By Tom Hess
Where do you get your caffeine fix? Do you sometimes venture beyond your usual source—the Keurig in the kitchen, the McDonald’s drive-through, or the Starbucks at Safeway?
We’ve noticed independent coffeehouses all along the Front Range gaining notoriety and enticing new customers by offering craft local roasts, alternate brewing methods, milk alternatives (almond, rice and soy), creative menus, local artwork and brainiac, blogging baristas.
So we asked ourselves, what attributes of an independent coffeehouse motivate members of the EnCompass team to venture out?