About Metropolis Coffee
We believe the essence of coffee comes from tension; tension between the hardness of the bean and the heat of the roaster, between the pressure of water in the machine and the dense pack of the fine grind. Reward is finer when earned, and coffee is sweeter when challenged. This is the core of our coffee philosophy.
- Dual Award Winner 2015 Good Food Awards
- Best Coffee, 2014 Good Food Awards
- Best Coffee Roasters in the US, 2013 - Complex City Guide
- Top 5 Summer Coffees, 2013 - Mens Health
- Microroaster of the Year, 2007 - Roast Magazine
- America's Top 14 Coffee Bars, 2007 - Food and Wine
- Best Cup of Coffee in Chicago, 2007 - Chicago Tribune
- Best Place to Buy Beans in Chicago, 2006 - New City Magazine
- Best Latte, 2005,2007 - Chicago Magazine
Our coffee aesthetic is rooted in the belief that great coffee comes from a line of respect beginning with the farmers and their respect for their land. We, in turn, respect the farmers by paying fair prices for their harvest, and respect our customers by taking great care in the roasting and brewing our coffees, and in blending our teas. Respect is at the core of our coffee philosophy, and taste is paramount.
It's a beautiful morning at Granville and Kenmore Avenues in Edgewater, a diverse, vibrant community tucked into Chicago's far north side. As the sun glances off the whitecaps on Lake Michigan, visible just two blocks to the east, folks find their way into Metropolis for a cup of coffee or a mug of tea. Maybe they're grabbing it to go -- the CTA's Red Line, the city's venerable north-south conduit and namesake for our signature espresso, grumbles by a few steps from the cafe's front door. Maybe they're getting a coffee to make it through class; after all, Loyola University is just a few blocks to the north. Or maybe they're staying right here in our vintage 1950s limestone building, which welcomes with tones of yellow and tons of local art, an array of seats that beckon, fresh pastries and sandwiches being prepared behind a big bay window, and an eclectic, observant, hat-savvy staff who know coffee as well as they know their customers.