All About the Extra Foam Nov20

All About the Extra ...

The leaves are falling on the ground, the temperatures are dropping, and the colors are vibrant. It must be fall. Yes, the season is in full swing. Fall is the perfect season for curling up with a foamy cappuccino. Nothing says the holidays like a hot cup of coffee to drink in front of the...

9 Variations of Brewing Coffee Nov06

9 Variations of Brew...

Avid coffee drinkers all enjoy their coffee a certain way. Different brewing techniques work to achieve a certain taste. Depending how strong or flavorful you like your coffee there is a brewing technique out there for you. Most coffee shops tend to use the same uniform way of brewing coffee....

A Roast for Every Palate Sep23

A Roast for Every Pa...

There’s a certain advertising jingle that’s left its indelible mark on coffee drinkers everywhere. Said earworm suggests getting up in the morning is awesome when you have in your favorite mug a cup of this brand’s roast. It’s ubiquitous really, and I’m sure this caffeine-laced heavy hitter...

Proudly Offering Suspended Coffee May01

Proudly Offering Sus...

Based on an Nepolian goodwill tradition, suspended coffees are pre-paid coffees, purchased at a participating cafe, that enables you to provide a warm cup of coffee to someone who can not afford it. How does it work? Purchase 2 coffees, 1 for yourself and 1 to be held as “Suspended”. Someone...

Coffee Art Jul20

Coffee Art

While many agree that making a good cup of espresso is an art within itself, Coffee art refers to patterns made in the foam topping espresso drinks. If you want to get in touch with your inner barista, latte art is a critical skill, which can take years to master.

Everything Bagel Jul10

Everything Bagel

David Gussin of Queens says he invented the “everything” bagel sometime around 1980, when, in a stroke of inspiration, he married poppy seeds with sesame seeds, salt, onion and more. The longtime New Yorker remembers gliding into the Howard Beach bakery on hockey skates for his first day of work. He was fresh from a practice with the Canarsie Cougars. He makes no claim to excellence as a player. “I stunk,” he says. But as a baker, he was visionary.

Real Egg Jun02

Real Egg