In an industry where small, independent coffee shops seem to be the order of the day, Birmingham has always had (in my opinion, at least) more than its fair share of large shops, serving excellent food to go along with the coffee, with the likes of the original Yorks Bakery Cafe and the Boston Tea Party leading the way. The latest entrant to throw its hat into this particular ring is Wayland’s Yard, which opened in March 2018. Starting life last year in Worcester, the Birmingham branch on Bull Street is the second one, although I suspect there will be more in due course.
What you get for your money is a large, long, open space, the size of say, the Birmingham 200 Degrees. There’s a front section with limited seating, and a grab-and-go chiller cabinet, while at the back is an even large main seating area with plenty of tables. The coffee is from Herefordshire’s Method Roastery, with a bespoke house-blend and single-origin on espresso and two more on pour-over through the V60. Just as important is the food, with a full breakfast/brunch menu that gives the likes of Yorks Café and Coffee Roasters a run for its money.
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.
If you’ve been following my Midwest road-trip, the Coffee Spot has now reached the Twin Cities (Minneapolis & St Paul) in Minnesota, the westernmost extent of my travels. Here I’m indebted to my friend Jen for a whistle-stop tour of the local coffee scene, which included Five Watt, a local coffee shop/roastery chain, with (soon to be) three branches: the original in Kingfield, this, the second branch in East Hennepin, and a third opening next week in St Paul. The East Hennepin branch is in the Miller Textile building, former home of the Miller Bag Company, which dates to about 1880. Five Watt occupies a self-contained space on the ground floor, which it shares with several other businesses.
When it comes to coffee, Five Watt does all the roasting in a facility near the Kingfield branch. The Mic Check blend is on espresso, where it’s joined by a decaf on the lovely three-group Modbar espresso system. Another blend, The Residency, is on bulk-brew, while there’s also pour-over, which is currently the Headliner blend, available through Chemex or French Press. There’s also cold-brew, available in cans and on draught (nitro or plain), plus cocktails, wine and multiple craft beers on tap.
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.
Kickapoo Coffee is another of those Midwest coffee names that I became aware of when I spent some time in Madison last year, particularly from my visits to Bradbury’s Coffee. Based in Viroqua, Wisconsin, Kickapoo has been roasting there since 2005, with an emphasis on direct trade. This is its first coffee shop, which opened in 2015, with two more following, one in Viroqua itself and the other in Bayfield, on the shores of Lake Superior in northern Wisconsin. I’ve always enjoyed Kickapoo’s coffee, so since I was passing through Milwaukee, it was too good an opportunity to pass up.
Kickapoo occupies a bright, airy spot in the historic Third Ward, down where Milwaukee’s three rivers converge before flowing into Lake Michigan. A bright, airy, open, modern space, it’s somewhat at odds with the neighbourhood’s older roots as a harbour/industrial area, but that doesn’t stop it being a delightful place to enjoy your coffee. There’s plenty of seating inside and out, plus a simple breakfast menu if you’re hungry. However, the real draw is the coffee, with the Full Spectrum blend joined by a single-origin on espresso, another blend on batch-brew and three single-origins on pour-over through the Kalita Wave.
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.
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.
A couple of weeks ago, I made a trip to southwest London, taking in the likes of Beanberry Coffee, Woof Coffee and The Press Room in Twickenham. At the end of my trip, I found myself in Ealing and, since I was there, I decided that I would carry on going west. Really west. All the way out to (wait for it…) Hanwell! Well, maybe not that far west, but, as London goes, quite far, and not exactly known as a hot-bed of speciality coffee.
What had dragged me onto the No 427 bus and out along the Uxbridge Road was the prospect of breakfast (and coffee) at the interestingly-named Fade-to-Black, which, since February, has been serving espresso using Ozone’s Empire Blend to the fine folks of Hanwell, with tentative plans to add a single-origin batch-brew. This is backed up with a decent breakfast/lunch menu, complete with sandwiches and a good range of cake.
Fade to Black has a simple, welcoming interior with windows on two sides and a range of seating, including window-bars, should you want to get some people-watching done. There’s also a spacious basement which, while normally off-limits, is used for functions and events such as yoga.