NEWS
By Kellie Woodhouse | March 1, 2009
In a pale yellow room in the Schlesinger home in Arnold, sunlight pours in through two long windows. Avery, 3, is running her neon-colored toy around the edge of the coffee table, making engine noises. Her pink-framed glasses are slipping down her nose, her short brown hair a mess of tangles. She seems unaware that everyone in the room is talking about her. Her father is sitting in an armchair, her mother sinking into an overstuffed couch next to a 23-year-old woman from Germany she met two days ago. In another room, Avery's brother and sister are watching a cartoon, and its sounds flitter in and out of the conversation.
NEWS
By ELIZABETH LARGE | July 11, 2007
The name is long, Eric's Eatery and "Simply Delicious" Carry Out, but the menu is short and sweet. It's a new breakfast and lunch spot opening next week at 2334 N. Charles St. Linda Stewart-Byrd, who left a job with the state Department of Transportation to take the plunge with her husband, chef Eric Byrd, said the food will be American and Caribbean, and the focus will be "wholesome, nutritious and delicious food." She mentioned omelets, Belgian waffles, salads, grilled seafood, shrimp and jerk chicken.
NEWS
By Amy Scattergood | January 3, 2007
The all-in-one grind-and-brew coffee maker -- a machine that, with one press of a button the night before, has a hot, brewed pot of coffee waiting for you in the morning -- is a coffee lover's dream. But, like all utopian promises, you have to wonder if it's really possible. So we decided to put the three grind-and-brew machines on the market -- Melitta, Cuisinart and Capresso -- to the test. Only the Capresso offers the advantage of a burr grinder, which crushes the beans between rotating cones (rather than shredding them with a single blade)
NEWS
By Jamie Stiehm | December 16, 2006
Main Street served as the church aisle and fellow kaffeeklatschers as congregants. Champagne toast? Hardly. The bride sipped a breve drink with whipped cream and caramel, and the groom had his usual triple espresso with hazelnut macchiato. In a city that loves coffee as much as Annapolis does, this was a match made in Starbucks. George B. Sparks III and Leslie A. Baumhower, both in their 40s, met at the City Dock outlet of the ubiquitous coffee chain. And yesterday, it's where they held their wedding reception.
NEWS
By Peter Hermann | October 4, 2006
More than an hour has passed since the Ethiopian coffee ceremony began at Baltimore's Dukem restaurant, and still not a drop of coffee has been served. It is a purposely slow and deliberative process. Coffee here is not just coffee, it is a performance meant to stimulate conversation, a ritual guided by tradition and folk stories said to be as old as coffee itself. The green buna beans are roasted until flavorful smoke wafts over the diners gathered around tables or sitting on straw stools, like background music against the din of spirited chatter.
NEWS
By Photos by Karl Merton Ferron | September 11, 2006
Whether they're coming from a nighttime job at Baltimore-Washington International Thurgood Marshall Airport or meeting a longtime friend for a regular cup of coffee, customers flock to Lexington Market in the early morning, looking to start - or finish - the day with some sustenance.
NEWS
By KEVIN COWHERD | March 2, 2006
For as long as I've been swilling coffee, my philosophy on the stuff has remained constant: Give me regular joe for regular Joes. I don't need all these fancy high-priced "specialty" coffees strong enough to leave you twitching at your work cubicle for a week. Don't need no lattes, espressos, cappuccinos or frappuccinos. Don't need no sleek plastic cups with little paper sleeves and space-age lids and little green emblems that feature the Goddess of Macchiato, or whoever she's supposed to be. Don't need no stinkin' baristas, either.
NEWS
By JOHN SCHMELTZER | February 28, 2006
McDonald's Corp. is changing its conventional cup of coffee for the first time in 30 years, hoping that a stronger, richer blend will boost breakfast sales and better arm the burger giant in the ever hotter battle for coffee drinkers. The new "premium roast" coffee is being served in some stores, and a full nationwide rollout is expected Monday. To reinforce its premium name, the more robust coffee comes in a new paper-covered Styrofoam cup and black lid. The change appears to follow the realization made by Dunkin' Donuts, Starbucks and Burger King years ago that Americans want a richer cup of joe than the nondescript blends they have been offered in the past.
NEWS
By KAREN NITKIN | December 22, 2005
Lots of coffee shops nowadays are more about being groovy than grabbing a cup of caffeine. They've got cool music bopping through the air, overstuffed couches artfully angled in every corner and, it seems, a posse of graphic designers on staff, making sure the zillions of flavors of coffee listed on the inevitable chalkboards behind the inevitable wood counters are written in just the right font. Not that this is bad. But sometimes it's tiring. Sometimes you don't want to remember that a small is a tall and a large is a venti, and you don't want everyone around you tapping away on WiFi-connected laptops.
NEWS
By LAURA BARNHARDT | December 20, 2005
A barista fusses over a display of tea bags near a fluffy couch. The aroma of gingerbread and fresh coffee drifts through rooms that are more than a century old. A fork, knife and spoon, entwined, hang as a door chime. Their rattle announces a customer's arrival. Callahan's Coffee and Confections is in many ways not unlike the countless cafes that cater to the mocha and latte crowd in city neighborhoods and suburban strip malls. But this coffeehouse experience unfolds at a country crossroads far from town, among the soybean fields and gentle hills of northern Baltimore County.