"New age roasting techniques"—they listen to Enya while roasting in far West "Wicker Park"

"New age roasting techniques"—they listen to Enya while roasting in far West "Wicker Park"

And while all of their coffees are roasted “Vienna style”—the darkest of all dark roasts—I have to say Julius Meinl UNDERSTANDS PRESENTATION AND CUSTOMER SERVICE. 

Look at this tray.

A cookie.

A glass of water.

And that mug had the best handle in the world.

And while all of their coffees are roasted “Vienna style”—the darkest of all dark roasts—I have to say Julius Meinl UNDERSTANDS PRESENTATION AND CUSTOMER SERVICE.

Look at this tray.

A cookie.

A glass of water.

And that mug had the best handle in the world.

"I can’t stand African coffees" said the barista pompously as I inquired about his preference between the Kenyan and the Ethiopian they were offering on pour over. "Too fruity and earthy" he said. Well "fuck him" I said in my head as I ordered an Ethiopian, which he carelessly prepared by dumping water on a V60 on a pour over rack (that didn’t use a scale) and drew down in 45 seconds because the grind was made on a home Baratza used in a commercial setting. 

The cup is passable, at best. I paid $4 for it.

The other barista is reading a book, while the bar clearly needs some tidying.

I don’t give a fuck if you’ve got below-the-counter espresso machine, a sign that tells people people about the differences between manual brewing techniques, and a bunch of reclaimed wood furniture—if your baristas are petulant assholes who don’t know their ass from their elbow, you’re riding that “3rd wave” like a total poser.

Glad to see Dollop is trying to bring some good coffee just east of the loop, but y’all gotta try harder.

"I can’t stand African coffees" said the barista pompously as I inquired about his preference between the Kenyan and the Ethiopian they were offering on pour over. "Too fruity and earthy" he said. Well "fuck him" I said in my head as I ordered an Ethiopian, which he carelessly prepared by dumping water on a V60 on a pour over rack (that didn’t use a scale) and drew down in 45 seconds because the grind was made on a home Baratza used in a commercial setting.

The cup is passable, at best. I paid $4 for it.

The other barista is reading a book, while the bar clearly needs some tidying.

I don’t give a fuck if you’ve got below-the-counter espresso machine, a sign that tells people people about the differences between manual brewing techniques, and a bunch of reclaimed wood furniture—if your baristas are petulant assholes who don’t know their ass from their elbow, you’re riding that “3rd wave” like a total poser.

Glad to see Dollop is trying to bring some good coffee just east of the loop, but y’all gotta try harder.

Aeropress, breast pump supplies. No further comment needed.

Aeropress, breast pump supplies. No further comment needed.

All coffee should be served with a sparkling water chaser. It lightens the the tongue, and it’s kinda fun. Effervescent, even.

All coffee should be served with a sparkling water chaser. It lightens the the tongue, and it’s kinda fun. Effervescent, even.

Grandma sent me newspaper clippings about the “hipster trend” sweeping West Palm Beach. 😎

Grandma sent me newspaper clippings about the “hipster trend” sweeping West Palm Beach. 😎

Really satisfied with the proportion of iced coffee that fits in a Duralex

Really satisfied with the proportion of iced coffee that fits in a Duralex