Wrecking Havoc  

A barista puts his roasting skills to the test  

| Recipes | Erin Hartigan

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What do you get when you pair an ace barista (and all-around bean connoisseur) with a longtime bean buyer and roaster on the Seattle coffee circuit?

For Nick Cho and Trish Rothgeb, it led to a Wrecking Ball of caffeinated sparks. Cho, who pulled some of the best espresso in town as owner of Murky Coffee, has joined forces with Rothgeb, his roastmaster girlfriend, to launch Wrecking Ball Coffee Roasters.

Bringing two different sets of coffee skills to the venture, the duo is committed to providing meticulously crafted small-batch blends. Rothgeb is in charge of sourcing beans and patiently roasts each batch to reveal its unique flavors.

Cho is the brewing expert. He tastes every batch to ensure that it meets the duo's strict specifications. He also plans to train staff at the restaurants and shops that will carry WB's beans, to ensure his coffee is brewed at its ideal settings.

Wrecking Ball's first release--a clean, chocolaty blend of heirloom varietals from Colombia ($12 per bag)--debuted this week at the brand-new Bakeshop in Clarendon.

Next up, Rothgeb and Cho will release espresso along with blends from Guatemala, Kenya and Burundi. Let the buzz begin.

Wrecking Ball beans are for sale at Bakeshop, 1025 N. Fillmore St., Arlington; 571-970-6460 or bakeshopva.com

Wrecking Havoc

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Bakeshop 1025 N. Fillmore St. Arlington VA 22201 571-970-6460
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