190 Broadway St.
(828) 398-0209
DAILY: 7AM - 8PM
13 Rankin Ave.
(828) 713-5291
DAILY: 7AM - 8PM
2000 Riverside Dr. #54
(828) 785-8272
MON-FRI: 7AM - 6PM
SAT-SUN: 8AM - 3PM

HAND-CRAFTED GOODNESS

High Five Coffee is committed to bringing Asheville the tastiest coffee imaginable. Our coffee partners at Counter Culture Coffee take care of the sourcing, roasting and education. Our job is to brew it attentively just for you. When it comes to our ideals, ensuring that you enjoy your experience is the most important part of what we do. From the flavor of our coffee to the warmth our baristas bring, you will want to give total strangers a high five after your time with us.

 

Our flagship, downtown and Woodfin locations offer classically prepared espresso drinks as well as house-made syrups for our own creative concoctions. We serve a variety of brewing methods for the cup, as well as whole bean for you to brew at home if that suits your fancy. We serve both savory and sweet fare which is all prepared locally and feature several local beers on tap. Join us for a treat soon…
Counter-Culture-Logo

 

2015
HIGH FIVE JR. IS BORN! GIVING HIGH FIVES TO DOWNTOWN VISITORS AND WORKERS ALIKE.

With a little, or more accurately, a whole lot of help from the masterfully talented builder and friend Oxo Halo, a second location makes its way to the heart of downtown Asheville. The original wood flooring and exposed brick bring a fun industrial feel to the new location at 13 Rankin Ave., but the essentials of High Five remain: Serve great coffee. Be nice to people.

2012
HIGH FIVES ALL AROUND. THE DRIPOLATOR RE-BRANDS TO BECOME WHAT WE ALWAYS WANTED IT TO BE

After five years of conducting the Dripolator train, Jay decides it’s time to re-brand and finalize the original idea he had oh so many years ago of a coffee bar with no frills, great community, excellent service and phenomenal coffee. Fortunately his wife, Kim, came up with the perfect name to represent a business that celebrates all of those things; a handle worthy of the people on both sides of the counter. They gave each other a High Five and the rest is history.

2009
MOVING ON UP TO THE NORTH SIDE OF DOWNTOWN ASHEVILLE

Moving locations into smaller and more refined space to hone in on the coffee, the Dripolator begins a new chapter in Asheville at 190 Broadway Street.

2008
A SMART PARTNERSHIP THAT MAKES US A RESPONSIBLE COFFEE BAR

A new partnership is established with Counter Culture Coffee. Coffee shop idealism and coffee production perfection are aligned to begin what would surely be a model of utopian society.

2007
IT ALL STARTED WITH A DREAM AND THE PURCHASE OF THE DRIPOLATOR COFFEE HOUSE

After a year long crash course in small business preparation and planning, the dream comes to fruition when Jay, El Capitan, buys the Dripolator Coffee House in Asheville. Instead of starting from scratch, Jay is able to jump on board the moving train of a successful coffeeshop.

CAPTURING THE ESSENCE OF THE HIGH FIVE CULTURE
Seed
Certification
Technical
Creativity
An amazing cup of coffee begins with a seed. High Five Coffee partners exclusively with Counter Culture when it comes to handling those seeds. We know that the planting, cultivation, harvest, farmers' wages, transportation, storage and roasting of these seeds are at the center of this transparent and passionate group of professionals. Counter Culture Coffee is esteemed in the industry as a pioneer of sustainable farming methods, developers of direct trade standards and a relationally centered approach to business.
At High Five, we the baristas have done our homework. Before we take the helm of that shiny espresso-yielding beast, we have each completed the High Five written and practical tests. Thanks to our friends at Counter Culture we have a coffee playground at our fingertips via the Asheville Training Center and we use this space to become familiar with the variables of a beautiful brew. Through education, baristas become familiar with variables like dose, temperature, time, water quality, technique and milk texture, which can all hinder or enhance a beautiful brew. We continue our education through the Counter Culture Certification program, and as we complete this process successfully you can see our certifications framed proudly on the shop wall ~ bragging rights!
Coffee is a craft, which requires quite a bit of attention. The technical side of brewing involves cleanliness and consistency. We need to be constantly aware of how things like humidity and roast date can affect the volume of and flavors in your espresso. Subtleties like the difference between the texture of a latte versus a cappuccino are always on our radar. Coffee stewardship involves defending against the three threats to fresh coffee: light, heat, and moisture. Counter Culture does an incredible job enhancing the true flavors of each coffee through the roasting. At the shop level respecting coffee of this quality really begins with machine maintenance. We deep clean our espresso machine three times daily and take care to remove the oils and residue in our brewing equipment each night. Cleanliness is next to godliness in a cup!
Finding outlets for creativity and autonomy in a workplace is a basic desire for all of us. At High Five, we take any opportunity we can to experiment with house-made syrups for our 'Crafted' menu. We keep the selection dynamic through a seasonally driven coffee program. Our staff has collectively spent close to 50 years working in the coffee industry from shops as far as Arizona to Washington State. We are proud to be at the center of a thriving coffee community in Asheville, which boasts regular latte art Throw Downs, events discussing sustainability in coffee, and several stellar local and regional roasters. From the farmers to you the customer, the pulse of coffee connects us worldwide. We love coffee and it shows!

