By Josh Rank SCOTTSDALE, AZ— I know jealousy is really unbecoming, but I can produce a shot just like the two groupheads between me and the grinder. I can ramp up to a full nine bars of pressure just as well as them. Even better, probably. Their gaskets are all loose and worn out. Just look how far you have…
Cafe regular Mark Sampson came to a painful discovery on Tuesday when his favorite barista informed him that tossing back his morning double shot was not, in fact, an impressive feat to anyone.
CARRBORO, NC— Local singer-songwriter Jack Hammond had a religious epiphany this week while playing a show at an empty cafe. “It was 5pm on a Thursday, and I was just there, singing in this empty cafe,” Hammond told our reporters this morning. “And I was like, who am I playing for right now? Why am I doing this?…
Local barista Adam Carter admitted late Tuesday that his favorite part of working in a coffee shop is when a customer comes in minutes after closing time.
I get it. I have a hole on top where you can toss stuff in. That must be kind of confusing. But just for the record: I am not, in fact, a garbage can. I am a tip jar.
Local grocer Scott Samuels narrowly avoided a swift descent into madness this week when asked by his barista if he needed room on top of his coffee.
Customers at a well-known Chicago cafe were intrigued when 25-year-old Damien Yorke, a PhD student in the Department of Psychology at DePaul University, openly announced his New Year’s resolution to start taking his drinks “without color.”
After enjoying a cup of single-origin batch brew and a vegan muffin, customer Clarence Stevenson noticed a small gap between the table and the wall of the cafe and realized it was the exact right spot to hide his dirty napkin.
Earlier today, nationally-renowned food journalist Russ Dewitt published a controversial article on the specialty coffee industry. The piece, which criticized specialty coffee shops for charging too much for coffee, consulted no specialty coffee professionals or coffee farmers, included no apparent research into the subject at hand, and was, in fact, based on almost nothing.
This piece is dedicated to Weihong Zhang, our excellent Patreon supporter whom we love and appreciate. By Josh Rank DUBUQUE, IA– New hire Stephan Grant was shocked to find the espresso he had been dialing in didn’t taste like hot garbage despite having zero recollection of extraction theory. “It’s amazing,” said Grant. “It’s truly like Perger was watching over me.…