It's the Starbucks Capital of the USA, the birthplace of specialty coffee in America and the only place you can reliably get a cappuccino at the laundromat—so why aren't there more truly exceptional coffee places in Seattle? We've got our hunches—it's a city steeped in a certain tradition of coffee, and one where there's plenty of coffee that's at least very good—so digging the most special cafes out of the throngs of "specialty cafes" can be a toughie. And though any rundown of the top of the tops in the Emerald City is sure to incite minor street riots, we're pleased to point you toward the truly best stops on the Seattle Coffee Tour, as we see it. More

In 1989, Charles and Rose Ann Finkel took over Liberty Malt Supply Company, founded in 1921, and opened The Pike Place Brewery in the La Salle Hotel under the Pike Place Public Market—a landmark spot in Seattle and one of the longest running continually operated farmers' markets in the US. In 1995 Pike moved to a new location next to the market and changed name to Pike Brewing Company. The current location is a multi-level brewery, pub, restaurant, and beer museum. Check out our snapshots of the brewery behind the scenes. More

While the Seattle area is known today as a great beer destination, its brewing history goes back nearly to the city's official founding, and far pre-dates Washington's statehood. It is a convoluted story of changing ownership, expansion and re-consolidation that could easily merit its own book—so consider this the short version. More

As demand for craft beer continues to grow, Seattle's Elysian Brewing has expanded by opening a 35,000 square foot production facility in south Seattle. I had the opportunity to stop by the new space, located in Georgetown, on the day they were brewing their first batch. More

Hale's Brewery in Seattle, Washington has been in the craft beer scene since the early 80s. Inspired by the ales that founder and president Mike Hale tasted during a year long bicycling trip in southern England, Hale's produces their lineup of beers using traditional English brewing methods. Key to this method is employing a yeast specially adapted to open-topped fermenters. Housed in a 17,000 square foot building, formerly an industrial hose manufacturing plant, is a 30 barrel, gravity-fed, all steam-heated brewing system plus a 125 seat pub. The open floor plan, which shows off the fermenting room behind panes of glass with mirrors on the ceiling, allows pub visitors to take in the sights and smells of the brewing process. We stepped behind the scenes for a closer look. More

A few weeks back, I visited Seattle for a few days. I was by myself, and on the lookout for friendly places with good drinks. I struck gold at Zig-Zag Cafe. With a name like that, you don't expect to find a world-class bar, particularly not on the odd side street off of Pike Place Market where it's located. But Murray Stenson, the veteran barman behind the counter, was recently named "The Best Bartender in America" by a panel of fellow bartenders at the Tales of the Cocktail festival in New Orleans last July. Deservedly so. More

Lately we've noticed a lot of beer-based cocktails on bar menus all around the country. Whether it's a chocolaty imperial stout, a tart Flanders red, or a dash of bitter pale ale, beer adds complex flavor and refreshing effervescence to a mixed drink. Check out the slideshow for our favorites. More

The first Starbucks location at Pike Place Market in Seattle (opened in 1971) is special and all, but it's the one-year-old location a few blocks away that really rocks. It has more seating, "stay-in" ceramic mugs, and most importantly, a Clover brewing system. More

It might be the largest Starbucks I've ever seen—or at least it appeared to be. As the first LEED-certified store in the company, the intention is to pave the way for future locations. In typical down-home coffee shop style, they offer drinks "to stay." No prices on the menu board means you should come with at least five dollars and cross your fingers. Employees encourage a cup of Clover-crafted coffee, made with small batch beans ground to order and miraculously prepared to enhance the flavor profile. More

Espresso is not all art and perfection. It can be hellish and frustrating when shots change speed at the drop of the hat, causing that delicious dark crema to turn to watery dirt with no warning. It's all part of the relationship with the manual espresso machine. More