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Espresso

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NEWS
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.
FOOD
December 6, 2007 | By Craig LaBan, Inquirer Restaurant Critic
Nothing quickens my pulse quite like the hum and hiss of a great espresso machine stirring to life. At the press of a button, its boiler-powered muscle can pack 135 pounds of pressure onto each square inch of grounds, which is darn "near-torture for the ground coffee bean," says Mark Prince of CoffeeGeek.com. So torture the beans, I say. Because what emerges from a perfect shot is liquid black magic, the syrupy essence of roasted java topped with a silky "crema" of natural oils, a tan coffee bloom dappled with tiger stripes.
LIVING
August 31, 1995 | By William R. Macklin, INQUIRER STAFF WRITER
Even the espresso machine is high-tech - a whopper of a thing, splattered with buttons, whirring menacingly when you drop in a coin, then settling into an urgent repose after delivering up its thick black product. But what did you expect to find at Philadelphia's first Internet cafe: the Hills Brothers and a hand grinder? Not at the Cyber Loft. In an office suite above a Walnut Street travel agency, just a few steps from the Old World elegance of Le Bec-Fin, Cyber Loft was on-line and for rent Tuesday, in this, the first full week of operation for the drop-in-and-compute service.
FOOD
February 3, 1993 | By Marilynn Marter, INQUIRER FOOD WRITER
Wake up and smell the espresso. This low-cost luxury not only is packing espresso bars and coffeehouses, it has reached out to the home kitchen. But if you want to make your own espresso or cappuccino, it's important to start with learning just what these drinks are all about. Harvey Kravitz, a self-styled "certified coffeemaniac" and representative of Tutto Italiano, a firm distributing a top Italian-made commercial espresso machine, LaCimbali, offered to help. He began by emphasizing the importance of coffee to an Italian.
NEWS
October 26, 1995 | By George Anastasia and Ralph Cipriano, INQUIRER STAFF WRITERS
Joseph "Skinny Joey" Merlino stood in the doorway of his espresso bar on Passyunk Avenue, puffing on a fat cigar. As Catholic schoolgirls strolled by in plaid skirts and blue uniforms, the reputed mobster glared at two cops who sat in a marked patrol car parked across the street. The cops stared right back. Merlino, 33, doesn't think much of the extra police detail that's been assigned to guard his Avenue Cafe up to 12 hours a day, seven days a week, since Dante "Peanuts" Veasey stopped by for a chat two weeks ago. "That's where your tax dollars go," Merlino said.
BUSINESS
June 4, 1994 | By David I. Turner, INQUIRER STAFF WRITER
It used to be that you'd go out to a Phillies game, grab a couple of hot dogs, maybe munch a bag of peanuts and knock down a few beers. Now, that Philadelphia tradition may be going the way of the old Shibe Park. Fans can now sip an espresso, instead of that fine domestic brew. One of the Veterans Stadium vendors has set up an espresso cart, selling specialty coffees such as caffe latte and cappuccino made from higher-quality beans. What's more shocking is that Phillies fans are buying them.
NEWS
March 8, 1992 | By John Woestendiek, INQUIRER STAFF WRITER
Howard Berkson won't fill your tires, and he won't clean your windshield. But from his cart between the gasoline pumps at a BP station, next to a display of Quality motor oils, he'll concoct a caffe latte that should keep your motor revving until lunchtime. Yup, this is Seattle, once known for its quality of life, rainy skies and the Space Needle. Now famous for - more than anything else - upscale coffee drinks. Here, in the city that proclaims itself the specialty coffee capital of the United States, one is never more than a couple of blocks from a cup of espresso or its milkier alternatives: caffe mocha, caffe latte or cappuccino.
ENTERTAINMENT
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.
FOOD
February 3, 1993 | By Marilynn Marter, INQUIRER FOOD WRITER
When singles in the '90s talk of stopping by the bar for a drink, it is ever more likely that they'll be taking their refreshment at a neighborhood espresso bar. Or at a coffeehouse. Once hippie havens, these nightspots are coming back as mainstream meeting places. Even office cafeterias are going gourmet with the addition of espresso bars, both fixed and mobile. Gourmet coffees, after all, are one of life's more affordable luxuries, not to mention stimulants. Among other things, these centers for nonalcoholic libation may be spurring a return to one-on-one conversation.
FOOD
June 24, 1992 | by Maria Gallagher, Daily News Staff Writer
Not so long ago, Philadelphians who loved cappuccino or espresso could find a cup only at the end of a meal in an Italian restaurant. Now it's possible to grab a cafe latte on the run, to take a double espresso back to the office, to make cappuccino at home, to linger over a flavored coffee and listen to music. Coffeehouses, cafes and takeout coffee places with broader horizons than "Regular or decaf?" have sprung up throughout the city, cheerfully filling our craving for more sophisticated forms of java.
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ARTICLES BY DATE
NEWS
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.
ENTERTAINMENT
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.
ENTERTAINMENT
July 5, 2012 | Laurie T. Conrad
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.
NEWS
March 22, 2012 | BY JOHN F. MORRISON, Daily News Staff Writer
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.
NEWS
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)
FOOD
March 17, 2011 | By Craig LaBan, Inquirer Restaurant Critic
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.
FOOD
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.
FOOD
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.
NEWS
October 10, 2009 | By Sally A. Downey INQUIRER STAFF WRITER
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.
ENTERTAINMENT
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.
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