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In keeping with their commitment to increased sustainability and innovation, Stone Creek Coffee has introduced Escape Pods, a sustainable solution for coffee lovers who want more from their pod-based coffee makers.
As their name insinuates, the new, sustainably designed pods offer a local option for faster brewing that also provides an "escape" from bad coffee, weak pods and wasteful choices.
Made with the same meticulously sourced and roasted beans for which Stone Creek is known, the new eco-friendly pods deliver the full experience of craft coffee with the convenience of a quick brew.
Brewing change
Designed to work with Keurig-compatible brewers, the new plastic-free pods contain 70% more coffee per pod than standard single-serve options. They are also 100% plant-based and commercially compostable, so the pods can be disposed of in the green bin with no plastic waste.
“We didn’t want to make a good pod,” said Drew Pond, Director of Development and co-owner at Stone Creek Coffee. “We wanted to make a chess move, delivering bold innovation in single-serve coffee. Something that reclaims convenience without compromising what matters—taste, sustainability, and ritual. Escape Pods are fast, but they’re intentional. Efficient, but proud. Escape Pods are real coffee for real life.”
The Escape pods are available with three Stone Creek signature roasts: Boneshaker (light roast) with notes of plum, citrus and cacao nibs; Cream City (medium roast) redolant with caramel, citrus and cocoa; and 3 Volcanoes (dark roast) offering flavors of dark chocolate, nuts and dried cherry.
The amount of water you use to brew your coffee will determine the balance of flavor:
- For optimal balance, brew your pod with 10 ounces of water.
- For more bold coffee flavor, brew with just 8 ounces of water.
- Using 12 ounces of water will give you a smoother, less intense cup.
Each box of Escape Pods contains 12 pods and retails for $25. Pods are available at all Stone Creek cafes and online at stonecreekcoffee.com.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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