The Redtree Cafe. Oakley seems to be on my way to several destinations so I’ve passed by this cafe many times. Recently, I’ve been meeting with some friends here on a regular basis to do some collaborating in ministry. The owner, Wendy, has created a nice combination of cafe and gallery. Seems like her passion has been to create a place for local artists to exhibit, connect, and thrive while enjoying the warm third-place vibe of a cafe. I think she has done a great job of developing that environment.
I’ve recently met, Justin, one of the baristas who is also part of a new Christian faith community here in Oakley. You can find more about them at www.legendchurch.com.
The Redtree gets their coffee from Seven Hills here in Cinninnati. I’m not a big fan of Seven Hills because everything I’ve had of theirs in shops seems very similar. The cup of French Sumatra I just had was much more acidic than I would expect of a “dark” Indonesian bean. They also do tons of flavored coffees which, as a purist, doesn’t pair well with my coffee tasting sensibilities. Again, I’m not saying it’s bad coffee…it’s just not great.
Drip Coffee Score: 3 out of 5 stars
As I’ve already said, the physical space of the cafe along with the hospitality has been one of the big draws for me so far. The music, the art, the cafe design, cleanliness, and barista hospitality all contribute to one of the best ‘third place’ experiences I’ve had in Cincinnati.
Cafe/Third Place Score: 4.5 out of 5 stars
Although I have visited this cafe several times already, I have yet to order a simple espresso. So Justin pulled a quick double shot…which was indeed quick. There was not a hint of crema anywhere to be found, so that was disappointing. The presentation was good but that’s about all I can say. The shot was underextracted and had that sharp alkaline flavor…like I just tested a 9 volt battery with my tongue. 
Espresso Score: 2 out of 5 stars
Justin and I chatted for a bit before the cappuccino and he is definitely aware that there’s a “miss” in terms of the quality they are getting out of their 2-group Nuova Simonelli and Mazzer grinder. The equipment is certainly capable of producing some great shots/drinks…but there is a gap in training perhaps and I would guess that the espresso culture is just not as important within the cafe as it should be. The cappuccino would have come in a 12 oz version if I had not asked for a smaller for-here option. The shot pulled overly fast again and there was relatively no crema. The milk was steamed into a bubbly concoction that never had a chance for matching the texture of the non-existent crema.
Cappuccino Score: 2.5 out of 5 stars
Overall Score: 12 out of 20 stars
So the final cafe score is much lower than I would have hoped. Actually, the 12-star mark is where I had planned to cut off in terms of being worth a visit. I’m still going to say that this cafe is worth a trip to Oakley. I love the people, art, and vibe here…and if you’re mainly after drip coffee or some other beverage which doesn’t require the same amount of skill and craft as the cappuccino, then it’s a great coffee destination.
I love that you’re doing this! It’s cool to hear that Justin works there. I didn’t know that, and that will give me one more reason to stop in and talk coffee!
Is 12 out of 20 too low of a cut off? Just a thought…
Yeah…Justin’s a great guy. I was glad to spend some time with him. I think the espresso culture will certainly improve there over the next few months.
Reviewing that cafe was made difficult by my existing ‘relationship’ with them. I would normally use the 15 or 16 star score as the cut-off for a cafe that I would personally visit regularly.
Hey Chris,
Thanks for your continue support of Redtree. I also appreciate your honest and candid feedback. We always strive to make your environmental and coffee experience a great one. I apologize that was not the case this last visit.
It is truly unfortunate that the espresso was lacking the crema as that is the number one thing to look for. The amount of espresso used as well as the count time is equally important. I will be sure to go over this again at our next employee meeting to make sure we are all on the same page.
It doesn’t matter which of my employees are working…every experience should be correct and consistent. I take full ownership of that. I have 100% faith in my staff and know that they have an equal desire for each experience to be great as well.
You are correct that the coffee side of things is secondary and the art is priority. However, that does not excuse the desire/need for the coffee to be done well and correctly.
There was a training already scheduled for this Sunday (even before seeing your blog). It looks like it is much needed and and a little overdue.
May your next experience at Redtree be better than your last. Please continue to give us your feedback and we will continue to take it to heart.
Sincerely,
Wendy