Philip Ashby
With its high ceilings and shiny, reclaimed bowling-lane bar, the new 5th Element Coffee Bar, 2510 University Ave., feels airy and spacious. Poured concrete floors and exposed ductwork add to the effect. The menu is streamlined — there’s no food other than pastries, brought in daily from Batch Bakehouse. Espresso and manually brewed coffee are the focus.
Even more narrowly focused are the beans that 5th Element uses. All are sourced from El Salvador and roasted by Four Monkeys Coffee, a roaster based in El Salvador. One of 5th Element’s four owners, 2011 World Barista Championship winner Alejandro Mendez, also co-owns Four Monkeys.
Overshadowed at times by its neighbor Guatemala, El Salvador’s beans bring much of the same character; they are floral, bright and acidic. I tried a macchiato, with espresso made from beans of the Pacamara varietal. Tart and bright, it’s a different experience from Italian-style espresso.
Another of 5th Element’s owners, Todd Allbaugh, stopped by my table to see what I thought of my macchiato. He enthusiastically shared his passion for Salvadoran coffee and explained the growing and roasting process.
With welcoming, knowledgeable staff and a commitment to the farmers who grow its beans, 5th Element Coffee Bar is a solid addition to Madison’s coffee scene.
