Since Sump Coffee (3700 South Jefferson Avenue; 917-412-5670) opened its doors to the public in December 2011, owner/coffee baron Scott Carey has been bringing a "Third Wave" coffee experience to south St. Louis.
Sump Coffee owner Scott Carey pulls a shot from his Slayer espresso machine.
Carey wants his clientele to enjoy coffee's simplest and subtlest pleasures, with no artificial intervention. that means high-quality beans, freshly roasted on the premises in small batches and brewed to reflect coffee's complex flavors.
See also: - Sump Coffee Brings Third Wave Coffee to South City - RFT Best of St. Louis choice for "Best Coffeehouse" in 2012
A latte to go.
Scott Carey creates a design in the foam of a cappuccino.
A finished cappuccino.
Some customers prefer to consummate their caffeinated experience while still on the premises.
Freshly roasted beans. Colombia Esperanza offers a hint of cherry sweetness.
Sump has its beans shipped in green, in 70-kilo bags (that's 154 pounds, gringo).
Carey roasts in small batches to maintain freshness. You can order yours with or without caffeine here, but Sump serves only light-roast coffees.
Carey and Marlene Yamaguchi demonstrate the "pour over" method of brewing coffee.
Carey pours a potful the old-school way.
Sump Coffee's storefront at the southeast corner of Jefferson Avenue at Winnebago Street, just up the block from the Chippewa/Broadway confluence.
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