Education • Quality • Passion • Customer Service

Our Mission is simple: By training the most passionate & service oriented baristas around we can share the finest hand crafted coffee & tea available made in our distinct style. We are committed to excellence and strive to share our knowledge and dedication to any and all who are eager to learn the story of each and every cup. 

 

 

 

In 1984, Patrick O’Malley was introduced to something which would change his life forever; a broken espresso machine.  The espresso machine was still somewhat of a novelty item in the early 1980s and Patrick being good with his hands quickly fell in love with the artistic yet scientific nature of the coffee produced.  As a barman, Patrick quickly began learning how to enhance the coffee experience of those around him.  Although Patrick’s first focus was wine, he continued to work with and repair espresso machines, and Patrick was quickly realizing coffee was his passion.   He returned home to Arizona and started a new company selling espresso machines and providing service to customers in need of repair.  Shortly after opening his company, Patrick expanded his product line and began roasting beans.  He developed an affinity for tea and introduced several teas to his customers as well.   In 1998, Patrick decided he was ready to enter a new chapter in his life and sold his company with the goal of entering the world of wine.  However, this pipe dream lasted all but one year as he missed his mistress, coffee. 

In 1999, Patrick began Espresso Italia, a wholesale coffee and tea distributor with over 250 coffee and service customers state wide.  In 2010, Patrick purchased a 15 Kilo Roaster and began roasting again.  At this time, he developed a love for the education and wanted to become a coffee instructor.  Patrick pursued Specialty Coffee Association of Europe (SCAE) for a formal education, becoming the 43rd participant in the world to receive his diploma from SCAE. In 2012, Patrick opened his International Barista & Coffee Academy (IBCA) to begin sharing his enthusiasm and knowledge with others.  Patrick later moved IBCA  into a state of the art facility, certified as one of 31 coffee labs in the world.  In collaboration with IBCA, he opened his first retail location, Infusion Coffee and Tea Crafters.  Here patrons can experience the coffee culture Patrick built through our wonderfully trained and certified baristas.  Patrick’s many accolades include: recently being presented the Passionate Educator Award by The Specialty Coffee Guild, being recognized as the distinguished Education Coordinator for Specialty Coffee Association,  and being certified as a licensed SCA coffee quality Q grader. 

We hope you enjoy your coffee experience, whether at home, drinking a cup with our baristas at the café, or enjoying a drink at one of the many restaurants we serve state wide.

 

Our wall of espresso cups from around the world

Our wall of espresso cups from around the world

 
Our Bourbon BARREL Burundi drying on a raised bed before being roasted 

Our Bourbon BARREL Burundi drying on a raised bed before being roasted 

We select coffee from several sources. Some of our coffee is direct trade from the farm. Some of the coffee we select from several green coffee importers.

We grade each coffee in our certified lab. We test the density, water activity, and  screen size the grade for defects. 

If you're interested in purchasing some of our single origin coffees as green coffee, stop by the shop! We are able to sell most of our coffees with out being roasted. 

Our bags of green coffee at the shop waiting to be roasted

Our bags of green coffee at the shop waiting to be roasted


 

Once our green coffee has been graded we then roast each one and score the coffee. We then cup and evaluate each one for it's qualities and then decide on a profile (recipe) for each and every coffee based on the qualities and personality of each one.

We pride ourselves on this process and we truly hope you enjoy every sip. 

Green Coffee
 
Roasting
 

 

All of our baristas receive hours of training before ever working on the espresso machine and serving customers. They are constantly cupping and tasting coffees and working on their sensory and barista skills in order to be able to make suggestions and talk to customers about our different coffees. 

ellyse excited to drink her cold brew while on break

ellyse excited to drink her cold brew while on break

Quality control cupping session 

Quality control cupping session 

Colin Cupping a new coffee

Colin Cupping a new coffee