Printer's Row Coffee Co. / Uganda / Mt. Elgon Washed

I was surprised to find myself across the street from the Lincoln Park-based Printer's Row Coffee Company. Yes, I was disappointed that they were not actually based in Printer's Row. I think they are either the only or one of two or three true specialty coffee shops in Lincoln Park, which is also peculiar. Why not open a specialty coffee shop here? Why are they always in gentrifying neighborhoods on the Blue Line? 

They also are not a purely light roast shop. Don't burn your coffee! (actually, it is respectable and okay to roast a little darker)

The coffee was good. It was tasty, sparkly, bright, and had notes of grapefruit and plenty of sweetness. But it left me with many questions. Why is this cafe the most specialty one in Chicago's bougiest neighborhood? Why is Chicago not playing on the coffee world stage? Why is there no, like, La Cabra, or other prestigious cafe here? A %Arabica perhaps? I feel like there is a business opportunity for a specialty cafe that appeals to normies and coffee weirdos in Lincoln Park.

Metric Coffee / Parasol Blend

I am in my blend era now. A good blend is better than a good single origin, because you can combine the aspects of two single origins and get a combined better result. Metric's Parasol summer blend is a really nice, pleasant, drinkable, sweet. It is bright and airy, and tastes quite good. Would I buy it again? I like to explore coffee. But this is a coffee you can look forward to. Not too much biting acidity, but good sweetness and more fragrance than you'd expect.

Metric Coffee / Ethiopia / Raro Boda / Washed Dega & Kurume

Metric just opened a new "all day cafe" (a concept I vehemently disagree with) out in Avondale, a northwest neighborhood. It is super popular on TikTok, so we had to spend some time waiting in line. I could not read the menu until I was right at the counter, which is probably why it took so long for each person to order. I picked this Ethiopia for the advertised notes of pomegranate, which I think is an excellent flavor in coffee. I even picked it over a Kenya with notes of blackcurrant, which shows my excitement. Those who are in the know are familiar with my blackcurrant obsession.

They use an automatic pourover machine, which I believe was a white version of the Poursteady PS2. I thought this was a peculiar choice – I am not sure what they use in their Fulton cafe, it is some kind of automatic one cup machine. I thought was peculiar because it was on the bar top, while they had the Modbar espresso machines. I am not a huge fan of the Modbar machines, I think that they are technologically cool, but they do not always fit in the cafe environment. I feel like they just expose the barista to you but don't offer you the barista's attention. They have their pluses and minuses. 

Theoretically, you can train the machines on a per-coffee basis, and they are supposed to get everything correct. This coffee tasted muddy and acidic. There was clarity in the coffee, sure, but the machine did not draw it out. It felt similar to old coffee, or a brew with too much agitation and a channeled extraction. I maybe got apricot? I do not know. Maybe it was an issue of expectations. The barista also made a mess when he splashed the pitcher onto the tray.

My wife's matcha was also not that well done. I will likely not return to the Avondale cafe, because they will begin wine service and I have a policy against cafes that also serve wine. Metric is good, but hopefully next time I go I might enjoy my experience more.