New Coffee Shop Now Open in Buckhead: Xander Coffee

There’s a new coffee shop that is now open in Buckhead on Peachtree Road: Xander Coffee. This coffee shop is located inside Kefi, an innovative new concept for facilitating and inspiring play. Kefi is described by its CEO, Drew Panayiotou, as a “playtainment paradise for families where kids can enjoy a wonderland of the latest toys and other kid-friendly adventures and activities.” From the official press release about Kefi:

The 25,000-square-foot space is designed for the whole family, combining technology, immersive storytelling and thoughtful design to offer weekly ‘we time’ and ‘me time’ under the same roof. For kids, Kefi is a wonderland where they can place themselves inside stories, create their own music and enjoy the latest toys. Parents can choose to join their kids on Kefi play adventures, spend time as a family in the high-end coffee bar and café, Xander, or take time for themselves in parent-only co-working and relaxation areas built just for them.

The location of Kefi and Xander Coffee is 3637 Peachtree Road (at the intersection of Peachtree and Wieuca Roads, in the Buckhead Triangle shopping center). The overall space was previously occupied by HH Gregg before it went out of business.

Atlanta Coffee Shops was on site in early September to get a brief tour of the space and meet the team at Xander Coffee. The photos from the space are below. The major highlights:

  • Separate entrance to Xander Coffee from Kefi (i.e., no admission/ticket required)

  • Open, modern interior aesthetic with a beautiful outdoor patio

  • A coffee partnership with Counter Culture Coffee

  • A Modbar espresso set-up

  • An SP-9 Marco Beverage Systems dual set-up for automated pour-overs

  • Seating for adults and children

  • Free Wi-Fi and plenty of electrical outlets

Detailed impressions and photos are below.

The Space

Xander Coffee is a beautiful space that features plenty of natural light that filters through the garage doors. These doors open daily/seasonally depending on the ambient temperature. During the ACS visit, they were open briefly and then closed in the late afternoon.

There is plenty of seating inside, from the large communal table near the front of the coffee shop to the small tables for one to two people on the other side of Xander Coffee. The back of Xander Coffee also features cushioned seating.

Interior of Xander Coffee.

A wide-angle view of inside Xander Coffee. A hip, modern aesthetic is prevalent throughout the space.

Comfortable seating for one to two people at Xander Coffee.

Inside Xander Coffee. Counter Culture Coffee is the roasting partner.

Details from inside Xander Coffee.

“Welcome All Cookie Monsters”—a sign at Xander Coffee. There are fresh-baked cookies in this corner of the coffee shop.

Interior view of Xander Coffee.

Interior views at Xander Coffee.

One of the most innovative elements at Xander Coffee is the Modbar set-up for espresso. There are only a handful of Atlanta-area coffee shops that have implemented this system (notably, the other coffee shop that has Modbar is Brash Coffee inside the Atlanta History Center).

An espresso on pull from a Modbar set-up.

The second innovative element for coffee aficionados is the SP-9 automated pour-over system from Marco Beverages. This is the first encounter by ACS of such machines at an Atlanta-area coffee shop. ACS saw these machines in action at East One Coffee Roasters in New York City.

SP-9 dual pour-over system from Marco Beverage Systems.

The Menu

The menu at Xander Coffee consists of the traditional coffee options as well as tea and some pastries/baked goods in partnership with Proof Bakeshop and Sweet Loren’s cookies. The coffee supplier/partner at Xander Coffee is Counter Culture Coffee (Durham, NC). Xander uses Counter Culture’s “Big Trouble” for its espresso and “Hologram” for the drip/pour-overs.

Full menu at Xander Coffee is seen below.

Xander Coffee offers milk alternatives, including oat milk (currently stocked: Califia Farms).

The menu at Xander Coffee. Menu is current as of 9/4/2019.

Ice cold beverages are available for purchase, including Honest Tea and Topo Chico mineral water.

Ice-cold drinks are available for purchase at Xander Coffee.

There is plenty of Topo Chico!

Pastries/croissants are in partnership with Atlanta’s Proof Bakeshop.

What’s More

There are several additional items that are worth pointing out about Xander Coffee. First, there is seating for both adults and children, which makes it a convenient stop even if you decide not to check out the Kefi space. However, based on the design of the space, parents can migrate to the coffee shop while kids are playing inside Kefi (there is some technology at Kefi in which kids are outfitted with Kefi Play Bracelets, allowing kids to be monitored/safe).

Seating for children at the back of Xander Coffee.

There are also board games which adults can try out, which are also available for purchase. Here, a staff member was testing Rush Hour.

If You Go

If you visit Xander Coffee, keep in mind that this coffee shop just opened over the Labor Day Weekend, so there are some areas under development/construction. There’s not yet a dedicated sign that advertises Xander Coffee beyond a coffee mug at the top of the brick and mortar entrance.

The current opening hours are Monday-Saturday, 6:30AM to 9PM.

ACS will expand this post with additional photos and notes in the coming days/weeks.

Editor’s Note: thanks to ACS reader Elisa W. for the tip about the opening of Xander Coffee. If you have a tip/suggestion to make about an Atlanta coffee shop, please use the contact form.

Xander Coffee
Web | Instagram

Buckhead ☕Atlanta ☕ ITP

3637 Peachtree Road NE
Suite D
Atlanta, GA 30319
Google Maps link

Hours of operation:
Monday-Saturday: 6:30AM to 9PM (tentative)

Coffee Roaster / Roasting Partner:
Counter Culture Coffee (Durham, NC)

The Topo Chico Effect: Why Is the Drink So Popular With Coffee Enthusiasts?

As part of visiting Atlanta Coffee Shops, something that I have been developing is the power of observation. As I traverse and spend hours in Atlanta-area coffee shops, I am paying attention to the atmosphere, the customers, the food and drink offerings, and many other elements.

Recently, in combination with physical observation, I observed the following: people raving about Topo Chico mineral water, and coffee shops eagerly wanting to partner with Topo Chico for brand awareness or to just stock the beverage in the coffee shop establishment. Which led me to the fundamental question: what is behind the “Topo Chico Effect”? Is it a fad or some kind of cult? Or is Topo Chico legitimately a wonderful brand and a great/tasty sparkling beverage?

To help me parse what is going on, I created a poll on Instagram Stories titled “Wednesday Wonder: The Topo Chico Effect.” I asked the following:

Why is Topo Chico so popular and why do coffee shops want to partner with them so much? Or is this a case of selection bias from limited observations? And why do you like to drink Topo Chico?

First, from where did my initial observation stem with respect to noticing that coffee shops want to partner with Topo Chico? I first noticed the push with one of the coffee shops I have profiled in the Atlanta area, Gilly Brew Bar. They have been posting on their Instagram several posts and stories with Topo Chico being used in some of their elixirs. At one point, Gilly Brew Bar created a fun Instagram poll: “Do you sense a partnership developing with Topo Chico?” with two choices for the viewers to select from: “TOPO” and “NOPO.” It looked like the push has worked and now Topo Chico appears to be partnered with Gilly Brew Bar.

Furthermore, I also noticed people visiting Atlanta coffee shops tagging Topo Chico in their Instagram stories and posts. One barista even has proclaimed his love for Topo Chico in his Instagram bio:

(Espresso)self ☕️ @chattahoocheecoffee
Lover of @topochicousa

So the dual observation of coffee shops wanting to partner with Topo Chico, and people proclaiming their love/fascination with Topo Chico (whether working in the coffee industry or not) spurred the Instagram poll cited above.

Topo Chico prior to consumption…

Personal Tastes & Preferences

The Instagram poll was viewed by approximately 500 people and there were about a dozen responses. It was very interesting to see how people responded, both from a personal perspective as well as from insiders working at coffee shops.

Here is the summary for people’s general appreciation for Topo Chico:

  1. “It has a cool bottle!”

  2. “It has one of the best bite of the sparkling waters” (compared to San Pellegrino and Perrier, for example)

  3. “I’m addicted to sparkling water and for me nothing else (Le Croix, Perrier, San Pellegrino) tastes better”

  4. “The branding is appealing to the Gen Z’ers. Gen Z Yellow is the new Millennium Pink”

  5. “Topo Chico was purchased by Coca-Cola, so I think their marketing $ are helping”

  6. “I like it because it has sustainable packaging, but it’s not a huge taste factor for me.”

So a cool glass bottle, great taste profile, and perhaps alluring color/branding. That sort of makes sense. The most compelling reason to me would be one of taste: how does it actually compare to the other sparkling waters out there (think La Croix, Perrier, San Pellegrino, Montane)? If Topo Chico legitimately tastes better than the sparkling beverage alternatives, then the Topo Chico effect is warranted. It seems a few passionate responders did confirm that the taste profile of Topo Chico is better than the other sparkling waters. NOTE: this author conducted a taste test and could not come to the same overwhelming conclusion—although the bubbling effect was significantly more pronounced than with other sparkling waters. Note the photo and video below.

The bubbly effect after a Topo Chico was opened and poured into a glass.

A six-second video of the bubbles from the Topo Chico drink in a glass:

Naturally, there were a few dissenters in the mix about the “Topo Chico Effect.” Here is a partial list of responses:

  1. “It’s a good drink with espresso as it enhances a lot of flavors but Montane does the same.”

  2. “It’s an aesthetic everyone wants to pursue, even though it’s literally just sparkling water.”

  3. “Slightly above average hipster water with a vibrant yellow graphic motif… sold for $3.99!”

So in conclusion, for people’s personal tastes & preferences, it seems that Topo Chico stands above the other sparkling waters (some people find the taste “cleaner” or that Topo Chico carries “more bite”). For some, the sustainable glass bottle is an important consideration, which is laudable. Some claim that the taste of Topo Chico is better compared to other sparkling drinks because of the glass bottle: there is no “plastic-y” taste after-effects, for example. And from a personal observation: Topo Chico is extraordinarily bubbly. But impressive bubbliness isn’t a legitimate reason to fall head over heels with a beverage.

In further conversation by Instagram DM, I learned another element which makes Topo Chico (the brand) attractive to some people: the company gives out swag/merchandise/souvenirs at some pop-ups and events that couldn’t be found elsewhere. So the collectable element of Topo swag drives some people to become fans/enthusiasts/lovers of the brand.

Topo Chico at Coffee Shops

The second part of the poll was in consideration of why coffee shops want to stock Topo Chico, or beyond that, to partner with them in creative marketing efforts. The answer here was helpfully elucidated by Justin, manager at Read Shop.

In summary:

  1. Distribution and Access. Topo Chico can be easily sourced/accessed by coffee shops since it is owned by the parent company Coca-Cola. There isn’t a supply shortage of the product, as compared, to say, the oat milk brand Oatly.

  2. High Profit Margin. A single Topo Chico 12 oz. beverage retails at around $1.50 in Whole Foods or select grocery stores. But a coffee shop can sell this beverage for between $2.50 and $4 a pop, while acquiring the drink at less than $1 when purchasing in bulk. So that’s a 300% profit margin for a product that is easy to stock! As Justin wrote, “Topo has somehow created a more premium alternative [to sparkling beverages] that becomes a bringer of profit rather than a slasher of margins” for coffee shops.

  3. A Premium Coffee Experience. For some people, a sparkling beverage and an espresso go well together and they consume them by mixing Topo Chico and espresso together. This seems to be a taste/preference demand to satisfy these coffee enthusiasts, and Topo Chico is filling this demand.

  4. A Passive Order Item at Coffee Shops. Topo Chico is a passive item that one can order in a coffee shop if he or she has been lingering in a cafe for a while. Think, for example, of people using the coffee shop’s Wi-Fi for an extended period of time, and it’s late afternoon. You’ve already had lunch but it’s not quite dinner, and perhaps it’s too late for that extra caffeine boost. So what do you do? You order a Topo Chico.

  5. Alternative to Coffee. Topo Chico is a go-to item for those people that want to frequent a coffee shop but don’t want to purchase a coffee. For some of these customers, Topo Chico is a natural go-to order.

  6. Complementary to Certain Food Items. A Topo Chico pairs well with some food offerings that coffee shops carry. At some coffee shops, for example, a Topo Chico is a natural “go-to” item for people who are grabbing lunch/small plates (either in the shop or to-go).

From the above considerations, it makes sense that coffee shops want to stock Topo Chico: it’s a high-margin product, easily accessible, and coffee enthusiasts appreciate its taste.

Topo Chico on Social Media

One other notable consideration to make is Topo Chico’s approach and accessibility on social media (specifically, on Instagram). From a review of their account, there isn’t a particular aesthetic or color palette that the brand is building or developing on Instagram (compare, for example, to a carefully curated page by Perrier, where the oranges and greens dominate). One gets the sense that Topo Chico is more laid back and carefree on Instagram, without trying too hard to meet a certain quality or design standard. [Editor’s Note: a fascinating article that came out earlier this year in The Atlantic titled “The Instagram Aesthetic is Over” describes how influencers are abandoning a certain Instagram look and are making their photos purposefully unprocessed/unstaged in favor of authenticity—this approach on Instagram can be likened to Topo Chico’s presence on Instagram].

Importantly, the Topo Chico brand/account is highly engaged on Instagram with its fans/followers, often reposting fans’/followers’ images on Topo Chico’s Instagram Stories. There’s even an Instagram highlight called “Fans.” Fans of Topo Chico feel connected with the brand when there’s a high level of interaction and engagement.

Compared to other major sparkling water brands, the Topo Chico Instagram account follows more regular people / fans (i.e., not other brands, celebrities, or influencers), which can be broadly gauged with the Instagram followers/following metrics. Below is a snapshot of six popular sparkling water brands and their metrics on Instagram as of September 1, 2019:

Comparison of Instagram metrics for six sparkling beverage brands: Topo Chico USA, Perrier, San Pellegrino, La Croix, Sparkling Ice, and Spindrift. Metrics as of: 9/1/2019.

Topo Chico has the lowest Followers/Following ratio among the six sparkling water brands—one indication they are following and engaging with their fan base more so than the other sparkling water brands. In general, people do want to be heard and feel connected to a brand, and Topo Chico is doing a tremendous job engaging with its fan base. Nothing against the other sparkling beverage brands, it just seems that Topo Chico is more approachable, accessible, and engaging with its audience/fan base than the other sparkling waters. With this approach, Topo Chico is building very strong brand loyalty.

