Georgetown students are, by and large, avid consumers of legal recreational consumables. Alcohol is the most obvious, dominating the weekend nightlife. Tobacco also does its part to color the Georgetown experience—a stoic camaraderie is common amongst smokers, particularly between freshmen eager to find common ground. There is one beloved chemical, however, that goes overlooked. Less stigmatized than its brethren, that chemical is caffeine, provided lovingly by The Corp in the form of coffee. But should a Hoya venture off campus, an important question looms: amongst the bistros and cafes, where exactly does one find the best cup of joe?
Leopold’s Kafe & Konditorei is a trendy breakfast spot hidden down Cady’s Alley, off of M Street. The sleek café offers outdoor seating and a whole host of decadent pastries that have no business on a breakfast plate. Eat them anyway. Ignore the lavishly stocked bar (you’ve already indulged once this morning), and wash down your pastry with some coffee, which is notably smooth, if a bit bland. Be warned, however—in addition to the food, both the service and the portion sizes are markedly … European. Interpret that how you will.
Café Bonaparte isn’t known for its coffee, but the restuarant does sling some of the best mud in town. Located on Wisconsin Avenue (between P Street and Volta Place), Café Bonaparte is a tiny European café notable for its crepes. Bring a date and the close quarters will feel intimate. Bring a group and you’ll feel cramped. The coffee, however, is worth any discomfort. The bold, rich, fragrant blend complements their sweet crepes wonderfully. It is not to be missed.
A bit farther up the road is Patisserie Poupon, a French bakery on Wisconsin (between Q Street and Reservoir Road). Although their main focus is baked goods, Patisserie Poupon also offers salads, sandwiches, and drinks. For your typical Anglophone, however, finding a plain old cup of coffee is tricky—the menu items are all in French. This may be a diversionary tactic since the “Café Filtre” isn’t very good. It is a weak, watery, and generally disappointing coffee. This doesn’t mean the Patisserie is to be written off; the coffee was clearly an afterthought, buried deep behind the numerous espressos and cappuccinos on the menu. The atmosphere is pleasant and modern—the brick patio is a nice place to relax. Sadly, they did not have any Grey Poupon and only seemed frustrated when asked.
Just a few doors down is the Bean Counter, a bright and friendly little café that offers a bit of variety—specifically, bright colors and upbeat Cuban music. The Bean Counter serves a host of foods, most notably its Cuban sandwich, which can be enjoyed in the upstairs lounge or on the sunny patio hidden behind the café. The café’s main attraction, however, is the coffee. Boasting all organic fair trade coffee, The Bean Counter’s house blend is bold and robust, and once lured David Beckham to the café on reputation alone. Throw in its proximity to Burleith, and The Bean Counter could have the Corp more than a little worried.
Maybe you only drink coffee to pry your eyes open an extra hour or two. Or maybe you’re the kind of person who likes a more watery, weaker blend (heathen!). And frankly, there’s nothing wrong with the coffee from MUG or Saxby’s. But why not do your inner caffeine junkie a favor and branch out? Isn’t college all about experimenting? So get out there, embrace that European coffee culture a bit. Live a little—just as long as you stay the hell away from Starbucks.
The writer obviously has no idea about coffee. Leopold’s carries Julius Meinl coffee – no need to explain more. Patisserie Poupon carries Illy, which is why the espresso/cappuccinos/et al are at the forefront of the menu. Why you would choose a simple Americano coffee over any of the other Illy choices is beyond me.