Utah Stories

caffe d’bolla

caffe d’bolla features quality ingredients and great customer service.

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John Piquet prepares a Japanese-style siphon coffee

“The only way you can be as good as you want is to have full control over every aspect of the process,” says caffe d’bolla owner John Piquet. Drawing on 11 years of experience, John and his wife, Yiching, do just that. From sourcing exceptional quality beans to serving individually brewed beverages, the couple have become experts on the farm-to-cup process.

Sourcing the best coffee beans is the foundation for successful roasting. Noting the care that permeates small farm operations, John contends that micro-farmers, “are producing a ‘thing,’ not just a crop.” The couple carefully selects regional and seasonal beans, so their small-batch roasts are constantly changing. “We change espressos about every week,” John says.

Another highlight of caffe d’bolla is their roaster. It’s a zero emissions drum roaster with a “very advanced profiling system built around it.” And, in addition to perfecting the coffee science, the Piquets have achieved a high level of customer service.DSC_0191

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    Artifacts began surfacing almost immediately. Enough that the Forest Service contacted the Utah State Historic Preservation Office for help. Lexi Little, who coordinates the Utah Cultural Site Stewardship Program, helped mobilize nearly 30 volunteers to assist with what quickly became a focused two-week excavation.

    Winter deadlines were approaching. The pipes for the reservoirs had to go in the ground. There wasn’t time for a slow, extended dig.

    “It was two weeks of digging in the dirt and helping figure out exactly what we were looking at,” Little said.

    Most of the people screening soil weren’t professional archaeologists. They were trained stewards from around Utah — part of a statewide volunteer network that now approaches 500 people. They poured dirt through shaker screens, scanning for fragments that could piece together a town long buried.

    “Archaeology is human trash,” Little explained. “Archaeologists are very into trash.”

    Alta had left plenty behind.

    https://youtu.be/hzIHzx3OGoo?si=dKcl2CEz-t6FZzYw

    Victorian-style ceramics appeared first — the kind typically used in hotels. Medicine bottles followed. Ink bottles. Hand-blown glass. A porcelain doll’s foot surfaced from the soil, a small detail that shifted the mental image of the town. Families were here. Children were here. This wasn’t only a camp of miners.

    The bottles helped establish time. Manufacturing details — whether glass was hand-blown or mold-made, whether a maker’s mark appeared on the base — allowed archaeologists to date many of the artifacts to the 1870s through the 1890s, when Alta was booming as a silver mining town.

    “That gives you that range of dates for when Alta was really booming,” Little said.

    One reusable soda bottle clearly stamped “Salt Lake City” connected the canyon to the valley economy below.

    Then something unusual rolled out of a dirt pile.

    A corked bottle. Intact. Liquid still inside.

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