Depending on where you’re standing, coffee might not seem like a particularly fresh topic. It’s something most of us have always had in our homes, in varying degrees of quality, and the act of drinking it is, for many, so commonplace that it can be hard to break old habits and welcome in new ones. But coffee is also one of the most wide-open spaces in terms of culinary innovation right now, with new roasting and brewing methods emerging constantly and giving way to ever-shifting philosophies around the dharma of a truly great cup.
One through-line is the emphasis on bean sourcing—a fascinating topic, given that there are no commercially viable farms in North America. You may not be able to buy locally grown coffee beans in the U.S., but there’s actually never been a better time to visit a local roaster, where there can be as many opportunities to learn about coffee as there will be to drink it.
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- ChefSteps shares how to make amazing cold brew coffee in only two hours.
We caught up with two new entrants in the bean business—Elm Coffee in Seattle and the forthcoming Supercrown in Brooklyn—to talk tips and hacks to get the most out of buying, using and storing locally roasted beans.