Raising The Bar-ista: Pouring Over The State of D.C.’s Coffee Culture

This article first appeared in Washington City Paper on January 5, 2017

The District got coffee for Christmas. The Cup We All Race 4 opened inside The LINE DC Hotel on Dec. 20. So did two fresh locations of Compass Coffee downtown. Two days later, the biggest Dolcezza to date opened at The Wharf, and New York-based Gregorys Coffee debuted at 19th and L streets NW on Dec. 12.

The growth in coffee shops D.C. saw in just 10 days in December is not an anomaly. Coffee—specifically third-wave coffee and speciality coffee—is booming locally and the industry as a whole is maturing.

“Seven years ago when I started, people in D.C. didn’t know what specialty coffee was,” says Daps Salisbury, a barista at Georgetown’s Blue Bottle Coffee. Salisbury recalls, while working at Dolcezza back then, coaxing customers out of sticker shock and explaining why pour-over coffee takes time.

Specialty coffee accounts for a small percentage of the java sipped around the world. It’s defined by the Specialty Coffee Association as hailing from geographic microclimates and having unique flavor profiles that score at least 80 out of 100 points in the organization’s cupping test.

After coffee’s popularity spread in the 1960’s with the advent of instant coffee from companies like Folgers, major chains like Starbucks made drinking coffee an experience for the masses with customizable espresso drinks. Following these two “waves,” the third wave brought about heightened interest in quality and artisanship that can be compared to craft beer’s meteoric rise. Professionals today carefully roast and brew specialty beans to draw out the best flavor.

“Now D.C. has become a city for young working professionals,” Salisbury continues. “People flocking to cities have a greater awareness of specialty coffee. They have an idea of what they want when they come in.”

Statistics back the idea that a more youthful population begets better coffee for all. At a 2014 coffee conference, Tracy Ging, chief commercial officer at S&D Coffee & Tea, offered some data: millennials started drinking coffee earlier in life (between 15 and 17) as compared to Generation X-ers, who held off until 19. Those between 18 and 35 also drink more coffee away from home.

The founder of Hyattsville-based roastery Vigilante Coffee agrees with Salisbury. “Before it was like, ‘That’s fancy coffee,’ and now it’s, ‘This is good coffee, this is what I’m going to drink most days,’” Chris Vigilante says. “We pay for great quality beer. We’re accustomed to that. Coffee is more of a learning curve, but you have to think about the labor that goes into it.”

To understand D.C.’s coffee culture, Young & Hungry spoke with a variety of professionals to learn what we’re drinking, where we’re drinking it, and who’s making it.

What We’re Drinking

When the term third-wave was first used in 2002 by Trish Rothgeb, there were three major specialty coffee roasters in the U.S.: North Carolina’s Counter Culture, Chicago’s Intelligentsia, and Portland, Oregon’s Stumptown Coffee Roasters.

“When I first moved here, most cafes serving speciality coffee were serving Counter Culture,” Vigilante says. He founded his company in 2012, giving D.C. specialty shops the opportunity to brew locally roasted beans. “At the time it was just me and Joel Finkelstein at Qualia.”

Fast-forward five years and you can find Vigilante Coffee at more than 100 businesses. “We roasted just over 150,000 pounds of coffee in 2017,” Vigilante says. His company gained three new wholesale partners in October alone.

The D.C. area is now home to several additional local roasters, including Compass Coffee, an offshoot of Peregrine Espresso called Small Planes Coffee, and Rare Bird Coffee Roasters.

Chad McCracken, who co-owns The Wydown on 14th Street NW and H Street NE, is happy to have variety. “Five or six years ago it was a Counter Culture heavy town,” he says. “Having more diverse options in terms of roasters is really nice.”

“Specialty coffee is booming in the region, but is still way behind other cities,” argues Bruce White. He owns Baltimore-based Perfect Brew Services and has been the main coffee equipment supplier and mechanic in the Mid-Atlantic for a decade. “There are lots of people starting to do their own roasting nationwide. Lots of people can make green beans brown, and some are pretty good, but the challenge is how to make it consistent.”

D.C. is also experiencing an influx of major out-of-town roasters. Philadelphia’s La Colombe already has five D.C. locations and the Bay Area’s Blue Bottle Coffee planted a cafe in Georgetown.

“It’s not quite validating, but it recognizes that there’s a specialty coffee market here in D.C. that’s been overlooked for a long time,” says Reggie Elliott, the coffee director for The Cup We All Race 4 and A Rake’s Progress from Spike Gjerde inside The LINE DC Hotel.