Final Say

So is the Topo Chico Effect real? Based on the evidence provided above, the answer is yes on two fronts: 1) many people love the Topo Chico taste and how the brand engages with them online/on social media and 2) coffee shops want to stock Topo Chico because it is easy to source, it’s a high margin product, and it sells well.

Which brings us to the final consideration: why are coffee shops eager to partner with Topo Chico in official or unofficial capacity? This is still an observation in the making, but perhaps it’s the combination of a very fun brand that taps into our collective fascination with coffee, culture, social media, fashion, and more.

What are your thoughts about Topo Chico? Feel free to respond in the comments below.

The Topo Chico Effect.

Editor’s Note: This post was is in no way sponsored, endorsed, or affiliated with Topo Chico. I did not communicate or reach out to Topo Chico about writing/publishing this post.

Wood-Fired Bagels and Coffee at the B-Side Cafe in Decatur

There’s a new coffee shop in town in Decatur: B-Side Cafe. Located in the heart of Decatur Square, this is a cafe that opened in late June by Chef/Owner Terry Koval (previously: chef at Wrecking Brew Bar and executive sous chef at one of Atlanta’s most picturesque restaurants, Canoe). There’s been a lot of anticipation for this cafe as well as the adjacent sister restaurant, The Deer and The Dove, to open.

Located in a space previously occupied by the bakery of Cakes & Ale restaurant, the B-Side Cafe evokes feelings of a small neighborhood deli (perhaps Brooklyn), with vibrant green and cyan colors and exposed brick in the interior. The B-Side Cafe is partnered with Counter Culture Coffee for its coffee supply.

This post is organized into three parts:

  1. Exterior and Interior Views of the B-Side Cafe

  2. The Menu at the B-Side Cafe

  3. Q&A with Chef/Owner of B-Side Cafe and The Deer and The Dove, Terry Koval

Exterior and Interior Views

The B-Side Cafe is located right next to the Decatur MARTA Station, which makes it convenient for those of you looking to get there by public transport. There is no dedicated parking lot for the B-Side Cafe (or the adjoining The Deer and The Dove restaurant; however, metered parking is available on adjoining streets around Decatur).

The view of the two restaurants (The Deer and The Dove on the left; B-Side Cafe on the right) upon approach from the Decatur MARTA station:

View of the B-Side Cafe (and the adjacent restaurant The Deer and The Dove) from across the Decatur MARTA station.

Closer look at the inviting space of the B-Side Cafe.

Exterior views of the B-Side Cafe; there are a couple of tables for those that want to dine outdoors.

A beautiful yellow, cyan, and blue color palette at the B-Side Cafe.

The interior of the B-Side Cafe has several long/communal tables and a cozy bar area. Both The Deer and The Dove and B-Side Cafe were designed by Luke Wilkinson of Local Architects and Brian Buckner, who drew inspiration from Terry Koval’s love of skateboarding and cooking.

On this particular visit (in mid-July), I opted to sit at the table in the far end of the cafe. The design of the cafe is amenable to those people who want to “grab-and-go” as well as for folks who want to sit down, relax, and have a proper meal.

Interior of the B-Side Cafe.

It’s such a beautiful space inside, wouldn’t you agree?

Interior views at the B-SIde Cafe. Note the elevated bar seating area that begins at the right of frame.

Details from the back wall at the B-Side Cafe.

There are gorgeous interior design elements inside, such as the cushioned seats anchored by leather straps accented with olive tones:

Details at the B-Side Cafe. Beautiful elements.

Comfortable seating arrangements at the B-Side Cafe.

Comfortable seating arrangements at the B-Side Cafe.

Leather accessories in the seating area…

Looking toward the bar seating area from the other side of the B-Side Cafe.

Bar stool details at the B-Side Cafe.

The Menu at the B-Side Cafe

The B-Side Cafe is probably best known for its wood-fired bagels; indeed, the bagel options occupy the central part of the menu at the B-Side Cafe. The wood-fired bagel options include: plain, sea salt, benne, caramelized onion, jalapeño, and cheddar. For those curious, the everything bagel mix at B-Side Cafe is a collaboration with a local partner, Beautiful Briny Sea. The cream cheese schmear options include plain, veggie, olive+caper, smoked trout, goat cheese + peaches, garlic chive, and a daily special. I opted for the caramelized onion bagel and will definitely say it was one of the best bagels I’ve had in the Atlanta area in years.

With respect to the coffee: the B-Side Cafe is partnered with Counter Culture Coffee (Durham, NC) for its coffee beans, and the staff is knowledgeable about the various coffees (on drip, espresso).

Coffee offerings at B-Side Cafe include espresso (cortado, espresso or double shot, americano, cappuccino, or latte), batch brewed coffee (small or large), pour-over, and cold brew. For espresso, the B-Side Cafe uses Counter Culture’s Fast Forward blend (50% Guatemalan, 50% Nicaraguan origins); for drip, the cafe uses Counter Culture’s Apollo (single origin Ethiopian). The B-Side Cafe also has several tea options, including hibiscus berry, jasmine green, earl grey lavender, golden yunnan, maghreb mint, turmeric ginger, Baozhong oolong, and cascara tea. The primary tea partner is Rishi Tea.

Rounding out the menu are other items such as salads, soups, and sandwiches. Below is a partial menu as it appeared during the Atlanta Coffee Shops visit in mid-July:

A menu at the B-Side Cafe.

The chalkboard menu at the B-Side Cafe. Note: the menu changes frequently.

What’s on drip and espresso at B-Side Cafe. The coffee beans are from Counter Culture Coffee.

Bagels being prepared at the B-Side Cafe.

Caramelized onion bagel at the B-Side Cafe. Seriously amazing!

A beautifully prepared cappuccino at the B-Side Cafe.

Details from the bar area at the B-Side Cafe.

Details from the chalkboard menu at the B-Side Cafe.

The B-Side Cafe is not running out of coffee anytime soon…

A La Marzocco espresso machine is one of the tools of the trade at the B-Side Cafe.

Another view of the cappuccino against the table setting at the B-Side Cafe.

Q&A With Chef/Owner Terry Koval

Following is a brief Q&A conducted by Atlanta Coffee Shops with Terry Koval, chef/owner of the B-Side Cafe and the adjacent restaurant, The Deer and The Dove.

Q: Prior to opening the space, was it your intention to build out the coffee shop/cafe (B Side) separate from the main dining / restaurant in The Deer and The Dove? If so, can you explain your vision behind the two components?

A: We always had the intention on doing coffee in the space as that what it was previously, but did not want to do a typical coffee shop. We want to provide a hospitable space with great service and a great product. When we walked the space and saw that it had a wood fire oven, our eyes lit up! Bagels came to our mind instantly so we researched and started to put together a concept.

Q: In terms of food and drink offerings at B Side and The Deer and The Dove -- what are, if any, common elements in terms of offerings?

A: Our product is made by hands from scratch and thoughtfully sourced from relationships that chef Terry Koval has developed for a little over a decade in and out of Atlanta.

Q: How did you decide to partner with Counter Culture Coffee? Was that an easy decision to make, or did you consider various roasters/partners?

A: We did our research and tasted and it came down to their mission and what they believe in and the quality of their coffee.

Q: What has the clientele been like since you opened? Is it mostly locals in Decatur, coffee enthusiasts looking to check out a new space, or some combination of the two?

A: I would definitely say it has been a combination of both, everyone has definitely been coming out to support!

Q: Can you comment or describe the aesthetic (ex. bar stools) inside the cafe? Was there an artist responsible for creating the back wall with the text printed on the wall ("Rolls, Biscuits")? What about the back seating, with what appear to be leather belts?

A: The stools and the mural were there from the previous tenant, we really liked them so we left them as is. We had Luke Wilkinson from Local Architects and Brian Buckner from Firefly do the design of the space.

Q: I tried one of the bagels during my visit and was amazed by how tasty it was. What's your secret?

A: Having a dedicated passionate team is all the love you need!

Q: Is there anything new planned on the menu at the B-Side over the coming months? Do you plan to do any seasonal/rotational items?

A: Absolutely, we will be moving things around depending on availability and seasonality.

Q: Is there anything else you'd like to share about the B-Side Cafe with a wider audience that has not been asked or reported in the media (AJC, Eater, etc.) previously?

A: We are a husband and wife team, we have lived in Decatur for the past 13 years. This is our community and we want to provide a space restaurant, with great hospitality and good service and serving the best quality product that we can source and produce.

Welcome to the B-Side Cafe…

Final Say

The B-Side Cafe is a welcome addition to the Atlanta Coffee Shops community. Chef and owner Terry Koval has worked tirelessly over the years and, in the words of Atlanta-based photographer Andrew Thomas Lee, finally has a place of his own (in both the B-Side Cafe and the sister restaurant, The Deer and The Dove).

Come visit the B-Side Cafe in Decatur for some of the best bagels in Atlanta, excellent coffee from Counter Culture, and friendly staff. Say hello to Terry if you see him!

Starting soon, B-Side Cafe will change its hours and transform from a breakfast/brunch/lunch place into a bar setting, with a focus on wines , cocktails, and small plates. There’s also a possibility that the space will host occasional pop-up dinners from local chefs.

Editor’s Note: Special thanks to Terry Koval for the welcome at the B-Side Cafe during my visit, and to responding to the Q&A above while being so busy running two restaurants. Thanks to Emily L. behind the bar at the cafe for clarifying some details about the coffee program.

The B-Side Cafe (adjacent to The Deer and The Dove)
Web | Facebook | Instagram

Decatur, GA ☕ ITP

153 Sycamore Street
Decatur, Georgia 30030
Google Maps link
ph: 404-748-4617

Hours of operation:
Monday: closed
Tuesday-Sunday: 8AM to 3PM

Coffee Roaster / Roasting Partner:
Counter Culture Coffee (Durham, NC)

Scenes from the U.S. Coffee Championships Prelims at East Pole Coffee Company

Over the weekend of August 17-18, Atlanta’s East Pole Coffee Co. was host to the preliminary competition of the U.S. Coffee Championships.

There were a series of two competitions: the barista prelims and the Brewer’s cup prelims. Atlanta Coffee Shops came out to the 2nd day of competition to capture a few candid photos. Personal favorite photos appear below, with the full gallery embedded at the bottom.

Poster for the U.S. Coffee Championships prelims at East Pole Coffee Co.

Judges hard at work in the Brewer’s Cup competition.

A candid scene at the U.S. Coffee Championships prelims at East Pole Coffee Co.

Lauren of Cherry Coffee Roasters (New Orleans, LA) competes in the Barista prelims.

Chelsea Kallman of  Stay Golden  in Nashville competes in the Barista preliminaries.

Chelsea Kallman of Stay Golden in Nashville competes in the Barista preliminaries.

Chelsea Kallman is all smiles after her performance in the Barista competition. Chelsea would go on to take 1st place in the Barista prelims at this competition.

A few onlookers in the barista competition.

Another round of judging in the Brewers Cup prelims at East Pole Coffee Co.

Taking a break for East Pole’s seasonal drink…

A moment of concentration by Katie at the U.S. Coffee Championships prelims.

Competing in the Brewers Cup.

Almost ready for the judges…

A scene from the Barista competition at the prelims at East Pole Coffee Co.

Congratulations to all of the participants, volunteers, and judges at this U.S. Coffee Championships preliminary competition at East Pole Coffee Co. Congratulations to the six winners of the Barista competition and the four winners in the Brewers Cup competition, listed below.

Barista Competition

  1. Chelsea Kallman, Stay Golden Restaurant & Roastery (Nashville, TN)

  2. Sarah Barnett, Mama Mochas (Auburn, AL)

  3. Whit Hagemann, East Pole Coffee Co. (Atlanta, GA)

  4. Jimmy Truong, Epilogue Roasters (Birmingham, AL)

  5. Morgan Mooney-Honeychurch, Revelator Coffee (Atlanta, GA)

  6. Laura Ostendorff, Due South Coffee Roasters (Greenville, SC)

Brewers Cup Competition

  1. Wade Preston, Prevail Coffee Roasters (Montgomery, AL)

  2. Blake Nail, Seeds Coffee (Birmingham, AL)

  3. Marvin Duncan, East Pole Coffee Co. (Atlanta, GA)

  4. Alyssa Bell, Taproom Coffee (Atlanta, GA)

These ten winners now move on to the U.S. Coffee Championships Qualifying Competitions.⁣ A photo of all ten winners appears on U.S. Coffee Championship’s official Instagram page.

Also worth seeing: recap videos (one, two, three) of the event from Kelly Lacy, also embedded below:

Finally, see the recap post on East Pole Coffee Co.’ Instagram page.


The full gallery of photos captured by Atlanta Coffee Shops from Day 2 of the U.S. Coffee Championships prelims at East Pole Coffee Co. is below.

Did you attend this event and recognize yourself in any of the photos? Contact ACS to receive a high resolution version of the image(s) below by email.

Strumming Along to Multiple Beats: Banjo Coffee in Avondale Estates

Founded by husband and wife team, Billy and Chasidy Atchison, along with their friend, Sebastian Kegel, Banjo Coffee originated at a small farmer’s market on the east side of Atlanta. You may already be familiar with Banjo Cold Brew (the brand), and perhaps have seen various bottled cold brew cans for sale at your local Kroger, one of many of the local Atlanta farmers markets, or Whole Foods.

The focus of this blog is on local and independent Atlanta coffee shops, so the majority of the content below is from the physical storefront of Banjo Coffee (i.e., Banjo Coffee Shop) in Avondale Estates. However, in doing research for this post, it was very interesting to learn how the coffee shop came to be from the Banjo Cold Brew brand (the details are in part 4 of this post). In a word: community.

This post is organized into five parts (click on the parts below to be taken to the respective section)

  1. Photos of the interior and exterior of Banjo Coffee

  2. Menu and drink options

  3. Local Partnerships

  4. Brief Story of how Banjo Coffee was founded (and a brief explainer of Banjo Coffee—the coffee shop—vs. Banjo Cold Brew—the brand)

  5. An interview with the co-owners of Banjo Coffee


1. Interior and Exterior Views

Banjo Coffee is located in a brick building at 38B North Avondale Road, Avondale Estates, GA 30002; the neighboring business is The Beer Growler, with whom Banjo Coffee shares the parking lot. The exterior of the shop features a cozy outdoor patio; furry friends are welcome here.

