![]() “There were times when I had like three jobs,” Andrews says of his dedication to his work. Last year, his Sun Ship garnered a semi-finals nod at the Coffee Masters NYC competition. Before that, he was directing coffee at Neptune Coffee, then Tougo Coffee for two years. “Ghost Note is different because they’re quietly doing things better than they need to be done,” Convoy’s Rothstein says.Īndrews won America’s Best Espresso contest in 2013 while working for Tony’s Coffee out of Bellingham. Andrews uses the added income of higher-priced menu items to pay baristas competitive wages as well as for holidays and two weeks of paid vacation. That’s because Ghost Note doesn’t accept tips. He and his partner, a software engineer named Lee Hampton from New York, surveyed the pricing of other cafes in Capital Hill and set theirs in the high end. It should be noted that Andrews’ price point is higher than that of other area shops. The shop’s mugs come from nearby Yu Tang Ceramics, and it adds a bit of imported flare from a guest roaster program, which has featured more far-afield roasters like Colorado’s Sweet Bloom Coffee Roasters. Ghost Note regularly stocks Seattle’s Broadcast Coffee, and sources food items from other local outfits like Salmonberry Goods and Columbia City Bakery, where Andrews expanded the coffee program. Of the Blast Brew, he adds: “It’s like pulling an espresso-esque shot at the volume of twelve ounces.” “We’re big fans of Christos,” Johnstone says. Other members of the Seattle coffee community, like Alex Johnstone and David Rothstein of Convoy Coffee, appreciate the way Ghost Note brings a culinary passion to coffee. “We put a flow restrictor on the pump,” Andrews says, “turning the pressure down to five-and-a-half bars, and the temperature up to 203, with a 14-and-a-half brew ratio.” Andrews and his friends jokingly refer to the shop’s signature method of pulling shots as a Blast Brew. Instead of a drum kit, his instrument of choice at Ghost Note is a La Marzocco Linea. “But after I got my first barista job, it was game over,” Andrews says with a grin. ![]() For a drummer, a ghost note is what lends personality and feel to an average piece of music. Ghost Note’s name refers to a musical note that at once carries rhythmic value and no discernible pitch. And still another, dubbed the Firefly Tonic, that features tonic water, Burundi espresso, Lemon Lavender shrub, lemon bitters, and of course, in-house rose lavender syrup.Īndrews made his entrance into the food world while working at Whole Foods in Nashville, where he was living attempting to make a go at drumming in the city’s music scene. Ghost Note’s includes a concoction of African espresso, tonic water, juniper sage concentrate, and cucumber. The prevalence of cocktails on cafe menus is on the rise. ![]() His eyes flash around the cafe as he speaks, making peace signs at customers breezing through the entrance. “I felt somewhat limited until now.”Īt Ghost Note, he’s the type of owner who pulls a towel from behind the bar 30 seconds after walking in to wipe up a smudged bit of creamer on the counter. ![]() “Any professional in any sort of field, art or otherwise, comes to a place where you feel like you’ve hit a wall,” Andrews says. The drink, served in a martini glass, is a mixture of espresso, in-house smoked grapefruit rosemary syrup, coconut water, sparkling water, and lime. Take it’s signature coffee cocktail, called The Sun Ship, for example. The Capital Hill cafe that bills itself as a “modern, progressive coffee shop” is positioned to offer Seattleites a gastronomic coffee experience. It was only a matter of time before Christos Andrews opened Ghost Note Coffee. ![]()
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