while surviving the elements, getting covered in mud — and with a smile!”
If you live in the Inland Northwest, sign up for their newsletter, get involved and if nothing else – know that your support of First Avenue Coffee goes to local and global organizations committed to taking care of our planet.
Tell us about what you do. Where are ya’ll from? What inspired ya’ll to create this company? What is your goal/mission?
Ava Barany and Sarah Edwards are the two local Spokane girls that make art as the Botanical Alchemists. Using elements from and inspired by nature, we create very unique floral installations. These floral installations are pretty varied, ranging from 2D flower mandalas, to flower crowns, to fully suspended 3D pieces like dream catchers and rainbows. We have made over a hundred works of nature art in and around the Spokane area (perhaps you’ve already stumbled upon our art? A flower mandala in a local park, a colorful window display at a shop downtown, floral crowns at your best friend’s wedding, a stone labyrinth, or a piece of nature art in the shape of a giant bird, rainbow, lotus, peace-sign, turtle, snake, dream catcher, heart, sun, moon or stars). We draw our inspiration from our deep love of the natural world around us and are on a mission to share our love with you. We do a lot of art just for the fun of it, but also regularly take commissions for private and public events (including weddings, festivals, birthdays and memorials).
Where do you source your materials from?
We are avid nature collectors, always keeping our eyes open for fallen branches and gardeners cutting back their flowers throughout the season. We like to use gathered materials as much as possible and are on our arborist and gardener friends’ speed-dial when these occasions come up! We also source many of our actual roses from local florists. They clean out their coolers regularly and let us pick up what would otherwise be thrown in the compost. We like to think we are “saving” the flowers and giving them a second life in our artwork. On some commissions, we work with our handmade paper flowers and at times use both dried and silk flowers for longer lasting pieces.
If you were a plant/flower, which one would you be? Which one best describes your personality?
Let’s see, if we were plants… ha, that’s a great question. We are definitely perennial (strong and long lasting). Something colorful (we’ve both got pretty sparkly personalities). Aaaand something that likes the sunshine (we’re both so bright)! We are giggling at this question. We are gonna settle on the wild foxglove. Final answer. Most magical plant ever. It’s darling. Grows with abandon. Cannot be tamed. And it actually is used in heart medicine. Plus they have freckles 😉
What inspired ya’ll to create the rainbow structure that is hung up in our shop?
The Flower Rainbow was originally commissioned for a suspended art piece in the Riverfront park atrium. It was originally meant to be a sign of hope for the upcoming spring 2020. However, as Covid set in, the rainbow became an even more significant sign of hope. Hope for all our community to weather this storm with kindness and compassion for one and other. We are thrilled it is now moved to 1st Avenue Coffee, where it can provide some color and drama to such a special place. We want folks to know, this glorious rainbow IS available for rent for private events. We are excited for the day it can be a focal point in someone’s wedding!
How do you choose colors when you are assembling a large scale design?
Color is definitely our most favorite part of a project and something we think a lot about. Depending what materials are available at a given season, we are both really into creating gradient ombré effects. When you look at the rainbow, you’ll notice it gradually shifts from red through to purple in an almost seamless way. So pretty!
The next time that you are in, make sure to check out the beautiful rainbow hung up next to our roaster. It is big and beautiful and you will definitely want to take a picture under it!
Are you ready for colorful leaves, colder weather, and all things pumpkin? We sure are and our fall drinks are here to warm you up! We’ve been hard at work to bring you some truly wonderful concoctions.
First off, this drink is gorgeous. The Cock ‘N Bull Ginger Beer sinks to the bottom while the dark orange espresso mixed with coconut cream sits at the top. The fresh nutmeg on the top of the drink reminds you of all things Fall with every sip. The thickness of the coconut cream creates a slight heavy texture, but when mixed with the ginger beer, it becomes so dang smooth. The vanilla and cinnamon are very subtle, allowing enough sweetness to combat the spiciness of the ginger beer. All of the flavors create an insatiable drink that’ll make you want more.
smoked black tea (lapsang souchong) | salted caramel | milk
A play on the London Fog, this drink is full of sweet nuttiness that’ll make you want to grab that soft cotton sweater in your closet and walk through a foggy forest while sipping on this smoked black tea drink. The black tea originally comes from Fujian province of China and is called Lapsang Souchong. We get it from Revival Tea Company and they describe it as: “A deep rich smoky flavor” that “comes from the black tea being smoked over fresh Pinewood. This produces a dark liquor with a smooth unforgettable taste. To create Lapsang Souchong, the tea leaves are first withered over pine root fires, panfried, rolled and oxidized. The leaves are then placed in bamboo baskets and hung on wooden racks over smoking pinewood fires to dry and absorb the smoke”. The smokiness of the tea is balanced by our house-made salted caramel syrup and steamed milk, making you want more even after the last sip.
fall spice | espresso | milk | fresh nutmeg
This latte is all aroma. Our fall spice syrup is made with black tea, spices and a brown sugar reduction. The smell itself takes you on a little journey from cinnamon, ginger root, bay leaf, cardamon, fennel, black peppercorn and raw wildflower honey. This is a drink that is inviting you to sit and get ready for that beautiful fall rain.
We like our cafe to be filled with heavenly 4oz donuts, delicious ‘spro, frothy iced lattes, and damn good art. We have high ceilings, a loft, and enough wall space to feature both big and small art pieces. Every month we search and find local artists to showcase their beautiful masterpieces. This month we are featuring Arcell Salunga, an artist born and raised in the Philippines but who later moved to the states in his later years. We asked him a few questions about his practice and what inspires him.
How did you start painting? What inspired you?
I’ve always had a passion for art and was a skilled drawer at a young age. I picked up painting back in 2015 when I had saved up enough money to buy a canvas and paint supplies to see where my skills were at the time. I was inspired by other artists such as Todd James, John Wesley, and Kaws.
Tell me about the art that is displayed at First Avenue Coffee. What was the goal/intention?
It was my first time having my paintings displayed in public so I wanted to see how people would reciprocate it. Ultimately my goal for all paintings is to spark emotion and make people feel good.
How has your practice changed over time?
My practice has changed drastically by how my mindset was. In the beginning, I was just making art for the sake of my own interest, but now it’s become bigger than that. I’ve realized the power of art and how it can inspire and uplift others.
What is integral to your work?
The most integral thing about my work is the attention to detail. I strive to produce the cleanest work I possibly can and to never take shortcuts on any of my pieces.
Do you pursue any themes?
The theme I pursue is to try to illustrate emotions in all my pieces. I feel like too much of our day consists of non-stop thinking and I want my audience to take a moment away from that and just feel something unique to that person when they view my work.
Come check out his artwork before the month of September ends. Don’t forget that all paintings are for sale.