Banjo Coffee Shop exterior view. (Note: this photo was captured approximately one year ago prior to Labor Day).

The interior of Banjo Coffee has about six high-top tables (comfortable for one to two people), as well as larger communal tables where you can spread out with your books/computers. The coffee shop features plenty of window light and is bright and cheery inside.

Interior of Banjo Coffee Shop.

Interior views at Banjo Coffee Shop in Avondale Estates.

The Nuova Simonelli espresso machine is one of the “tools of the trade” at Banjo Coffee.

The centerpiece of the coffee shop is this framed banjo—owned by Chasidy’s mom and is a testament to the playful nature of the coffee shop.

Board games, anyone?

Details of the interior of Banjo Coffee.

Coffee beans and other merchandise for sale at Banjo Coffee.

Details at Banjo Coffee.

Hanging plants and hanging shirts at Banjo Coffee in Avondale Estates, GA.

2. The Menu at Banjo Coffee

The menu at Banjo Coffee is fairly extensive, and at the time of this visit, was eight pages long. The options include drinks on tap, espresso bar, featured drinks, beer and wine options, food, and catering. Banjo Coffee is partnered with Café Campesino out of Americus, GA for its supply of coffee beans, which go into the espresso drinks at the shop as well as into the cold brew beverages available throughout the Southeast.

Some highlights of the menu at Banjo Coffee Shop are provided below.

On Tap

There are six options on the tap menu at Banjo Coffee:

  • Nitro Coffee (original) and Coco Loco brewed nitro (with cacao nibs & vanilla)

  • Cold Brew (original) and Bourbon Barrel-Aged cold brew

  • “Hot Fuzz Soda” (with peach, jalapeño, and agave) cold brewed tea and Hibiscus sour cold brewed tea

Espresso Bar

The traditional coffee drinks at the Banjo Coffee Shop (drip coffee, cortado, cappuccino, americano, latte, etc.) are complemented by lavender honey latte and the bourbon vanilla latte. Prices range from $2.75 for a double espresso shot to $5.50 for the large size of the latter two latte options. Rounding out the espresso bar options are chai latte, matcha latte, and hot chocolate. Banjo Coffee has an assortment of housemade syrups which may be added to the drinks for $1, including chocolate, caramel, lavender honey, bourbon vanilla, and strawberry. For the non-dairy drinkers, Banjo Coffee also offers almond milk or oat milk (Banjo Coffee offers the Oatly brand) substitutions for $1.

Oat milk cappuccino at Banjo Coffee. See this image on Instagram.

Featured Drinks

The featured drinks at Banjo Coffee are seasonal, and at the time of the visit, were focused on refreshing summer options. These included:

  • Wide-Eyed Mule (espresso, ginger beer, lime juice)

  • Strawberry Matchito (matcha green tea, strawberry, mint, and sparking water)—see photos below.

  • Tonic Youth (espresso, tonic, vanilla syrup, ginger lemon bitters)

  • CBD Hibiscus Tea (hibiscus, lime, organic cane sugar, and 15mg CBD)

  • Third Eye (matcha green tea powder, almond milk, espresso)

The seasonal featured drinks were $5.75 each, with the exception of CBD Hibiscus Tea, priced at $5.95. Check the Banjo Coffee’s website for updates to the seasonal drinks menu.

Beer and Wine

The following beer and wine options were on the menu at Banjo Coffee:

Food Options

The majority of food options at Banjo Coffee are focused on small/fast items, such as the avocado bagel, B.E.C. (bacon, egg, and cheddar) bagel, avocado toast, strawberry market toast, black forest ham sandwich, turkey sandwich, and chicken salad. The coffee shop serves breakfast until 11AM, while lunch is served from 11AM to 2PM.

Seen below is the B.E.C. from Banjo Coffee, served with bacon from Pine Street Market with a bagel from Emerald City Bagels (see Banjo Coffee’s local partnerships).


Banjo Coffee offers several items as part of its catering menu. Hot boxes of coffee (96oz) are available for $19.95, 32oz growlers (cold brew coffee, hibiscus tea, or anything else on tap) are priced at $10, and 4-pack of nitro cans are available for purchase at $10.95. You can also rent Banjo Coffee’s nitro coffee cart (inquire with Banjo Coffee for details).


One of the highlights of this ACS visit to Banjo Coffee was sampling some of the seasonal drinks. I opted for the strawberry matchito—made with matcha green tea, strawberry, ming, and sparkling water (from another Atlanta local partner, Montane). All of the featured summer drinks at Banjo Coffee are thoughtfully prepared and are very refreshing—especially in this summer heat that we have been experiencing lately!

Banjo Coffee’s strawberry matchito in the wild.

Another view of the strawberry matchito, set next to Montane Sparkling Water (used in the drink).

Left to right: matcha lemonade, a plant growing in a repurposed Banjo Cold Brew nitro can, hibiscus sour tea, and original nitro coffee.

Oat milk cappuccino at Banjo Coffee.

A trio of drinks from Banjo Coffee glistening in the sun.

A trio of drinks from Banjo Coffee glistening in the sun.

Local Partnerships

One of the core values espoused in this blog is highlighting local and independent coffee shops, and this effort is further demonstrated when learning about how a local coffee shop partners with local and independent businesses or brands. For Banjo Coffee, local partnerships are at the root of their DNA, and they partner with about a dozen local businesses. As of this writing, these partnerships include:

The Banjo Coffee Story

For the back-story of how the brick and mortar Banjo Coffee came to be, it helps to understand the trajectory of the coffee shop co-founders, husband and wife team, Billy and Chasidy Atchison. For this part of the post, I highly recommend hearing Billy and Chasidy’s story on The Atlanta Foodcast (it’s a fifty minute podcast interview). It’s well worth the listen—especially if you love podcasts, food, and the entrepreneurial spirit. My brief summary is provided below…

Billy and Chasidy grew up in the South (Alabama) and met in college at the University of Montevallo in Alabama, about thirty minutes south of Birmingham (Billy’s joke is: “We didn’t even hear of Montevallo until our junior year of college.”). After college, they ended up in Chicago, where they lamented the brutal Chicago winters. On the plus side, they lived near the founding location of Chicago’s Intelligentsia Coffee, which is perhaps where they became discerning coffee drinkers/enthusiasts.

Deciding to part with the harsh Chicago winters, Billy and Chasidy soon moved to Los Angeles, CA (specifically: Silver Lake), where they once again lived near an Intelligentsia Coffee location. Sensing a trend here?

With yet another move to Atlanta from Los Angeles, Billy and Chasidy still were trying to figure out their roots. It was during a visit to Portland, OR in 2012 where they had a chance to sample some of the cold brews from Stumptown Coffee where a revelation occurred (Billy says on the podcast: “I didn’t know coffee could taste this way.”)

Billy and Chasidy had cold brew on their mind when they returned to Atlanta. Operating out of a shared kitchen space, the experimentation for creating cold brew began. During this experimentation phase, Billy was also training for an ultra-marathon and sipping on cold brew every morning was a way to get an extra energy boost.

The entrepreneurial couple decided that cold brew was their way forward in Atlanta. They knew that they wanted to make a ready-to-drink product—with no need to add water, etc. After much experimentation, Banjo Cold Brew (the brand) began in 2015 at one farmer’s market in Atlanta, where the couple recount making $70 in sales on the first day. With the launch of 32oz bottles of cold brew several months later, Banjo soon found themselves in partnership with The Oakhurst Market and The Mercantile (now closed).

The hustling didn’t stop for two years—in the first year, Billy and Chasidy rotated through seven local Atlanta farmers markets; in the second year, with a little bit of help, they made it through 12 Atlanta farmers markets.

It was in January 2017, by somewhat serendipitous circumstances, that the physical storefront (Banjo Coffee—the subject of this post) was born. Billy and Chasidy were in the Avondale Estates neighborhood when they learned that the owner of Urban Grounds, a staple in the community for some 13 years, was thinking of selling the place. Billy and Chasidy didn’t take long to decide to make an offer. And hence, the physical coffee shop—Banjo Coffee—came to be. It’s been a wonderful part of the Avondale Estates community since then. So the path to opening a local coffee shop wasn’t straightforward for Billy and Chasidy, but in a way, it was destined to be. As Atlanta Coffee Shops profiles more and more of these local stories, it’s becoming apparent that there isn’t a standard or traditional way coffee shops begin their operations. For example, Billy and Chasidy’s story of opening up Banjo Coffee is reminiscent (albeit in a different way) of Brother Moto, which was an evolution of a coffee shop from something else.

If you want more details about Billy and Chasidy’s story, listen to The Atlanta Foodcast episode.

Q&A With the Banjo Coffee Founders

Following is a Q&A conducted by Atlanta Coffee Shops with the Banjo Coffee co-founders, husband and wife team, Billy and Chasidy Atchison. The back-story above frames the origin of Banjo Cold Brew and Banjo Coffee (the coffee shop), which is also reiterated in the Q&A.

Q: How did the name Banjo Coffee come about? Is there someone in the family that's a banjo player? 
Long ago, Billy got a joke tattoo of a banjo (instrument) on his knee because you know…we’re from Alabama. So, when we started thinking about the cold brew business around the kitchen table, we really wanted it to create a specialty coffee brand that was warm and enjoyable – like talking to family around a kitchen table or playing music around a fire. We came up with lots of brand names, but Banjo was the one that felt like home base for us and the tattoo was a constant reminder to not take it all too seriously.


Q: Can you comment on the banjo make/model and significance of the banjo that's hanging on the wall inside the shop?

A: [Chasidy]: It was my mother’s, and she and Billy used to strum it, and pick a little… It’s a Fender, newer model but there’s little pieces of our family history throughout the shop that remind us of our roots.


Q: Banjo is one of the very few independent coffee shops in Atlanta that's partnered with Café Campesino in Americus, GA. How/when did this partnership begin, and what has it been like through the years? [Per this article, the partnership began in 2015, just want to confirm the details, and if there's anything else you'd like to add]

A: Yes, the partnership started in 2015 when we met Bill Harris at Coffee Fest Atlanta. Ethical sourcing and direct, real relationships to farmers was a key goal of our foundation and working with Café Campesino allows us to be a part of those relationships. They have been authentically and directly working with 10 specific farmer coops throughout the past 20 years. They have become friends with the farmers, watched kids grow up, helped build schools, helped build bridges... more than just purchasing and supplying. Café Campesino was also the first organic, fair trade roaster in Georgia, and they are some of the nicest people you’ll ever meet. Billy just got back from visiting our Guatemalan farms with Café Campesino and was able to finally connect us directly, which is going to be an even more vital role in the next several years.


Q: What's been your process for developing / featuring some specialty drinks inside the coffee shop? For example, the bourbon vanilla latte, strawberry matchito, tonic youth, etc.?

A: We like to be inspired by the seasons and using other local products. Mocktails are fun to play with, and sometimes it’s just something simple and familiar with a new twist. For instance, muscadines are now in season, and while it’s a process, we love to use those for our Muscadine Soda with ginger and agave, and it tastes like one of the best, non-processed grape sodas. It takes a good bit of time and effort to make, but they’re only in season for a month or so, so we jump on it! For the hibiscus tea, which has become a regular on the menu, we were inspired by taco stands in LA with their super sweet Jamaica drinks. We wanted to make a version of that using local hibiscus and run it on nitro. It’s all a lot of trial and error but it’s one of the more fun and creative outlets of our business. Also, we get bored drinking the same stuff, so experimenting is just part of the DNA of the company.


Q: In addition to Café Campesino, you have almost a dozen partnerships with food and drink vendors at the moment (1821 Bitters, Arden's Gardens, Emerald City Bagels, Ratio Bakery, Xocolatl Chocolate, Montane Sparkling Water). Can you pick one or two of these partners and explain how you decided to partner with them?

A: The coffee shop is an extension of our farmers market and local food roots. We work with companies that we have bought from personally, vended next too, and loved over the years. There are so many talented companies/farmers/makers right here in Georgia and we want to showcase them whenever we can! Pine Street was always our go to for local meats… Xocolatl is just the best chocolate producers around, and they source their cacao directly. The hard part is narrowing it down.


Q: Banjo Cold Brew recently announced they have launched their nitro cold brew cans into Whole Foods for the entire South region. How important was this initiative for your brand? 

A: This is pretty big for us. Our bottles have been available at the Georgia Whole Foods for a few years, but the change to cans played a key component. Switching allowed us to have a longer shelf life and more approachability, while significantly reducing costs and pricing. Moving to regional was one of our primary goals in the beginning, and now that we are here, we began the journey of maintaining it! We have a lot of supporters, friends and family around the south, so it’s great they don’t have to wait on us to visit before they can get their coffee now.


Q: For those people just learning about Banjo Coffee and Banjo Cold Brew, can you provide a brief explainer on how you are differentiating Banjo Coffee Shop and Banjo Cold Brew (the brand)?

A: Banjo Coffee shop is the place you can engage with the company every day of the week in Avondale Estates. We offer a variety of cold brew options on tap, as you could imagine, as well as, hot coffee, espresso drinks, and breakfast/lunch. Banjo Cold Brew is based in our cold brew brewery a couple blocks down from the coffee shop. We serve the rest of the coffee sphere out of there, including: packaged wholesale, farmers markets, events, catering, and local office delivery. 


Q: Is the Banjo Cold Brew a much more significant portion of the business now and the coffee shop is sort of secondary for people who are looking for a space to study/read and consume some coffee?

A: Both sides of the company are important to us. One connects us to a local community and one certainly has a broader reach, but really one flows into the other on a daily basis. Right now the cold brew side is more significant primarily because it’s 98º outside, and truth be told, while BCB was our initial approach, at a certain point in the year, when it does get cold and there are no events or markets, and cold brew coffee is the last thing on people’s mind, we have our “winter survival plan” aka the café. While that’s part in jest, it is how we survived the last 2 winters while we were building our brand. As we grow regionally, we now have to figure out ways to support the accounts out of state, so we will see how that develops over the next year(s)—whether through a similar approach, or something local that people can physically touch.


Q: Does Banjo Coffee Shop have any recurring events hosted in its location at Avondale Estates? If so, what are they?

