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Pavement ist rad!
As a lot of folks already know, we don't operate Counter Culture Coffee shops. So, we rely on the people making our coffee and serving it to the public to ensure that the same level of attention to detail is given to brewing and serving our coffee as goes into sourcing and roasting it. (This is why we created our Counter Intelligence coffee education program , btw.) We're very grateful to the many high-quality shops, restaurants, and specialty groceries that serve and sell our coffees.
It's especially gratifying to have two of our friends and partners, Pavement Coffeehouse and Ultimo Coffee, be named the best coffee shops by Boston and Philadelphia magazines, respectively.
"One of the first places in Boston to offer pour-over and cold-brew coffees," noted Boston Magazine. "Pavement goes well beyond crafting lattes and cappuccinos (although these are fantastic here, too)."
Congratulations Ultimo!
And, of Ultimo, Philadelphia Magazine wrote: "The inviting staff, comfortable vibe and Counter Culture coffee would be enough to make Ultimo Philadelphia’s best. That the Newbold spot shares space with Brew-a beer store-makes it the ultimate for a 2 p.m. pick-me-up followed by a 4 p.m. happy hour."
We're very proud of both teams and want to thank their owners, management, and staff for their hard work!
POSTED IN: brewing
Recent Updates:
Our roasting and production departments will be closed on Thanksgiving Day—Thursday, November 26—and the day after. Orders placed after midnight Tuesday, November 24, will be held for roasting and shipping on Monday, November 30. Orders in transit may experience a slight delay, as the US...
Sustainability Manager Meredith Taylor visited East Timor last month. It was the first time anyone from Counter Culture has visited the country. Since 2002, coffee has been a major export for East Timor, and Meredith was excited for the opportunity to check out this under-the-radar origin. Read...
I started working in coffee a bit accidentally—happening upon a job as a barista until I "figured out what I really wanted to be." After a few years on the job, my former-boss here at Counter Culture, Kim Ionescu, suggested I apply for the Specialty Coffee Association of America's Sustainability...
As I've said in previous posts, we have some awesome employees here at Counter Culture who think about sustainability not only at work, but in their own lives, as well. One of these sustainably-minded folks is Chelsea Thoumsin, the customer support representative at our Philadelphia Training Center...
March 13–19, 2016 On this weeklong trip, students participate in each step of the coffee production process at origin—from harvest to export—and learn about the benefits and challenges of building long-term coffee relationships. The 2016 Origin Field Lab will cover the complexities of...