Posts Tagged "Barista Philosophy"

Syrup–No Pancakes–at Metropolis Cafe

At Metropolis Coffee Company, we are responsible for most everything we pass on to our customers, buying mainly beans and the equipment to roast and distribute them. So, working with our magnificent kitchen guru at Metropolis Cafe, Caitlin McGlone (also of Cash fame), it seemed natural to develop our own house-made syrups. We’ll still use [...]

On the Venti Dry Cappuccino

A venti dry cappuccino can go either way. It is a pivotal moment in coffee – one that can capture a customer for life, or turn away someone who might be great-coffee-inclined. Imagine a new customer walks into a 3rd wave Café* *A café that roasts or purchases great roasted coffee. A café stocked with [...]

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