A: Not yet, but we will be focusing on events starting this quarter. Follow our Instagram or Facebook to keep in touch.


Q: What's been the most interesting and/or exciting part of your journey so far in operating a local coffee shop? 

A: Being part of a community is awesome! The support is unreal, and for the first time, we feel as though we have planted roots both professionally and personally.


Q: What are some of the challenges you are currently undergoing with the coffee shop and/or Banjo Cold Brew (the brand)? 

A: Where to start! One of the main challenges is that Billy and I have a lot of ideas that we want to realize, but we run out of time and money too often to do them all. We are growing organically, so that comes with the reality that we just can’t do everything. Plus, we have to value our family time and juggling time, kids, school/activities and home life balance is tough.


Q: Is there anything else that hasn't been asked in this Q&A or widely reported in the past about Banjo Coffee that you would like the general public and/or coffee enthusiasts to know? 

A: We just want to say a genuine “thank you” to our loyal fans and to those who support us. We don’t have a big marketing budget, so our growth is largely due to one person telling another person to try it! It has helped tremendously, and Atlanta has proven to be one of the best places for local love.

Decorative plating at Banjo Coffee.

Final Say

Banjo Coffee in Avondale Estates is a cool coffee shop with Southern charm in the Avondale Estates part of Atlanta. The founding couple—Billy and Chasidy Atchison—have done a superior job of cultivating great relationships with local vendors, as well as sourcing sustainable, fair-trade coffee in partnership with Café Campesino. The coffee shop offers a diverse selection of traditional coffee options, and of course, has nitro and cold brew on tap.

The coffee shop’s history is very interesting in its founding—build a brand first, and then use the physical store to bring further awareness to the offerings as well as to engage with the local community. Banjo Coffee is a wonderful testament to the local and independent coffee scene in the Atlanta area. Like the banjo located inside the coffee shop, Banjo Coffee Company is a multi-string operation: nitro and cold brew cans, the coffee shop, mobile carts at events, keg delivery, and more.

Stop by Banjo Coffee at Avondale Estates to try out some of their coffee, cold brew, or any of the seasonal beverages; or, support the company by buying its cold brew products at your local Kroger, Whole Foods, or at select Atlanta farmers markets (Grant Park Farmers Market, Piedmont Park Green Market, and Brookhaven Farmers Market).

Editor’s note: special thanks to Olivia, the barista at Banjo Coffee for coordinating the ACS visit and preparing some of the drinks seen in the photos above. Thank you to Billy and Chasidy for the responses in the Q&A.

Banjo Coffee
Web | Facebook | Instagram

Avondale Estates ☕ Atlanta ☕ ITP

38 North Avondale Rd
Avondale Estates, GA 30002
Google Maps link
ph: 404-748-1837

Hodgepodge Coffeehouse Is Now Open in Reynoldstown

Hodgepodge Coffeehouse opened its second location in Reynoldstown in April 2019. Unlike the original location (also on Moreland Avenue) in East Atlanta, the Reynoldstown shop is compact at around 900 square feet. However, the space feels large with tall ceilings and plenty of window light. And in the spirit of the original Hodgepodge location, this Reynoldstown shop currently features local artwork and will expand to feature more local artists and merchandise for purchase in the fall.

The coffee shop is partnered with Batdorf & Bronson for its coffee supply, and there are plenty of coffee and seasonal drinks on the menu. There are also fresh baked options on the menu.

This post is organized into three parts:

  1. Photos of the interior of Hodgepodge Coffeehouse in Reynoldtown

  2. The Menu

  3. A brief Q&A with Krystle Rodriguez, owner of Hodgepodge Coffeehouse

Interior Views

Interior view of Hodgepodge Coffeehouse in Reynoldstown.

Details inside Hodgepodge Coffeehouse in Reynoldstown.

Wide-angle views inside Hodgepodge Coffeehouse in Reynoldstown.

Tools of the trade: Nuova Simonelli espresso machine.

Back wall at Hodgepodge Coffeehouse. T-shirts and coffee beans are for sale.

Interior views.

A coffee bar at Hodgepodge Coffeehouse in Reynoldstown.

Details inside Hodgepodge Coffeehouse in Reynoldstown.

The Menu

The Reynoldstown location of Hodgepodge offers various coffee options. Hodgepodge Coffeehouse is partnered with Batdorf & Bronson (Olympia, WA) for its coffee. On the menu in terms of coffee offerings are:

  • Drip coffee (12oz/16oz/20oz)

  • Cold brew (16oz/20oz)

  • Cafe au lait (12oz/16oz/20oz)

  • Pour over

  • Espresso options (Americano, macchiato, cortado) in an 8oz size and cappuccino/latte in 08z/12oz/16oz/20oz size options

Also on offer are hot drinks including chai latte, hot chocolate, matcha latte, golden latte, and tea. Cold drink options include lemonade, green tea, black tea, Italian soda, Thai tea, and ginger beer.

There also Signature Drinks (prices are $5/$5.50/$6 for 12oz/16oz/20oz sizes, respectively):

  • “Bless Your Heart”—caramel and vanilla latte

  • “Oh Honey”—honey and vanilla latte

  • “Mocha Caliente”—chocolate and cinammon spiced latte

  • “Slap Yo Pappy”—Ghirardelli chocolate and half&half cold brew concentrate (the most caffeinated drink option at Hodgepodge)

In terms of food options, Hodgepodge Coffeehouse offers biscuits, scones, banana bread (without nuts), chocolate chip cookies, paleo brownies, and bagels. The baked goods are prepared at the kitchen in the original Hodgepodge Coffeehouse in East Atlanta and delivered to the Reynoldstown location several times per week. Note for those with allergies: Hodgepodge Coffeehouse does not offer any food products with nuts.

There are also seasonal specials on the menu, as seen below:

The food menu at Hodgepodge Coffeehouse in Reynoldstown.

Interior vibes at Hodgepodge Coffeehouse in Reynoldstown.

A Q&A with Krystle Rodriguez, Owner of Hodgepodge Coffeehouse

Following is a brief Q&A conducted by Atlanta Coffee Shops with Krystle Rodriguez, the owner of Hodgepodge Coffeehouse.

Q: How long was the idea to open up the second location of Hodgepodge in the works? Did you have a location in mind immediately or did you scout numerous places before settling on Reynoldstown?

KR: It actually came along pretty quickly. Ren from Batdorf and Bronson, the roaster we serve, reached out to me and let me know about the location. He said they had contacted Batdorf but B&B doesn't like opening up locations near current accounts so they were going to pass. But he really urged me to reach out because he thought it would be a great location to us. So I reached out to Stan, the building owner, saw the space, and realized pretty quickly that it would be a great fit for us.

Q: Are there any similar design elements/characteristics in this second shop compared to the first one?

KR: I think there are definitely some similarities. The space is about a third the size of our original location, but we're located inside of a building that was probably built in the same time period as 720 Moreland. So we have the exposed brick on the walls, concrete floors, and we kept this space bright and white as well. And, of course, we have the same awesome team that people know from our original space.

Q: Are you partnered with Batdorf & Bronson exclusively for coffee, or are there any rotatingcoffee roasters at this location?

KR: We are still partnered with B&B and plan to stay with them until we decide to roast our own coffee, if we ever get to that point.

Q: With respect to the baked goods, are they made in-house or do you have a partnership with a local bakery?

KR: We bake all of our baked goods in-house at 720 Moreland. So we deliver right down the street to our Reynoldstown location multiple times a week.

Q: Are you now, or will you in the future, look for submission from local artists that can exhibit their work inside the coffee shop? This is something Atlanta Coffee Shops is trying to profile in the near future.

KR: We definitely plan on having local merch and art in our Reynoldstown location. I hope to have it all set up at some point this fall.

Q: Is there anything else you'd like the general audience to know about this latest opening of Hodgepodge that hasn't been covered?

KR: We're just really excited to be able to open a new space in Reynoldstown! Everyone has been so welcoming and we hope we can be a part of this community the way we are on the southside of 20!

If you want to learn more about Krystal and the founding of the original Hodgepodge Coffeehouse, I highly recommended reading this interview with Krystal conducted with the Atlanta non-profit, Dream Warriors Foundation.

Final Word

For those of you looking to check out a new coffee shop in the metro Atlanta area (and in the vibrant Reynoldstown community), check out Hodgepodge Coffeehouse at 1 Moreland Avenue SE. Tip: Don’t forget to capture an Instagram-worthy photo in front of this sign.

A third Hodgepodge is slated to open in the Summerhill neighborhood of Atlanta in 2021.

Hodgepodge Coffeehouse (Reynoldstown location)
Web | Facebook | Instagram | Twitter

Reynoldstown ☕Atlanta ☕ ITP

1 Moreland Avenue SE
Suite C
Atlanta, GA 30316
Google Maps link

Hours of operation:
Monday-Saturday: 7AM to 5PM
Sunday: 8AM to 5PM

Coffee Roaster / Roasting Partner:
Batdorf & Bronson Coffee Roasters (Olympia, WA)

A Treasure in the Edgewood Neighborhood of Atlanta: El Tesoro Taqueria and Coffee

Tucked on the corner of Arkwright Place and Whitefoord Avenues, El Tesoro is a neighborhood restaurant that almost feels out of place—there are no other restaurants in the vicinity in this residential area of the Edgewood neighborhood of Atlanta. As you approach El Tesoro, it may feel like you’ve been transported to a scene from a Western movie.

El Tesoro has become a popular neighborhood joint for a quick bite; the restaurant is partnered with Counter Culture Coffee for its coffee offerings. Because of a great selection of coffee offerings at El Tesoro, you can think of it as both a restaurant and a coffee shop.

Atlanta Coffee Shops recently visited El Tesoro, and the following photos are from that visit.

This post is organized into three parts (click on the parts below to be taken to the respective section)

  1. Photos of the interior and exterior of El Tesoro

  2. Menu and drink options

  3. An interview with the co-owner of El Tesoro

Interior and Exterior Views

The exterior of El Tesoro is vibrant, adorned with various plants outside of the building. The “Taqueria el Tesoro” painted on the front wall (by muralist @chris_makes_art) is beautiful.

Exterior of El Tesoro.

To the left of the building is a nice outdoor seating area.

Another view of El Tesoro.

The interior of El Tesoro features all kinds of items and collectibles (the co-owner of El Tesoro, Alan Raines, enjoys collecting things; you can read the Q&A to get a perspective).

Interior of El Tesoro.

Lunch time crowds begin to arrive.

It was packed inside El Tesoro on this particular weekday around noon. Sitting in the frame seen below are Judah and Nick of @badlaptops_art (website coming soon)—having chatted with these two guys, they recommended the mulitas on the menu. Judah and Nick also mentioned that El Tesoro has become their favorite lunch/coffee spot.

Interior of El Tesoro. Fresh tacos are being served.

Cool decorations on top of the espresso machine at El Tesoro.


Mexican flag hangs in the back side of El Tesoro.

A vintage cashier’s machine. Rumor has it that this contraption will make it to the bar area of El Tesoro sometime in the future.

On the walls…

The shelves at El Tesoro have a number of photographs of Luchadors (wrestlers who participate in Lucha libre), food, landscapes, and family photos, including one of the landscapers originally from Mexico. 

Detail from items on the shelves at El Tesoro.

The shelves at El Tesoro also have a prominent display of coffee-related items. From a wide variety of familiar brewing methods like the Turkish Ibrik to the Italian Moka to a traditional way of brewing a lot of espresso at once—”the sock”:

“The sock”—a traditional way of doing a pour-over. Read more in the Q&A with the co-owner of El Tesoro.

Looking down: the floor at El Tesoro.

On the shelves of El Tesoro are these Mexican taza de barro mugs, which are made of clay.

The Menu and Coffee Options

The menu at El Tesoro is divided into breakfast and lunch options (dinner is in the works for later this year). Breakfast options include breakfast tacos and burritos, with several filling options (such as the migas: scrambled egg, queso chihuahua, crispy tortilla chips, esquite corn, pico de gallo). Lunch options include tacos, burritos, and the ever-popular mulitas, with various filling options to choose from (including carne del dia, puerco verde, tinga de pollo, chorizo con papas, and frontera).

Coffee Options

El Tesoro is partnered with North Carolina based Counter Culture Coffee for its coffee supply. The restaurant offers traditional coffee options (espresso, cappuccino, latte, etc.), but the three specialties are the horchata iced coffee (especially great in the hot summer months), the café olla (brewed coffee with house-made spices), and the Mexican hot chocolate. Personal recommendation: opt for the horchata iced coffee (the horchata is made in-house and is delicious).

El Tesoro also has chai and tea options on the menu; El Tesoro has recently partnered with Rishi Tea for its tea selection.

The drinks menu at El Tesoro. You can’t go wrong with the horchata iced coffee!

Q&A with Alan Raines, Co-Owner of El Tesoro

To get additional background information about El Tesoro, Atlanta Coffee Shops conducted a Q&A with the co-owner of El Tesoro, Alan Raines. The Q&A is presented below.

Q: What are some of your personal inspirations and/or personal journeys/travels that are evident in the design/layout of El Tesoro?

A: I spent many years traveling to Mexico for work and pleasure. I made it a point to seek out small towns and places to eat. I love eating somewhere that is one step away from basically being someone’s home. We were fortunate to start with an old building with decades of layers of fading paint and irregular surfaces, similar to many places in Mexico that I have visited. Travels between Mexico City, Queretaro, Toluca and many, many small towns has had me dreaming up Tesoro for 20 years. Our building is actually 3 joined together, also lending itself to the evolution of a small place that grows into more space over time.

Q: Can you talk more about some of the items on the shelves inside the restaurant? You mentioned the traditional way of doing a pour-over with the sock that sits on the top shelf, for example. It would be great if you could highlight a couple more items in this way.

A: We include a lot of photographs, relics and other art treasures to reflect an owner’s family, travel or inspirations. In our space we have a lot of coffee inspiration. From a wide variety of familiar brewing methods like the Turkish Ibrik, Italian Moka, to a traditional way of brewing a lot of espresso at once, ’the sock’. This is the original pour-over method I grew up with in my grandmother’s Puerto Rican home. Literally a cotton sock filled with ground coffee and hung in a special rack so you can pour hot water onto the grounds. This was the family brewing style the Jibaritos or “hillbillys” of Puerto Rico and other Latin countries. We also have a lot of photographs of Luchadors, food, landscapes and family photos, including one of Frida Kahlo, signed by her sister.

