Tremolo Coffee Shop Pops Up in Montpelier | Food News | Seven Days | Vermont's Independent Voice

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Tremolo Coffee Shop Pops Up in Montpelier 

Published July 12, 2016 at 3:12 p.m. | Updated December 27, 2016 at 10:10 p.m.

click to enlarge Chris Gleason at Tremolo - SUZANNE PODHAIZER
  • Suzanne Podhaizer
  • Chris Gleason at Tremolo

Tremolo is an Italian term for a musical effect in which a note is repeated at a rapid pace and wavers, or trembles. For Chris Gleason and Caroline Williamson, the word also recalls trembling of the over-caffeinated variety.

Located in the Front gallery at 6 Barre Street, and open 8 a.m. through noon Monday through Saturday, Tremolo aims to provide customers with just the right amount of java. As lovers of music on vinyl, the owners plan on having a player and LPs in the space.

For now, they offer regular and nitro cold brew, and use the pour-over technique for making hot coffee. Beans come from Burlington's Brio Coffeeworks, and soon they'll start sourcing from Northfield's Carrier Roasting, as well.

The minute attention to detail — weighing out the beans, grinding them to order and allowing the water to drip through — takes some time, but Gleason says it provides a superior cup and allows customers to participate in the process. He and Williamson encourage visitors to ask questions while they make the coffee, and to hang out in the gallery as they drink.

This is all part of the community vibe Gleason and Williamson hope to create and, eventually, to bring to a permanent location in downtown Montpelier. "Our full café will be more of a community art space with live music, foreign movies ... We want it to be a place where people feel comfortable and can have a coffee and express themselves," says Gleason.

The original print version of this article was headlined "Pop-Up Shop"

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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