The Coffee House at Chestnut & Pine

The Coffee House at Chestnut & Pine opens early and stays up late. The cafe is a space for the community to gather in conversation. Enjoy our popular Open Mic Night every Thursday at 6:30 p.m. (signup at 6 p.m.) and live music on the weekends. We have a full menu of specialty sandwiches, flatbreads, small plates, and bakery items. Come in for breakfast, lunch, and dinner and enjoy quality coffee drinks from Anodyne Coffee Roasting Company in Milwaukee. 

M: 6 a.m. - 9 p.m. | T: 6 a.m. - 9 p.m. | W: 6 a.m. - 9 p.m. | Th: 6 a.m. - 9 p.m. | F: 6 a.m. - 10 p.m. | Sa: 7 a.m. - 10 p.m. | Su: 7 a.m. - 5 p.m.  

Tabal Chocolate & Wine Tasting

Join us this Friday, September 19 for a wine and chocolate tasting with Dan Bieser of Tabal, an organic Milwaukee-based chocolate business. Try a variety of wines andchocolates, and learn all about the process of chocolate making from bean to bar as Bieser provides tasty information along with divine sweets. Your tasting ticket is $15 and includes 5 tastes of qualitywines and chocolates (varieties include dark, sea salt, cherry, chili, and cranberry!), a sweet education and free live music starting at 7 p.m. with Cheryl Niemo and the Down Home Boys. Tabal Chocolate bars will be available for purchase and the full Coffee House menu will be available as usual. Send an email to: info@burlingtoncoffeehouse.com to reserve your ticket!  

More about Tabal: At Tabal Chocolate, we believe in letting the bean speak for itself. This begins by selecting the highest quality, most flavorful cacao beans from around world and roasting them in small batches.

The beans are then cracked open with the center (called the nib) removed. The nibs are ground for 24 to 48 hours using a traditional Molino grinder made from Mexican volcanic stone.
 
At this point the nibs have been transformed into Chocolate Liquor and are ready to be combined with sugar and cacao butter (additional ingredients, such as vanilla, added depending on the variety). The mixture is then tempered, which gives the bar its “Snap”, before being poured into molds to cool.


Mmmmm...chocolate.