Traverse City was another of the stops, towards the end of my Midwest road-trip, which was determined by the presence of good coffee. There are several options, including Higher Grounds, but BLK \ MRKT was my first stop, a tip-off from The Pour Over Blog, via a Sprudge article. BLK \ MRKT is located inside an old market building, Warehouse MRKT (hence the MRKT part of the name), in Traverse City’s Warehouse District, a block back from the beach.
It’s been open since early 2015, and started roasting in April 2017. Like my previous stop, Velodrome Coffee Co, BLK \ MRKT uses a 1kg gas-powered roaster, although this time, rather than being tucked away in a side room, this is open for all to see in the main space. This produces all of the filter coffee, available as a daily batch-brew option, while the Prospect blend from Parlor Coffee in New York City is the mainstay of the gorgeous Kees van der Westen Spirit espresso machine which takes centre stage on the counter.
If you’re hungry (and I recommend it) there’s also a small range of cakes, pastries and pies, all baked on-site in the enclosed kitchen behind the counter.
The association between coffee and cycling is a long and honourable one. V69 is one such example, having opened in 2016, part of the growing speciality coffee scene in the City of London. It occupies a large counter with a limited amount of seating just inside the door of the Bespoke Cycling shop on Gresham Street, between St Mary-le-Bow church and the Guildhall. If you don’t want to go inside, there’s also a takeaway window that opens directly onto the street.
The coffee is from Margate’s Curve Coffee Roasters and London’s Workshop, plus occasional guests, with a range of single-origins on espresso (one each) and pour-over through the V60. There’s also a daily option on batch-brew through the Moccamaster. The milk, meanwhile, is from Estate Dairy, with non-dairy alternatives in the shape of oat, soy and almond milks. If you’re hungry, there’s a breakfast menu, plus a selection of cakes.
My Midwest road trip was intended primarily around the wonderful landscapes of Lakes Michigan and Superior. However, when planning my route, I did take into account the availability of good coffee, Marquette, on the southern shore of Lake Superior, being a prime example. Located roughly a day’s drive east of my previous stop, Duluth, and big enough to have a decent selection of cheap hotels, what swung it for me was Velodrome Coffee Co, whose presence I was alerted to by an article in Sprudge.
Velodrome is a coffee shop and roastery which opened on 29th August, 2017, occupying a lovely spot on West Washington Street, on the way into downtown. All the coffee’s roasted on-site by a tiny 1 kg gas-fired roaster located in an equally tiny roastery space off to the right of the main area, visible through a hatch in the wall. Velodrome only roasts single-origins, served as espresso-based drinks through a single-group Modbar or as filter via either batch-brew (fast coffee) or Clever Dripper (slow coffee). There’s also a small selection of cakes. If you’re also looking for somewhere to stay, there’s a loft apartment upstairs over the shop and a smaller studio at the back.
Once upon a time, good coffee was relatively hard to find near Waterloo Station, but now it’s positively ringed by great options, from Four Corners and Coleman Coffee Roasters on Lower Marsh to For the Good of the People Coffee and Beany Green on the South Bank. However, the latest addition, Urban Baristas, on Waterloo Road itself, has the distinction of being the closest to the station, just across the road from the main Jubilee Line concourse.
Urban Baristas is a small chain which, starting in 2016, now has four locations, the Waterloo branch opening in October last year. It’s a tiny place, reminiscent of Goodge St Espresso, only smaller. Despite the size, there’s espresso from Union Hand-roasted and a rotating cast of guest roasters on batch-brew, plus cake, sandwiches and toast if you’re hungry. There’s also a selection of tea and Kokoa Collection hot chocolate.
Naturally it’s takeaway cups only, so don’t forget to bring your own, while Urban Baristas has gone cashless at Waterloo, so you’ll also need a credit or debit card.
If you haven’t worked it out already, I’m in America, the Midwest to be precise, taking a long road trip that began in Chicago, with me working my way up the west coast of Lake Michigan, stopping at Kickapoo Coffee in Milwaukee. Today’s Coffee Spot is from Door County, the peninsular that sticks out into the lake north/east of Green Bay. I went there to enjoy the countryside and the lake views, but much like Flagstaff earlier in the year, I found great coffee as well, this time in the shape of Discourse Coffee, which subtitles itself “a liquid workshop”.
Run by the friendly and enthusiastic Ryan since July 2017, Discourse will take you on a journey through coffee. As well as offering a standard(ish) espresso-based menu from the single-group Slayer on the counter, there’s batch-brew and pour-over using the innovative Phoenix 70 dripper from Saint Anthony Industries. However, the fun’s only just starting, since Discourse offers a regularly-changing cast of latte-based drinks with some very interesting flavour combinations. All this is served in a lovely, cosy, basement-like space that you really have to seek out, so the only people who are there are those who really want to be.
