TMA'ed while jamming to Roll by Fatai
Temi: We wrote about Café Avole opening in a TMA Monday a few weeks back, but it was a recommendation from one of our readers that locked in our decision to visit.
Mari: It's a little bit out of the way, but we didn’t mind the drive. Parking was also relatively easy to find for once. The place is hard to miss since it’s the only bright green building on the block.
Temi: What sets Café Avole apart is that their main focus is their traditional Ethiopian style coffee, and not just the bean, but the experience from the brew to the cup. We ordered a Jebena to share (the pot used to brew the coffee) and I also got their Awaze Tibs.
Mari: I didn’t have breakfast, so I went for the Avole omelet. You know it's a good omelet when they cook the fillings before putting it in the eggs, and it was a damn good omelet. Even the plethora of mushrooms didn't bother me because their flavor disguised the fungi taste.
Temi: Our food and coffee and food took a while to arrive. They were out of Injera so I had the tibs with bread. I'm not a huge fan of Injera, so that was okay with me. The Awaze tibs were well flavored with a little bit of a kick. I'm not familiar with awaze, so I didn't pick up on the awaze spice in there, but I enjoyed the meal and was fully satisfied afterwards.
Mari: They only have one person in their kitchen and everything is made-to order. The coffee is also slowly brewed, so it's understandable that it took a while for us to be served.
Temi: Yeah according to Solomon Dubie (the owner), they first pan fry the beans and then put them in the Jebena pot to brew. As the water in the pot boils, it slowly releases the flavor of the beans and you end up with a much smoother texture and taste than a regular espresso.
Mari: I'm not a coffee person on the reg but after downing an omelet made of not one, but three farm eggs I understood the miracles of it. The coffee did wonders to calm my full stomach from feeling like it was going to explode.
Temi: We had only two rounds of coffee, but we got the low down from Solomon. Traditionally, the coffee is brewed three times. The first and strongest brew is called Avole, the second is called Tana, and the third is Barakat (which means blessings) . The whole idea behind the traditional serving is to be able to relax with friends and family over coffee that takes just the right amount of time before you need to send them packing. Just kidding…sort of.
Mari: I definitely understand how the three rounds can become a whole day ordeal. I felt like we could sit there for hours before having the next round.
Temi: Plus, there's the whole waiting for the next pot to brew thing. It's all part of the experience.
While Café Avole is all about their coffee experience, its food definitely holds its own. It's not flashy or niche, but it's what you need when you want to sit for a few hours enjoying a few cups of coffee. It definitely has a chill familial vibe, and the owner Solomon is great about telling you about Jebena and his café in general. If you want to try something new that still feels familiar, we definitely recommend it but you should only visit when you are not in a rush.
Ambience: Feels like home
Wait time: 20mins
Food: A little bit of everything
Would we go back? Yes
Halal Friendly? Yes
Price: that cheap cheap
Mari's face after drinking the first round, Avole, without any sugar