The Great Coffee Adventure: Just a wedding photographer + her coffee-enthusiast husband on an adventure through Pennsylvania; discovering, photographing and otherwise enjoying the unique, independently-owned coffeeshops and cafes of our great state. Coffee makes us happy.
One of my favorite things about independent coffeeshops is how they’re grafted into the fabric of a community. They’re not just a shop or just a restaurant; they are a gathering place. They’re not just a “Starbucks” (no offense to my dear Sbux, I’m coming back for a mocha one-a-these-days!); they’re a snapshot of small-town life. And even if a local coffee shop has only been around, say “just over a year,” when things are done right… it feels like it’s been around forever…
Welcome to The IngleBean Coffeehouse. A place that looks and feels like small-town Pennsylvania.
What does small-town PA feel like, you say? A customer walks in, greets the barista by name and orders “the usual“… Someone else orders their breakfast & coffee and says they’d be returning in a few minutes and could they pay when they got back? The answer was, “of course!”
And the atmosphere? Be prepared for my rave reviews, because I am in-love with this place.
Exposed brick walls, old wood floors, a deer head and stuffed fox, traps. A massive stone fireplace. High ceilings and a loong beautiful wood stairway up to the Triple Creek Lodge’s guest rooms! IngleBean’s building was once a General Merchandise store, circa 1890′s… and it has been restored in such a particularly rustic-beautiful way. I walked up and down the floors of this room, around and around, looking here and there, just enthralled with all of the little decorating touches that made this place unique.
My coffee-connoisseur husband talks about coffee!
Espresso. Inglebean proudly buys their coffee from Standing Stone, the only exception being that they use their own espresso blend. Inglebean’s espresso is very nutty: when I asked Martha (owner, coffee aficionado) about it, she explained that the Inglebean blend is about three-fourths Central and South American beans. There was definitely a robust overtone to it, a result of their personal roasting process. The other fourth was African–Kenyan to be more specific (Kenyan is usually more citrus, Ethiopia is usually more floral IMHO). The entire combination created a very smooth, very enjoyable espresso.
Raspberry Mocha (Today’s Special). I’m a firm believer that the two most important parts of a mocha are the espresso and the type of syrup used. For espresso, look up there^. As far as syrups go, Inglebean uses Monin syrups, a PA local company (thumbs up for local!) for their chocolate syrup AND their raspberry syrup. Extra points for latte art! Not too sweet, not too bitter. Juuuuuust right. :)Blueberry Muffin/Apple Bar. I make it a point to say hello to the person serving us, and to give them the heads up that we are about to do what we are about to do. Kelly, I discovered in conversation, is the baker. Of the baked things. In this place. We literally got there before the doors were even open, so the poor lady was still getting her morning offerings ready, leaving only a scone and a blueberry muffin. She enthusiastically informed us that apple bars would be ready shortly, if we wanted to get something super duper fresh (she didn’t say that…I did. I would never put those words in another mouth). So when we opted for the blueberry muffin, she looked a tad bit downcast. When we grabbed a super-fresh Apple Bar on the way out, we understood. Kelly knew the secret—super fresh homestyle Apple Bars are AMAZING. Fresh. Real. No canned pie filling in this apple bar, like lower class apple bars (you would be shocked if you knew). All in all, an amazingly fresh and vibrant-to-the-palate trip to Inglebean.