On a typical day at the Elm, a café located on the lower level of the Schwarzman Center, a team of baristas brews 850 shots of espresso, which they then craft into creamy cappuccinos, steamy lattes, or serve straight up. Standing comfortably behind the stainless-steel espresso machine, Dorlo Lhaso and Shawn Tarnawa, Yale Hospitality specialty retail workers, swiftly and efficiently accommodate a constant stream of customers—who leave clutching a hot cuppa.
A hot cappuccino topped with foamy crema at The Elm.
Espresso is made by forcing high pressurized water—which shortens the brew time—through finely ground, compressed coffee grinds. Steamed milk or “crema” is then layered on top of the hot espresso shot. Lhaso’s movements are short and sharp as he fills the metal portafilter with coffee grounds, tamping them down just enough before pushing the portafilter basket up into the group head. He engages the espresso machine’s electric pump as 200-degree water pours quickly through the basket and drains into twin, two-ounce shot glasses.
Steaming the milk is completed just as quickly and expertly as Lhaso fills a stainless-steel jug with oat, whole, or skim milk, slides it up the steam wand, and tilts it as the milk froths under intense heat. He pours the hot foamy crema into a ceramic or paper cup containing the brewed coffee, and hands it to a grateful customer without spilling a drop.
Dorlo Lhaso tops a cappuccino with steamed milk.
The work area is spotless, as Lhaso constantly cleans the espresso machine’s various parts and wipes down surfaces, continually ready to brew another made-to-order coffee concoction. “The secret to good coffee is starting with perfectly roasted beans. A prima cup of coffee, if brewed right, is a balance of bitter and sweet tasting,” he comments.
All standard coffee drinks come with a double shot of espresso.
Lhaso and Tarnawa are two members of a large team of hospitality staff who welcome customers to the Elm from 8:00 a.m. to 8:00 p.m., Monday to Friday during the academic year. Lhaso has been in Yale Hospitality for five years, the last two at the Elm. He and Tarnawa enjoy interacting with the students, staff, and other guests, serving coffee, gelato, baked goods, and sandwiches year-round. Lhaso prefers a hot latte, while Tarnawa, new to drinking coffee, likes an iced Americano. “The pace here is fast, often with a line of customers stretching around the corner. But we have the best team, ingredients, and equipment to make and serve just about anything,” said Lhaso.
(L-R) Shawn Tarnawa & Dorlo Lhaso swiftly and efficiently accommodate a constant stream of customers at The Elm.
Fun Facts
- The Elm serves an average of almost 900 people per day
- The coffee used at the Elm is a signature roast. It is roasted to perfection on site in small batches.
- All standard coffee drinks come with a double shot of espresso.
- The most popular coffee request is a latte—hot or iced.
- Oat milk is the most popular non-dairy milk.
- The Elm offers pumpkin spice, vanilla, caramel, mocha, and hazelnut syrups to flavor hot and cold coffee and tea drinks.
- Most unusual requests:
- dirty Matcha—Matcha tea with an espresso shot
- hot tea latte
- a shot of every syrup in one coffee drink
