Tryst Family T-Shirt Contest

By Dave

We are looking for an illustration that ties together the idea of all of our businesses to be used on t-shirts that will be sold at all locations!

Over the last 15 years the Tryst family has created five community gathering places around DC---- Tryst, The Diner, Open City, Tryst at the Phillips and The Coupe.  As we look for artwork for new merchandise we come to YOU, the community, to help us create it. The top design contenders will have their designs posted on social media and displayed in our locations. The winning design will be used to create in-store merchandise and in online promotions.

OFFICIAL CONTEST RULES

HOW TO ENTER: To ensure proper notification in the event that you are selected as a winner, please send entries to Stephanie@TrystDC.com with a subject line of "Artwork Submission".  Please include:  your name, a link to your contest entry, and contact information (e-mail address and phone number). Entrants may submit as many entries as they like as long as the entries meet the following criteria:

- No use of business logos (with the exception of building signage)

- Entries can be hand drawn or created on the computer but must be submitted as EPS or PDF file

- A maximum of 3 colors can be used in the design; no gradients;

- The image uploaded should be approximately 600 x 600 to 750 x 750 pixels and under 1 MB file size;

- The design must be 100% your work;

- No copyrighted images can be used in any way;

- Retain your hi-resolution vector image of the design as it will be required to produce the final artwork should you be the Selected Entrant.

-The Contest ends on March 5, 2013 and all entries must be received on or before 11:59 pm

In addition to public recognition and merchandise, the winner will receive a $100.00 Gift Certificate for one of our locations

The Great and Powerful Oz at Tryst

By Elias

At Tryst, a Barista is something to aspire to, something you have to become mentally and physically. When I first began at Tryst I eagerly peered over the to-go counter, observing their smooth and efficient movements. When I am behind the espresso machine I feel like an honorable tradesman akin to a carpenter, mechanic, or mason. I have to navigate the fine balance between efficiency and quality. Over the years Tryst customers have come to expect a high quality product whether it is an extra hot soy cappuccino or a breve maple cortado. It is my role to continue the tradition of beautifully crafted espresso drinks served in a warm and friendly environment.

The Tryst barista operates like the man behind the curtain, aka the Great and Powerful Oz. The twist, pull, push, swish of the barista's movements make it a very visceral experience. This is why the Tryst baristas take what they do very seriously. When we aren't making espresso we're thinking about it, talking about it, or reading about it. We are interested in where the beans come from and the subtleties in their flavors based on those differences. To us, being a barista is important because we play a role in the coffee community. Our hearts are warmed by the faces of returning customers who let us know that we too play a role in each other's lives.

Written by Jason L’Ecuyer

Tryst Barista

Direct Trade vs. Fair Trade at Tryst

By Elias

Counter Culture Coffee offers a long list of blends and single origins that we proudly serve here at Tryst. Seasonal changes to the composition of our featured espresso, called 'Toscano' and our drip blend help maintain a bold and sweet yet complex flavor profile continuous with an overall feel and atmosphere distinctly found at Tryst. Our coffee is our name.

Both the quality and the profile of each bean is hand chosen by the roaster. The purchasing process is deliberate in its intent to gain the highest quality product while at the same time treating the independent farmers we purchase from equitably. Setting a price is contingent on much more than yield.. There are costs in manpower, equipment, miscellaneous factors in weather reflected in loss and accessibility. There are also politics of the region and conflicts
that affect ownership, basic rights, and basic access to the market as a whole.

The standards set by Fair Trade insure the growers are protected in volatility and infuse a culture of trade, almost an entirely new market, wherein the basic consumer knows the choice they are making helps us all. However, a standardization process has a capacity to neglect conditions unseen through regulations.. As conditions change in the emerging markets and demand grows world wide, not just for coffee but for what is certified as speciality coffee, so does the demand on the farmers to initiate the beginning capitol before seeing a return.

The use of a middle man to locate buyers and sellers has seen its share of unfair practices that affect the farmers negatively in the long run but answer, in the short-term, where and how to sell their seasonal yields in short time. The lack of an established relationship between the grower and the roaster has placed an unnecessary dependance on a middle-man who sees a disproportionate take on the sale.. However, the competition to meet demand in the broad market is
brutal, and a middle man can bring money.

Counter Culture roasters eliminate the middle man and set direct relationships with the farmers... Get to know them by name and know their stories. And in this relationship set prices based on overall needs for both sides. The standardization process to impose regulations for Fair Trade is extremely important in setting the tone for trade that contributes to overall growth but to know personally what each farmer needs through direct trade goes even further.

