September 12, 2014
Where: 34 S. 7th St., Center City, 215-627-3233. The lowdown: Tucked away on a quiet stretch of 7th Street, this take-out espresso bar is a haven for businesspeople, restaurant workers, police officers and the occasional journalist looking for a quick caffeine fix. Hours: 6 a.m.-4 p.m., Monday through Friday. Backstory: Lore's Chocolates has been crafting custom confections in the city for 50 years. About 20 years ago, the Walter family expanded the operation to include a takeout espresso bar housed in a nook next door to the sweets shop.
June 13, 2013
The dish: Affogato is gelato topped with hot espresso. In Italian, affogato literally means "drowned. " Normally, that's a bad thing. But I'm a crime reporter. And Italian. And married to a Seattle native who is as coffee-crazy as you'd expect for someone from the hometown of Starbucks. So it's all good. Here's why you'd like it, too: Plenty of people prefer coffee with their dessert. This is coffee on your dessert. The piping-hot espresso melts the frozen gelato for a tasty experience in opposites.
July 5, 2012 |
All things blueberry will be honored at the Blueberry Bash summer festival at Terhune Orchards (330 Cold Soil Road, Princeton, N.J., 609-924-2310, terhuneorchards.com ), 10 a.m.-5 p.m. Saturday-Sunday?. Pick your own, or sample everything from blueberry salsa to tea, muffins, pie and wine. Or bring your fave blueberry concoction for the bake-off on Sunday at 1 p.m. Plus stuff for kids and live music. Drink up at the Capital Grille starting Monday and throughout July during its summer promotion known as "The Generous Pour Wine Event.
March 22, 2012 |
THAT BIG GUY holding forth at the cafes and coffee shops of Center City, sipping his espresso, laughing it up with friends, was a former cop who didn't hesitate to kick in a door with the police narcotics strike force. From his friendly demeanor, you wouldn't know that Michael G. Brinkley had that kind of aggression in him, but when you're a cop chasing a suspect you don't let a door get in your way. Mike Brinkley, a 15-year veteran of the force, onetime chaplain of the Guardian Civic League, and a passionate sports-car buff, died suddenly March 16. He was 52 and lived in West Philadelphia.
March 17, 2011
Third Wave: First came Maxwell House and Folgers, then the quality jump of "second wave" companies like Starbucks (and La Colombe). Third Wavers have upped the ante more, with single-origin beans sourced directly (at great expense) from individual farmers, lighter roasts, extra-intense short espresso shots, and the perfomance of brewed-to-order cups. Pour-Over Bar: Remember the Chemex and Melitta drip? Third Wavers have perfected this primitive method by grinding beans to order for every cup, and carefully steeping with precision streams of water heated digitally to just over 200-degrees, and poured onto a cone filter (usually a Hario V60)
March 17, 2011 |
If most normal humans are made up of nearly 90 percent water, I am at the very least 80 percent coffee. Not only do I drink it from morning to night, loving the hot black spark perking through my body and mind, I've come to savor its myriad roasty flavors, the manual craft of brewing gear, and especially its culture of rituals - which can be oh-so-hard to change. Like most discerning Philadelphians, my ritual for more than a decade has been a cup of La Colombe, the city's "house brew," judging by the number of restaurants and cafes that have a pot of Corsica or shot of Nizza at the ready.
July 15, 2010
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: I want to comment on the arrival of a relatively new brand of espresso machine to the city's coffee scene - made by Seattle's Synesso. After two separate experiences, I'm not sure I'm thrilled with it. First, my long-held nominee for the city's best espresso pull - La Colombe - is in jeopardy. They replaced the old La San Marco machines with two gleaming Synessoes. I'm told the old SM machines, rebuilt and refurbished numerous times, would occasionally electrocute the baristas.
April 29, 2010
Espresso Caramel Bars Makes 6 to 8 Servings 3. For the chocolate layer: Combine the chocolate chips and heavy cream in a heat-proof bowl and place over a pan of gently simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Pour the chocolate mixture over the caramel layer and smooth the edges with a spatula. Sprinkle the top with sea salt, if using.
October 10, 2009 |
Esther Tabachnick Halpern, 79, of Center City, a musician who co-owned the Gilded Cage, an innovative Center City coffeehouse, died of liver failure Thursday at home. In 1956, when Mrs. Halpern and her husband, Edward, were newlyweds, they opened the Gilded Cage at 21st and Rittenhouse Streets. They sold espresso for 25 cents a cup. Ed Halpern assembled the corned beef sandwiches and Mrs. Halpern made onion soup - the first in Philadelphia to have a thick cheese crust, she told an Inquirer reporter in 1981.
May 14, 2009
I SPLIT A Starbucks espresso fudge brownie with a friend recently, and here's how we described it: "Oh, my heavenly yum!" My taste buds felt treated, but I spent too much money and way too many fat grams on that chocolate concoction. I craved a healthier version of this dessert that I could bake at home to save calories and cash. So I started tinkering with a recipe I created several years ago to amp up the chocolate and tone down the fat. If you're a calorie-conscious chocolate addict like I am, you know that portion control is key. That's why I decided to make cookies instead of brownies.