I’m not sure why, but I have a soft spot for coffee shops in railway and/or tube stations, so The Fifth Taste, which is in Ealing Common Tube Station on the District and Piccadilly Lines, has been on my radar since it opened in June last year. The only thing that has stopped me is that I don’t get out to Ealing much, but when I was doing my West London swing last month, I made sure to stop by.
There’s not a lot to The Fifth Taste. It’s in the ticket office, tucked away to the left, much in the mould of Bica Coffee House at Westbourne Park or the sadly missed Piccadilly Grind at Piccadilly Circus. Serving a choice on espresso, plus batch-brew, all from old friends The Roasting Party, there’s also a selection of pastries. Unsurprisingly, it’s takeaway cups only, so don’t forget to bring your own.
Passion House Coffee Roasters has been around and roasting coffee in Chicago for the last seven years, but it’s a name that I only discovered this time last year on my previous visit to Chicago, when I had Passion House’s coffee at Infuse Coffee & Tea Bar, the coffee bar in my office building. Then, earlier this year, I found Passion House in, of all places, Spitfire Coffee in New Orleans, literally at the other end (north-south) of the country.
For most of its seven years, Passion House has made its name as a roaster, but in 2017 it opened its one and only coffee shop in Chicago right by Logan Square. Occupying the ground floor of a long, narrow, old, two storey building, it’s a lovely spot, serving the house-blend, decaf and a single-origin on espresso, plus another house-blend on bulk-brew, with two-single origins on pour-over. Unusually for America, Passion House uses the Marco Beverage Systems SP9 in conjunction with the Fellow Stagg pour-over dripper.
There are five loose-leaf teas, which can be had hot, cold or sparkling, while if you’re hungry, there are pastries, with doughnuts at the weekends, plus two quiches, one meat and one vegetarian.
Buzz Killer Espresso was the first place I visited on my returning to Chicago as part of my around the world trip in 2016. A lovely coffee shop/roaster just off North Milwaukee Avenue, it was set back from the street and spread over two floors, a delightful spot with excellent coffee and awesome staff. I was particularly disappointed when I learnt of its closure this time last year. However, all was not lost since Buzz Killer was moving, with a slight change of name, to new premises further up Milwaukee Avenue in Logan Square. Naturally on my return this year I hopped on the Blue Line and went straight there.
Buzz Coffee Roaster & Baker is very different from its predecessor in terms of look and feel. Spread over a much larger single floor, the outside seating is gone and there’s a main entrance on Milwaukee and a second entrance at the back on Diversey. The coffee offering’s very similar though, with Buzz still roasting all its own coffee. There’s a house-blend, single-origin and decaf on espresso, plus a blend and a three seasonal single-origins on V60, while the bulk-brewer, that staple of the American coffee shop, is mercifully absent.
Big Shoulders was not a name I’d really come across until about a year ago, since when it seems to have taken off. Founded nine years ago by Tim Coonan, who I had the pleasure of briefly meeting, Big Shoulders was originally a roaster, with Tim, who had a long career as a chef, roasting coffee in his garage. This grew to a wholesale roasting business and then came the coffee shops, currently standing at five. The Gold Coast branch opened in January, directly opposite Tempo Café, one of my favourite Chicago spots. So it made sense that on my return to the city, I would head first to Tempo for breakfast, then cross the road to try out the coffee at the new kids on the block.
Big Shoulders has its house blend on espresso, with a fairly concise menu, including a cortado and two sizes of cappuccino and latte. There is a choice of two single-origins on filter, either bulk-brew (termed “fast drip” on the menu) or pour-over via the V60 (termed “slow coffee”, which I rather like). There’s the now-obligatory iced and nitro options, plus a selection of tea and a range of cakes if you’re hungry.
The Black Chapel occupies a unit on the west side of Chapel Yard, a sheltered, pedestrian space just off Wandsworth High Street. There are a couple of outside tables and three stools inside, but that’s about it. You really come here for the coffee, the vegan snacks/treats, and, of course, to be insulted by hang out with The Black Chapel’s legendary owner, Ant.
There’s a rotating cast of guest roasters, with a single option on espresso and another on pour-over. Ant operates an interesting system: when one coffee runs out, he grabs a bag of whatever takes his fancy from his stock cupboard and on that goes in its place… The coffee is pulled on a vintage 1964 Telechrome lever espresso machine, although while I was there, it was under repair, replaced by an even more venerable lever machine, a 1958 Faema Lambro. There’s also filter through the Clever Dripper.
When it comes to food (although not coffee, where cow’s milk is available along with non-dairy alternatives), The Black Chapel is vegan, with a small selection of sweet and savoury delights, including avocado on toast, all prepared on-site. I arrived just as the cinnamon buns came out of the oven…