Ingredients

  • Fresh-roasted coffee (1.6 – 2.0 grams per fluid oz)
  • Hot Water (195 – 205 F)
  • Grinder (grind size = granulated table salt)
  • Brew basket or cone
  • Paper or metallic fiber filter
  • Measuring spoon or scale
  • Cup(s) and/or thermal carafe

Pour Over Directions

1. Place paper or metallic fiber filter into brew basket.
Use a small amount of hot water to pre-wet paper filters (to avoid paper taste). Dispose of water used for pre-wetting.

2. Place brew basket above cup, carafe, or pitcher.

3. Measure and grind coffee
Use 1.6 – 2.0 grams of freshly ground coffee per fluid ounce of water. Grind coarsely to roughly the size of granulated table salt. Burr grinders generally offer better performance, but if using a blade grinder, grind in short bursts and give the grinder a few firm shakes between grinds.

4. Add ground coffee to filter.

5. Heat and add water.
With a gentle pour, saturate the grounds with water (195 – 205 F), allowing the coffee to “bloom.” Try to add only enough water to saturate the grounds; stop before coffee starts to flow from bottom of filter. Carefully pour remaining water and control brewing time (3-4 minutes total) by slowing or stopping the pour as needed. Keeping the water level in the cone between 1/2 and 3/4 full in the cone is recommended for optimum brewing.

6. Serve immediately and enjoy!
Brewing is complete when the drip becomes irregular (instead of a steady flow) within recommended time parameters.

Ingredients

  • Fresh-roasted coffee (1.6-2.0 grams per fluid oz)
  • French press pot
  • Hot water (195-205 F)
  • Grinder (grind = coarsely cracked pepper)
  • Measuring spoon or scale
  • Stirring spoon or other stirring tool (e.g. butter knife)
  • Timer
  • Cups and/or a thermal carafe

French Press Directions

1. Measure and grind coffee
Using the guide above, weigh and properly grind the coffee, and place grounds directly into the press pot.

2. Add water
With a gentle pour, saturate the grounds, allowing the coffee to “bloom.” Try to add only enough water to saturate the grounds, or until the press pot is half full.

3. Gently Stir
Gently stir the coffee, trying to agitate and equally disperse the crust that appears after the coffee blooms.

4. Add remaining water
Carefully pour the remaining water.

5. Put filter and lid on pot
Allow coffee to steep 3-4 minutes.

6. Push down filter
Press plunger top gently yet firmly, and serve immediately.

7. Pour, serve and enjoy!
Pour the brewed coffee into serving cups or a thermal carafe.

The key is pouring immediately after you press, as coffee left in the pot will quickly over extract and become unpleasant.

Ingredients

  • Cold brew concentrate… from High Five Coffee Bar!
  • Water
  • Glass of ice

Cold Brew Directions

1. Measure 1/2 desired total amount of concentrate and 1/2 amount water.

2. Combine in glass and stir

3. Drink and enjoy!

Ingredients

  • Drip Cone / “pour over” brewer or Chemex
  • Fresh-roasted coffee (1.8 grams per fluid oz)
  • Ice to hot water ratio: One to One
  • Hot water (195-205 F)
  • A reliable burr grinder is recommended for precision and consistency.
  • A good scale is essential when brewing in small amounts. We recommend a scale that can read both grams and ounces.
  • An Iced Coffee Container – preferably clear and lidded – is recommended to serve and store the final cold brew.

Iced Pour Over Directions

1. Weigh Ice
The best way to measure ice is to weigh it. One fluid ounce of water (or ice) weighs one ounce! Weigh appropriate amount of ice to equal one half of the total liquid volume.

2. Measure and Grind
Measure and grind appropriate amount of coffee just before brewing. This can be done with a scale and a burr grinder.

3. Brew the coffee
Filter and brew according to chosen method directly over ice.

4. Serve and Enjoy
The melting ice contributes to the total water volume without weakening the beverage and the immediate cooling of the brewing coffee helps trap in some aromatics that other iced coffee processes don’t. Delicious!

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190 Broadway St.
(828) 398-0209
DAILY: 7AM - 8PM
13 Rankin Ave.
(828) 713-5291
DAILY: 7AM - 8PM
2000 Riverside Dr. #54
(828) 785-8272
MON-FRI: 7AM - 6PM
SAT-SUN: 8AM - 3PM

On the last Sunday of every month, we close at 6:00 p.m. for our barista meeting.

Directions to Our Locations

190 BROADWAY ST.
Our flagship is located just north of downtown as Lexington Ave. becomes Broadway St., behind Greenlife Grocery in the 5 points neighborhood. Parking is available in the parking garage or across the street in the gravel lot.

13 RANKIN AVE.
The Downtown location is right next to the entrance of Tops for Shoes on Rankin Ave. A convenient four-story parking garage is directly in front of the bar and… first hour is free!

2000 RIVERSIDE DR. #54
The Woodfin location can be found at The Mill at Riverside in a stand alone building right along the river. Bring your own mug with you!

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190 Broadway St.  |  DIRECTIONS
DAILY: 7AM - 8PM
13 Rankin Ave.  |  DIRECTIONS
DAILY: 7AM - 8PM
2000 Riverside Dr. #54  |  DIRECTIONS
MON-FRI: 7AM - 6PM
SAT-SUN: 8AM - 3PM