There is so much more to what we do than just showing up to Oklahoma’s best events with the worlds best coffee.  We know we can beat your expectations with our coffee drinks but we want to go beyond that and make it about a customized beverage experience tailored to fit each event just right.  

We had the opportunity to hook up with our 1708 studio mates for a great wedding a few months ago and the outcome was pretty great.  This Gibson Events designed wedding wedding for the Embree’s took place at one of Oklahoma City’s finest hotels - The Skirvin.  On the beverage side, the bride and groom wanted something fun and memorable for their guests to enjoy during cocktail hour and also during dessert.

The cocktail hour was going to take place in the entry of the Grand Ballroom.  It was a a summer wedding and we knew we needed to come up with something refreshing and fun for them and their guests.  What better than a kick back Italian Soda Bar?

We featured 8 gourmet flavorings by Routin 1883  and served each drink in an old styled soda mug complete with colored “bendy” straws. We then followed up the cocktail hour with a coffee bar for dessert.

Josh McCullock Photography documented the evening as only they can do!

The cool thing about this one was that young and old enjoyed the Italian Soda and Creamosa and it really made for a fun time while the bride and groom did their pictures after the ceremony. 

We have lots of other ideas up our sleeve and would love to  talk with you about them. You can download our Information Kit or give us a call and we can talk more about the other options!

So, we are proud to announce the arrival of the next “future” barista for Cafe Evoke Catering!

Tuker Robert Duncan

Jason and Jenni Duncan’s - owners of Cafe Evoke Catering - first kid was born August 23rd, 2010 and hopes to soon be slinging that espresso with the best of them! 

**Update**

So, Perfect Wedding Guide posted this spread on their blog! You can read it here!

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We know, it’s cliche and probably over used but what is just is: Memories are in the details!  When you are planning your event, we know that there is quite a bit to think about.  That is what your event is built on - all the little details. 

I just have to tell you, I am still getting comments about how great the coffee bar at our wedding was. Ran into some friends that I haven’t seen since the wedding and they went on and on about how great y’all were. Thank you for making such a great memory! 

~Amy, Bride

The way you think of your event is the way we think of our specialty coffee drinks you invite us to serve at them.  Each detail counts and must go towards making your event as memorable as possible.

We had an opportunity to put together a spread for the current issue of central Oklahoma’s  Perfect Wedding Guide. Our goal was simple, to give the brides and grooms that are planning their wedding, reception or even rehearsal dinner or shower a few cool ways to use beverage service to really enhance the experience.

We think having a specialty coffee bar is a great way to create that memory but no matter what you do, be sure that you do not leave any detail just hanging there.  Your event deserves all the best. As we like to say, you have spent so much time thinking about the cake, the flowers, the location, the guest list, the wedding party, the band, the food, the colors, the shoes, the photographer, the theme, the time - don’t walk away before thinking of the beverages!  Leave your guests with the best flavor in specialty coffee and espresso drinks available.

Enjoy.  Your event deserves it.

(oh, and if you need a Perfect Wedding Guide for Central Oklahoma, we have plenty!)

We have the awesome chance to serve you guys some great new coffees this week!  Our friends at Water Ave Coffee operate their “coffee factory” in SE Portland’s inner Eastside.

We brought in three different coffees with our first order from the guys.  Here is what we  have:

• El Toro Espresso - Slight wood smoke, baker’s chocolate, dried cherry, green grape acidity
• Guatemala San Pedro la Laguna - red-berry acidity shines in perfect balance with a caramel sweetness and ultra creamy mouth-feel
• Brazil Chapadao de Ferro - Ruvaldo Delarisse grows this fantastic coffee inside an extinct volcano caldera. This volcano exhumed so many fertile minerals from the Earth’s core the entire region is called Chapadao De Ferro, or “Plateau of Iron.” Named after his daughter Francy, this micro-lot was processed pulped natural then patio sun dried. Our coffee from this unusual region is characterized by sweet nuts, candied chocolates, and a long wood-smoke finish.

We first met two of the overs of Water Ave Coffee Company while hanging with the crew at the American Barista and Coffee School in Portland 6 or so years ago. Matt and his dad Bruce run the place and we were pumped to hear that they were doing a roasting company/retail place as well.

We will have MUCH more about them as we go but we were just excited to finally get our first order.

Have a great Monday!

“You can’t expect cheerful customers unless you create that atmosphere yourself, one customer at a time” 

-Sarah Leslie, TampTamp (excerpt out of Barista Magazine)

Barista Magazine sits on the front table at our offices and it is one of our favorite pieces of mail we receive - ever!  As I was doing my celebratory scan from cover to cover to see what pieces I was most excited to read, I came across one called “5 Ways for Baristas to be Happier at Work” - a story written by the Tamptampers.  While I was in full agreement of all 5 things the group wrote about, Number 3 was one I latched on to for a bit.

3. SMILE

I was having this discussion with one of our guys a few weeks ago about this very thing.  There are times in all of our work days - no matter the industry - that just suck.  It happens!  The joy (and the pain when you are having one of “those” days) about being in coffee is that it is a very relational type of work.  The interaction is the most important thing we do. I can already hear people telling me that “coffee is the most important thing” - to that, think about how we get the coffee, the 20 hands that touch it on the way to ours and then tell me what’s most important.  We can put out the best coffee, grown by the World’s best coffee farmers and families, in the industries best cups and in the trendiest shops but if all of us behind the counter can’t enjoy that opportunity enough to smile and to interact with our customers, it’s over and we’ve lost.

We think this should be a challenge put out to all “coffee drinkers coffee shops” out there.  It is not about us, get over it! Let your drinkers enjoy the thing we have all found to be perfect in our own cups! The only way people are going to enjoy our product is to see us enjoying the interaction that we preach so much about. 

I’ve been in SO many conversations about the passion behind Fair Trade and Direct Trade (Relationship Coffees) coffee out there but many of us find it so hard to actually create a healthy relationship with our customers at our own cafes.  Doesn’t make much since.

Here is how Sarah Leslie ended this portion of the story in Barista Magazine:

By taking a minute to ask if the caramel macchiato they ordered is really what they want, since the way your cafe makes it is in a three-once for-here cup, you show them you are on their side, and let them save face.  You have to forgive them and welcome them despite the fact that you may be tired and grumpy yourself.  It’s not easy… That doesn’t mean you shouldn’t try.

Say cheese and smile for a change.  It will do more than what you think.