A
COFFEE SNOBS mazing Cover
THE TOP 10
THINGS TO DO IN A COFFEE SHOP.
THINK YOU LIKE COFFEE?
MEET THESE SNOBS.
A DAY IN THE LIFE
OF TOM THE TABLE
ESPRESSO
WHAT IS IN IT?
L I
etter from the editor
am a relatively new lover of coffee. I, like many of my peers, began drinking coffee and espresso drinks during late night study session while in college. When I first beginning drinking coffee though, I did not have an appreciation for the work that baristas take in order to perfect a cup of coffee. The time it takes to roast each bean, the numerous techniques that can be used to pour coffee and the ways in which a barista crafts a latte are minor details that all baristas are mindful of when creating a drink for you.
The other day, somebody asked me why I consider myself to be a coffee snob. I thought long and hard about this question as it was one I hadn’t really pondered before. My answer to her was this, “I am a coffee snob, not for my absolute love of coffee and the techniques used in making it, but rather for my love of how coffee brings people together.” My friend stared at me in bewilderment and all I could do was smile. For those who know me well, they know that my go to drink is a mocha latte because hon-
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estly, I love the taste of it. I don’t think being a coffee snob is necessarily all about how much you know about coffee, but rather how much you care about it. I am a true believer that coffee brings people together, not necessarily always for the taste, but because of the environments that coffee is served in. Coffee shops are a place for meetings, first dates, studying or meeting up with old friends and all of these occurrences happen because coffee has given them a place to happen. This issue of Coffee Snobs focuses on coffee snobs who have been given that title because of their technical knowledge of coffee and the art of making it. These coffee snobs are all students, or former student at the University of Northern Iowa and bring a fresh new look at what the youth of today think about coffee. I’m really excited for this new feature in the magazine and the different coffee snobs that will be featured in the article each issue.
- Daniel Vorwerk, Editor
Milk Foam Steamed Milk Espresso
What’s in my Espresso pgs 5-6
Coffee Snob: Molly pg 10
Coffee Snob: Kelli pgs 1112
Coffee Snob: Wil pgs 13-14
Tom the Table pgs 15-16
Whats in a Cup pgs 17-18
Table of Contents
10 Things in 10 Minutes pg 7
Your morning doesn’t start...
Before
3
After
until you’ve had your Cup of Joe!
Sidecar Coffee Roasters “Roasted Daily”
4
What the he Espresso
espre
Espresso Milk Foam Espresso Milk Foam
Macchiato
Steamed Milk Espresso Latte Steamed Milk Espresso 5
Flat White
eck is in my
esso?
Milk Foam
Milk Foam Steamed Half-and-Half Espresso Cafe Breve
Steamed Milk Espresso Cappuccino
Whip Cream Steamed Milk Chocolate Espresso
Water
Mocha Latte
Espresso Americano
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10
things in
Need something to do? Here are a few things you can do in a coffee shop in 10 minutes or less!
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Spend a moment reflecting on your life and being grateful for the people in your life.
to the baristas working. Find out how they prepare their coffee or lattes. You’ll 2 Talk be fascinated with what you learn. out your phone, surf the web and read up on the latest news happening around 3 Pull the world. with a friend to get your coffee at the same time before heading off to 4 Coordinate do what you do. Those 10 minutes go along way in a friendship among busy people.
reading that book you’ve been putting off. Coffee shops are an excellent 5 Start place to relax and get some quality reading time in. down next to a stranger and strike up a conversations. Sometimes, the best con6 Sitversations happen with the most unlikely of people. your time reading the menu. Far too often, we order what we know because it 7 Take is safe. Take time to see what all the shop has to offer, and try something new! up your laptop and start working on any work you have to do. Whether it be 8 Start starting a term paper or sending e-mails to colleagues, 10 minutes can go a long way.
a game! A lot of shops have cards or board games avalable to customers. 9 Play Grab a friend and play a quick game of Go Fish to pass some time. a cup of coffee, sit down, and do nothing. Just relax and take a break 10 Order from your day. 7
Tell Time, in Style.
