Talking Irons Coffee Saloon

11/29/2024

Talking Irons Coffee Saloon is CLOSED this weekend!

10/18/2024

ATTN: We will be CLOSED this weekend 10/18 - 10/20 due to unavoidable circumstances.

See you next weekend!

07/19/2024

Dear patrons,

We be CLOSED TOMORROW 7/19 due to circumstances beyond our control. We'll be OPEN as usual Saturday and Sunday. See you then!

05/02/2024

Congrats to 1764 Vineyards - BEST RED and RED BLEND in ARIZONA! We are happy to see hardworking locals get the attention they deserve.

04/26/2024

Due to an unexpected issue we will be CLOSED TODAY. We will be open tomorrow.

04/19/2024

Due to planned travel and an unexpected scheduling conflict we will be CLOSED THIS WEEKEND APRIL 19, 20 and 21. See ya next weekend.

02/18/2024

Knock ‘em dead Joe Baker!

Saturday, March 2, 3 PM
Joe Baker is a solo guitarist and singer performing 1920's jazz, western swing, blues, and early country based in Phoenix, Arizona. With a love for all forms of early American roots music, Joe delights audiences throughout the Southwest with original renditions of classic material from the earliest days of jazz to Hank Williams era country.

02/17/2024

El Jefe’s Prize - surprise fulfillment of an unconscious desire. 2024. Oil on bit canvas.

02/11/2024

These two have been our mascots for the past 7 years. They embody the surreality of a coffee saloon in a suburb of a ghost town.

Image Date: Nov. 17, 2017

02/10/2024

We are OPEN TODAY and enjoying the snow from 8:30am to 1:30pm if you need your fix.

02/04/2024

While Coffee is in our name, for 6 years our small shop has been producing original baked treats that rival any bakery in Arizona.

Our Black Forest Ham with Chipotle Jack Cheese and the Green Chili Cheddar savory scones are consistently delicious crowd pleasers ( and also go great as biscuits covered in gravy ).

Our blueberry muffins are unlike all others, packed with blue berries and made with Sonoran White Wheat grown and milled right here in Arizona.

These tend to sell out daily so if you arrive before closing, expect to find an empty pastry case!

02/02/2024

This weekend we have a treat from Guatemala grown in the Huehuetenango region (Sara’s favorite) at an altitude of 6500’. At this high elevation, coffee cherries grow more slowly and take in more nutrients (and flavors), resulting in denser, sweeter green coffee beans of high quality.

After receiving this coffee roasted from Exo Roast Co., we use or barista skills to determine the best extraction ratio that produces the best taste profile.

In the cup, these beans from Candelaria can have bright acidity, light body, and sweet notes of milk chocolate, caramel, and roasted almond.

To achieve this result, with a specific grinder setting, 18g +/- 0.5g of ground coffee is used to produce an espresso shot which is weighs 36g and takes exactly 48 seconds in our old La Marzocco Classic (a true workhorse!)

Every shot pulled is timed and weighed for each customer to produce the best result. This is a moving target since throughout the day either the grinder adjustment or the ratio will need to change as temperature, pressure and humidity lead to different results (which you can easily taste!)

A consistently fantastic product with its own special unique qualities requires a mastery of skill, knowledge, strict procedures and the right series of conscious decisions when sourcing the best posssible ingredients.