Spella Caffe

There’s a quiet truth about genuine hospitality that we don’t talk about enough.

People often see this work as an art or a science. The craftsmanship. The presentation. The beautiful details. The precision. The long hours. The numbers. The atmosphere we create.

But true hospitality lives much deeper than that.

Service is a mirror. It reflects back our authenticity, our awareness, and our willingness to accept both ourselves and others. It gently strips away ego, challenges the masks we think we need to wear, and asks us to communicate with intention and care.

It teaches discipline when no one is watching. It reveals exhaustion, burnout, and every shortcut we’re tempted to take. It opens our hearts—and sometimes breaks them in ways we never expect.

Yet if we stay curious, compassionate, and committed to growing, something beautiful happens. The grace we learn to offer ourselves becomes the same grace we extend to every guest who walks through our doors.

That, to us, is the true craft of hospitality.

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GRAND OPENING of Otto Gelato & Espresso is tomorrow- Saturday 8/1 from 12-9!!✨

Pizzeria Otto, owned by Clark Hale, is known for it’s warm, welcoming, family-friendly vibes. Thanks to the enthusiastic reception from the Lake Oswego community, Hale is opening Otto Gelato & Espresso right next door — a new gathering spot built with that same neighborhood spirit in mind. Friends and families can now enjoy a scoop of classic gelato or sorbetto to finish off pizza night, a proper Spella Caffè espresso in the afternoon, or a sweet reason to stop by any time of day.

The shop is a collaboration between Pizzeria Otto owner Clark Hale and PRONTO GELATO , the acclaimed Portland gelato producer founded by Andrea Spella of Spella Caffè and George Kaden of Campana Restaurant Italian restaurant — in short, a partnership of passionate devotees of Italian fine food, each of whom spent years perfecting their own corner of Italian fine fare before joining forces.

Otto Gelato & Espresso will offer a full lineup of classic and rotating seasonal flavors, made in small batches using traditional Italian techniques — rich stracciatella, espresso, and roasted pistachio gelatos as well as bright fruit sorbettos. Pizzeria Otto’s chef, Risa Lichtman will develop unique gelato and sorbetto flavors exclusive to Otto Gelato. Alongside the gelato case, the shop will serve Spella Caffè’s traditional Italian espresso drinks, roasted using the same techniques Andrea Spella has honed since 2006.

Happiest of birthdays to our dear Maestro! You may know him as an espresso legend, and he is, but to us he’s family. When Andrea started this business, he wanted a way to honor his family’s legacy with his vision and passion. Little did he know his family would grow over 2 decades of service, not by blood, but by something deeper… heart. Chosen family! Andrea is one of the most generous, compassionate, creative and intentional souls you will ever know. He brings warmth, depth, complexity, nuance, balance, and so much flavor to this world… much like his unmatchable espresso!! Cheers Maestro, we love you!☕️🫶🏼✨

Happy happy birthday to the wonderful DS! She plays many roles here at Spella and in her life-barista, roastery support, delivery driver, communications, ops, our HR. She is a mother of quail, chickens, rabbits, dogs and her lovely mini-me. She is the soul of spella and her smile and laughter will linger in this space forever. She is genuine and honest and professional in everything she does. She leads with confidence, carries herself without fear and walks through life with grace and patience. A true matriarch to look to for guidance and support, a friend, a mother, a wife, and the heart and soul of spella caffe. So happy birthday to DS, the bright whimsical, wonderfully thoughtful, DS. We love you! 🫶🏼

Tanzania Peaberry Masangula is LIVE! Available today in our online shop and will be featured this next week as drip in the caffè. Retail beans will also be available downtown in the shop.

From the volcanic highlands in the Songwe region of southern Tanzania— primarily known internationally for its high-altitude specialty coffee production. Small villages like Masangula are helping shape its future—producing coffees that speaks with extraordinary clarity, sweetness, and character. But what makes this coffee truly memorable isn’t only the landscape. It’s the people who steward it.

This roast sings as a pour over, but would be fantastic with any brew method. It boasts of notes of blackberry compote with a perfect kiss of white pepper. We also love it as a coldbrew!

It’s a long-standing crew favorite year after year, and we can’t wait to hear what you think of it! You can also read more about it in our newsletter released today. Squisito!

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