Dolcezza Gelato & Coffee Is Pleased To Announce The April 17th Opening of Its New Location Within The Cutting Edge, Mixed-Use Development CityCenterDC
On April 17th, Robb Duncan, Washington’s premier gelato artisan and co-owner of the DC-based, family-owned company, Dolcezza Gelato & Coffee, will be launching a new way to enjoy your favorite drug — Nitro coffee! Their system, created by the industry beverage pioneers AC Beverage, is revolutionary and the first of its kind for the DC region. As you probably know, most nitro coffee is done two ways, either using nitrogen to push out a coffee concentrate, or using a nitro’ed keg (a keg charged with nitrogen) of coffee concentrate and at the point of sale push out that charged concentrate with more nitrogen. Dolcezza’s system differs from both in that it infuses the nitrogen with the coffee-concentrate (through a special and proprietary membrane) at the point-of-sale.
This offers a few major benefits:
1.) Dolcezza’s nitro coffee always tastes fresh because it is only in contact with the nitrogen at the point of sale. So there’s less time for the nitrogen to denature the coffee concentrate.
2.) They have creative freedom to try as many different type of coffee recipes as we so choose — given that we aren’t confined to pre-charged and sealed kegs.
3.) Their process gives the coffee a smooth texture and showcases the natural sweetness of our recipes.
4.) Dolcezza is able to adjust parameters to deliver varying nitro coffee experiences, from spicy and dark brews similar to a Double IPA to lighter and more floral blends reminiscent of your favorite Belgian ale.
Much of the coffee world is hyped up on the flavor and experience of nitro. It’s Dolcezza’s favorite cup of coffee with lots of flavor, lots of caffeine, and it’s as smooth as a Guinness. This new system will be implemented at their upcoming City Center location, which will open April 17th.
I’ve cut and paste a media release with additional details about their new nitro coffee system below for your consideration, and would be happy to connect you with Robb Duncan for an interview if this was of interest? In the meantime, additional information about Dolcezza for your consideration: http://www.heatherfreeman.com/
Thank you in advance for the follow up; I look forward to hearing from you!
All the best,
Lindley Thornburg
Heather Freeman
Media & Public Relations
For Immediate Release
Contact: Heather Freeman (800) 987-9806
Heather@HeatherFreeman.com
Lindley Thornburg (703) 593-5503
Lindley@Heatherfreeman.com
Dolcezza Gelato & Coffee Is Pleased To Announce The April 17th Opening of Its New Location Within The Cutting Edge, Mixed-Use Development CityCenterDC
Coffee fiends take note! Dolcezza’s new CityCenterDC location will debut the first-of-its-kind nitro cold-brew coffee system, as well as offer Stumptown Coffee Roasters’ exclusive Guatemala Finca El Injerto Pacamara — priced at $10 per cup, or $37 per 12oz bag.
Washington, D.C., — Robb Duncan, Washington’s premier gelato artisan and co-owner of Dolcezza, is pleased to unveil his newest location which will open April 17, 2015 at 904 Palmer Alley, NW, 20001 at CityCenterDC. Dolcezza CityCenterDC will debut a new way to enjoy coffee made by harnessing high-pressure nitrogen to create a smooth, creamy iced coffee. Dolcezza’s nitro coffee is unmatched in the DC region and is unique because of the way it infuses nitrogen using a special patented-membrane at the point-of-sale using Dolcezza’s own custom recipes and Stumptown’s seasonal, single origin beans. The system used to make this new offering was created by AC Beverage Inc. — pioneers of the draft beer and beverage industry — using their expertise of draft beer technologies and adapting it to coffee. Priced at $5.50 per cup, Dolcezza’s nitrogen coffee program will offer fans their favorite cup of coffee with added flavor, elevated caffeine, and a smoother taste. Additional benefits include:
• Dolcezza’s nitro coffee will always taste fresh because it is only in contact with nitrogen at the point of sale. So there’s less time for the nitrogen to denature the coffee concentrate.
• Dolcezza has the creative freedom to experiment with an unlimited number of coffee recipes.
• Dolcezza’s process will give the coffee a smoother texture and showcase the natural sweetness of their recipes.