Q: How did you end up partnering with Counter Culture Coffee? Was that an easy decision to make? What has been your partnership experience like to date?

A: Counter Culture is such a great partner for our coffee program. I actually used to sell them roasted bean packaging back in my sales life. Over the years I witnessed them grow and continue to  dedicate people and resources to delivering the best coffee possible. When we started Tesoro it was a pretty short list of possible suppliers but CC was an easy winner, especially with the Atlanta sales, tech and training programs they offer. It’s pretty seamless now.

Q: In this Eater article, it says that "The front sidewalk will eventually be the connecting point between the Stone Mountain bike path and the Beltline. This connector — the forthcoming Trolly Line Trail extension — should join two disconnected sections of the trail between Woodbine Avenue NE and Woodbine Avenue SE…”

A: Yes, the construction on the trolley line should be getting underway soon and will hopefully get to us by year end. This is a tremendous boost for Edgewood and the restaurant. We are super excited.

Q: What are current expansion plans for El Tesoro? Is the bocce court still in the works? 

A: We are working on plans for our covered patio, bar and eventually a larger kitchen. Our additional side patio space is still in design flux. We have a lot of ideas to bring together. Eventually it is going to be amazing. The evolution is part of our long term plan to make us a tiny Mexican oasis.

Q: What's been the clientele like since you opened? is it mostly locals that live in the Edgewood neighborhood, or have you had a diverse group of people from all parts of town visit?

A: Since we opened we have developed a long list of daily, weekly and regular clients from the Edgewood neighborhood. It’s nice to be a part of people’s routine. We have received a lot of press so we also get people from all over the city now, sometimes from Kennesaw, Milton and other spots pretty far away.

Q: What's been the biggest challenge so far since El Tesoro has opened?

A: Hiring is tough for us right now. We have a great crew but we work them a little too much since we are having a hard time hiring restaurant staff. There are so many places opening we have a lot of competition for quality labor.

Q: Is a dinner option at El Tesoro still in the works? 

A: We will be opening for dinner sometime after we get our liquor license and figure out where to serve the drinks from. It’s a tiny space as you know. We also will need to hire more staff and be open for about 14 hours a day. It’s going to be challenge but a fun one for sure. We look forward to expanding our menu to include many more items and specialities.

Q: What are your personal recommendations from items on the menu?

A: There’s a lot of flavor in our kitchen. For me, I love the Mulita, a runaway success for us. The Pozole soup, tamales and whatever the ladies in the kitchen cook up are next in line. As for coffee, I’m a Cortado man. It delivers a lot of espresso flavor and allows for some pastry dipping. Out Horchata iced latte is a huge hit. Hit it with some Mexican spiced chocolate for an extra kick.

Q: Is there anything else you'd like to share with a larger audience who are coffee fans/enthusiasts about El Tesoro?

A: We hope people will have fun with us and enjoy our style of food and service. It’s a bit off center from a typical food environment but that’s part of what makes us a side of the road place that just kind of evolved into a taqueria. The food and coffee that we offer is made with a lot of care and we think it shows.

Final Say

If you enjoy Mexican food and coffee, then be sure to add El Tesoro to your destination in Atlanta. El Tesoro has already cultivated a loyal following among the locals; so if you come during the lunch-time hours, expect a bit of a wait to place your order.

It is really cool to walk inside this small restaurant/coffee shop and marvel at all the decorations and historical artifacts on the shelves—each of them has a story to tell.

Overall, El Tesoro is a really great addition to the Atlanta coffee community with a great selection of coffee options available.

El Tesoro
Web | Facebook | Instagram | Twitter

Edgewood ☕ Atlanta ☕ ITP

1374 Arkwright Place SE
Atlanta, GA 30317
Google Maps link
ph: 470-440-5502

Hours of operation:
Monday-Sunday: 7AM to 2:30PM

Coffee Roaster / Roasting Partner:
Counter Culture Coffee (Durham, NC)

A Discovery Gem and Dreamy Escape at Alchemist Trading Co. in Johns Creek, GA

There’s a new coffee shop in the suburbs of Atlanta and it is magical, even other-worldly: Alchemist Trading Co. in Johns Creek, GA.

Atlanta Coffee Shops recently paid a visit here after an enthusiastic reader/follower suggestion1. Alchemist Trading Co., while having recently opened, has been eight years in the making (from idea to execution). You may begin to understand why as you read through this post (and when you visit in person).

The TL;DR version:

  • An incredible interior design that pays homage to classics such as The Little Prince and famous artists (such as Piet Mondrian, Salvador Dali, René Magritte, and Gustav Klimt)

  • Tinted windows inside the shop for additional privacy/protection from direct sunlight/car headlights

  • Beautiful hand-painted brick wall that looks like a scene from an other-worldly planet

  • At least four origins of coffee available, from drip, to pour-over, to Dutch

  • Healthy food options such as avocado toast

  • House-made fresh desserts, including macarons and traditional Japanese mochi

  • Free Wi-Fi (with a clever password: goldrush)

This post profiling Alchemist Trading Co. is organized into three parts (click on the links to go to the respective section):

The Space & Design Elements

If you have read the “Start Here” (aka “About”) page on Atlanta Coffee Shops, then you will have observed that one of the interests that I try to profile or spotlight here are coffee shops that have a strong design or artistic element. Alchemist Trading Co. delivers in a way that I haven’t yet seen in metro Atlanta coffee shops.

Don’t let the modest exterior fool you:

The interior of the shop is magnificent2. The front counter features a massive amethyst gemstone at the edge that’s visually striking and beautiful to behold (a smaller amethyst gemstone appears on the other side of the front counter). Seen hanging above the counter is a panel with the word ALCHEMIST and the logo of the coffee shop; the logo is gorgeous and reminiscent of a vein in a rock (are there any geology enthusiasts out there?). The entire back wall of the coffee shop features a protruded landscape with golden veins/rivers running through what appears to be a mountainous landscape (based on my conversation with Eric, the owner of Alchemist Trading Co., many elements of the shop are meant to strike the observer’s imagination—there is not necessarily a definitive answer to what the various elements represent). Let your imagination dictate your experience.

The central counter at Alchemist Trading Co. features a large amethyst gem at the corner.

The interior seating area is gorgeous. The back wall, made of brick, has been hand-painted by the owner and features a golden rock (which is also the coffee shop’s logo) at center. Pay attention to the upper left corner and you will see a little prince and a fox—these are not painted on but are actually shadows from the lamp in the foreground! This spectacular design element is an homage to The Little Prince (read the Q&A at the bottom of this post).

The back wall and the seating at Alchemist Trading Co.

Detail of shadow play at Alchemist Trading Co.—the gradient from the blues of the night sky to illuminated shadows is stunning:

The man and fox shadow on a spaceship at Alchemist Trading Co.

Detail of the amethyst gem at the counter intersection.

Another view of the front counter at Alchemist Trading Co.—a smaller amethyst gem can be seen on the bottom right of the frame in this image.

There are various other beautiful design elements inside Alchemist Trading Co., such as hanging terrariums (including microscopic hydroponic gardens) and various plants on the shelves. If you look closely, there is also a fish tank at the bottom shelf—I will allow curious visitors figure out what kind of fish is the sole inhabitant there.

Interior design goals.

René Magritte is one of the inspirations at Alchemist Trading Co. This is a replica of Magritte’s most well-known piece, The Son of Man.

One theme at Alchemist Trading Co. are these cow figurines who appear to lack proprioception—they may be seen walking up and down vertically along the mountainous terrain.

These cows—each of which is beautifully painted or decorated with 3D elements—are meant to bear some resemblance to famous artists or works of art. For instance, there is one cow that has a melting clock on one of its horns, a tribute to Salvador Dali’s The Persistence of Memory (an explanation). There is another cow that resembles the works of Gustav Klimt, especially The Kiss or The Lady in Gold.

These golden cows know no boundaries.

Colorful cows—there are are a total of six on the back counter at Alchemist Trading Co. Can you guess what the homage is to with the cow standing on three feet in the background?

Orchids, Japanese Bonsai trees, and a golden telescope are seen below at Alchemist Trading Co. Do you spot the Salvador Dali tribute cow below?

Design elements at Alchemist Trading Co. How beautiful is that golden telescope?

The centerpiece at Alchemist Trading Co. is this beautiful Victoria Arduino espresso machine; this is a modern version that you might not find in a museum (Editor’s note: MODA’s exhibition, Passione Italiana: The Art of Espresso, runs through June 15).

Victoria Arduino at the center.

Another view of design elements at Alchemist Trading Co. Can you spot the elephant on the shelf, another Salvador Dali icon?

Design elements at Alchemist Trading Co.

A macro photograph of the golden ridges (terrain) at the back wall of Alchemist Trading Co. It is beautiful!

Another angle of plants and odds & ends at Alchemist Trading Co.

Hanging plants at Alchemist Trading Co.

Hello, cow.

There are so many quirks or odds & ends (as a Jeopardy! category would be called) at Alchemist Trading Co. If you visit, browse around the shelves and see if you can find Waldo!

A perfect children’s activity at Alchemist Trading Co.: find Waldo!

The Menu

The menu at Alchemist Trading Co. is divided into seven parts:

  1. Specialty Coffee: Single Origin—including Ethiopia Yirgacheffe, Rwanda, and Nicaragua

  2. Signature Lattes—including matcha latte, lavender latte, earl grey latte, and mixed-grain latte

  3. Signature Coffee—including nitro coffee, the Einspänner, and Dutch coffee

  4. Signature Tea—including oolong tea and black tea

  5. Signature Ade/Juices—including grapefruit ade, lemonade, lime ade, and a “Pace Maker” (freshly blended beet, apple, lemon, orange, pineapple, and kale)

  6. Signature Snacks—including spicy grilled cheese sandwich, avocado toast, and “egg egg sando” (an egg salad with house-prepared egg sauce)

  7. Signature Afforgato & Ice Cream—including house affogato, matcha affogato, and “The Alchemist” (matcha and vanilla ice cream with condensed milk drizzle, dark chocolate syrup with espresso)

There are additional items which one can order (such as mochi and macarons off the main menu). A few photos of some of the items from the menu are presented below.

A classic cappuccino.

Topo Chico on order.

A matcha latte at Alchemist Trading Co.

A Dutch coffee at Alchemist Trading Co.

A Dutch coffee with avocado toast.

The Einspänner at Alchemist Trading Co.—Dutch coffee with sweet heavy cream, topped with cinnamon.

Coffee and avocado toast—part of a healthy, balanced daily diet.

The desserts at Alchemist Trading Co. deserve a mention. The mochi (Japanese ice cream) here is unlike anything I’ve tasted from grocery stores, as it is prepared daily and not frozen. There are several flavors available, including matcha.

The mochi at Alchemist Trading Co.

The matcha mochi at Alchemist Trading Co.—beautifully presented and delicious.

For the summer months: you cannot go wrong with matcha ice cream.

A pour-over coffee at Alchemist Trading Co.

A pour-over at Alchemist Trading Co.

A Q&A With the Owner of Alchemist Trading Co.

During my visit, I had an extensive conversation with Eric, the owner of Alchemist Trading Co., about the coffee shop’s design elements, inspiration, and offerings. Based on this conversation, following is a Q&A that has been lightly edited for clarity.

Q: Can you talk a little bit of the history of how the coffee shop came about? How long have you wanted to start a coffee shop of your own? 

Alchemist: I have been running an interior design and marketing company for 12 years. Every time I drink leftover coffee in club/showroom houses, one of the workers always talked about his precious coffee farm in Guatemala. I couldn’t forget his smile when he was talking about his family in Guatemala, coffee, and sweet potatoes. So I visited several coffee farms/plantations and experienced something very different than my daily business life. From that point, I enjoyed the feeling of hand grinding and dripping specialty coffee and found my peace. 

Specialty coffee in Georgia/Atlanta is not very popular... So I wanted to bring something fun and different to locals. In addition, I also wanted to create unique interior design to locals as well so they don't always have to drive down to Midtown/Buckhead to find somewhere authentic and different. 

Q: We talked a lot during my visit about various design and art inspirations that went into the design of Alchemist Trading Co. Can you talk about about specific examples from art and literature, such as the man and fox shadow on the wall, that have influenced you personally and the design of the shop?

Alchemist: Yes, Le Petite Prince was one of my favorite childhood books. It still has an impact on me: I always strive to think outside of box, just like an elephant in a hat. But I made the symbol blurry so people can freely interpret themselves about what they see on the walls. 

Additionally, when I was young, I didn't have anybody to ask about the direction of my life so I used to look at the stars and the moon. It makes me look further than trees or greens in front of me.

So many coffee shops are made of rustic wood or metal for [the interiors] and there are some chic and modern ones as well. Since I have been creating, designing, and constructing so many places like that upon request, I wanted to create a different design by using different materials. Actual stones. 

Q: What was the process like for installing the amethyst rock at the corner of the counter in the coffee shop? 

Alchemist: I purchased a huge amount of amethysts and pre-set the pattern and design. Then, I drew on the counter walls and concaved the walls based on the shape of gem that I planned to use. I installed the rock piece by piece.

Q: What coffee roasters are you currently partnered with? Is it on a rotational basis? 

Alchemist: Yes, the coffee roasters are on a rotational basis. Luckily I know many owners/managers of roasters that they provide and inform me the specialty coffee beans that are unique.

Q: What are some of the coffees preparation techniques available at Alchemist Trading Co.? (drip vs. pour-over vs. Dutch?)

Alchemist: Dutch is always the trouble maker. It is different every day, based on their roasting date, temperature, pressure and etc. This is what makes me interesting because it's different everyday. 

I love pour over. It's like a palette. You are able to control the flavor based on the dripper, speed, temperature... no one can master the pour-over and hand dripping, and there is no right or wrong way of dripping. Therefore, it's like painting. 

Q: What have been the most popular item(s) on the menu (from food or drink) since you guys opened?

Alchemist: Iced Dutch, lavender latte, matcha latte, avocado toast, and the matcha affogato.

Q: What makes your avocado toast taste so great?

