Coffee Culture 2017

sponsored in part by

It’s the morning. Start it out right with a cup of your favorite joe, then your day is better, right? It isn’t that simple! There’s an entire community surrounding coffee, cappuccino, frappes, mochas, machiatto, espresso, and more – that’s all the ones

I know off the top of my head. But the point is, coffee – as an idea – is much bigger. With this special section. we hope to not only cover local coffee itself, but the culture surrounding it. So get some cranking through your system and enjoy!

DESIGN

LISTINGS

WRITERS

ERIC CHRISTENSON

JAMES JOHONNOTT

MARIE ANTHONY COLIN CAREY JAKE JOHNSTON CASSANDRA KYSER

SPONSORED BY

CaffeI nated Concoctions NORTHBOUND SUPPLY CO. OFFERS DISTINCTLY DIFFERENT COFFEE COCKTAILS

“I

f I had to pick one specialty coffee that best represents me I think, maybe, I’m most like the Whiskey Whiteout – hot, sweet, and a little boozy,” Matt Schwahn said with a laugh.

Schwahn is not literally “boozy,” but he appreciates adding a little unexpected flavor to life. He says he’s often a “fly by the seat of your pants kinda guy.” That spirit is what led to his partnership with Jeff Reuter. The two opened Northbound Supply Co. in August of 2017; and while Reuter is the backbone of all things retail, Schwahn is definitely the mastermind behind Northbound Supply Co.’s wild and scrumptious coffee creations.

The delicate flavors he coaxes from his coffee canvas are so nuanced, it is easy to assume he’s been drinking and roasting coffee since birth. In truth, Matt grew up thinking coffee was just “the grossest.” It wasn’t until he turned 19 that a brew out of Esteli, Nicaragua pulled him straight down the “rabbit hole” of specialty coffee. He fell in love with everything from “crazy” Hawaiian blends to Blue Mountain Jamaican blends and began roasting his own coffee at the age of 20.

“I love straight up single-origin coffees with no sugar or additives; just black, as it’s intended,” said Schwahn.

“Coffee is such a great canvas that works so well with other flavors. I always thought that – when I opened up my own

BY MARI E ANTHONY / PHOTO: AN DREA PAU LSETH coffee shop – I was just gonna get really out there with my flavor profiles.”

All of Schwahn’s cocktail drinks are inspired by favorite alcohol profiles, although no drinks contain actual alcohol. The Eau Claire Police Department stopped by on a December day to make sure of that when they got wind of Northbound’s creative menu.

One of Schwahn’s most popular drinks is the Agave Latte, coffee flavored with agave syrup. “It’s like peanut butter and jelly: The flavors go really well together,” he says. It’s true. Every flavor complements the next flawlessly; not one overpowers the other. They dance delicately over your taste buds; with each sip of coffee comes a new flavor note.

This winter Matt introduced the Whiskey Whiteout. It’s a flat white with

whiskey syrup, and it’s become the bestselling drink of the season. For those unfamiliar with a “flat white,” imagine that a cappuccino and a latte married and had a baby. The milk is steamed to create a consistency thicker than a latte, and there is less microfoam than that of a traditional cappuccino. Matt tries to hold himself to the authentic representation of the flat white in the Whiskey Whiteout. What sets this flat white apart from the rest is his application of the microfoam. “I add a bit more microfoam on top to hold another layer of the whiskey infused syrup. This creates a sweet, boozy, layer on top of the drink, and that is what makes it so good,” explains Schwahn.

Another popular offering on Northbound Supply Co.’s drink menu is the House Cold Brew. Matt sources

“ I a lways t h o u g h t t h at – when I opened up my own c o f f e e s h o p – I wa s ju st g o n n a g e t r e a l ly o u t t h e r e w i t h m y f l avo r p r o f i l e s . ” -Matt Schwahn, Northbound Supply Co. VolumeOne.org 44 Dec. 27, 2017

his cold brew from Eau Claire’s N7 Cafe and thanks owner Katy Stevens for working with him to develop cold brew “cocktails” perfect for a wintery day. The Cold Fashioned pulls inspiration from the Bourbon Old Fashioned.

