With a proliferation of specialty coffee crafters across the boroughs has come a burst of creativity that’s perfectly timed for the gift-giving season.
Tag: Parlor Coffee
You’ll have all the quality and feel-good patronage of still buying carefully selected beans directly from a top-caliber local roaster.
Gus Reckel, the lanky French longbeard behind L’imprimerie, arrives at 4:00 a.m. each day to start baking.
If you have a large, clean glass jar — even an old, thoroughly cleaned pickle jar — you can make enough cold brew to get you through the week.
Time-share roasting makes the farm-to-cup process more accessible to coffee people at all levels.
