High Low

Virtual opening reception at 7 pm on Friday, July 10, on Instagram Live @hevcasso. The exhibition runs through Aug. 14.

Gallery viewings are by appointment only. The sign-up form will be posted as it becomes available. Please review our COVID-19 Mitigation Policies prior to arriving.

Join us for a cupping – the industry-wide method for evaluating coffees. During this 30-45 minute tasting, we smell and slurp coffees. Most of the coffees are from our current menu. Often, we feature coffees from other great roasters or our upcoming offerings.

Beginners are welcome to join. Staff is on hand to guide the cupping process. There is nothing quite as colorful and vibrant as a table full of coffees. Cuppers compare actual coffees with other coffees on the table, rather than a memory of a coffee. As a result, the participant receives a much more informative experience.

Smelling freshly ground coffee begins the cupping evaluation. Participants make their way around a table of 4-8 samples. They pause and hover over each cup to inhale and evaluate the fragrance. Next, leaders add hot water to the grounds. In a similar manner, cuppers make their way around the table evaluating the aroma of the steeping coffees. After four minutes pass, a spoon is used to break the thick crust of grounds at the top of the cup. Again, participants observe a unique aromatic experience while breaking the crust. Subsequently, after 12 minutes elapse and the cups of coffee are groomed to remove foam, tasters slurp the coffee from spoons. The slurping aerates the coffee. As a result, it comes into contact with many taste buds and engage the olfactory system.

Stone’s Salon is a monthly gathering of writers, musicians and educators from St. Louis and beyond curated and hosted by Rabbi James Stone Goodman at Grand Center Arts District’s new literary Center High Low. Under the Kranzberg Arts Foundation’s umbrella of creative programming and facilities, Stone’s Salon seeks to bring together poets, storytellers, academics, songwriters, and experimental artists from a cross-section of disciplines, age groups and cultural divides.

Stone’s Salon is called for every second Thursday of the month at 7 PM.

Admission is free.

Join us for a cupping – the industry-wide method for evaluating coffees. During this 30-45 minute tasting, we smell and slurp coffees. Most of the coffees are from our current menu. Often, we feature coffees from other great roasters or our upcoming offerings.

Beginners are welcome to join. Staff is on hand to guide the cupping process. There is nothing quite as colorful and vibrant as a table full of coffees. Cuppers compare actual coffees with other coffees on the table, rather than a memory of a coffee. As a result, the participant receives a much more informative experience.

Smelling freshly ground coffee begins the cupping evaluation. Participants make their way around a table of 4-8 samples. They pause and hover over each cup to inhale and evaluate the fragrance. Next, leaders add hot water to the grounds. In a similar manner, cuppers make their way around the table evaluating the aroma of the steeping coffees. After four minutes pass, a spoon is used to break the thick crust of grounds at the top of the cup. Again, participants observe a unique aromatic experience while breaking the crust. Subsequently, after 12 minutes elapse and the cups of coffee are groomed to remove foam, tasters slurp the coffee from spoons. The slurping aerates the coffee. As a result, it comes into contact with many taste buds and engage the olfactory system.

Join us for a cupping – the industry-wide method for evaluating coffees. During this 30-45 minute tasting, we smell and slurp coffees. Most of the coffees are from our current menu. Often, we feature coffees from other great roasters or our upcoming offerings.

Beginners are welcome to join. Staff is on hand to guide the cupping process. There is nothing quite as colorful and vibrant as a table full of coffees. Cuppers compare actual coffees with other coffees on the table, rather than a memory of a coffee. As a result, the participant receives a much more informative experience.

Smelling freshly ground coffee begins the cupping evaluation. Participants make their way around a table of 4-8 samples. They pause and hover over each cup to inhale and evaluate the fragrance. Next, leaders add hot water to the grounds. In a similar manner, cuppers make their way around the table evaluating the aroma of the steeping coffees. After four minutes pass, a spoon is used to break the thick crust of grounds at the top of the cup. Again, participants observe a unique aromatic experience while breaking the crust. Subsequently, after 12 minutes elapse and the cups of coffee are groomed to remove foam, tasters slurp the coffee from spoons. The slurping aerates the coffee. As a result, it comes into contact with many taste buds and engage the olfactory system.

Join us for a cupping – the industry-wide method for evaluating coffees. During this 30-45 minute tasting, we smell and slurp coffees. Most of the coffees are from our current menu. Often, we feature coffees from other great roasters or our upcoming offerings.

Beginners are welcome to join. Staff is on hand to guide the cupping process. There is nothing quite as colorful and vibrant as a table full of coffees. Cuppers compare actual coffees with other coffees on the table, rather than a memory of a coffee. As a result, the participant receives a much more informative experience.

Smelling freshly ground coffee begins the cupping evaluation. Participants make their way around a table of 4-8 samples. They pause and hover over each cup to inhale and evaluate the fragrance. Next, leaders add hot water to the grounds. In a similar manner, cuppers make their way around the table evaluating the aroma of the steeping coffees. After four minutes pass, a spoon is used to break the thick crust of grounds at the top of the cup. Again, participants observe a unique aromatic experience while breaking the crust. Subsequently, after 12 minutes elapse and the cups of coffee are groomed to remove foam, tasters slurp the coffee from spoons. The slurping aerates the coffee. As a result, it comes into contact with many taste buds and engage the olfactory system.