It combines the sweet, smooth flavor of the House Cold Brew with orange bitters and orange simple syrup.

If citrus and coffee seem strange to you, Matt does have a favorite holidayinspired drink available as well. Frost Bite is his signature peppermint mocha.

He also offers coffee in its pure form with Panama Camiseta Estate and Beach Vibes (for those in the mood for a light roast) and Dark Plasma or Espressoteric (for those who prefer a dark roast).

Schwahn plans to introduce a wild and crazy flavor in the next 2-4 weeks. He was pretty hush-hush about it so as not to spoil any surprises. He also encourages people to come in and try his “secret menu” concoctions. This hidden menu highlights new flavor profiles for those looking for something more unexpected.

Whether you are more of a traditionalist when it comes to your “cup of Joe” or you like a little jolt in your java, Matt reminds us that adding a little wild and crazy to our everyday routine is never a bad thing. “You can’t have preconceived notions of coffee,” he says. “I guarantee that no matter how much a person swears they don’t care for a certain blend, there will be something somewhere that will blow their mind.”

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Th e Perfect Cu p

HERE ARE SIX TRICKS FOR DOING YUOR BEST BUYING AND BREWING

BY COLIN CAREY / PHOTO: MADISYN KEPHART

M

y obsession with coffee started six years ago, while I was working at the local teahouse, Infinitea. I discovered that much like tea, coffee from different parts of the world has dramatically different flavor qualities. My interest was further expanded when I discovered that the way a shop roasts the coffee can change which flavors are highlighted. To explore these flavor and roast differences, my friends and I started the Eau Claire Coffee Club in the summer of 2014. The Coffee Club has been a great way to explore different roasters around the country, sample unique coffees, and discuss methods for brewing coffee at home. Here are a couple tips to help you improve your coffee brewing at home, which can make your morning routine more cost effective, more enjoyable, and exciting.

1. Buy Fresh Coffee: Freshly roasted coffee usually has more potent, rich flavor. After coffee is processed and shipped to Wisconsin, it arrives as a green bean, and it is the job of the roaster to roast the coffee to a point where it releases its maximum flavor potential. As the coffee rests, it slowly loses aromatics and flavor, and begins to taste stale. When you buy fresh coffee from local roasters, you really only want to keep the coffee for no more than 3-4 weeks after its roast date.

2. Storage: Try to keep coffee away from sunlight and in an airtight container. Most coffee bags today come with a plastic roll tie on the top to decrease the amount of air interacting with the coffee as it sits in your cupboard. This helps to keep those delicious coffee flavors in the beans longer.

Often, using a screw-top jar or sealable container helps to keep air out the best.

Sunlight will dry out the beans or could add some funky undesirable qualities.

3. Grind before you Brew: When we grind coffee, we are breaking the bean down into particles so that water can extract the flavors from the roasted bean. When you buy ground coffee in the store, it is likely to go bad sooner. When grinding, it is important to grind the coffee as uniformly as possible to get an accurate and evenly distributed extraction. The best grinder to use is a Burr Grinder, which smashes the bean at a consistent adjustable level depending on the coffee brewing method.

4. Coffee Geography: Coffee can taste dramatically different depending on where it is grown, how it is processed, the variety of the coffee plant and the plant’s elevation, humidity, and soil content. Coffees from Central and South America will often taste chocolaty and nutty, African Coffees will taste fruity and bright, and South Pacific coffees taste earthy and savory. Having knowledge of these differences will help to inform your purchases at the store or online .

