From Our Archive
This story was published before Summer 2021, when we launched our new digital experience.

Brooklyn's Fine Grind

David Lynch Transcendental Meditation Interview


The Deep Dive

A light conversation with David Lynch on Transcendental Meditation, the unified...

Sohm looks at the color and how fine the mousse is — the fine streams of bubbles — a sign of great quality.

Wine and Spirits

How to Drink Grower Champagne

Legendary sommelier Aldo Sohm on rarer bubbles.

The Hoodie of the Future


The Hoodie of the Future

British clothier Vollebak makes garments for today’s superhero.

We’re living in a golden age for high-end coffee. Stumptowns and Blue Bottles have taken root across the country. Airports flash masterly tuned La Marzocco machines. Even Starbucks is going the artisanal route with plans to open 100 Reserve Roasteries worldwide. But what if, for all our evolved palates and expanded bean budgets, we have yet to taste the real, premium thing? That’s what Steven Sutton, the 35-year-old owner of Bogotá’s Devoción coffee company, is suggesting. Since 2006 Sutton has been establishing a network of farmers in Colombia to get his brew into customers’ cups within, ideally, 10 days of harvest. In the sometimes 12 months that it can take other companies to roast their products, beans oxidize and lose complexity. “Our coffee tastes like it does on the farm,” he says. Recently Sutton opened his first American retail outlet in Williamsburg, Brooklyn. He flies varieties of beans straight from the jungle 
to JFK. Then he roasts them on-site, crafting eight different coffees—think Sweet Borbon, which tastes of banana flambé, and Geisha Special Reserve, of citrus. Each seems to pleasurably stretch the idea of how coffee should taste. And Sutton isn’t stopping at coffee. He also wants a Michelin star. “We want to show how gastronomical coffee really is,” he says. “We’re going 
to hire a famous chef and develop tasting menus to complement it.”

At 69 Grand St.; 718-285-6180;


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