At New York City's Simit + Smith, a small chain whose third Manhattan store opened this week in the Financial District (within 100 feet of both a Starbucks branch and an independent, third-wave cafe, Blue Spoon), Turkish coffees are prepared to order for workers, traders, Turkophiles, and tourists alike—all in a fully automated Turkish coffee machine.
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When your espresso or pourover coffee isn't what you've expected, should you—and would you—be able to send it back?
These tacos are what you'd get if you took a crustless Victorian high tea sandwich and mated it with a taco just south of the U.S.-Mexico border. Dialed-up flavors of smoked fish, dill and mayo pair with earthy corn, spicy chipotle, and creamy guacamole.
The concept of this premiere U.S. outpost of a Korean chain isn't unfamiliar: the emphasis on coffee drinks and customers parked with laptops feels Starbucks-y; the pick-your-own pastries in the front wouldn't be out of place in Au Bon Pain; and the refrigerated case of salads, sandwiches and wraps is reminiscent of Pret a Manger. The Korean influence is not particularly obvious.
If you think the pan-shaped state is all Sonic drive-ins and Dr Pepper, allow us to introduce you to the brains behind some quality beans, deep in America's Heartland: Elemental Coffee Roasters.
Being a cafe owner is one of the most rewarding jobs on earth, but beware some common pitfalls while you're scheming out your brand-new coffee shop. Here are five mistakes newbies often make: Avoid them, and you're on your way to caffeinated contentment.
This funky, independent Austin coffee shop keeps in tune with the so-called Live Music Capital of the World with its quirky, upbeat focus on community, coffee, and, above all else, quality.