5. Accuracy: Making coffee involves a good amount of math.

Without getting too into the specifics of extraction ratios, it is important to know that different brewing methods require varying ratios of ground coffee to brewing water. One simple rule is try to stay consistent with the amount of coffee grounds and water used each morning, I use a kitchen scale to accurately measure the weight of the coffee, but simply using a specific tablespoon or scoop each morning will help to streamline the brewing process.

VolumeOne.org 45 Dec. 27, 2017

6. Manual Brewing Methods: Try incorporating a manual brewing method such as french press, the moka pot, or a pour over into your home coffee routine. All three of these methods are fairly inexpensive and can drastically improve the flavor quality of your coffee. The french press can highlight the rich body of a coffee, the moka pot makes an intense espresso-like coffee, and the pour over usually brings out a cleaner and fruitier cup. Try pairing these brewing methods with coffees from around the world!

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G ran dma’s Coffee Pot

A STORY OF FAMILY, LOSS, AND HOW WE GROW UP WITHOUT EVEN REALIZING IT

I

love coffee, so it’s easy for me to forget that I used to abhor the stuff.

I started drinking it in my early 20s, as a way to cope with being a night owl in an early bird’s world. I had previously worked in the afternoons and evenings, but now I had my first “real” day job. I had to be alert before noon. I would slam a cup of coffee in the morning, much the way cowboys in old Westerns would slam a shot of whiskey before the bullet was dug out of their arm. I tempered the bitter taste with milk and sugar. Both were essential. I was not a milk OR sugar person.

BY CASSANDRA KYSER It was milk AND sugar.

I had long let down my coffee-loving relatives. The drink was absolutely essential to any family gathering. My Grandma Viola’s coffee was the stuff of legends. It was strong by anyone’s standards, and she drank it straight up black. She was the only one to do so; everyone else needed at least a splash of milk. Coffee was a way for her to connect with others, as she served it with wisdom and advice, humor and sympathy.

When my step dad joined the family, he joked that a spoon could

stand straight up in a cup of her coffee. Growing up during the Great Depression, my Grandma knew how to make her coffee last. In the afternoons, she would stretch the morning’s grounds by sprinkling a spoonful of fresh grounds over the old ones. And then she’d fire up her percolator.

These family gatherings took place in the late ‘80s, long before coffee culture took hold in Wisconsin. It was Folger’s vs Maxwell House, not Caribou vs Starbucks. I remember tasting coffee a few times at her table. I didn’t see the appeal. As a young teenager, I still favored sugary pop or juice. Grandma Viola would joke with me, “When you’re older and married, what will you do when your mother-in-law invites you to coffee? Will you ask for a glass of milk?” It was hard to imagine a time that I would tolerate, much less like, coffee. Or that I would ever be married.

Or that Grandma Viola wouldn’t be here to see either happen. She died too young, still in her 60s, during a heart surgery that was meant to save her life.

A decade after her death, each morning I would stumble into the kitchen of my first apartment. I was young and broke, and much of what I had was hand-me-downs, my coffee pot included.

My grandmother’s percolator was given to me, after spending several years in a basement, collecting dust. I would do my morning routine of slamming a milk/ sugar/coffee concoction, then head to the shower. This routine did not vary, until one day, I realized I had run out of sugar. I discovered coffee really wasn’t so bad with just milk.

A Caribou Coffee opened in my office building, one of the first in this area. Coffee Fever had spread across the country. I was overwhelmed by the lengthy menu and Italian words.

Eager cashiers explain the difference between a latte and macchiato. At this point, for me, straight coffee is still a coping mechanism, and not something to be enjoyed. For a long time, my usual workday order at Caribou was a raspberry white chocolate mocha.

One morning after waking, I found myself slowly sipping my coffee, taking the mug into the bathroom with me. It’s actually more coffee than milk, and I have not slammed it. I might even be enjoying it. I catch a glimpse of myself in the mirror, holding the mug. Grief and adulthood intersect right there under my feet, on the cold tile floor.

I’ve changed. I actually like coffee.

I’m an adult.

My grandma isn’t here. She’s gone, she will always be gone. That is never going to change.