Where We’re Drinking It

“Over the past five years there was a boom of shops,” says Potter’s House barista Adam JacksonBey. He’s worked in coffee for six years and plans to launch two coffee businesses this year—Avalon and Tell Coffee. “You see a lot of shops clustering in an area. The biggest example is 14th Street [NW].” The corridor has The Wydown, Colada Shop, Peet’s Coffee, Peregrine Espresso, Dolcezza, and Slipstream.

“There are plenty of neighborhoods in need of specialty coffee,” Vigilante says. “There are coffee shops, but I don’t think there is world-class coffee on a widespread level yet.” He points to Colony Club in Park View as an example of a shop that took a chance on a neighborhood instead of only eyeing established coffee hubs.

Because it takes significant capital to open a coffee shop, there are very few proprietors who can make decisions free from investor input, and the result is areas cut off from specialty coffee, according to JacksonBey. “Investors will want you to put it somewhere with quick growth potential,” he says. “Maybe the second or third shop, you take a shot somewhere.”

McCracken set out to open both locations of The Wydown in dense neighborhoods with foot traffic and a mix of commercial and residential surroundings. “The affluence of the population is also a possible factor,” he says. “Our coffee is not cheap. We know that.”

Who’s Making It

Just as bartenders gained name recognition and new career opportunities with the craft cocktail movement, baristas are finding their way to financially viable careers within their field. Competitions, educational opportunities, and the diversification of the profession are contributing factors.

When Salisbury started as a barista there was a high turnover rate. “Back then there was no career path, so you had to cut your own,” says Salisbury. “As the industry has grown and demand for skilled baristas has increased, many experienced coffee pros won’t stick around for a job that doesn’t provide a living wage. It’s an employee’s market.”

There are also now jobs outside of the traditional coffee shop, including consultant gigs or positions within full-service restaurants. “Restaurants give baristas another avenue for expanding our skill set,” Elliott says. “With the cocktail and food scenes reaching out to the coffee scene more, that will help the coffee scene grow.”

“I’ve been able to live in D.C. for six years on a barista salary,” JacksonBey adds. “More people will be able to do that.” The coffee shop boom has created hundreds of jobs and most major cafes have a dedicated staffer to swiftly train-up new employees. McCracken says 80 percent of people he hires have no coffee experience. “I can teach you how to make coffee,” he says. “I can’t teach you to be nice and kind.”

Diverse baristas make D.C.’s coffee culture distinctive. Take the U.S. Coffee Championship preliminaries that were held in September in D.C. as a litmus test. “There’s women and queer people and people of color,” Salisbury says. In contrast, Salisbury noticed that heterosexual white males dominated winners circles in other cities. Men made up the top eight in both Colorado and Seattle.

JacksonBey, who is African-American, plans to compete in New Orleans this year. “Traditionally it’s been a lot of white males that have won or done really well for reasons like money,” he explains. Those with the funds can hire a coach or afford better beans. “When two or three points separate 3rd from 4th place, that all comes into play.”

The tightly bonded D.C. barista community is on display at monthly Thursday Night Throwdown (TNT) events. Elliott, JacksonBey, and Salisbury are the current organizers of the decade-old, monthly latte art competitions. The next one is Jan. 11 at 8 p.m. inside Takoma Beverage Company.

“Looking at the baristas I interact with at TNTs and other events, there is no typical D.C. barista,” Dawn Shanks says. She’s the head coffee quality manager for Peregrine Espresso. “A lot of baristas are focused on inclusivity in a way that I used to take for granted.”

Shanks wears a special “Force Majeure” pin at work. She and two other baristas, Sarah Rice Scott and Lenora Yerkes, made and sold them to almost 150 coffee professionals in the U.S., Canada, and Australia. “It’s a statement pin worn by baristas who oppose the SCA’s decision to hold a competition in a country where some participating baristas may feel unsafe,” Shanks says. Dubai in the United Arab Emirates is the host of the 2018 World Coffee Championships. “Of course we all think this is wrong and we want to brainstorm a solution,” Shanks says.

The SCA is moving ahead as planned, but adding an option for competitors to defer. JacksonBey says the backlash they got was important. “It got a lot of voices heard that wouldn’t have been heard two or three years ago.”

JacksonBey, Salisbury, and Elliott argue the next important step is promoting LGBTQ baristas and baristas of color into positions of leadership. “We need a wider range of people who run these shops,” Elliott says. “There’s more to coffee than tattooed white guys, and with D.C.’s gentrification issue, it’s even more important to embrace diversity.”


