Seattle Coffee Works
The espresso at SCW? Sure, it’s fine, but the real reason to go is the river of coffee that runs through owner Sebastian Simsch’s veins.; Sidle up to the Slow Bar side of the shop, where you can choose not only your single-estate roast, but also which contraption will extract its liquor: French press, vacuum pot, pour-over…or the robotic Bunn Trifecta machine, which Simsch describes as “Clover on steroids.” The theatrics will run you all of $3-$4.50. If you’re a brewed coffee devotee, welcome to paradise.
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