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Former 8Arm baker Sarah Dodge has a breakfast pop-up at Queen of Cream

Sarah Dodge's biscuits, bread, and cinnamon rolls are now available at Queen of Cream in Old Fourth Ward on Saturday and Sunday—and you don't want to miss out.

Octane Grant Park is now officially Revelator—and is launching a Korean pop-up

Since Revelator bought Octane last spring, the two coffee companies have been quietly working to merge their operations. The most obvious example of that change happens this month in Grant Park, where Octane will take the Revelator name and launch a new South Korean pop-up.

Great brunch dish: Octane’s vegetarian breakfast bowl

Baristas aren’t the only talented hands at Octane Westside. Since 2011, chef Julia Schneider has managed Octane’s food program and catering business, bringing unexpected zeal to the soups, salads, and sandwiches she crafts throughout the week.

Farmers to 40 coffee far exceeds “fair trade”

This coffee isn’t just good; it’s fair. Farmers to 40, a nonprofit business launched in October 2013 through a social enterprise program at Emory University’s Goizueta Business School, directs up to 40 percent of the retail proceeds back to the farmers themselves, an initiative that far exceeds most “fair trade” practices.

Coffee: Octane

Give yourself over to the masters behind the brew bar, where baristas—who look too cool but are actually helpful—serve seasonal, single-origin brews.

Face-off: Meeting spots

Get all the details on the four best meeting spots in Atlanta, Octane, Kavarna, Rev Coffee, and White Windmill Bakery.

Brash Coffee coming to the Westside in early fall

Two years ago, Matt Ludwikowski went to El Salvador to help a friend set up a computer lab in a small, impoverished community. While driving up a volcano there, he discovered a tiny coffee community called Laguneta. Ludwikowski, who had worked for Octane, ended up spending a week walking around the country, talking to farmers and other locals about the coffee there. Fast forward twenty-four months or so, and Ludwikowski has been back to the area sixteen times, negotiated terms for land and water use, hired and trained workers to pick and process the coffee, and produced 2,000 pounds of coffee from a place from which people had never tasted coffee before, he says.

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