Bar Elena Opens on H Street With Arcade Games and Two Happy Hours a Day

This article first appeared in The Washingtonian on November 9, 2017

Chef Adam Stein is an H Street hospitality veteran, having opened the Queen Vic and the Big Board and been a regular at Boundary Road. When the latter seasonal American restaurant closed this summer, owner Karlos Leopold (Nido, Mola) asked Stein to create a new concept for the space. His idea, now come to life: Bar Elena, a neighborhood-oriented spot with daily happy hours, arcade games, kids’ menus, and a few splurges like raw bar platters and lobster pasta.

We’re really trying to carve out multiple niches over here,” says Stein. “Not everyone can be Rose’s Luxury. I feel like it’s super important to offer several different kind of things for people.”

Bar Elena still looks a bit like its predecessor—all that exposed brick hasn’t gone anywhere—but the team created a larger bar area, plus space in back for two skeeball machines, pinball, arcade games, and tabletop Pac Man. Two televisions were added above the bar, and there’s a large projection screen for showing major games or events. Stein says the concept is like a miniature version of the Eleanor, a bar/restaurant/bowling alley he’s opening next year in Ivy City.

Even more diverse than the games is Stein’s menu. The raw bar—a first for the neighborhood—offers fresh-shucked oysters and clams, head-on shrimp cocktail, and chilled lobster. Many appetizers are hybrid snacks, like elote-style hushpuppies showered with chilies, crema, cilantro, and queso fresco, or “clam chowder poutine,” where fries and curds are smothered in chowder-gravy. Patrons will find both seafood and snacks discounted during daily happy hours, which run early (4 to 7 PM) and late (11 PM to close). Drink specials include $5 wines, beers, and cocktails.

Games are intended for the young and young at heart alike. Stein says he’ll launch a children’s menu in the coming weeks and that kids are welcome to play while their parents eat; he expects an older crowd later in the evening. There’s a nod to his own childhood on the menu: a pasta sandwich. 

“Both of my parents worked long hours, so we ate spaghetti a lot as kid,” says Stein. “I remember splitting rolls, jamming a pat of butter in there, and stuffing it with spaghetti.” 

Toddler tributes aside, Stein also offers a few chef-y entrees like shellfish stew or that same spaghetti dressed up with lobster and brown butter. Still don’t expect the dishes to get too precious.

“The mantra is, ‘We make it in-house if it’s better than what we can get.’ But I always tell the staff: no one wants the chef’s version of ketchup. We have Duke’s mayo and Heinz.”

Bar Elena. 414 H St., NE; 202-450-3265. Open Tuesday through Thursday and Sunday, 4 PM to 2 AM; Friday and Saturday, 4 PM to 3 AM. Weekend brunch starting soon (11 AM). Closed Mondays. 

Peek Inside H Street’s Playful New Bar Elena

This article first appeared in Eater DC on November 7, 2017

Atlas District restaurant unveils comfort food and games November 7

There’s no shortage of entertainment options at Atlas District newcomer Bar Elena, the neighborhood restaurant opening Tuesday, November 7, that fulfills chef/co-owner Adam Stein’s dream of bringing fun food, local brews, and engaging games to his former stomping grounds.

Stein, an alum of local eateries including pubby Queen Vic and beer-friendly Big Board (among others), tells Eater he has longed to see more laid-back restaurants crop up along the drastically evolving strip.

“It’s time this side of the street got some love,” he says.

Stein’s contribution to that cause involves offering up funky comfort foods, a number of electronic diversions, and a slate of intriguing drinks. He’s joined in this mission by Sharon Wetteland, who followed Stein over from his most recent stint at Red’s Table in Reston, Virginia, to serve as general manager at Bar Elena, and by Lindsay Parsons, a Radiator alum tasked with overseeing the bar.

Bar Elena chef and co-owner Adam Stein.
Stein tells Eater that friends created most of the art featured all around Bar Elena.
Photo by Rey Lopez for Eater DC


The front of the new restaurant should look somewhat familiar to those that visited its predecessor, Boundary Road. Stein says he’s moved some things around, but wound up keeping roughly the same number of seats. The major difference in terms of design — yes, the mattress chandelier is hanging around — is the mini-arcade Stein has installed in back.

Twin Skee-ball machines at Bar Elena.
Photo by Rey Lopez for Eater DC
Two pinball machines and two “multicade” machines — one of ‘em’s even got Space Ace (watch out for that infanto ray) — are primed and ready to siphon quarters from every pocket.
Photo by Rey Lopez for Eater DC


The bar boasts two pinball machines (Indiana Jones, The Sopranos), two Skee-ball machines, and two video game cabinets that feature over two dozen classic games (think: Arkanoid, Ms. Pac-Man). Don’t get too attached to any high scores, though; Stein says the company that owns the games — and which he’s working with on larger scale entertainment complex, the Eleanor — is cool with swapping out the machines “as often as we need based on customer wants.”

