Mast Brothers Chocolate

Revisting chocolate’s history as a bitter sipper, Michael and Rick Mast are brewing cocoa beans into beverages in the small, subway-tiled space where they first started their company in 2007. Inside a renovated 1800s spice factory, the brothers add a soapstone counter for pastries and brewing, and a classroom in the back for chocolate pairing lessons. Baristas scoop and grind globally sourced, house-roasted beans for hot pour-overs and cold brews, including six cacao varietals (Peru, Brazil, Madagascar) to be taken “red”—as opposed to coffee’s “black”—or slightly sweetened with milk and sugar.