What to Order: Four Barrel boasts a huge menu of seasonal single-origin coffees, so you should let the baristas guide you.
What to Order: All of the pour-over drip coffees are great, but the excellent Guji, Yetatebe is a fresh-crop Ethiopian coffee, so it’s only available for the next few months.
What to Order: All of the coffee's good, but the off-menu hot chocolate (with Twenty-Four Blackbirds chocolate and sweet whole milk) is excellent, too.
What to Order: A pure five-ounce espresso with steamed Clover Farms Dairy whole milk.
What to Order: Classic cappuccinos are made using rich 5 percent milk.
What to Order: The straight coffee options are top-notch, but LAMILL also offers elaborate drinks such as an orange-infused cappuccino.
What to Order: Besides Stumptown, Wilson also offers coffee from small, local roasters — so try whichever new one’s available.
What to Order: You can’t go wrong with a cappuccino, made with milk from local Sunshine Dairy.
What to Order: Heart’s known for its espresso, which it makes in a volumetric Spirit espresso machine.
What to Order: A cup of floral and fruity Ethiopian Yirgacheffe Aricha coffee.
What to Order: A straight shot of the Dolce espresso, of course. (The Vita is only used in drinks with milk and sugar.)
What to Order: The growing chain is known for its New Orleans–style iced coffee and the SG-120, a single-origin mini latte named after the Japanese glass in which it's served.
What to Order: A cappuccino, made with Grumpy’s own Heartbreaker espresso blend and Battenkill Valley milk.
What to Order: A cappuccino made in Fika’s Synesso espresso machine is always a good choice.
What to Order: The Happy Jack (a honey-cinnamon latte) — and one of Aunt Rosie’s famous chocolate-chip cookies.
What to Order: Either a Gibraltar, made with two shots of espresso and a dash of warm milk, or La Colombe's pre-bottled Pure Black iced coffee.
What to Order: A piccolo latte, a traditional Australian drink with a double shot of espresso and a small amount of steamed milk. It’s similar to a cortado.
What to Order: The cold-brew coffee is made fresh daily, but a classic Italian Shakerado is also a good bet: Espresso and raw simple syrup are shaken over ice and garnished with an orange slice.
What to Order: The hand-bottled “cold-brew latte,” which is made in small batches using dairy milk.
What to Order: The beloved “Hair Bender” espresso blend features coffees from the three major coffee-producing regions: Latin America, East Africa, and Indonesia.
What to Order: Whatever's being offered from "guest" roasters — although the beans cost more, Ricardo charges the same price so customers are more willing to try them.
What to Order: A flat white, an Australian speciality similar to a cappuccino but with micro-foam from the bottom of the frothing pitcher.
What to Order: The One-and-One, a single macchiato and single espresso placed together on a shared saucer.
What to Order: An “espresso neat,” served in its purest form in a Glencairn glass.
What to Order: The drink of the month is a "Sprojito." Baristas steep simple syrup with cucumber, basil, and mint leaves; add lemon bitters; shake the espresso; and pour over seltzer and lime juice.
What to Order: A simple cappuccino, made with single-origin espresso and creamy Hatcher Family Dairy milk.
What to Order: Opt for a mocha: Old City Java uses Valrhona chocolate for its homemade sauce.
What to Order: A shot of Periodic espresso, which has hints of malted chocolate and citrus.
What to Order: The Cajeta latte, which is made with a goat's-milk-based caramel sauce.
What to Order: On a Sunday, tableside siphon coffee service. Otherwise, go for the Frank Crank: housemade ganache, half-and-half, vanilla, and cold brew shaken over ice.
What to Order: The coffee julep: espresso, vanilla, sparkling water, and fresh mint.
What to Order: The Van Buren, named after a local street, is made with 2oz espresso, 2oz of steamed milk, and Topo Chico (Mexican carbonated mineral water). Served on a hand-carved tray w/ biscotti.
What to Order: A cup of Kyoto-styled brewed coffee, or an espresso that’s pulled using the Slayer machine.
What to Order: A cup of black coffee, which is roasted in a refurbished 1929 Gothot Ideal Rapid coffee roaster.