Those interested in more tangible investments should give the menu a once over. Parsons has stocked the drink list with four evergreen(ish) cocktails — including a modified version of the Campari-fueled “Vespa” cooler served by Boundary Road — as well as a handful of seasonally inspired selections (a rum-mezcal creation is mesmerizing).

Staff mixing drinks at Bar Elena.
Photo by Rey Lopez for Eater DC


Wetteland, meanwhile, has brought together wines from around the globe. There’s crisp whites from America (Adelsheim Auxerrois), bold reds from Europe (Familia Montana Rioja Reserva), and dueling rosés (France versus Washington state).

Back in the kitchen, Stein has a blast with everything from briny oysters to “fancy nachos” flanked by fiery arbol chile sauce. (See the full menu below.)

The General Tso’s wings at Bar Elena.
Photo by Warren Rojas / Eater DC
A sampling of fresh seafood at Bar Elena.
Photo by Warren Rojas / Eater DC


Bar Elena is projected to operate from 4 p.m. to 2 a.m., Tuesday through Thursday, from 4 p.m. to 3 a.m., Fridays, from 11 a.m to 3 a.m., Saturdays, and from 11 a.m. to 2 a.m., Sundays. The plan is to run two daily happy hours (4 p.m. to 7 p.m, and again from 11 p.m. till closing). Stein says brunch should follow “in a couple weeks.”

H Street Gets Spaghetti Sandwiches Next Week

This article first appeared in Eater DC on November 3, 2017

Incoming Bar Elena plays around with comfort foods

A sneak peek at the opening menu for new Atlas District restaurant/arcade Bar Elena reveals that ordering bar snacks and sandwiches there may be more fun than all the video games and Skee-Ball machines sprinkled throughout.

While chef/co-owner Adam Stein has carved out room for plenty of seafood dishes — he plans to offer raw oysters, moules frites, lobster rolls, and roasted skate, among others, when Elena debuts next week — his atypical bar fare is a diner’s playground.

Stein tells Eater that a spaghetti sandwich — yes, that’s happening — reminds him of childhood meals featuring tomatoey pasta and warm dinner rolls.

“I have very vivid memories of slathering cold butter inside those rolls and twirling a big fork full of sauce laden noodles and stuffing ‘em inside that pocket,” Stein says of his ode to carbo-loading. His version, which also happens to double as a vegetarian offering, includes baguettes, noodles, tomato sauce, and grana padano.

Meat eaters can get down with funky chicken wings, as well as a twist on a Canadian favorite. Stein makes his bird General Tso’s style, pairing the sweet-and-spicy chicken with what he calls “Japanese cowboy sauce” — a condiment marrying tangy ranch dressing with savory furikake seasoning.

Poutine gets a similar makeover; except Stein turns to New England for inspiration here rather than Asia. He doctors his melted cheese curd-covered French fries with “clam chowder gravy,” smothering the aforementioned spuds in broth, clams, and bacon.

”I thought, after eating my way through Montreal, that it would be a cool take,” he says.

A chicken sandwich eschews the deep frying favored by many these days. Instead, Stein is marinating chicken thighs, grinding them into sausage in-house, forming them into patties, and then searing them on a flat-top grill until “golden brown and crispy.” The finishing touch: beet-kimchi aioli.

Should any of these selections strike a chord with the H Street NE set, they may eventually migrate to his forthcoming Ivy City restaurant/bowling alley, The Eleanor.

“To a certain extent this is an incubator/test kitchen for The Eleanor,” Stein says.

Bar Elena is replacing recently shuttered restaurant Boundary Road.

Replacement H Street Bar Aims to Double Its Drinking Space

This article first appeared in Eater DC on September 29, 2017

The remaking of popular H Street eatery Boundary Road into a funky new video game-stocked bar includes taking things to another level: adding a second floor, to be exact.

Adam Stein, the seasoned chef turned newly minted managing partner of forthcoming Bar Elena, tells Eater that he and the current stakeholders are taking a page from three-year-old plans the previous owners never got around to executing and growing upwards.

Construction on the second story is expected to begin shortly. When it’s done, Stein says there should be room for 40 to 50 additional seats, another bar, a private event space, plus more of the pinball, Skee-Ball, and arcade games he’s planning to work into the entertainment mix.

“I kind of see this as a baby Eleanor,” he says, tying the immediate overhaul to the 7,000-square-foot dining complex he’s installing in Ivy City. That long-standing dream, which Stein says is now expected to open in early 2018, is projected to feature a restaurant, bowling lanes, live music, and movies.

Stein is hoping to get Bar Elena rolling later this fall. (A “now hiring” ad went up just this morning.)