Press Coffee Archives

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Now that the dog days of summer are here (apology to all the dogs), it’s time to crack out the cool, refreshing drinks. Top of the list: Cold brew coffee. Andrew Robertson of Press Coffee has shared a recipe with us and a couple of tips on how to make the best cold brew. When making this full-bodied coffee, it’s beneficial to use reverse osmosis water or distilled water with the addition of Third Wave...

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All the news that’s fit to nosh.  Chino A-Go-Go: Long-time fans were shocked in March when Chino Bandido owner Eve Lee Collins announced the restaurant would be leaving its original location after 31 years. It officially closed on Mother’s Day weekend, and the new location at Bell Road and Third Avenue is slated to open in June. In the meantime, Chino’s devotees can get their jade red chicken fix at a food truck set up outside the new spot. The truck opened yesterday and will operate Monday-Friday from...

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Press Coffee’s ethos goes beyond serving a quality cup of joe. Community and compassion are also ingrained in the locally owned company, which has eight locations across the Valley. “We want to believe in the communities that we live in and where the stores are,” co-owner Alex Mason says. “Our mission at Press is always to make the best coffee and allow people to have the best experience, but with that mission, we don’t want...

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Many people enter the deliciously haughty realm of beverage snobbery as craft beer or wine snobs and only later become coffee snobs, translating their discerning phraseology – esters, tannins, noses, mouthfeels and finishes – to America’s ubiquitous day-starter.   I went the other way, starting with single-origin pour-overs and balanced espresso blends at Press Coffee’s Scottsdale Quarter location, which was just downstairs from our old office at the Quarter. Owner Steve Kraus and his crew of roasters and baristas taught me about coffee growing regions, introduced me to the flavor wheel, showed me how coffee is roasted, invited me...

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