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Not to be confused with old-school cafés, diners and luncheonettes, today’s so-called “third-wave” coffeeshops are all about micro-roasting, new brewing methods and sourcing directly from tiny, far-flung producers. Coffee connoisseurs also increasingly want strong, cold-brew iced coffee and innovative drinks that might be carbonated, shaken or otherwise messed with by the mad scientists who stand in for baristas these days. From NYC to San Francisco, the new crop of great American coffeeshops provides all this and more. Follow Time Out USA on Facebook; sign up for the Time Out USA newsletter