facing a bay window overlooking
the side yard. Owner Dev Mehta
says the single-serve French press
($4) is the best way to enjoy the
shop’s popular organic medium
roast. Drip co;ee, he says, tends
to filter out flavors and oils, but he
o;ers it ($2.10). The house medium
roast combines Guatemalan, Costa
Rican, Sumatran and Kenyan organic fair-trade beans for a smoky,
lingering finish (available in a
12-ounce bag for $13.95). In addition to espresso drinks, Cloveberry
sells non-co;ee treats like the cold
Peanut Paradise, made with cocoa,
peanut butter, bananas and soy
milk. Breakfast and lunch menus use
local organic ingredients.—JB
21 Main Street | cloveberry.com
Donald Danart Cooper calls himself
a “one-man industry.” He roasts his
own beans—imported from South
and Central America—while running
the gallery in his co;ee house and
creating the art that appears in it.
A cup of the house blend, Organic
Nicaragua, is $2.50. It’s also sold by
the bag, as are his Peruvian decaf
and organic granola or trail mix.
Cooper will entertain you with his
vast co;ee knowledge while per-
sonally making your cup.—KK
587 County Road 519
The Coffee Mill
Gennaro Raimo and his son Daniel
opened this tiny, stylish shop
around the corner from the local
Starbucks in 2013. “We definitely
feel our co;ee is fresher,” says
Gennaro. “We can do smaller batches and more varieties, because we
don’t have to wait for executive
decisions.” Especially popular is the
house dark roast ($1.85), a blend of
Arabica beans “that’s never burnt,”
Gennaro says. Espresso and cappuccinos are done right, he asserts,
because “I’m Italian, and I get it.”
Red stools flank a long counter.
Treats like biscotti are delivered
fresh daily from Balthazar.—TLG
41 Main Street
The Fine Grind
The most popular o;ering at this
friendly community-gathering-place-cum-gift-shop is the Vanilla
Snuggle ($4.70), a vanilla-and-cin-namon latte topped with whipped
cream, marshmallow and cinnamon.
Owner Rhona Mallek likens it to “a
hug in a mug.” The 10 co;ee con-
A GUIDE TO TRENDY TERMS
COLD BREW: Steeping grounds in cold water for periods up to 18
hours. The resulting beverage is unusually mellow and free of bit-
terness. Often sold in bottles, it is served chilled or over ice.
FAIR-TRADE CERTIFIED: An international standard that guarantees farmers a minimum price per pound. “It’s a laudable idea,”
says Oren Bloostein of Oren’s Daily Roast, “but it incentivizes farmers to sell the least best part of their crop as Fair Trade because
they can get more on the open market for their very best.” Most
co;ee is not FT certified. Farmers have to pay to be certified, and
consumers pay more for it. A batch of beans, Bloostein says, does
not have to be 100 percent Fair Trade to earn the certification.
Fair-trade proceeds sometimes benefit the farming community (by
building schools or hospitals) rather than individual farmers.
FRENCH PRESS: A glass or carafe with a plunger is filled with
hot water and grounds. After letting the co;ee steep for a couple
of minutes, the plunger is pushed down and grit-free co;ee is
poured. By letting the water and grounds stay in contact with each
other longer than other methods, French press produces a distinctively full-bodied beverage.
ORGANIC: Produced with no fertilizers, pesticides or herbicides.
POUR-OVER: A process as slow as a rush-hour crawl on the
Parkway, but one that maximizes flavor and body. Pour-overs are
made, one cup at a time, by pouring small amounts of water over
the grounds and waiting until the water is absorbed before adding
more water. Not to be ordered if you’re in a hurry.
SHADE-GROWN: Beans grown under a forest canopy, where coffee plants naturally spring up. Much of today’s co;ee is grown in
vineyard-like fields, with the plant’s own leaves providing su;cient
shade for the beans to develop. Shade-grown beans are often certified organic, but not all organic beans are shade-grown.
SINGLE-ORIGIN: Co;ee made from beans grown in one location,
ranging from farm-size to a whole region.
SUSTAINABLY HARVESTED: A way of utilizing resources e;cient-ly. Examples include collecting and reusing fresh water, rotating
the co;ee crop, and using less fertilizer. The Rainforest Alliance is
one of several organizations that certify sustainable practices by
their members (who pay for the certification).—Breanne McCarthy
24 million bags
of co;ee beans
annually, or about
3 billion pounds.
That makes us the
second largest importer, behind the
A NEW LEAF
Inscribed in a cappuccino’s
crema at Turnstile Co;ee