Grief is personal, so I can’t speak for everyone, but my grief never went away. It faded into the shadows and follows me, popping out when I least expect it. At different turning points in my life, I’ve paused and thought, “What would Grandma do?” Today, I am a long ways from my first apartment and hand-me-down coffee pots. I did get married. Ironically, my own mother-inlaw didn’t drink or like coffee. Thanks to my grandma’s coffee pot and her memory, I know that when I sit by myself at the kitchen table with a mug of coffee, I’m actually not alone.

“ I catc h a g l i m p s e o f m ys e l f i n the mirror... I’ve changed.

I a c t u a l ly l i k e c o f f e e .

I ’ m a n a d u lt . ”

VolumeOne.org 46 Dec. 27, 2017

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Locally Roasted

CHIPPEWA VALLEY ROASTERS KEEP IT FRESH

BY JAKE JOHNSTON PHOTO: MADISYN KEPHART

I

’m here today to talk to you about drugs. Namely: caffeine.

Specifically: coffee.

Have you heard of coffee? Did you drink some this morning? Probably.

Do not worry. You and I are among hundreds of millions of people globally who do. We are talking about one of the most consumed beverages ever.

A Coffee bean is the seed of a fruit from the Coffee plant, and must be roasted to unlock its potential. Once roasted, the bean continues its chemical transformation for up to 10 days.

After that, it starts dying and begins to lose potency, flavor, and viability.

After 4 weeks, it is all but useless. The Washington Post reported that only 8% of coffee in the USA is fresh whole bean. This suggests that most of the coffee for sale is completely dead, stale, and very sad.

The Solution? Locally roasted, fresh coffee beans. The difference in taste and smell between something roasted yesterday and some months-old generic pre-ground is so great, one may as well be comparing the sensation of running through an open field to sitting inside of an office with no windows.

The Chippewa Valley is home to several roasters who love to share their passion and product with Thee Valley.

Buying locally roasted coffee can ensure a fresh, potent brew every time.

Soul Brewed While it has not been scientifically proven that soul is in this coffee, the love that goes into making it is palpable. Soul Brewed specializes in beans and cold brew from Africa, but has also recently released a Guatemalan variety. The seeds originate from a familyfocused co-op by the name of Gerbicho Lela.

Immediately, the freshness hits, and the variety of discernable flavors really makes this one pop. Chocolaty, mellow citrus and floral notes ensure a soulfilling experience.

Master Roaster Troy Hoyt is in love with the roasting process, which takes total focus and serene passion. Troy and his partner Eliana own and operate this venture, usually roasting 6 days a week. The Soul Crew utilizes a roaster with a maximum capacity of 2.5 kilos (5.5 pounds). This affords the option to create smaller batches with more care.

The primary mission of the soul crew is to get sensational coffee into the hands of people who want exactly that, sensational coffee.

natural relaxation. Five living, breathing, coffee plants greet you as they tower over the roaster.

This mom-and-pop shop features organic coffees freshly roasted inhouse. Pop is an engineer by trade and roasts in precise 6lb batches most days of the week. Mom is a certified raw food chef who uses only the best and freshest ingredients. The engineer admits to being a coffee purist and works hard to ensure that each roast style compliments the characteristics of the varying seeds.

People concerned about freshness can buy smaller quantities of coffee more frequently. And if buying in lower quantities, you can try more varieties.

Although not explicitly advertised, you can ask your barista at Raw Deal for a flight of coffee to sample and find your favorite.

Their coffee containers keep it real by being 100% compostable. Once you have enjoyed your share of coffee, fill the empty coffee bag with used coffee grounds and toss it into the compost pile.

The Raw Deal coffee is available on location in Menomonie and beans are freshly delivered to Just Local Foods Co-Operative. Check out The Raw Deal at the Winters Farmers Market every Saturday now through April, 9am-1pm.