Alchemist: We don't cheat with our portion and ingredients. We put an entire avocado per toast and of course our secret sauce.

[Editor’s note: the avocado toast is highly recommended here!]

Q: Who are your partners for tea / matcha? 

Alchemist: We are purchasing tea straight from TWG. And matcha has multiple sources. 

Q: "The Alchemist" on the menu is reserved for an ice cream—any particular reason for that choice (vs., say, a sandwich?)

Alchemist: Yes, I always wanted to eat espresso affogato and matcha based affogato at the same time. I love to mix many ingredients. 

Q: What's been the biggest challenge so far in running your coffee shop?

Alchemist: Unusual pricing for a local coffee shop due to using high-end/authentic ingredients. Reduced the sitting areas for views and comfort. Tinted windows for additional privacy and protection from direct sunlight/car headlights for customers. It makes us [less] visual until night time. 

[Editor’s note: the coffee/drink prices range from $4.50 to $8 at Alchemist Trading Co., with an average price at around ~$6.50]

Q: Is there anything else you'd like to share about yourself or Alchemist Trading Co. that you want potential customers or a wider audience to know?

Alchemist: I wish people can come here and forget the reality. I hope they can look at the painted stars and think about their cute dreams in their childhood. I want younger generations to look at the stars and dream big. Dream something great with a simple, natural drinks. 

Final Say

Alchemist Trading Co. is one of the most beautiful coffee shops in the metro Atlanta area. It’s clear that the owner—with a background in interior design—spent considerable amount of time and effort personally overseeing and building/designing the space.

From one perspective, Alchemist Trading Co. is a wonderful coffee shop to bring children—there are so many gems (part literally) to discover here.

If you haven’t yet visited: come to Alchemist Trading Co. to marvel at the incredible design elements and stunning interior, stay for the wonderful drinks and delicious food. Alchemist Trading Co. is one of those coffee shops where you can transport yourself to another world and let your imagination run wild.

Alchemist Trading Co.
Web | Facebook | Instagram

Johns Creek, GA ☕ OTP

9700 Medlock Bridge Road, Suite 138
Johns Creek, GA 30022
Google Maps link
ph: 770-687-2677

Hours of operation:
Monday-Sunday: 10:30AM to 10PM

1 Thank you to an Instagram follower for the suggestion. If you have a suggestion on which coffee shop Atlanta Coffee Shops should visit/feature next, reach out on Instagram or via the Contact page.

2 A word I do not use lightly. The interior design of Alchemist Trading Co. is stunning and, while not on the same scale, is akin to Felix Roasting Co. in New York City, which I also dubbed magnificent.

Visiting the Magnificent Felix Roasting Co. in Manhattan, NYC

Have you ever had an experience where you walked into a coffee shop and had to do a double take? I recently had an experience like this, when I stumbled upon Felix Roasting Co. in the Midtown South (Park Avenue South) neighborhood of Manhattan, NYC.1

Entering Felix Roasting Co. is like entering a new dimension—a magnificent and opulent space where the first thought that comes to mind is “This isn’t a coffee shop but a 5-star hotel.”2

Details and photos from Atlanta Coffee Shops’ visit to this landmark of a coffee shop in NYC are below. Profiled in this post are the design elements of the coffee shop as well as behind-the-scenes photos of the two seasonal drinks on the menu: the Hickory-Smoked S'mores Latte and the Deconstructed Espresso Tonic.

(Editor’s note: this is the first full-feature post from the Travel Edition of Atlanta Coffee Shops).

The Space & Design

Felix Roasting Co. is a coffee shop (and bar/lounge by evening) that consists of three distinct areas (or “moments”): a sunlight-filled entrance (named “The Hall”) with a teal-and-pink-patterned terrazzo floor; a central coffee bar area with copper counter tops under an oval copper dome (named “The Sanctuary”); and “The Lounge” at the back of the shop with fashionable couches and paintings adorning the back wall.

The coffee shop was a concept brought from idea to reality by hotelier Matt Moinian (known for his involvement in W New York and Hotel Hugo, and who was itching to do something in the coffee space for a number of years) and Al Ansari. The design of Felix Roasting Co. was developed by Ken Fulk (a well-known designer based in the San Francisco Bay area). The effort by Moinian and Fulk was collaborative in nature, in which Ken Fulk became a Creative Director of Felix Roasting Co.

Other notable design elements made by Ken Fulk and his team for Felix Roasting Co. include a unique hand-painted wallpaper adorning the space that features a blooming Arabica plant, four different designs of the coffee to-go cups, books wrapped in beautiful covers on an illuminated bookshelf, and a custom-built bar tap for milk and water.

“The Hall”

The entrance to Felix Roasting Co. is known as “The Hall”: This is the space to begin your journey/exploration of Felix Roasting. Co—or to come back to after you order your coffee (or tea).

The interior of Felix Roasting Co. This area is known as “The Hall.”

The interior of Felix Roasting Co. This area is known as “The Hall.” The front entrance, seen here, faces Park Avenue.

Another view of “The Hall” at Felix Roasting Co. Note that the hand-painted wallpaper in the back features the flower of the Arabica plant.

Details from “The Hall” at Felix Roasting Co.

One of the most beautiful elements at Felix Roasting Co. is the wooden bookshelf on one side of “The Hall.” Tucked inside are many leather-bound books covered in the Arabica-flower wallpaper. For the curious: yes, these are real books on those shelves; unfortunately, the names of the books are not catalogued (hello, feature request!). How amazing would it be if some of these books would be available as coffee table books in this part of the coffee shop? Bookstagrammers all over the city would have another reason to flock here :-).

Details, “The Hall”, at Felix Roasting Co. Tucked away in the shelf are coffee beans and an intricately-designed canister of coffee beans, available for sale at the counter at Felix Roasting Co.

Another detail photo of the bookshelf at Felix Roasting Co. Introspective viewers will note the to-go coffee cups proudly featured on the the top shelf.

“The Sanctuary”

Seamlessly transitioning from “The Hall” is the “The Sanctuary,” featuring a beautiful oval dome with copper leaf. The design of this element at Felix Roasting Co. is so incredibly beautiful that it reminded the writer of this post of one of the most beautiful metro stations in the world, the Maykovskaya Station in Moscow, Russia. (Editor’s note: spectacular images of the Moscow Metro appear in this collection by photographer David Burdeny, including the Maykovskaya Station; what other station(s) or places around the world does “The Sanctuary” remind you of?).

Seen at center is “The Sanctuary” at Felix Roasting Co.

The tiles on the walls of “The Sanctuary” feature three women (deities) and a tree that represent Passion, Dedication, Authenticity, and Creativity, respectively—the four pillars that are fundamental to Felix Roasting Co.

Another view of “The Sanctuary” at Felix Roasting Co.

The tiled wall in “The Sanctuary” at Felix Roasting Co. At far left is Passion and at center is Dedication.

Detail of the intricate tile that may be found on one of the walls inside “The Sanctuary” at Felix Roasting Co. This detail is from the “Authenticity” pillar.

The beans at Felix Roasting Co. are roasted in a facility in Houston, TX and shipped to the anchor NYC location. From this Sprudge piece by Liz Clayton, on the tools of the trade at the counter:

Service is anchored by a La Marzocco Linea PB and twin Malkhönig EK43s, alongside a suite of opulent copper-plated toys like a Mazzer Kold grinder, Modbar AV-ABR modules, and Marco MIX water boiler. The fast bar focus is primarily on espresso service, and no pour-over is offered.

A view of “The Sanctuary” in which the central copper podium and copper dome is seen. At center, on the far wall, is a tree that represents the “Creativity” pillar at Felix Roasting Co.

A 5-set tap at Felix Roasting Co., from which customers can dispense half & half, whole milk, house nut milk, sparkling water, or still water.

Another very cool design element: the coffee beans sold at Felix Roasting Co. are packaged in cylindrical containers that are reminiscent of high-quality whiskey or tequila drinks. Another example here from Felix Roasting Co.’s Instagram page.

Beautiful floral arrangements adorn the space inside “The Sanctuary” at Felix Roasting Co.

“The Lounge”

At the back of Felix Roasting Co. is “The Lounge,” featuring three vintage paintings, plush sofas, and another beautiful pink/pastel wallpaper.

Spacious and cozy elements at “The Lounge” section of Felix Roasting Co.

Another view of the “The Lounge” at Felix Roasting Co.

The Menu

The menu at Felix Roasting Co. is fairly simple, featuring:

  • Filter coffee (currently: the Finca Sircof from Costa Rica; black honey process, with notes of hazelnut, caramel, golden raspberries, and stonefruit).

  • Espresso drinks (espresso, Americano, cortado, flat white, cappuccino, latte, and mocha; the prices range from $3.50 for an espresso and Americano to $6.00 for a mocha; the cappuccino at Felix Roasting Co. is more than fairly priced at $4.25, considering the quality of the espresso and the atmosphere in which you’ll get to enjoy this coffee).

  • Teas (black, sencha, or herbal), sourced from Chicago’s Spirit Tea Company.

  • Draft beverages: the Felix cold brew coffee and a seasonal nitro cold brewed tea. Rounding out the regular menu are the matcha latte (hot or iced) and the latte chai (hot or iced).

  • Desserts and pastries from Supermoon Bakehouse (worth a separate trip; just look at how amazing they look!)

  • Wine (red, white, rosé) and beer (from Grimm Brewing; Brooklyn, NY). The alcoholic beverages are available after 5PM at Felix Roasting Co.

Not examining the menu in detail, I ordered the usual: a cappuccino. It was fantastic.

A cappuccino at Felix Roasting Co.

However, it is the two seasonal offerings at Felix Roasting Co. that command your attention and are the stars of the show: the Deconstructed Espresso Tonic and the Hickory-Smoked S’Mores Latte. These drinks not only look incredible, but the baristas behind the bar put on quite a spectacle in the preparation and presentation of these two drinks.

As I was spending some time in the coffee shop, marveling at the various elements and capturing some photos of the interior, I was invited by Erik and Isabelle at the counter to see a demonstration of the two seasonal beverages. Following are the behind-the-scenes photos of the drinks being prepared (the Hickory-Smoke S’Mores Latte) and presented (the Hickory-Smoke S’Mores Latte and the Deconstructed Espresso Tonic).

The Hickory-Smoked S’Mores Latte

The Hickory-Smoked S’Mores Latte is the star of the show at Felix Roasting Co. This drink concoction is the brainchild of head barista at Felix Roasting Co., Reagan Petrehn, who also serves as the company’s Head of Brand.

The way it all works: an espresso drink is placed in a bell jar (dome?), which is connected to a container of hickory chips. After the core drink is prepared (espresso, with a in-house made graham cracker-infused milk), the show begins. At this stage, the barista turns on the hand-held torch to apply heat to the hickory chips. The smoke from the burning hickory chips is pumped into the jar. The show concludes when the drink is garnished with a torched house-made salted caramel marshmallow on a stick. For an added experience, you can also sample the in-house made graham cracker-infused milk—it has a wonderful sweetness to it.

The seven-part visual act in creating the Hickory-Smoked S’Mores Latte is profiled below.

Step 1: Encase the latte and marshmallow inside a bell jar and fire up the blow torch.

Step 2: Allow the hickory smoke from the burning hickory chips to envelop the drink and marshmallow for approximately thirty seconds.

Step 3: Lift the dome of the bell jar and remove the hickory-smoked marshmallow.

Step 4: Allow the smoke to continue permeating the latte/espresso. Torch the marshmallow to produce a toasted marshmallow. Behind the counter with a fierce look of concentration: Isabelle, barista at Felix Roasting Co.

Step 5: Turn over the marshmallow and roast the other side for a symmetrical finish. (Isabelle’s concentration continues.)

Step 6: The reveal: open the dome of the bell jar and allow the smoke to escape (in dramatic fashion). This is everyone’s favorite part of the show!

Another angle of the reveal of the Hickory-Smoked S’Mores Latte.

Step 7: Final touch: place the toasted marshmallow on top of the latte. Voilá: the Hickory-Smoked S’Mores Latte!

After the seven-step process described above, the Hickory-Smoked S’Mores Latte was transported around the coffee shop for a few glamour shots:

The final presentation of the Hickory-Smoked S’Mores Latte at Felix Roasting Co. Around the rim: dark chocolate and crumbled graham crackers.

The Hickory-Smoked S’Mores Latte in the wild, aka “The Lounge” part of Felix Roasting Co. For the curious: yes, the dark chocolate and crunchy graham crackers around the rim of the glass are edible (and delicious).

A “dark and stormy” edit of the Hickory-Smoked S’Mores Latte at Felix Roasting Co.

The Deconstructed Espresso Tonic

The other seasonal beverage on the menu at Felix Roasting Co. is the Deconstructed Espresso Tonic. This beverage features Italian Campari (reduced to remove all alcohol), fresh basil, and a rosewater spritz. The customer is provided a shot of espresso (currently: the Ethiopian Guji Hambela) in a separate cup to add to the beverage.

No photos of the preparation process for this drink were captured, but the final view of this drink is seen below. (Better photos appear on Felix Roasting Co.’s Instagram here and here).

The Deconstructed Espresso Tonic at Felix Roasting Co. A shot of espresso (to be added) is in a small white cup in the background.

Final Impressions

The experience at Felix Roasting Co.—from the incredibly beautiful space and the gorgeous design elements, to the wonderful and friendly customer service, to the incredible (looking and tasting) drinks—is unlike anything else in New York City. Felix Roasting Co. is an epitome of what a coffee experience can be.

The tremendous effort that it took to put this idea into reality, IMO, has paid off. Is it any surprise that Felix Roasting Co. is seeking to expand into Los Angeles, Miami, London, and Tokyo? (Editor’s note: can Atlanta make the cut too?).

If you haven’t yet been, put Felix Roasting Co. on your must-visit list in NYC ASAP.

If You Go

Felix Roasting Co. is located at 450 Park Avenue South, New York, NY 10016 (Google Maps link). If you find Isabelle or Erik behind the counter, please say hello. Erik brings fifteen years of experience in coffee and is a wealth of knowledge3 about the coffee scene in NYC. (With Erik's guidance, there are now a few additional spots of where to explore next for the travel edition of Atlanta Coffee Shops).

