From Our Editors
Jeff Dreyfuss and his son Tony each discovered a love of coffee independently. Jeff fell in love with the dark brew on after-class sojourns at local coffee shops during his tenure as an Indonesian Language Professor at the University of Washington-Seattle. Tony got his first taste of obsession when he landed a job sweeping floors in a coffee shop while contemplating what to do with his philosophy degree. The two talked to each other about coffee constantly, eventually finding the mutual inspiration to take the plunge into the roasting and brewing business. They opened Metropolis Coffee in 2001 to share their bean-driven bliss with the world. The team purchases their coffee directly from farmers, but doesn’t expose a single bean to heat until the crop arrives at the roasting facility in Chicago. Once there, they roast the coffee in small batches to order, ensuring that each cup brewed in-house or bag of beans for savoring at home came out of the roaster no earlier than the day before. Each barista first learns to appreciate the roasting process—and its tasty results—with hands-on training in the roasting facility before setting foot behind the counter at the company's Edgewater café. Armed with a beginning-to-end understanding of coffee creation, the drinksmiths brew and serve well-balanced beverages for coffee aficionados at an espresso-scented hangout that Time Out Chicago calls "outstanding."