Itâd be great if the $14 pour overs were made correctly. Iâve never seen a contact time for a professional brew go over 7 minutes. If youâve created a new recipe Iâm open to hearing it but the last thing this industry needs are baristas who are delusional about their skills. I can handle snobbery when the coffee is dialed but itâs laughable to hear how smug and pretentious this staff is when they canât even dial in pour overs. Perhaps the espresso is dailed in but I think the term is latte artist not barista at this location. The guy with the long shaggy hair made my pour over and itâs not the first time Iâve witnessed the contact time going over 7 minutes. For $14 plus tip I expect the coffee to be dialed in at the very least. Donât think of it like a bad customer experience. Think of it like wasting specialty coffee because your staff canât make a pour over correctly. When I asked the barista they insisted it was the regular recipe but Iâve never seen a brewers cup or any legitimate hand brew station go over 7 minutes unless itâs a no bypass brew. If youâre looking no for expensive pretentiousness with no customer service and lack luster bar skills this is the place for you. Just because a customer doesnât complain in the moment doesnât mean they wonât tell their friends. Ultimately itâs just a stain on the baristas who care and work towards professional standards. But hey join the club of pretentious baristas who donât have an sca cert who believe they know everything. It makes a great experience for...
   Read moreThis place is disgusting. For starters, there was an alarm in the building that wouldnât stop going off due to âconstructionâ. It was so loud and unpleasant I couldnât even enjoy my coffee or my food. Additionally, all the tables were extremely dirty. There was nowhere that I could sit that had a clean table. I had to end up moving to the couch because I didnât want my food touching the table. They were also out of avocado toasts because the avocados were âtoo hardâ, which I knew they werenât by the way because they were pitch black. The barista was also weird. She kept staring at me when I spoke and it was a little much. The coffee shop inside ig a hotel is so ratchet. They didnât even attempt to make the atmosphere nice. ON TOP OF EVERYTHING, THE BARISTA WOULD NOT STOP COUGHING AND TOUCHING EVERYTHING!! She did not watch her hands to make my coffee or hand me my utensils!!! She wasnât even wearing a mask!! This is disgusting especially during times of Covid and it makes the entire experience so much worse!!!! Iâm sorry but this place is just not it. They are trying to make an attempt at being natural and hip but are mixing it with the modern hotel and it just DOES NOT make sense! I donât even care about how this place looks. None of the staff was wearing a mask and were coughing. Iâve never felt so uncomfortable and so disgusted in one place. Please wear a mask and please do not cough into the customers coffee, food, and...
   Read moreBreezeblock is a unicorn in the Miami Specialty Coffee industry.
The coffees are exceptional because they are roasted by Counter Culture, a company known for the highest standards of quality and consistency, but that's not automatically a formula for a great cafe. For the experience to be exceptional, those beans have to be brewed by baristas who both know what they are doing AND (if you're lucky) do it with warmth and hospitality.
This is exactly what happens at Breezeblock. Your coffee makes it to you in the way that everyone from the farmer to the roaster to the barista intended for it to be executed.
I've been to Breezeblock when it was packed during their busiest hours and the staff there is warm, professional and great at what they do. Matty Haigler, in particular, stands out as a true hospitality star. He "gets" that this business is about service and warmth and customers. It doesn't hurt that he is also a champion barista and regularly wins latte art competitions locally. Skills and personality and professionalism? Yup. The whole place is a harmonious, warm, inviting, unicorn...
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