Gloom, a new cafe in Seattle’s Pioneer Square that opened in May, has launched a "Gloomy Cocktail Menu" that blends non-alcoholic mixology with specialty coffee. The drinks are priced between $11 and $13, which is double the cost of a typical latte but cheaper than a craft cocktail. I find this pricing strategy effective because the presentation convinces customers they are getting a bargain on spirits rather than overpaying for espresso.
The Side Quest and Presentation
The menu’s standout drink, the Side Quest, combines Kenyan coffee with blueberry rooibos tea, grapefruit, strawberry, and lime juice. It sits under a cardamom-nutmeg coconut cold foam and comes garnished with dried fruit that you can eat like sweet jerky. Co-owner Brandon Paul Weaver explains that cafes often present signature beverages as "a cup of brown," but Gloom aims for showmanship instead. The drink appears as a striking murky pink in a tall glass, making it look convincingly like a cocktail. Weaver notes that this visual appeal helps people register the price as reasonable for a bar item.
Technical Process and Team Background
Weaver runs the cold brew base through a centrifuge to remove oil, preventing bitter rancidity. He processes strawberries with Pectinex to break down the fruit, then spins the mixture to extract juice without seeds or pulp. The lime juice is "pseudo lime" extracted from peels, which stays fresh longer and uses all parts of the fruit. This attention to detail reflects his background as a competitive mixologist and head judge at the Coffee in Good Spirits competition. Gloom is owned by four professionals: Alex Sciarrotta, Nate Reppert, Josh Modisette, and Weaver. Sciarrotta recently bought Narrative in Everett and wanted to start roasting with Reppert. Weaver and Modisette joined later when the group took over the former Elm Coffee space. Weaver admits the concept isn’t entirely new, noting that Ghost Note in Capitol Hill has done similar things for years. However, his combined experience makes the execution compelling here. Customers have not balked at the prices six months in, likely because the drinks feel like cheap cocktails rather than expensive coffee.
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