{"id":372390,"date":"2025-11-11T21:16:13","date_gmt":"2025-11-11T21:16:13","guid":{"rendered":"https:\/\/www.europesays.com\/us\/372390\/"},"modified":"2025-11-11T21:16:13","modified_gmt":"2025-11-11T21:16:13","slug":"popular-phoenix-coffee-pop-up-plants-roots-at-dig-it-gardens","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/372390\/","title":{"rendered":"Popular Phoenix coffee pop up plants roots at Dig It Gardens"},"content":{"rendered":"

\t\t\t\t\"Owners
\n\t\t\t\t\t\tStroll Coffee, owned by Frederick and Ty Watson, serves coffees and teas at Dig It Gardens in Phoenix.\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n

Sara Crocker<\/p>\n

Step into the midtown oasis of Dig It Gardens<\/a>, and you\u2019ll find towering cacti, glossy green-leafed houseplants and some of the most unique coffee and tea drinks in the Valley.<\/p>\n

Stroll Coffee<\/a>, a mobile coffee cart founded by Ty and Frederick Watson in December, has taken up permanent residence at the Phoenix plant nursery. There, the duo crafts unique sips by employing bar techniques.\u00a0<\/p>\n

\u201cI like to call it fourth wave coffee, where it\u2019s just very experimental,\u201d Frederick says of Stroll.<\/p>\n

Coffee, much like Taylor Swift, has eras. The caffeine-obsessed refer to those transformative times as waves, reflecting an evolution from colonial trade that spread coffee globally, to the ubiquity of brewing coffee at home and the rise of specialty cafes. Most trendy, popular Valley cafes serve third-wave coffee. Stroll is taking its drinks a step further.<\/p>\n

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While you can surely order a cortado or latte from Stroll, most patrons line up for the unique matcha and coffee specials. Currently, the Watsons fall menu features a sparkling iced matcha with spiced jamaica, an autumnal riff on cafe de olla and a clarified coffee jacked with apple cider, miso caramel and topped with a dollop of houjicha cold foam.<\/p>\n

\u201cWe just wanted something that was leisurely and calm and didn\u2019t take itself too seriously,\u201d Ty says. \u201cWe\u2019re allowed to be fun, we\u2019re allowed to experiment.\u201d<\/p>\n

\"\"Stroll Coffee uses bar techniques, including clarification, to make unique sips.<\/p>\n

A communal coffee cart run by \u2018mad scientists\u2019<\/strong><\/p>\n

The Watsons honed their skills while working at other specialty coffee companies, including Cartel and Provision. Ty\u2019s roles included marketing and social media. Frederick also worked at Valley restaurants and bars, including the acclaimed Century Grand. He was in the midst of two stages, a kind of restaurant internship to learn new skills, <\/strong>when he texted Ty,\u00a0\u201cLet\u2019s start our own thing.\u201d<\/p>\n

Over her lunch break, Ty started lining up their business paperwork and bought a web domain.\u00a0<\/p>\n

But the timing to start their coffee cart, the Watsons soon found, couldn\u2019t have been worse. A month into their business, Ty\u2019s father had a stroke following a surgery. She spent time commuting between Phoenix and Tucson to care for her father while Frederick worked two jobs. Ty found tasks, like building out the cart, to be grounding.<\/p>\n

\u201cI could come home and work on plumbing as a nice escape,\u201d Ty recalls. \u201cI just felt like we could keep on going.\u201d<\/p>\n

The Watsons launched their cart from their <\/strong>central Phoenix <\/strong>home, inviting people to walk up to their carport for a coffee. Since then, they\u2019ve popped up at local breweries, restaurants and shops before taking up residence at Dig It, Thursday to Sunday.\u00a0<\/p>\n

The Watsons strive to make nearly everything in-house. That includes their syrups and the base for their chai, which has warm notes of cinnamon and a smart, Southwestern tinge of ancho chile.<\/p>\n

\u201cIt\u2019s got this nice depth and smokiness to it that brings out the charm of the spices,\u201d Frederick says.\u00a0<\/p>\n

It\u2019s all a laborious process, none more so than the seasonal clarified coffee drinks that Stroll unveiled over the summer. These are made employing the same \u201cmilk-washing\u201d technique that bars use to round out the hard edges of a spirit, revealing more complex flavors and a silky texture. Frederick wondered, why not try the technique with coffee? <\/p>\n

Stroll\u2019s first clarified coffee, called Clear the Tropics, was inspired by Dole Whip. The drink had a golden hue and was layered with the creaminess of coconut and the sweetness of pineapple. It was fresh, bright and light, feeling more like a complex mai tai you\u2019d sip on vacation.<\/p>\n

\u201cThese techniques that are used in cocktails, you can bring them over to coffee and it\u2019s not really a scary thing,\u201d Frederick says. <\/p>\n

Stroll\u2019s sips are made with beans and cold brew from Moxie Coffee Co.<\/a> and teas from Rishi Tea & Botanicals. Seasonal flavors, local ingredients and personal nostalgia all play a part in how the Watsons craft the Stroll menu. They also make sure every drink stands out visually.\u00a0<\/p>\n

\u201cIt\u2019s form and function, like it is design,\u201d Ty says.<\/p>\n

Frederick hopes to lean further into their work at \u201cmad scientists,\u201d using bar techniques for experimental brews, such as fat-washed coffee or clarified tea.<\/p>\n

During their first year, the specials were safer, Ty says, noting that \u201cnow we\u2019re learning how far we can take (the menu).\u201d<\/p>\n

While Stroll plants roots at Dig It, the Watsons are also working to add a second mobile cart in 2026. That will allow them to continue popping up around town and book events. For right now, they\u2019re not in a rush.<\/p>\n

\u201cThere\u2019s also so much downfall that comes from fast scaling, like move fast and break things,\u201d Ty says. \u201cMaybe we don\u2019t have to do that. Maybe we can be OK growing slowly.\u201d<\/p>\n

Stroll Coffee<\/p>\n

3015 N. 16th St.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"Stroll Coffee, owned by Frederick and Ty Watson, serves coffees and teas at Dig It Gardens in Phoenix.…\n","protected":false},"author":3,"featured_media":372391,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5131],"tags":[5229,5643,1587,15713,97044,1589,67,586,132,5230,68,2969],"class_list":{"0":"post-372390","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix","8":"tag-america","9":"tag-arizona","10":"tag-az","11":"tag-coffee","12":"tag-openings-closings","13":"tag-phoenix","14":"tag-united-states","15":"tag-united-states-of-america","16":"tag-unitedstates","17":"tag-unitedstatesofamerica","18":"tag-us","19":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115533144737288565","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/372390","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=372390"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/372390\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/372391"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=372390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=372390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=372390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}