Roasting style: Light roast

Opened: 2011

Drinks Menu: Minimalist menu. I'm talking the basics - double espresso, cortado, and traditional latte (served only in an 8-ounce cup). No syrups, sugar, half and half, or even coffee blends on the menu.

Food Menu: Only a few pastry options. Coffee is the focus here.

Espresso Machine: A lovely white manual machine with wooden handles.

Brew Options: Kyoto dripper for iced coffee and V60 for hand brew.

Location: Cherokee neighborhood (on South Jefferson)

Rating: 4.5 out of 5

Review:

When I started going to Sump, the shop had one tiny red roaster that sat on a counter in the cafe. Now, the roasting setup has moved to a separate room in the back of the building, and the coffee is roasted on a black machine that's twice as big.

                This is just one sign of Sump’s growth, which is clearly visible in the packed café on a Friday morning, the thousands of followers on Instagram, and the many St. Louis shops that serve Sump coffee. The rise in popularity makes sense - this shop approaches coffee with a devotion you don't see anywhere else in St. Louis.

                Sump doesn't serve cream, sugar, syrup, or even bean blends. The shop follows this strict philosophy to encourage customers to experience the complex flavors of the coffee untainted. For many people, adding cream and/or sugar is a ritual, something done out of habit without tasting it first. Sump wants to break that cycle by forcing customers to try the coffee on its own. The idea is, once they've tasted Sump coffee, they'll realize good coffee doesn't need to be doctored.

                Whether you agree with this philosophy or not, it's undeniably a smart move. Sump and its bearded owner Scott Carey are well known thanks to rumors of customers using flasks to sneak in half and half and of baristas ridiculing customers who ask for sugar. People come from all over the city to try it and post photos on Instagram about Sump being a “must-stop” for anyone visiting St. Louis. Many shops have been open longer, offer a more diverse menu, and are more centrally located, so this popularity speaks to the quality and reputation this café has built for itself.
               The “cool” vibe of the coffee shop lends to this reputation as well. You don’t pay for your coffee up front. You place your order and then pay your tab before you leave, which encourages you to sit down and enjoy the cup rather than sipping it on the run. You won’t find a mocha or frappuccino on the tiny menu, only the classics, such as a latte or double espresso. Cold brew is prepared with a Kyoto dripper and drip coffee is hand-brewed. Everything is weighed, timed and skillfully prepared to get a consistent flavor and texture.

                While I don’t hold the same severe approach to coffee (because I think people should drink coffee the way they want it, not the way the barista wants it), I like the respect Sump has for coffee. It’s an art, an obsession for Carey and therefore for all the baristas. That means the drinks always taste great. On my last trip, my macchiato had a very bright acidity that made me think of granny smith apples. After the first sip, the flavor mellowed out a bit, taking on a slightly chocolaty flavor. Sump coffee is lighter than I usually like, so I can't drink a lot of it without feeling the acidity. But when I'm jonesing for an excellent espresso macchiato (which I usually am), Sump is at the top of my list for my caffeine fix.