Honest Roast Founder and Master Roaster Matt Schwahn has been working with coffee professionally for 12 years. Since mastering the art and science of the roast, Matt has focused on putting devotion and emotion into delivering a variety of fresh coffee roasts to the Valley. Matt doesn’t have a favorite, insisting that variety is the spice to life. He would rather try a completely new coffee every day.

Honest Roast features space-age containers that utilize a one-way airlock and a resealable spout.

Honest Roast’s Beach Vibes is an organic bean from Mexico that is perfectly light roasted. After each and every sip it sinks in further, a thoroughly dynamic flavor. It is soft, yet well-defined ¬– Invigorating, and also savory.

You can find this bean freshly delivered to Just Local Foods, Avalon Floral, Rump’s Butcher Shoppe or in person at Northbound Supply co. On North Barstow Street. Honest Roast itself hosts familiar favorites and weekly specials. There you can find a special Irish Coffee blend. This comes in a glass bottle and is soaked in Irish whiskey before roasting, which leaves it with delicate notes, the most decadent coffee you may ever try.

Raw Deal It’s the Real Deal down at the Raw Deal. Before walking in you may notice coffee beans being roasted in the front window. Once inside, the atmosphere and spaciousness facilitate a wave of VolumeOne.org 47 Dec. 27, 2017

Coffee Grounds Coffee Grounds is an exquisite coffee establishment with delicious beverages aplenty. While the shop features several master roasters, I caught up with Coffee Master Chef Colin Carey during one of his legendary roasting sessions. Colin also presides over the Eau Claire Coffee Club and has all but written the book on coffee. You can catch him most Wednesdays mid-morning at The Coffee Grounds with a standing offer to field some of your caffeinerelated curiosities.

The Coffee Grounds produces tons of coffee every year, all roasted and served in-house or freshly delivered to local high-quantity using organizations.

Everyone interviewed at TCG admitted to preferring their coffee black, a testament to the quality. Guatemalan is one of the biggest sellers, but it’s possible to fall in love with the Colombian roast; vibrant, yet earthy. It promises to be a real source of jungle energy.

They serve more than one variety from Ethiopia. With dozens of varieties available, there is something for everyone at The Coffee Grounds.

All of these roasters put effort into sourcing the seeds directly from the farmer. If not, practicality all of the others are fair trade and organic: check the packaging if you’re unsure.

SPONSORED BY

G ETTI N ’ YO U R FIX:

CHIPPEWA VALLEY CAFES & COFFEEHOUSES MADISYN KEPHART

420 Internet Cafe 420 Washington St., Eau Claire •

(715) 833-9945 • building420.org Eclectic decor, bamboo floors, and soothing colors are the backdrop for 420 Internet Cafe’s full-service coffee bar and sandwich shop. Try the signature gyro sandwich or the popular chocolate truffle mocha drink along with some baked goods. Internet stations are also available. Operated by Cafe 420 Ministries, a Christian outreach.

4:30 AM Coffee House 608 N. Bridge St., Chippewa

Falls • (715) 720-6165 • facebook.com Known for their signature Coffee House Salad, homemade scones, wraps, various baked goods, and nifty little drive-up, 4:30 AM is a coffee mainstay of Chippewa Falls. Serves breakfast and is vegetarian friendly.

Racy D’lene’s Coffee Lounge 404 Riverside Ave., Eau

Claire • (715) 834-0000 • racydlenes.com Racy’s is a coffee shop with an impressive range of brews. You’ll find hand-crafted, speciality espresso drinks, iced, blended, tea drinks, and many more options. Comfy couches make for a popular student hangout. Offers light sandwiches and breakfast options too.

Acoustic Café, Menomonie 102 Main St., Menomonie

235-9300 • theblindmunchies@gmail.com • theblindmunchies.com Blind Munchies features a full coffee bar, a from-scratch bakery, fresh sandwiches made to order, and new food made fresh every morning. Try their famous “Healthy Munchie” sandwiches, salads, or wraps.

