Additional Articles/Posts by Elizabeth Haddad

  • Local Coffee and Modern Art
    More known for its soaring architecture than the art it houses, the Jepson Center in Savannah is a physical manifestation of the contemporary climate of the city: simultaneously artistic, modern, southern and traditional. White, airy, full of light and...

  • Quality Espresso in a Former Coffee Wasteland
    In midtown Manhattan, a previous wasteland for coffee (besides the ubiquitous Starbucks on every corner), Swedish-born, Greek-Italian Anastasios Nougos opened up a true Italian espresso bar. There are no tables and no flavored syrups, and the authenticity...

  • Coffee with Extra Sugar, a Savannah Tradition
    Roaming around Savannah for coffee, one thing was apparent: The third-wave movement hasn’t infiltrated this Southern city just yet. No latte art on my cappuccinos and a few too many cups of over-roasted coffee, at first, left me disappointed. Though...

  • Moxxee: West Virginia’s 'Anti-Coffee Shop'
    Charleston, W. Va., doesn’t get much credit in the "culture" department. In fact, its existence is often in question. One either confuses the city itself with another Charleston, usually the beautiful, historical Southern city in...

  • The Best Drip Coffeemaker
    If one mentioned "drip" coffee to a third-waver, it would probably incite a cringe, an eye roll, and perhaps an exaggerated sigh of disdain. Understandably, the drip has gotten a bad rap, though most Americans still use one in their homes...

  • Meet the Roaster: Bob Doyle of Nicholas Coffee Company
    Walking into Nicholas Coffee Company, located in the Market Square neighborhood of downtown Pittsburgh, feels like entering another era. Founded in 1919, the company has been run by family ever since, passed down from generation to generation. It all...

  • Coffee 101: The French Press
    The French press is my favorite way to make coffee, yielding a rich, strong — if not a bit gritty — cup. It’s fairly simple and takes little time; everyone has their own way of making it; some like it strong, others a little lighter....

  • Meet the Roaster: Todd Carmichael of La Colombe
    “I’m not passionate about coffee.” These words flow out from a grin that Todd Carmichael always seems to have, both honest and a little devious; this grin reflects his childlike enthusiasm for everything, as well as his awareness that...

  • Café Pedlar's Honey Cortado
    At Café Pedlar, in Brooklyn’s charming Cobble Hill, I stumbled upon a gem of a barista — Miss Sasha King — who makes a special drink one can only call divine. A new resident of the neighborhood, I wandered in one lazy morning and...

  • Coffee 101: The Cortado
    As of late, I have been feeling as though I was at a crossroads. My beloved cappuccino has just a little too much milk for my afternoon pick-me-up, but I still wanted something warmer and more comforting than a simple shot of espresso. A macchiato, a shot...

  • Coffee 101: All About Roasting
    Coffee is roasted. “We know, we know,” you say. But what, exactly, does this mean? You peruse the coffee aisle, seduced by the writing on the bag, the notions of a deep, French, bold, rich roast. One would think it’s safe to assume...

  • Caffeine Fix: 8 Great New York Cafés
    New York. It's a larger-than-life city — one that can be difficult to navigate, even for a veteran. Each neighborhood is a city unto itself with its own unique personality. The energy changes as soon as you cross 'hood lines. The...

  • Coffee 101: From Ground to Cup
    In Hojancha, a small town nestled in the mountains of Costa Rica, coffee is life. The small co-op of Café Diria employs 187 associates from the area. Byron, a man of small stature and a bright smile, leads us around the vast equipment. He...

  • Coffee 101: The Pour-Over
    The pour-over. It’s so simple. It’s so small. It barely takes up any room on your kitchen counter.  A pour-over is just that — a way of brewing in which you pour the water over the coffee. You place the ceramic piece over...