Felix Roasting Company
Web | Facebook | Instagram

Midtown South ☕ Manhattan ☕ NYC

450 Park Avenue South
New York, NY 10016
Google Maps link

Hours of operation:
Monday-Thursday: 7AM to 6PM
Friday: 7AM to 8PM
Saturday: 8AM to 8PM
Sunday: 8AM to 6PM

Notes and References:

1 The coffee shop recommendation came to Atlanta Coffee Shops via an Instagram story reply (“Which NYC coffee shops are worth visiting?”). Thank you to Bellwood Coffee in Atlanta and Instagram follower @katiecsny for the joint recommendation!

2 But the thought of "This is a hotel" begins to make sense once you figure out that the coffee shop was the brainchild of a NYC hotelier, Matt Moinian.

3 Erik recommended I check out the editorial work of Liz Clayton at the coffee magazine Sprudge; she wrote a superb review of Felix Roasting Co. for the magazine.

New Coffee Shop Now Open in Reynoldstown: Dairies Coffeehouse and Cold Brew Bar

A new coffeeshop named Dairies Coffeehouse and Cold Brew Bar opened on Memorial Drive in the Reynoldstown neighborhood of Atlanta in mid-April.

Atlanta Coffee Shops paid a visit to this new spot during the coffee shop’s opening weekend, and below are some photos and first impressions.

The TL;DR version:

  • The coffee shop has an incredible 14-tap cold brew bar (Cold Brew, Nitro Cold Brew, Nitro Latte, Nitro Oat Milk Latte, Nitro Matcha Latte, Sparkling Arnold Palmer, Sparkling Hibiscus Tea, Sparkling Yuzu Green Tea, Nitro Chai Latte, Cascara Cream Soda; and the following seasonal drinks: Sparkling Oolong Tea, Blueberry Hibiscus Soda, Nitro Earl Grey Latte, and the “Captain” on Tap)

  • Strong focus on “clean” and healthy food options (including gluten free and vegan)

  • Emphasis on a long-term, sustainable relationship with the coffee/tea farmers with which the coffee shop partners

  • Beautiful and thoughtful design elements throughout

  • Guilt-free tipping (you can send a tip to Cold Brew Bar via Venmo after your visit, channeling your inner millennial)

  • Amazing wireless chargers built into the tables!

  • Pet-friendly

  • Free parking

Details from this visit are profiled below.

The Space

Dairies Coffeehouse and Cold Brew Bar (with its parent company Thrive Farmers; read below for details) is part of Atlanta Dairies, an urban development project that has been in the works since 2015. Next door to Cold Brew Bar is an apartment complex called Alta Dairies that recently opened. There is a parking garage (free for customers) that is connected to the coffee shop via a catwalk (or you can take an elevator from the parking deck). Three Taverns Brewery is slated to open in the vicinity this summer. You can read more about the Atlanta Dairies development here.

Walking around the area, you get a sense of the massive space (Cold Brew Bar is one of the first retail places to open in the 11-acre complex of Atlanta Dairies).

Exterior view of Dairies Coffeehouse and Cold Brew Bar.

Interior view of Dairies Coffeehouse and Cold Brew Bar. There is plenty of comfortable seating!

Interior view of Dairies Coffeehouse and Cold Brew Bar.

Wide angle view of the interior at Cold Brew Bar.

Another interior view at Cold Brew Bar.

Tea drinkers will appreciate a very strong focus on tea at Cold Brew Bar. Profiled on the @coldbrewbar Instagram here.

The Menu at Cold Brew Bar

The menu at Cold Brew Bar is extensive and is split into “Drinks,” “Breakfast and All Day,” and “After 11AM.”

The Drinks

The drinks at the Cold Brew Bar include the following drinks available on tap (10 out of 14): Cold Brew, Nitro Cold Brew, Nitro Latte, Nitro Oat Milk Latte, Nitro Matcha Latte, Sparkling Arnold Palmer, Sparkling Hibiscus Tea, Sparkling Yuzu Green Tea, Nitro Chai Latte, and Cascara Cream Soda.

From the hot beverages, the menu includes traditional coffee drinks such as americano, macchiato, latte, and cappuccino. There are also frappes (flavors include col brew, sea salt mocha, caramel anise, and vanilla cardamom, and early grey) , milkshakes (early grey, cold brew, or chai; pistachio green tea; and “The Captain”—with housemade cap’n crunch cereal-infused milk), smoothies, and cold-pressed juices.

There are also so-called Functional Beverages on the menu, which include a goldenmilk latte, vanilla rose latte, mushroom chai latte, and keto coffee. For the tea fans, there are no fewer than twelve loose leaf teas on the menu at Cold Brew Bar.

Overall, there are literally 100+ drink choices on the menu at Cold Brew Bar (there are, in addition to the above mentioned options, seasonal offerings on the menu; the current selection of seasonal beverages on tap at Cold Brew Bar includes Sparkling Oolong Tea, Blueberry Hibiscus Soda, Nitro Earl Grey Latte, and the “Captain.”)

Breakfast and All Day Menu Items

The focus at Cold Brew Bar is on healthy options (including gluten free, dairy free, nut free, and vegan options): yogurts, oat+chia puddings, and lifestyle bowls are available all day. Each of these dishes can be supplemented with superfood add-ons such as chia seeds, goji berries, or beet powder.

After 11AM Menu Items

The “After 11AM” options include sandwiches (including Korean pork sliders, veggie flatbread, and French country grilled cheese), toasts (including avocado smash, smoke salmon, and goat cheese), salads (including kale salad, arugula salad, and kale salad), and various bowls (such as the Thai Bowl, Detox Bowl, an the Moroccan Bowl). For the toasts, one has the option to choose a Holeman & Finch sourdough bread.

The menu at Cold Brew Bar is beautifully designed like a magazine.

The nitro oat milk latte at Cold Brew Bar. Delicious!

Espresso pull.

What’s on tap? There are fourteen options at Cold Brew Bar (see above).

Design Elements at Cold Brew Bar

During my conversation with Michael Jones, CEO of Thrive Farmers (the parent company of Cold Brew Bar), he explained how the vision for Cold Brew Bar was almost a decade in the making. The wholesale operation of Thrive Farmers has been very successful, and Michael had a vision to bring a retail location where customers could learn about the farmer-direct revenue sharing model. Thrive Farmers seeks to bring farmers as partners in the operation in order to create a more sustainable income for the farmers and their partners. Inside Cold Brew Bar, there is a board which shows the prices Thrive Farmers pays its farmers per pound of coffee from various regions, compared to “Fair Trade” prices observed in the market.

For those curious about the differences in “Fair Trade” system and what Thrive Farmers has been doing, this New York Times article from 2013 offers an excellent explanation:

Typically, farmers sell their green, or unroasted, beans. At that stage, the beans generally fetch a price based on the commodity market price, which in February averaged $1.53 a pound for Arabica coffee, according to the International Coffee Organization.

The fair trade concept offers an improvement on that model. It will pay the market price for beans, but, importantly, it guarantees a minimum price — now $1.40 for Arabica coffee. In addition, the local co-op that collects and processes the beans keeps a premium, now 20 cents, which is used for social services like scholarships and health care for farmers and their families.

Theoretically, a fair trade farmer never loses, because when the commodity market price is higher than the fair trade price, the farmer receives the market price, and the co-op still receives the premium. But fair trade buyers purchase unroasted beans, and the processes that add to the price and value of the coffee come later.

In the system that Thrive is trying to develop, farmers are paid only after their coffee has been exported, packaged and sold — at a much higher price — to retailers. If coffee is sold for, say, $7.25 a pound, Thrive splits the proceeds 50-50 with the farmers, who end up, in that example, with about $3.60 a pound.

Michael Jones provided additional commentary with respect to the above-cited New York Times piece. Specifically, Thrive Farmers has moved past the initial model that is described in the NYT piece and the company now uses an algorithm that is much more sophisticated and takes into account local economy and cost of living with market prices for specific coffees and qualities, etc., all in relation to the cost of production. Michael further elaborated in an email exchange:

We conservatively estimate that a general cost of production figure that could apply to any farmer in coffee in any region would be $1.50/lb—which in almost all cases would be even higher but we wanted a “bulletproof” number that just couldn’t be challenged by anyone in coffee so that’s what we went with. That is very important context when considering the true value of a fair trade program because that means that a farmer in that system can barely expect to break even…which most people don’t understand. Further, there are other expenses that get taken out of those prices before the farmer actually gets paid. That is why we decided to publish our prices that we pay to the farmer—which are net of all those other expenses (which our industry calls “farm gate” pricing). There really isn’t anyone else in the industry who has a fully integrated supply chain and even has access to pricing all the way to the farmer, much less who is committed to positively impacting the farmers.

This additional feedback is really useful if/when you visit Cold Brew Bar and observe their board for prices of coffees they pay to the farmers vs. “Fair Trade” estimates.

Because Michael and his team had a lot of time to build out the space, virtually nothing has been overlooked. From the beautifully designed menu to the ceramic cups to the furniture to the wireless chargers built into the tables, there is a form and function to the elements at Cold Brew Bar.

A cappuccino at Cold Brew Bar. The ceramic cups at Cold Brew Bar are from ceramic artist named Isabel Glatthorn (Soul Matter Studio).

Beautiful interior decor at Cold Brew Bar. Note that the tiles—with the exception of the white ones—are each unique in shape/color. A diverse selection of plants is also a welcome touch.

A “Grab and go” cooler at Cold Brew Bar.

Interior detail at Cold Brew Bar.

The Manifesto at Thrive Farmers (coffee supplier / parent company of Cold Brew Bar) is seen below.

We are in the business of impact. It is the most important thing we strive to make. From the start of a customer’s morning to the end of a farmer’s day, this is how we are measured.

Our farmers aren’t suppliers—they’re people. And what they cultivate isn’t a commodity—it’s a livelihood. It’s not just a supply chain, it’s a chain of values that guides everything we do. Integrity leads to transparency. Transparency to prosperity. And prosperity to quality. It’s a purposefully crafted product and process where all of us—from farmer to customer—thrive.

The Manifesto at Thrive Farmers. Profiled on the @coldbrewbar Instagram account.

A table setting at Cold Brew Bar.

Interior vibes at Cold Brew Bar.

A centerpiece art installation at Cold Brew Bar.

Something easy to overlook: the circular branding of Cold Brew Bar found on the tables is actually a hidden wireless charger for your phones (if they are capable of such functionality). I had no idea these were wireless chargers until the head of IT operations at Cold Brew Bar pointed out this amazing detail!

Another fantastic consideration by the team at Cold Brew Bar is the concept of “guilt-free tipping”. The idea is that you can tip Cold Brew Bar post your experience there. Bonus points for making it easy via Venmo!

Guilt-free tipping in effect at Cold Brew Bar.

Guilt-free tipping in effect at Cold Brew Bar.

Dairies Coffeehouse and Cold Brew Bar is one of the most pet-friendly spots in Atlanta. There is ample outdoor space (including nearby grassy areas) with plenty of water for your furry friends. See some more doggies that have recently paid a visit to Cold Brew Bar in this Instagram post.

Dairies Coffeehouse and Cold Brew Bar is one of the most pet-friendly spots in Atlanta.

Another very cool element in the design of Cold Brew Bar is the transparency (literally). In the back, you can see a section of the kitchen as well as the canisters for the fourteen taps.

Exterior of Cold Brew Bar with the kitchen and the taps visible.

Feeling at home.

Exterior view of Dairies Coffeehouse and Cold Brew Bar.

Final Say

Dairies Coffeehouse & Cold Brew Bar is a must-visit new destination in Atlanta for coffee, tea, and healthy food options. I’ve learned so much in just one visit and will certainly be back. It’s clear that this coffee shop took serious planning and the execution has been exemplary. Just, overall, spectacularly impressive.

If you haven’t yet checked out this new coffee shop (but it’s so much more), what are your weekend plans?

Editor’s note: there may be a part II of this post with additional details about Dairies Coffeehouse & Cold Brew Bar in the near future.

Dairies Coffeehouse & Cold Brew Bar
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Reynoldstown ☕Atlanta ☕ITP

777 Memorial Drive SE
Suite 103A
Atlanta, GA 30316
Google Maps link

Hours of operation:
Monday-Thursday: 6:30AM to 10PM
Friday-Saturday: 6:30AM to 11PM
Sunday: 6:30AM to 10PM

Visiting the Passione Italiana Exhibit at the Museum of Design Atlanta (MODA)

On view now through June 15, 2019 at the Museum of Design Atlanta (MODA) is the Passione Italiana: The Art of Espresso exhibition. This spectacular exhibit showcases espresso makers used in Italy during the mid-twentieth century—alongside inventive coffee sets—and the designers/inventors associated with them. Overall, the exhibition showcases more than 50 pieces that date from the mid-20th century through present day.

This exhibit should appeal to design fans and coffee enthusiasts alike. In addition to featuring the beautiful espresso machines on display (see images below), the exhibition also provides a perspective on how coffee and coffee shops have had social and historical impact around the world, including the role of cafés as incubators in social justice movements and how they have helped fuel literary movements, musical achievements, and even political revolutions.

I had the chance to visit this exhibition last month, and photos from my visit are below. This blog post is organized by some of the major espresso machines and other items on display. At the bottom of this post, you can read a Q&A with Laura Flusche, Executive Director of MODA.

Exterior view of the Passione Italiana exhibit at Museum of Design Atlanta.

Interior sign of the Passione Italiana: The Art of Espresso display.

Another view of the Passione Italiana exhibition at MODA.

During my visit, I had the privilege of being guided around the exhibition by Laura Flusche, Executive Director of MODA. I captured the photos seen below after my tour.

Taking in the scene at the Passione Italiana exhibition.

The Gaggia Milano

On September 5, 1938, Achille Gaggia applied for a patent (patent number 365726 called “Lampo”) for the first modern steamless coffee machine. The disruptive mechanism described in the patent was for the use of hot water pressure instead of steam to prepare an espresso characterized by a soft layer of "crema naturale". For many in the espresso community, this first patent from Gaggia marks the beginning of the modern era of espresso.