Keep an eye out for live music and B-movie nights as well as DJ spinning. Vegetarian friendly, breakfast served on Saturday and Sundays.

Bridge Street Brew 114 North Bridge Street, Chippewa

Falls • facebook.com/bridgestbrew A midwest coffeehouse serving up all manner of brews from Americano to pour overs. They serve light fare breakfasts like crepes and oatmeal, blended lattes, smoothies, pastries, salads soups.

Caffe Tempo - Madison Street 315 E Madison St., Eau

Claire • (715) 833-7449 • facebook.com/caffetempo A locally-owned and operated coffee house in the trendy Phoenix Park neighborhood. Serves quality fair-trade organic coffee, tea, espresso drinks, and real-fruit smoothies in a setting that is comfortable and contemporary.

Fresh bakery and dessert items – including their signature cannoli and gluten-free items.

Caffe Tempo - Water Street 508 Water Street, Eau

Claire • facebook.com/caffetempo/ Caffe Tempo recently opened its second location on Water Street. Serves quality fair-trade organic coffee, tea, espresso drinks, and real-fruit smoothies in a setting that is comfortable and contemporary. Fresh bakery and dessert items – including their signature cannoli and gluten-free items – complement the many beverages.

2615 N. Clairemont Ave., Eau Claire // 101 Oak Ave., Suite 4, Menomonie • cariboucoffee.com Whether you’re craving something hot or cold to wet your whistle (or a tasty baked treat to go along with it), Caribou has it all. Their decadent specialty drinks are especially popular. This location also includes an Einstein Bros. Bagels, so you’ll find a wide selection of sandwiches and other bagelbased goodies.

Caribou Coffee & Einstein Bros. Bagels

Caribou Coffee 4738 Golf Rd., Eau Claire // 2112 South

Hastings Way, Eau Claire • (715) 839-7494 // 2321 Highway 25 N, Menomonie // // 1408 Ninth St. E, Menomonie • cariboucoffee.com Whether you’re craving something hot or cold to wet your whistle (or a tasty baked treat to go along with it), Caribou has it all. Their decadent specialty drinks are especially popular. Breakfast items all day, seasonal outdoor seating. Located near Oakwood Mall.

The Coffee Grounds 4212 Southtowne Drive, Eau Claire

• (715) 834-1733 • thecoffeegrounds.com The Coffee Grounds is a casual, European-style café with an adjoining gourmet foodstuff/sundries shop and a microbrewery. Their menu is always evolving and offers a variety of baked goods, homemade soups, fresh unique sandwiches, and small plate specials. They small-batch roast their own coffee on-site, and sell bags of beans by the pound.

uscafe.com • Connected via a convenient hallway to Racy D’lene’s Coffee Lounge, The Nucleus is a cozy café with a European vibe serving breakfast and lunch.

Check out the desserts, homemade soups, quiches, omelets, and distinctive sandwiches. The Also a traditional crêperie, offering a variety of dessert and main meal crêpes (715) 834-9752 • panerabread.com Beverage selection includes several traditional coffee drinks including blended, iced, espresso, signature drinks, as well as speciality iced and hot tea drinks. Full service bakery sells breads, cinnamon buns, cookies, muffins and more. Cafe favorites include mac & cheese, bread bowl soups, and sandwiches.

Claire • (715) 832-9090 • theacoustic.com/eauclaire An art bedecked café with live music during the weekends.

Beverage selection features espresso, signature gourmet coffee drinks, iced and hot teas, Italian and French sodas, fruit smoothies, chai latte, and more. Baked-from-scratch cookies, muffins, and more. Cafe favorites include pitas, soups, salads, hot hoagies, and more.

