Barista Magazine

FEB-MAR 2018

Serving People Serving Coffee Since 2005

Issue link: https://baristamagazine.epubxp.com/i/931664

Contents of this Issue

Navigation

Page 36 of 109

"little windows") are ubiquitous in Miami coffee culture—you throw a few cents on the table, order an espresso with more sugar than you would probably ever think to put in your coffee, and chat with the other patrons hanging around enjoying, or perhaps melting from, the year-round warmth. All Day represents a shift in the culture that many have noticed: You can't just serve excellent coffee; you have to serve delicious food, as well— or maybe just one really excellent item. In Wyn- wood, you'll see folks lining up around the block at Salty Donut, where gourmet donuts that are sometimes too pretty to eat are churned out and prized by customers from around the city. Owners Andy and Amanda Rodriguez (no relation to this article's author) moved into their brick-and-mor- tar location just over a year ago after starting out serving donuts out of a small Airstream camper. Along with peddling exquisite donuts, the couple emphasizes coffee service, working with Intelli- gentsia to craft their coffee menu. On the day I went to Salty Donut, the duo had the camper set up and were serving cold-brew Old Fashioneds, which, accompanied by one of their guava–and- cheese donuts, was nothing short of perfect. Many of the specialty shops in Miami can be found in the same neighborhood—the Wynwood/ Downtown/Design District area. Blue Bottle chose the Design District for its fl agship store in Miami (and another location in Aventura Mall), and a Cafés in Miami take inspiration from the city: bright colors, airy spaces, and design elements and drinks that pay homage to the city's Cuban population are common in almost every café. PHOTO COURTESY OF PANTHER COFFEE 37 www.baristamagazine.com

Articles in this issue

Links on this page

view archives of Barista Magazine - FEB-MAR 2018