Us:
The Corner BLOC Coffee Shop is a humble space with a big vision. In 2007, we opened our first cafe in Cincinnati, in the East Price Hill neighborhood, through many blessings, ambition, and faith. Since then, we have taken our community vision and coffee preparation to the next level. In Dec. 2009, we opened our second location in Cleves, OH and continue to pursue excellence in coffee quality and community involvement.
We partner with the Espresso Guild, La Terza Artisan Roasterie, BLOC Ministries, and countless faithful patrons to provide this “third place” for education, communication, and community to flourish (not to mention the consumption of great coffee 
).
Please come in and enjoy a cup.
Our Coffee:
“that is good, good, good coffee”
We use exclusively La Terza roasted specialty coffees. Local, and micro-roasted to order, our coffees are always roasted weekly and ground fresh just before being prepared!
Chuck Pfahler, founder, owner, and master roaster of La Terza Coffee, is a humble man with an outstanding pallet! His competition blend espresso was one of nine showcased by the DaTerra Estate out of Brazil at the International Barista Championship in 2009. He has roasted for and equipped many competing baristas (regionally and nationally) with his beans.
The vast majority of our beans are Rainforest Alliance or Fair Trade Certified and La Terza is also a roasting partner for the La Armonia Hermosa project…our direct trade bean. Armonia is a weekly offering of ours.
Our Preparation:
Milk – With up to 87% of your beverage consisting of milk, why not give our all? We practice “micro-foam” while steaming our milk. This allows a holistic, velvety consistency with little-to-no visible bubbles, yielding a silky texture and clean pouring. If you’re not used to this in your lattes, we’re sure you’ll enjoy it. In addition, we offer Snowville Creamery Milk to truly enhance your beverage.
We try to avoid steaming milk for beverages larger than 16oz to ensure that quality micro-foam is achieved across the board.
Espresso – “a unicorn of the gourmet food industry”…“2oz of water, at 200 degrees F, filtered at 50 parts per million, through 15-19g of finely (and freshly) ground coffee beans, at 9 bars of pressure, in 25 – 30 seconds.” Although we are not slaves to the formula, our baristas begin here as a starting point to achieve the consistent deliciousness that comes to your cup. We only prepare Doppios (double shot espresso, 2 fl oz) for all of our espresso beverages to ensure consistency and quality in taste. If you’re tired of sour or bitter espresso, we’ll pull you a Doppio to savor.
Brewing-if you severely enjoy coffee…we have a few ways for you to try it. Aside from our FETCO “extractor” and Toddy Cold Brew System, we can pull you some espresso, brew french press, Aero Press, or prepare you a truly hand-crafted cup using our Chemex or V60 pour-over bar (Cincinnati’s first hand-crafted Hario Bar). From the micro-roasting session at La Terza, to our hand grinder, to the extraction, to the cup, you can enjoy a cup ‘o joe the way you like it.
We just try to be the ambassador of the beans, bringing the full flavor they have to offer right to your taste buds.
Our Product:
From Mtn. Dew to the traditional cappuccino, from deli sandwiches to homemade organic soups, and from a bag of Grippos to homemade cinnamon rolls…we’ve got you covered. Thanks to our unique and diverse neighborhood, we strive to serve a variety of products; not to mention, we have decently low prices. Check out our menu and see…
brewing coffee.
brewing community.
brewing change.