I've waited a long time to review Houndstooth because I wanted very much to see how they would develop and grow, and see if they could keep me interested. I'm a big time coffee geek. It's my true love and passion. I have an espresso machine and a grinders almost identical to the ones they use in the shop in my kitchen, so it takes a lot to draw me away from my house and into a coffee shop. But Sean and the crew have done so consistently for 14 months now.
What makes HT so great? A lot of things.
1) First and foremost is the clear and obvious dedication the crew has to making great coffee. They keep a remarkably clean bar area and maintain their equipment very well. They curate their offered coffees like careful chefs curate seasonal ingredients.
2) The concept of offering coffees from multiple roasters. This is a huge commitment on the part of the management. Very few people know, but roasters are pretty tepid about doing business with shops that don't carry their wares exclusively. But by offering coffees from multiple roasters, the gang keeps coffee experience from going stale, no pun intended. Coffee is such an engaging and delightful beverage, but like anything else the same thing over and over just gets boring.
3) They hire and cultivate great baristas. So many people just don't know how much work good coffee is, and how hard it is to get with poorly paid and unengaged employees. They pay well, and we as consumers get something back. Their baristas look the part of so many others, with the Austin aesthetic, but man, they're just not the same. They're not stand-offish. They're not rude. They're downright sweet and really fun to talk to. They care about their coffee and WANT to make it better and really WANT us to like it.
3) The offer coffee produce in several different methods. Several reviews mentioned not being too enthused about french press, because they can do it at home. Why then are they ordering french press? Why not order a pourover? The management's decision to use Coava Coffee's KONE filter in pourover is not only sustainable and environmentally friendly, its a big financial investment made to produce more consistent and brighter coffee without forgoing the richness usually stripped away in traditional pour-over coffees from paper filters. Try something different. Or try their innovative two-for and get it your old way and a new way. There is just no one else in Austin working this hard to make good coffee.
4) They are innovating in coffee education and working to expand consumer appreciation. So many coffee shops in Austin have boasted cuppings. They're occasional, poorly announced and you never know what is going to happen. At HT, every Monday at 1:30, right there on the bar, they have a public cupping of 3-5 coffees. Intelly is charging $35 for this in Chicago and LA. They're doing collaborations with local restaurants and retailers like Antonelli's to show the many ways you can enjoy coffee.
All of this, and more, keeps me coming back. Are there things I'd change? Sure there are. I'd love to see them bring in pastries from some other city. For whatever reason, Austin bakers just don't seem to have it together. I can't blame HT for that. But man, I would love a flaky, rich and buttery croissant to go with my cortado. I'd like to see more seating that is as comfortable as the back "living room" area, but I definitely realize that this means giving up some of the beautiful modern aesthetic that the space has. Oh yeah, I'd also like it if they could get a little bit closer to my office, like maybe in the building. read more