Counter Culture coffee is not certified Fair Trade for this reason as it goes beyond Fair Trade standards to insure equity for the grower and the highest quality product for all of us.

Author: Ezzat Obaid

Tryst Head Barista

Barista Culture at Tryst (Part II)

By Elias

Being a barista isn't something I necessarily pictured myself becoming, but now that I've begun it makes complete sense.  I was raised on coffee.  The first time I remember drinking it, I was 6 at my grandma's house using my Barbie tea set.  I was also raised with art.  My family is made up of musicians and other types of artists.  A barista combines these two enriching things into one experience.

Being a barista isn't something I necessarily pictured myself becoming, but now that I've begun it makes complete sense.  I was raised on coffee.  The first time I remember drinking it, I was 6 at my grandma's house using my Barbie tea set.  I was also raised with art.  My family is made up of musicians and other types of artists.  A barista combines these two enriching things into one experience.
The rhythm of working an espresso machine makes sense to me the same way playing piano does.  Each movement happens at a specific time and has to coincide with the others.  Your left hand will be doing something different than your right, but they need to cooperate.

Whether you're trying to create a song or a cortado, rhythm and concentration are crucial. You must also remember as a barista, you are performing.  The performance aspect is equally appealing and daunting to me.  Our audience may be one of brevity, but our art is often their daily ritual.  There are very few art forms that reach this level of integration into people's personal lives.

Author: Britta Torkelson

Tryst Manager

Barista Culture at Tryst

By Elias

I became a barista at Tryst to have direct control of a product that I love, but it’s more than a love for producing an incredible Rosetta on the top of a silky smooth Cortado that keeps me here.  The barista culture at Tryst, in my opinion, strikes the perfect balance between professionalism, technical expertise and a desire to work in the coolest environment in DC.  I have yet to meet a barista here I didn’t instantly love and respect, and I look forward to work everyday.

On top of maintaining poise and grace during rushes at Tryst that I can only liken to driving an Alfa Romeo through miles of hairpin turns over the Rocky Mountains to get to the hospital in time to help deliver your baby nephew, we are always challenging ourselves to become better.  Whether it’s us holding ourselves to the highest standards in terms of machine upkeep and maintenance, or always pushing one another closer toward the God Shot, we’re always challenging each other to excel.   The culture here is one of support and learning, with a self-imposed, and constant need to do better, and that’s what keeps our espresso drinks at the level they are.

The best part of being a barista? It’s the only job I’ve found where you get to combine repetition and creativity. It’s sort of like a left-brain, right-brain compromise. Not to conflate “repetition” with a lack of knowledge (on the contrary, a barista’s mind is always rushing), but repetition in the sense that the motions of pulling shots and tamping are so precise and finely tuned that you begin to find a sort of comfort in them.  This is a bit abstract, but I’m sure that baristas everywhere would agree that there is something comforting about just knowing that your shot is going to pull well, before ever even putting the portafilter back in the machine.

On top of all of that I get to listen to great music, wear a pretty clean t-shirt to work, and hang out with the coolest people in the coolest neighborhood in DC. Awesome.

Author: Andrew Wilson

Tryst Barista

Tryst Barista Special and Such

By Elias

We love coffee.  It’s a necessary part of your morning routine, I know I can’t start my day without an espresso or a macchiato.   It’s the perfect medium for everything from a conversation with an old friend, a first date, a business meeting, or simply a moment of solitude and serenity from the busy schedule that many of us in DC have.  Coffee is the second most highly traded commodity in the world, and provides the livelihood for countless families across the globe.   It has kept soldiers morale up, warms the weary traveler, been the cause of the rise and fall of several dictators, and is an essential part of the culture of many countries across the world.  These are only a few reasons as to why we take our coffee seriously here at Tryst. 

That love of coffee and the knowledge of the affect that it has had on ancient cultures all the way up to the array of customers that come in to have us fuel their workday has inspired us to make the best cup we possibly can.  Part of that endeavor has resulted in two barista specials to brighten up your summer, and cool you off from the mugginess that envelopes us throughout the summer. 

The first is an espresso mojito.  No it doesn’t have alcohol, but it’s combination of espresso, mint, raw sugar, ice, and a little cold water that will most definitely refresh you on a hot day.  Most people don’t associate coffee and mint together, but it works amazingly well.  Just try it and you’ll see.

If coffee and mint doesn’t sound all that tantalizing to you, and you have a bit of a sweet tooth you should try our Iced Mexican Coffee.  We brew our house coffee with fresh cinnamon sticks, chocolate, vanilla, and a bit of sugar.  The result is a deliciously sweet and savory iced coffee that’s sure to please coffee lovers and newbies alike. 