Subsequently, in 1947, Achille Gaggia filed a second patent calling for a lever-operated piston machine incorporating a spring. This spring provided additional pressure, and this pressure forced water through the coffee in a shorter time, producing a short black espresso in just 15 seconds. The idea for the piston mechanism came to Gaggia after he observed the engine of an American army jeep which used a hydraulic system. This patent was the revolution of the espresso machine! (This is where some others claim is the true beginning of the modern era of espresso.)

By 1947, the Gaggia company was founded with a formal incorporation happening a year later. The Classic was the first Gaggia espresso machine produced using the design from the latest patent.

Because of his invention, Achille Gaggia earned an honorary title as the “Father of the Modern Espresso Machine.” In the decades following his groundbreaking patent, Gaggia has been at the forefront of the Italian espresso scene. It is safe to say that the coffee world would not be the same afterwards. For true history buffs, an amazing history of the Gaggia company may be found here.

On view at MODA’s Passione Italiana exhibit is the 1952 Gaggia Milano espresso machine.

Another view of the 1952 Gaggia Milano espresso machine on display at MODA’s Passione Italiana exhibition.

La Diamante, or The Diamond

In 1956, Gio Ponti, chief editor of the Italian design and architectural magazine Domus, announced an international design competition for an espresso machine. Domus selected the design by Bruno Munari and Enzo Mari. The design, featuring multi-colored modular plates or faces, was influenced by the architecture of Gio Ponti. At the time of the announcement of their victory, both Bruno Munari and Enzo Mari were still young and essentially unknown. Exposure in Domus catapulted Munari and Mari to instant fame. Bruno Munari and Enzo Mari nicknamed their espresso machine the "The Diamond" (“La Diamante” in Italian) for the multi-faceted shape of the elements which could be composed to obtain different combinations of colors and sizes. 

La Diamante was sold by the company La Pavoni under the name of Modello Concorso until the early 1960s. What’s interesting is that after a hiatus of about 50 years, La Pavoni released a contemporary interpretation of “The Diamond.” You can browse La Pavoni’s current collection of “The Diamond” here.

The Faema E61

With its pure steel body, the Faema E61 is the first espresso machine to use a volumetric pump to give the water the ideal 9-atmosphere pressure and keep the pressure constant during the whole extraction process, unlike the previously available lever espresso machines. Ernesto Valente invented what’s known as the E61 group; it is called that because it first appeared on the Faema E61 espresso machine. Curiously, the name E61 signifies the total solar eclipse that occurred in 1961, the year of its invention. E61 is now a common standard for commercial espresso machines worldwide.

The Faema E61 on display at MODA’s Passione Italiana: The Art of Espresso exhibition.

The Mirage Triplette by Kees van der Westen 

The Dutch Kees van der Westen machines have a worldwide reputation for their extreme performance, accuracy, and beautiful sleek designs. Featuring the E61 group head, the Mirage combines this with a 9 bar rotary water pump. The coffee magazine Sprudge profiled the designer of these espresso machines in this piece from 2016:

In the US, the allure of the cult-status machines—with suitably mystical-sounding names, such as Mirage and Spirit—boomerangs back to their maker, a faraway industrial-design genius with a reported penchant for driving a 1962 Cadillac and a preference not to be photographed. But to the Dutch he is just “Kees from Brabant,” a friendly businessman from the Netherlands province of North Brabant who will likely visit a coffee bar if it bears one of his handcrafted creations or will just as well receive a local wanting a look-see at his headquarters.

Officially known as Kees van der Westen Espressonistic Works, his workshop and warehouse are contained in side-by-side industrial units in the small town of Waalre, a 10-minute drive from Eindhoven’s rail station. Vintage Faema pieces and framed archival photos add character to the place. The staff, 25 in total, whistle while they work. But the interior is otherwise nondescript. There is no doubt that the machines are what matter most here, that all creativity and concentration are devoted to perfecting the process of making espresso. Van der Westen said this much in reply to 20 questions inquiring about his career history, the coffee he drinks nowadays, and a completely new machine currently in his head but which he soon expects to be at his, and, eventually, the world’s fingertips.

Read more in that interview to find out about the various customizations that the company offers. The Kees van der Westen website also features a fascinating history of the design of its espresso machines since 1984.

On display at MODA’s Passione Italiana exhibition is the Triplette edition from the Mirage line of Kees van der Westen espresso machines.

The Mirage Triplette by Kees van der Westen on display at MODA’s Passione Italiana exhibit.

Detail from the Mirage Triplette by Kees van der Westen on display at MODA.

The Bialetti Moka

In addition to the espresso machines, the Passione Italiana exhibition features various other coffee-related items on display, such as the famed Italian coffee pots. One of these objects is the Bialetti Moka.

Note: I did not capture the famed Italian object called the Bialetti Moka below, so I am embedding the photo and caption from MODA’s Instagram account:

From the early 1950s to the present day, Bialetti has manufactured over 200 million coffee makers. If you want to learn more about the Bialetti Moka, check out this post.

The Oggetto Banale Coffee Maker

Designed by Alessandro Mendini, the object below is a playful variation on the Bialetti Moka (seen above). Mendini played an important role in Italian avant-garde design of the 1970s and 1980s. From Wikipedia:

Mendini’s work in product design was influential in the sense that it pushed the boundaries of what products could be. A notable example is his Lassú chair from 1974, a chair built on top of a pyramid structure, which forgoes conventional notions of function. Mendini was addressing the domestic object as a conduit for spirituality, an idea reinforced by his ritualised burning of the chair, photographed for placement on the cover of Casabella in 1975.

Mendini organized the Oggetto Banale (Banal Object) exhibition at the Venice Biennale of Architecture in 1980 and included this espresso maker as an entry.

The AnZa

This espresso machine, nicknamed the “concrete block,” is a nod to Brutalist architecture. The machine, called the AnZa, came together as a collaboration between the design firm Montaag and the espresso machine repair company Kanen, who share the same space in Berkeley, CA. It was born out of passion for good coffee and boredom with the default espresso machine vernacular.⁣

The AnZa introduces new materials to the design of the espresso machine. The model on view at MODA is made of concrete, wood, steel, brass, and glass.

The designers raised over $145,000 on Kickstarter to put the machine into production.⁣ You can watch the Kickstarter video here.

The AnZa, on display at MODA’s Passione Italiana exhibition.

Another view of the AnZa, on display at Passione Italiana exhibition.

The Victoria Arduino Venus Century

One of the highlights of MODA’s Passione Italiana exhibition is the limited edition espresso machine by Victoria Arduino. In celebration of their 100th anniversary, the company made 100 of these machines (called the Venus Century) and had them blessed by the pope. Machine number 000 was donated to Pope Benedict XVI, who had declared his passion for espresso.

The particular machine seen below was lent to the exhibition by Espresso Southeast out of Auburn, GA. 

The Victoria Arduino Venus Century is perhaps the centerpiece of the exhibition at MODA’s Passione Italiana.

The Co.Lab at MODA

From the press release that accompanied the opening of the Passione Italiana: The Art of Espresso exhibition:

With Passione Italiana, MODA introduces the Co.Lab,  an experiential space within a gallery that’s inspired by the spirit of creativity fueled by coffee. The immersive environment is developed by MODA with some of Atlanta’s most creative entities to offer a center for making, thinking,  talking, and  learning, and will feature expansive communal tables within an inviting shared space. 

Visitors to Co.Lab will be invited to participate in What is Your Story, a crowd-sourced storytelling installation organized by design firms Orange Sparkle Ball and non-profit sister, Spark Corps, in collaboration with BooknBrunch that provides a touching look at how untold stories, struggles, and secrets can forge connections. The hands-on project will invite guests to anonymously inscribe their story in a used book on view at  MODA and give visitors the opportunity to respond to these stories by sending a supportive message via postcard.  

This is one of the coolest aspects of this exhibition, and I captured a few photos below from guests who participated in What Is Your Story.

MODA’s partnership with Co.Lab.

“I had to grow up too fast.”

A display at Co.Lab’s What Is Your Story installation.

A wider view of books that have been annotated/marked by visitors at Co.Lab’s What Is Your Story installation. You can respond to the questions/prompts by sending a postcard to the author of the story/question/prompt.

Q&A with Laura Flusche, Executive Director of MODA

I reached out to Laura Flusche, Executive Director at MODA with some additional questions about the Passione Italiana exhibition. This Q&A is presented below.

Q: What was the process like for putting this exhibit together? Was it something in the works for a long time?
: We planned this exhibition for about a year. It's a traveling exhibition that originated at the Cube Design Museum in Holland and was curated by an Italian design curator named Elisabetta Pisu who is with the IMF Foundation. We asked the curator if we could adapt the exhibition so that it better reflected MODA's idea of design as a creative process that inspires change, transforms lives, and makes the world a better place. So, we added some machines like the Victoria Arduino Century (the big machine in the back gallery) that we were able to source locally. And we did some research on the ways that coffee has fueled creativity and change across history and included that information. Because we prioritize active participation over passive observation in our exhibitions, we collaborated with Orange Sparkle Ball and Spark Corps to develop the Co-Lab which provides a coffee shop-esque environment and in which visitors are invited to participate in the What's Your Story project.

As it appears at MODA, the exhibition was designed by Susan Sanders, who wanted to create an immersive environment that would provide visitors with an experience akin to being in an elegant coffee shop.

Q: What's been the response/engagement like for the Co.Lab "What is Your Story"? Have you mailed a lot of postcards?
Lots! I don't know the number as Orange Sparkle Ball is tracking that, but I'm sure it's in the hundreds. And even more stories have been written in books. Visitors generate somewhere between 40 and 70 of those each week. 

Q: Do you have a favorite piece or installation in the current exhibit?
Several! I really like the Victoria Arduino Century machine, both for its size and glamour, but also for the fact that we found it right here in Georgia. I'm also a big fan of the Alessi Tea and Coffee Tower projects — especially the ones designed by Massimiliano Fuksas & Doriana Mandrelli and by Dominique Perrault. They're so elegant.

Q: What's been the most surprising aspect of the exhibit to you and, based on your views, to the people that visit this exhibition?
I think it's the design and technology story that explains how espresso (as we define it today) came into being. Before I started working on this exhibition, I never thought much about the origins of espresso, why it came into being and how design and technological developments over time enabled us to make it. 

Q: Is there anything else that you want to share about Passione Italiana with an audience of coffee enthusiasts?
Even if you don't like coffee, you'll like this exhibition, as the machines are beautifully designed! 

[Editor’s note: if you aren’t familiar with MODA and its current location in Midtown Atlanta directly across The High Museum of Art, I recommend reading this blog post from Laura Flusche.]

There is a lot to discover at MODA’s Passione Italiana exhibition.

If You Go

Passione Italiana: The Art of Espresso runs at MODA (address: 1315 Peachtree Street NE, Atlanta, GA 30309; Google Map here) through June 15, 2019. Pro tip: sign up to go on one of the guided tours of the Passione Italiana exhibition (current dates: April 28; May 5; May 9; May 16; May 19).

MODA does not have designated parking, but offers a 20% discounted museum admission for patrons who walk, bike, or use public transportation (MARTA) to get here. MODA is located about a five minute walk away from the Arts Center MARTA station.

You can check the MODA’s opening hours here.

Final verdict: I highly recommend visiting this exhibition if you have any interest at all in design and/or the world of coffee. You’re guaranteed to learn something new and see something beautiful.

Atlanta Coffee Shops: Travel Edition

If you’ve been paying attention to the stories posted on the @atlantacoffeeshops Instagram account, you may have noticed some coffee shop stories appearing from outside of Atlanta. Dubbed “Atlanta Coffee Shops Travel Edition” or “ACS Travel edition,” stories have appeared from Chattanooga and New York City (the stories from NYC were hashtagged as #ACSinNYC).

While the posts from these travel destinations won’t make it to the main Instagram feed of @atlantacoffeeshops, these coffee shops outside of Atlanta will appear in a new dedicated section of the website called “Travel.”

Right now, there are six coffee shops featured (three from Chattanooga, TN and three from New York City). Click on the title of each coffee shop to be taken to the coffee shop’s respective landing page.

Bluestone Lane (Brooklyn, NYC)

Bluestone Lane in Brooklyn, NYC.

Cadence Coffee House in Chattanooga, TN.

Interior of East One Coffee Roasters in New York City.

Goodman Coffee Roasters in Chattanooga, TN.

Mean Mug Coffeehouse in Chattanooga, TN.

Urban Backyard in New York City.

As usual, all the coffee shop photos that are featured are captured with professional camera equipment (the iPhone only images will only appear on Instagram stories).

Keep an eye out on the expansion of the Travel section in the weeks and months to come, especially as I travel more to the New York City area and explore the coffee scene there.

Do you have any recommendations for a future Atlanta Coffee Shops travel destination? Feel free to leave a comment below!

Editor’s Note: The Travel section is currently set up as folder in the navigation structure of the website and defaults to the first alphabetically listed coffee shop in the series; this structure may be changed in the future on this site.

New Coffee Shop Now Open in Inman Park: DeKalb Athletic Club (Gym Clothes Optional)

A cool new coffee shop opened up in late February this year called DeKalb Athletic Club. Upon hearing the name for the first time, you may think it’s some kind of gym—rest assured, however, no membership is required to enjoy this new spot located close to the Beltline.

DeKalb Athletic Club (DAC) is the latest venture from Victory Brands, the team behind the two Atlanta locations of Victory Sandwich Bar (in Inman Park and Decatur), S.O.S Tiki Bar in Decatur, Little Trouble in West Midtown, and more recently, Lloyd’s (which is actually adjacent to DeKalb Athletic Club).

I recently visited and captured some photos of the interior and exterior, as seen below.

First impressions: DeKalb Athletic Club (DAC) has a great coffee roasting partner in Radio Roasters, a nice selection of some specialty drinks like the cubano and the cortadito, and a truly massive interior space. My first thought (which I shared with the barista and manager) was that one could set up some foosball or ping-pong tables inside the space because there is plenty of it. (Perhaps a caffeine-infused tournament in the works sometime in the future?). In all seriousness, DAC could host some really fun events in the future.

DeKalb Athletic Club also has a wonderful and whimsical branding message going, with such slogans as “B for effort,” “If you’re not first, you’re last,” and “Still working on that 2019 Participation award.”

DeKalb Athletic Club, or DAC, is open for business.

The exterior space of DeKalb Athletic Space. The promenade connects with the next-door neighbor Lloyd’s.