Zeke’s Coffee is a local, Baltimore-based, small batch, family-owned coffee roastery that is a favorite around the city.



"At Zeke’s, we use a fluid bed coffee roaster. Invented by Mike Sivetz, a physicist from Oregon in the 1970’s, fluid bed coffee roasters use hot air to create a fountain of coffee beans. This technique roasts more quickly and uniformly than a conventional drum roaster. We roast to temperature, giving us a more consistent product. Chaff escapes the roast chamber easily, leading to cleaner tasting coffee with more distinct regional flavors. We roast in small batches. It guarantees freshness. It keeps us honest. Our roaster holds 30 pounds of coffee, compared to the 150 pounds that a standard roaster holds. Because of this, we put more time, more labor, and a little more of ourselves into each bean. You can taste the difference."



At the Pigtown Cafe, I enjoyed an iced caramel macchiato, which contains espresso, steamed milk, vanilla syrup and caramel sauce.



This drink was wonderful. I didn't get those bitter notes that are sometimes super prevalent in coffee. It was sweet without being overly sweet - all with a roasty punch.



A poppyseed pastry accompanied my drink. A bit dry, but I appreciate the nutty flavor.



And the great thing about Zeke's is that many places in the city serve it - not just at the cafe itself.



Grade: A