• Dolcezza will be able to adjust parameters to deliver varying nitro coffee experiences, from spicy and dark brews similar to a Double IPA to lighter and more floral blends reminiscent of a Belgian Ale.
Dolcezza will also be showcasing their close partnership with Stumptown by being the first in the DC region to sell and stock Stumptown cold brew coffee + milk.
The 1,200-square-foot space boosts a 10-foot-long communal table that can accommodate ten guests, as well as a standing bar for ten that runs along 9th Street. The space also incorporates a private alcove near the entrance that can accommodate up to four guests seated. The tables and light fixtures throughout the space were created by Housewerks, a salvage industrial outfitter out of Baltimore, Maryland. Also of note is the coffee bar and espresso station, which is a custom state-of-the-art setup conceived, designed, and built by the coffee wizard of Baltimore, Bruce White of Perfect Brew.
When Robb Duncan met his wife and business partner in Dolcezza, Violeta Edelman, sailing down the Amazon, little did he know that two love stories were unfolding. As one romance bloomed in South America, another emerged from a sampling of Argentina’s tradition of artisan gelato and a determination to bring it to the United States. After learning the delicate process of crafting gelati and sorbetti in Buenos Aires, the husband and wife team found a niche in DC’s budding local food culture, building a business on the foundation of cultivating close relationships with local farmers to create delicious and distinctive gelatos and sorbets. The two have formed lasting bonds with the area’s local farmers and artisans, incorporating locally grown and seasonal fruits and vegetables, milk, eggs, cheese and fresh herbs into their product.
Dolcezza’s philosophy is simple: Be curious. Be spontaneous. Play with you food. Support local farmers and make exquisite gelato. Dolcezza makes gelato with a conscience, using only the best available ingredients grown by local farmer friends. By creating an artisanal product, Dolcezza has learned to measure time with the seasons and to work closely with local farmers.
Dolcezza’s newest location will open at CityCenterDC at 904 Palmer Alley, NW, Washington, DC, 20001, two blocks from the Gallery Place-Chinatown metro accessible on the Yellow, Green, and Red Lines, and five blocks from the Metro Center metro accessible on the Red, Orange, Blue and Silver Lines. Dolcezza CityCenterDC will be open Monday through Thursday, from 7 a.m. to 11 p.m., Friday, from 7 a.m. to 12 a.m., Saturday, from 8 a.m. to 12 a.m. and Sunday, from 8 a.m. to 10 p.m. Six additional locations can be found: Dolcezza 14th Street 1418 14th Street, NW, Washington, DC, 20005, (202) 817-3900; Dolcezza Union Market 550 Penn Street, NE, Washington, DC, 20002, (202) 333-4646; Dolcezza Mosaic District 2905 District Avenue, Suite 155 in Fairfax, VA, 22031, (703) 992-8701; Dolcezza Georgetown, 1560 Wisconsin Avenue, NW, 20007, (202) 333-4646; Dolcezza Dupont, located just one block from the Dupont Circle metro at 1704 Connecticut Avenue, NW, 20009, (202) 299-9116 and Dolcezza Bethesda, 7111 Bethesda Lane in Bethesda, MD, (301) 215-9226. Dolcezza can be found on Facebook at www.facebook.com/
CITYCENTERDC (www.citycenterdc.com) is a unique, pedestrian-friendly, 10-acre mixed-use development, located in the heart of Downtown Washington on a 4.5-block parcel bounded by New York Avenue, 9th, H and 11th Streets, NW. Foster + Partners, an international studio for architecture, planning and design based in London, served as the master-plan architect and the design architect for the office and for-sale-housing components. Shalom Baranes Associates, P.C., a Washington-based architectural firm, served as the associate master-plan architect and the design architect for the residential rental component. The initial and largest phase of the project contains approximately 300,000 square feet of retail space featuring a unique mix of local, national and international retail brands and restaurants with extensive street frontage. In addition, the project encompasses 520,000 square feet of office space, 458 rental apartment units and 216 condominium units, a 1550 space parking garage, a public park, a central plaza and pedestrian-oriented streets and alleyways. Construction of the Conrad Washington, DC project at CityCenterDC, a 370-room luxury hotel with 70,000 square feet of additional retail space, will commence in the third quarter of 2015.
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