The barista specials section of the menu started this last fall and has quickly become an essential part of the Tryst coffee menu.  It allows the staff to get creative with the drinks that we serve, and provides our guests with the opportunity to try fun new drinks and flavors that they wouldn’t necessarily try anywhere else.  Drop by and give one a shot!

By Justin Harbison.

Tryst Barista

Go for the gold with Open City!

By Mick

The Olympics have kicked off in London and Open City is THE home for Olympic viewing in Washington. Our sunroom is the perfect venue for watching the athletes compete in any sport, and drink specials complete the deal for a medal-worthy Games experience.  We're even taking reservations!

We played host to a packed house for the Olympic opening ceremonies and are excited to be showing all the Olympic coverage NBC will let us get our hands on!  We've seen big crowds for gymnastics, swimming and fencing, but we're ready for even more great nights with track and field, rowing, and diving coming up, among others.

Do you have a favorite Olympic sport?  Let us know in the comments!  If you need a place to gather your friends and cheer, look no further- email Mick (at) OpenCityDC.com and we'll get you a seat in the sunroom with big screen TVs, misting fans and all of the awesome Open City menu.  PLUS enjoy $6 American Gin and Tonics throughout the games - anywhere in the restaurant!

New Open City Happy Hour!

By Mick

Some things in life are just designed to go together.  Patios and summer, burgers and beer, pizza and wine… perfect pairings all of them, and just the tip of the iceberg!  Here at Open City, we’re always looking for new ways to showcase the strengths of all our talents- coffee, bar, and food- and we’re pleased to announce our new Wednesday night mussel happy hour!  On Wednesday nights, join us from 5pm to closing for any of our mussels (red, white, or brew!) paired with a choice selection of red wine, white wine, or a beer for just $12.50.  Our wine and beer list is diverse and always changing, so ask your server for that night’s pairings!

Some of you may be wondering what happened to our gluten-free pizza party, and we’re glad you asked.  We’ve received a tremendous amount of support and feedback from the gluten-free community, and we appreciate all of it.  We’re very proud to say that we’re often listed as one of (if not THE) best gluten-free pizzas in the area.  Sadly, all good things must come to an end eventually.  But don’t worry!  Our GF pizzas are still available at all times and we invite you to join us on Tuesday nights when we offer any wine bottle for half-price with the order of any pizza- including gluten-free pizzas!

Why We Love Counter Culture

By Dave

A response to Alex Baca’s article in the City Paper -- Café Olé: How Counter Culture Took Over D.C. Coffee, Feb. 8, 2012

In a recent article featured in the City Paper, Alex Baca argues that Counter Culture Coffee’s far-reaching presence in the district has adversely impacted the city’s growing coffee scene.  To illustrate her point, Baca proffers two false assertions.  The first is that there is little difference between the coffees offered at different establishments using Counter Culture.  The second, that is implied if not explicitly stated, is that companies who use the resources that Counter Culture provides are doing so because they’re lazy and cheap.

The crux of the article is that,

…Counter Culture’s vast reach engenders a monochromatic coffee scene where two of every three cups from specialty java joints in the District taste the same. …“If you’re someone that loves coffee and going to different cafés, do you really want to go to the coffee shop on the corner and have their featured coffee of the month, and go to the next one and have their featured coffee, and have it be the same coffee?” says Reithmaier (District Bean Blog).

While there’s often overlap between what Counter Culture accounts serve, there’s enough variety in the company’s offerings at any given time to ensure that customers have a wealth of choices.  Not once have I found myself at another Counter Culture shop and seen only the same coffees that we offer at Tryst or Open City. The truth is that Counter Culture’s coffees don’t all taste the same and they don’t taste the same everywhere. There is more similarity between Ceremony and Counter Culture’s Sidamo coffees (they buy some of the exact same Ethiopian beans) than there is between any two coffees that Counter Culture offers.

Baca admits that while working somewhere that served Counter Culture she “never loved the coffee (I find it a bit sour and watery).” “Sour” and “watery” are descriptors I’d expect from someone who has fallen under the spell of burnt coffee cast by gas stations and mega coffee chains everywhere. Baca misses the mark by attempting to dismiss Counter Culture’s entire coffee portfolio with two adjectives that aren’t necessarily indicative of quality but rather of personal taste and are likely to have as much to do with the barista’s preparation as with the beans themselves.

