What a gorgeous new cafe! Entrepreneurs Yasmine and DeShun Wooten spun a successful wedding photography business into a small chain of coffee bars around Temecula, California, part of the Inland Empire region east of Los Angeles. Their latest coffee bar absolutely jumps off the screen in these photos, all cream whites, clean lines, vivid neon and shiny gear. Also, check out their house-made syrups mentioned in this interview—tiramisu sauce? Yes please.
The 2021 season of Build-Outs is presented by Fellow. The series is sponsored by La Marzocco, Pacific Barista Series, Marco Beverage Systems, Dona, and Sustainable Harvest.
As told to Sprudge by Yasmine & DeShun Wooten.
For those who aren’t familiar, will you tell us about your company?
The Press Espresso was born after many years of roasting coffee at home and making specialty coffee and lattes to our clients in studio. Yasmine and I were wedding photographers and we enjoyed creating speciality drinks for our potential wedding clients during a consultation. Fast forward our love for coffee and seeing a need for speciality coffee in our area we opened our first location back in 2015. The word PRESS came from a Bible verse that resonated with us. “Press Toward the Mark….”, Philippians 3:14. Like many we faced our trials, battles, and obstacles. This verse reminds us to keep PRESSING ON. Our mission is to inspire while building a creative space so that our community can feel the positive vibe while collaborating and meeting new people.
Can you tell us a bit about the new space?
This new fourth location has a vibrant color palate with artistic touches throughout. A large scale mural depicts our journey in an abstract way and pairs with a poetry piece. Most fixtures and furniture are handmade by us and creatives in our community for a one of a kind look.
What’s your approach to coffee?
Our vision and approach to coffee is creating an experience before you take your first sip. We do that by creating a welcoming and artistic space and getting to know our community and partnering with them. Our pastries are baked in-house by local bakers and most merch and gifts on our retail display are made by local residents/regulars we’ve met at the press. We source speciality coffee and we want you to feel special while savoring, offering at least three coffees on slow bar. We aim to have on pour-over an exotic, speciality process coffee and nostalgic coffee for those who are looking for a balanced cup. On espresso bar we offer two different coffees. One of which is created for sweet drinks AKA dessert drinks. We scratch-make all of our syrups and sauces in-house for all of our speciality lattes, favorites such as brown sugar caramel sauce, Belgian mocha ganache, rose vanilla bean infused syrup, banana foster syrup, and tiramisu sauce. As for non sweet espresso drinks 6oz and under we source and roast coffees that are sweet fruity with a hint of brightness. We offer nitro as well as cold brew with a speciality crafted version for both.
Any machines, coffees, special equipment lined up?
In this location we are pulling shots on the Modbar and roasting on a Loring and San Franciscan. Our coffee line up will consist of micro lots from Colombia, El Salvador, and Ethiopian coffees. One coffee we offer is from a local resident’s family farm.
How is your project considering sustainability?
Even through the pandemic we’ve offered the use of ceramics and glassware for food and drinks. Continuing to offer sip lids eliminates the need for straws and most of our packaging is made from compostable materials/recycled plastic bottles. Making pastries and syrups in-house cuts down on packaging since we wash and reuse storage bottles and containers instead of using disposables.
When do your latest cafe open?
April 15, 2021
Are you working with craftspeople, architects, and/or creatives that you’d like to mention?
We work with about 25 local creatives who also have their own businesses in town and value their talents and approach for “quality over quantity.” One of our creatives in particular, Allysa Bassir, uses her specialty vegan baking to make products in our shop to support two orphanages in Ethiopia and Costa Rica. One orphanage in particular is located on a coffee farm (Don Eli), which houses orphans but also helps with the young children of the workers on the farm.
Thank you!
Thanks for considering and for taking the time to read our story.
The 2021 season of Build-Outs is presented by Fellow. The series is sponsored by La Marzocco, Pacific Barista Series, Marco Beverage Systems, Dona, and Sustainable Harvest.