Blind Munchies 621 Wilson Ave., Menomonie • (715)

The Nucleus Café 405 Water St., Eau Claire • thenucle-

Panera Bread 4601 Keystone Crossing, Eau Claire •

Acoustic Café, Eau Claire 505 S. Barstow St., Eau

• (715) 235-1115 • An art bedecked café with live music during the weekends. Beverage selection features espresso, signature gourmet coffee drinks, iced and hot teas, Italian and French sodas, fruit smoothies, chai latte, beers, wines and more. Baked-from-scratch cookies, muffins, and more. Cafe favorites include hummus, pitas, soups, salads, hot hoagies, and more.

Cold Brew, Agave Latte, and other special creations.

Deb’s Café 1120 122nd St., Suite 3, Chippewa Falls •

(715) 833-2233 • debscafe.com Deb’s fast, casual dining offers all-day breakfast, wraps, grilled paninis, sandwiches, salads, pizza, and soups. Their beverage selections include a variety of coffee drinks, iced drinks, frappes, smoothies, and small selection of beer and wine.

They’ve also got outdoor seasonal seating.

ter adjacent to the Heyde Center for the Arts, Goldsmith Coffee Bar offers specialty coffee drinks, non-coffee energy drinks, baked goods, homemade scones, paninis, cakes, and gluten free options.

Grand Avenue Café 119 W. Grand Ave., Eau Claire •

Dunkin Donuts 1616 N. Clairemont Ave., Eau Claire

(715) 831-1100 • facebook.com A quaint (and popular) little café known for its sandwiches, quiches, homemade soups, and bread pudding. Capitalize on one of their creative lunch specials. Gourmet espresso, vegetarian friendly, outdoor seating, breakfast served till 11am on weekdays and all day on the weekend.

ECDC - Eau Claire Downtown Coffee 333 Gibson Street,

Joe Muggs (inside BAM! Books-A-Million) 4030 Com-

• An all-day, everyday stop for coffee and baked goods.

Breakfast items are available all day and include a vegetarian option.

Eau Claire • ecdc.coffee Tucked inside the Lismore hotel in downtown Eau Claire. Expect high-quality coffee drinks and food in a swanky space, including a fireplace lounge. The menu includes grab-and-go breakfasts and salads, made-to-order paninis, and fresh baked goods. A great late night venue with drinks, desserts, and baked goods.

Five & Two Café 6025 Arndt Ln., Eau Claire • (715)

833-1234 • eauclairelandscaping.com/cafe/ Offers a variety of natural foods, and fresh, local produce. Signature favorites include grilled sandwiches, cracker crust pizzas, soups, and a variety of espresso drinks. Breakfast is available with options such as breakfast paninis, wraps, and pizzas. They also feature daily baked goods. Outdoor seating and private party area available, vegetarian friendly.

The French Press 2823 London Rd., Eau Claire • (715) 598-7017 • thefrenchpresseauclaire.com A café, bakery, and coffee house offering fresh, made-from-scratch breakfast and lunch items everyday. Beverage selection includes a wide variety of coffee drinks, iced drinks, smoothies, teas, ciders, and hot chocolates. Cozy up by the fireplace in a rocking chair. Cafe serves up cones, cinnamon buns, sticky rolls, quiches, soups, sandwiches, burgers, wraps, and egg dishes.

monwealth Ave., Eau Claire • (715) 831-4431 • The coffee shop offers free Wi-Fi, brewed coffee, specialty coffee drinks, and bakery items such as bagels, pretzels, and pastries.

Lucy’s Deli 117 N Bridge St, Chippewa Falls • (715)

720-9800 • foreign5.com/lucys A full-service deli and sandwich shop. Beverage options include a variety of espresso drinks, and local beers and wines. Breakfast is served until 11am. They offer soups, salads, personal pizzas, and sandwiches with Boar’s Head meats & cheeses carved up from the deli counter.

Marion’s Legacy 632 S. Broadway St., Menomonie •

(715) 231-2580 • facebook.com Purveyors of delectable artisanal truffles from Legacy Chocolates, plus homemade brownies, cheesecake, cupcakes, scones, and other goodies. Marion’s also serves soup and sandwich lunches daily and has a full coffee bar with espresso drinks.