Contrary to what Baca argues in her article, my relationship with Counter Culture has actually served to broaden my perspective on the coffee industry instead of narrowing it.  Counter Culture takes great pains to treat the coffee they purchase and those who grow it with incredible care – it’s built into the way they do business.  Through their outreach and education programs, Counter Culture hasn’t dominated the dialogue as Baca claims, they’ve only encouraged it and empowered us to engage in it knowledgably and responsibly.  Worth noting as well is the fact that, unlike the picture Baca paints of a coffee giant distorting our view of all things coffee to their advantage, Counter Culture’s approach is actually incredibly similar to others in the specialty world.  My own interactions and relationships with folks from Stumptown, Intelligenstia, Gimme!, Ritual, and elsewhere in the specialty coffee world, have proven that Counter Culture’s values and quality standards are shared by many, if not most, in the industry.

The article also implies that the choice of using Counter Culture is primarily expeditious.

As long as a shop sells Counter Culture coffee exclusively, the company will provide that place with extra service—at no extra charge. Want your baristas trained in espresso-making and milk-frothing? How about your espresso machines installed or serviced? What about a course instilling staffers with the all-important fair-trade, single-origin, organic ethos? Sell Counter Culture, and only Counter Culture, and you get all that for free. …Rather than taking the time to close shop and train staff, operators can ship their charges off to Counter Culture for classes like “Beginner Espresso Lab” and “Brewing Science.”

We don’t rely on Counter Culture for training, but rather use the resources available to us through their training center and knowledgeable staff to do a better job of it. Counter Culture classes are a bonus available to our baristas beyond their basic training. Their tech support helps keep our machines making great coffee but we’re not reliant on it. We’ve had multiple staff members trained by our espresso machine’s manufacturer to be able to service the machine. These resources make your coffee better. I hate to break it to you, but, most shops who train in-house aren’t closing to do so. You’re drinking their training drinks.

I want there to be continued diversity in what coffees are available in DC. Places like Qualia are important for coffee locally and I proudly display my Madcap pin and can’t wait for them to start roasting in DC. I try to get my hands on great coffee from different roasters around the world as much as I can and I understand peoples’ desire to make more of these coffees readily available in the district. At the same time, as the article admits, Counter Culture offers a lot to small businesses committed to serving great coffee. Each relationship between a roaster and retailer is unique and our relationship with Counter Culture is special -- our proximity to Counter Culture's training center alone suggests as much. Like our relationship with our guests, our relationship with Counter Culture isn't just about the coffee, it's about the people. After the better part of a decade, it's a relationship I trust.

When it comes to multiple roasters, ordering a few pounds from here and there from around the country, paying the shipping cost on it and then being able rotate the stock to keep it fresh doesn’t make sense for us. I don't think it makes sense for most places with regard to consist quality and value. What it boils down to is that I firmly believe there isn’t a better roaster closer to DC than Counter Culture in Durham, North Carolina. I also believe that consumers get the most bang for their buck when retailers make the best choices given their own definition of quality and value.  I’m not surprised others have come to the same conclusion that we have and DC is better for it.

Noah’s Last Thrusday Night Beer Night at Tryst

By Dave

Here's Noah's last beer FYI. Tonight is his last Thursday Night Beer Night. Come have a brew and wish him well on his journey to San Francisco. Thanks Noah for the friendship, hard work and tasty beers and cocktails.

By Noah: It has been an absolute pleasure running the beer program and creating Thursday night beer nights at Tryst over the last year. Thank you so much for the support along the way. I know I'm leaving the program in good hands, but I hope you are pleased with the progress we have made.

Brewing has moved forward and spread throughout this country in the past few years like no other time in recent memory. Focus on ingredients and processes has pushed the world's most popular drink in every far reach of our country, to an almost culinary pursuit. We have reaped the rewards at Tryst, choosing offerings tailored to the truths and whimsy we hold dear at our bar. Beer nights on Thursday has been our weekly toast to our fine brews. What started as an opportunity to spread the fun details about a featured beer quickly turned into an opportunity to meet representatives of breweries like Victory in Pennsylvania and New Belgium in Colorado. Last fall, when DC's second brewery was making moves, Tryst hosted the brewers from Chocolate City Beer for their Adams Morgan debut bringing it all full circle.

We've made some more changes to our list, going local with the DC Brau Public Ale in a can, and Alexandria's Lost Rhino Face Plant IPA and Port City Porter on draft. We also switched from the Cornerstone Copper Ale from Chocolate City to their Cerveza Nacional de la Capital on tap, and tonight, one last time, we're gonna raise some pints for a Thursday Beer Night celebrating the best local dark beer--in my mind at least--you can find. It's a Vienna Lager with lots of malts and delightful roast notes. It's creamy and smooth and goes down dangerously fast and it's $4 bucks all night.