Disposable, utilitarian and a little eccentric, the city’s Anthora cup is that blue and white Grecian-looking coffee vessel that has become a local icon.
One harvest, hand-picked on the same day from the same part of the farm, is processed in four different ways with distinctive results.
Kopi Kopi is “a portal to Indonesia,” complete with coffee, specialty drinks and snacks.
In Sweden, fika is more or less culturally mandated.
Afineur harnesses specific microbes to allow more subtle flavors already in the coffee to come to the fore.
It’s time to think way beyond your mom’s Irish or Mexican coffee.
Sure there are some boozy options, but that’s not all that our writers and editors are drinking around the city.
Given the cutting-edge caliber of craft coffee and cocktails, it’s not surprising that there’s now a way to indulge in both at the same time.
An eye-opening coffee company brings beans to your mailbox and a living wage to farmers.
Joyce Englander Levy, co-owner of Yoga Shanti New York, gives her recommendations for where to eat after a yoga class in the Flatiron.
What do America’s coffee preferences look like on a map? Why don’t young farmers get insured? Why aren’t we already drinking maple water? And how can food serve as, ahem, an olive branch? This and more in what our editors are reading this week.
A coffee showplace functions almost like a salon for dedicated baristas.