Northbound Supply Co. Coffee Bar. 215 North Barstow

St, Eau Claire • (715) 834-7777 • facebook.com/northboundsupply Beyond Northbound Supply Co’s unique retail, you’ll find a coffe bar serving up specialty “coffee cocktails” (alcohol not needed). Be sure to try the House

The Goat Coffee House - Eau Claire 336 Water St., Eau

Claire • (715) 831-4491 • thegoatcoffeehouse.com A relaxed, full-scale coffee house. Offers a strong selection of espresso drinks, brewed coffees, blended drinks, teas, smoothies, basics, and more. Serves up fresh sandwiches, breakfasts, scones, muffins, soups, and more.

Vegetarian friendly and outdoor seating.

The Goat Coffee House, Chippewa Falls 2829 County

Highway I, Suite 1A, Chippewa Falls • (715) 726-3858 • facebook.com Located inside Wissota Health. A relaxed, full-scale coffee house. Offers a strong selection of espresso drinks, brewed coffees, blended drinks, teas, smoothies, basics, and more. Serves up fresh sandwiches, breakfasts, scones, muffins, soups, and more. Vegetarian friendly and outdoor seating.

Golden Leaf Café 1706 Stout Rd, Menomonie • (715)

231-5323 • goldenleafcafe.com Proud roasters of Cafe Femenino fair trade coffee, which supports women and families globally. Full espresso bar. Gourmet organic, allnatural panini sandwiches, soups, salads, and pies. Peruse the connected specialty shop for foodstuffs and tea.

Outdoor seating, vegetarian, vegan, and gluten-friendly.

Goldsmith Coffee Bar 22 S Prairie St, Chippewa Falls • (715) 379-3458 • Located inside the Parish Life Cen-

VolumeOne.org 48 Dec. 27, 2017

Raw Deal 603 S. Broadway St., Menomonie • (715) 231-

3255 • rawdeal-wi.com Fresh roasts their own fair-trade, organic coffee. They’re fully equipped with an espresso bar, and offer traditional drinks like the americano, latte, cappuccino, and mocha. They have a strong selection of organic teas, and small batch brew their own beers onsite. Their raw-food menu includes creamy green enchiladas, stuff portobellos, and savory cabbage rolls along with desserts, smoothies, sandwiches and more.

Soul Brewed Coffee Roasters 309 East Grand Avenue,

Eau Claire • Located inside of the Elder Valley Kitchen, Soul Brewed specializes in craft coffee. They smallbatch roast their own coffee, sourced from regionallybased bean suppliers, and are plugged into the current trends in coffee-making. Their #1 item is the cold brew, which they offer on tap every day, along with baked goods from the Elder Valley Kitchen.

Starbucks Clairemont Ave 953 W. Clairemont Ave., Eau Claire • (715) 836-7320 // 3649 S. Hastings Way, Eau Claire • starbucks.com Coffee, tea, dessert, and other treats to warm you up, cool you down, or satisfy a craving.

Vino Cappuccino Artisan Bistro & Coffee Bar N5734

Hwy 12, Elk Mound • Find it on Facebook Vino Cappuccino is a new, rustic hideway off the beaten path in Elk Mound. Serves up hot and cold artisanal coffee drinks like lattes, cappuccinos, frappes, steamer coffees, and with a variety of flavors. Made to order, wood-fired pizzas, paninis, salads, desserts like cheesecake and spicy brownies, and more in a relaxed atmosphere.

Xpeditions Coffee Co. & Market 1319 Main St., Bloom-

er • Healthy, cafe-style paninis, wraps, sandwiches, and soups served up with great coffee. A great place to start, finish, or pitstop on your biking expedition. Shop sells wine and freshly made healthy foodstuffs for you to take home.

VolumeOne.org 49 Dec. 27, 2017