Coffee for the Curious
My brain thinks in lists. It's a blessing and a curse, but that’s only sort of why we’re here.
Really, we’re here because, down an eastside alley, tucked in the corner of an old warehouse, is a spot that staked its claim on my internal favorite coffee list more than a year ago and has continued to keep justifying its placement there. I’m talking, of course, about Nostalgica Coffee.
Brendan Ojala, Nostalgica Coffee’s owner, is often smiling. If he isn’t currently making someone's drink when you arrive, he’ll usually greet you as soon as you round the corner to his little storefront with a “What’s up?” Quickly transitioning to his next question, which is where he begins to really shine: “What are we having today?”
That’s how Ojala approaches coffee in general – from a place of wonder, endless learning, education, and curiosity. Nostalgica’s motto is Coffee for the Curious, after all.
After having previously run a café with his wife, Hannah, in New Hampshire for four years, Ojala knew that he wanted to build something different and transition to roasting after his family relocated to Lancaster.
Running a traditional café is “a mile wide and an inch deep,” he says, so little of the day-to-day actually being about coffee. As roasting allows a much deeper dive, there’s a science involved in roasting that he feels especially drawn to.
He started reading everything he could find on the subject, taking cupping classes online to hone his palette. Post-brewing, coffee can have more flavor compounds than wine.
“You’re building a catalog in your brain,” he explains.
It’s a process he still loves: figuring out the roast for each varietal and dialing in those perfect details. He says that he loves the anticipation of roasting. His eyes get wide and a smile breaks out across his face, as he asks, “What is this coffee going to taste like?” His enthusiasm is contagious.
For Ojala, learning is one of the pillars of Nostalgica Coffee. He sees his offerings as a staircase – the first step is made up of affordable daily drivers as he calls them. Your everyday roast, which is high-quality, but can be brewed a number of ways and still hit the mark.
The next step is elevated – the beans you might have on weekends. They’re a little more special, for those who are curious and interested in trying a different brewing process from the everyday drip coffee maker.
The last step is what he calls, “exceptional coffee.” This is the bag that you spend a little more on. You really dial in your brewing set-up to experience the full range of flavor and depth.
As they grow, Nostalgica Coffee is still very much in an exploratory phase. Ojala is finding the beans that he really loves, which can become staple offerings, and building lasting connections with farmers to be able to offer the truly special stuff. Building these kinds of connections is something he hopes to do more of in the future, as he continues to add to Nostalgica's offerings.
Currently, you can buy beans on Nostalgica Coffee’s website. Their roastery is open on Tuesdays and Thursdays from 8 to 11 a.m. Go grab a cup, ask some questions, and – if you see me in line – say hey. I would genuinely love to hear about your top five cups of coffee of all time, as we enjoy one of mine.
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By Jordan Swartz