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meet local coffee snobs Everyday, coffee snobs walk among us. They are judging you, sipping their double shot machiatto while watching you stare at the menu board at Starbucks, gawking at all of the possible drinks.
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Molly Smith my first day on the job, I was told that I had to try every drink of the menu,” explained Smith, “and as a girl who had never had a coffee drink in my life, that was a lot of caffeine for me in only a couple of hours!”
That first day of Molly exposure is what Smith, a has led to a six year Junior at the journey of learning about University of Northern Iowa is coffee and an appreciation a former employee at her lo- for the taste of each drink. cal Starbucks coffee shop. Throughout high school, Smith When asked what her favorworked as a barista at one ite drink of the Starbucks locations in was on Dubuque, Iowa. It was there the Starthat she was first introduced to b u c k s coffee and her journey to be- m e n u , coming a coffee snob began. “I’m a h u g e “When I was a sophomore in girly girl high school I got my first job as so I ala barista at Starbucks and on w a y s go for a white chocolate moc h a , ” she declared with a grin.” I really love
black coffee but when I treat myself, I always go for that one.” Regardless of her love for specialty drinks, she says that her real love is still with a great cup of black coffee because of what she was taught at Starbucks. “When they [Starbucks] had us try drinks, they taught us about the different spots that coffee was supposed to taste the best on our tongues,” Smith explained. “When they blonde roast was first introduced at Starbucks, they told us that a light roast is supposed to taste the best when it hits the front of your tongue and the dark roast should taste the best when it hits the back of your tongue.”
“My favorite drink is an iced coffee because I can’t burn my tongue with it!”
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Kelli O’Donnell
ciate a coffee for the taste of the bean, rather than the taste of everything that could be added in. For this reason, O’Donnell is one of a few coffee snobs in the Cedar Valley Since then, who have a true appreciaO ’ D o n n e l l tion, not just for coffee, but the has quick- craft of making a good brew. ly become a c c u s - “It’s hard for me to drink coftomed to fee that’s not prepared well. s t r a i g h t I’ve become accustomed black cof- to good quality coffee that fee, prefer- it’s hard to drink coffee from ring to drink shops where I know the beans Sidecar Ethi- aren’t fresh or prepared opian brew. well,” explained O’Donnell.
with a lot of extra milk and cream added in to reduce the bitterness of the coffee.”
Kelli O’Donnell is a recent graduate from the University of Northern Iowa and has worked at Sidecar Coffee Shop in Cedar Falls, Iowa since it opened in November 2013. Her love for coffee didn’t start there, though, it began a year before when she was a sophomore at the University.
“I like our Ethiopia because it is a lighter roast, but still very rich in flavor,” declared O’Donnell, “and when you make it as a pour over, it brings out the flavors of the bean even more; and that’s something I’m very passionDuring her sophomore year, ate about.” O’Donnell, like many other college students, was feeling Over the the stress of school weighing y e a r s , down on her. So at the ad- O’Donnell’s vice of her roommate, she tastes extried her first cup of coffee. p a n d e d and she was “I wasn’t sleeping much and able to ditch needed to stay awake to get her milk and all of my homework done,” cream days O’Donnell recalled. “That first of sophodrink was your typical home more year brewed black coffee but and appre11
O’Donnell went on to explain that if the coffee beans are old or if they had been previously ground up, then they are not fresh and it affects the quality of the coffee cup.
“I only like drinking coffee from places where I know it is going to be good and that I know the shop buys quality beans in order to make a quality drink.�
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Wil Hunemuller
coffee and the differ- the shop. There’s a craft to ent styles in which making coffee that many people make it. don’t understand and he likes to share that with others. “As I started to learn all “The flavor of the bean is evthe different erything and it really changtechniques es the taste of the espresso,” to making explained Hunemueller. “Our a cup of espresso is 75% Brazil and coffee, I 25% Peru, which means the found that beans were grown in those I really love particular countries. Brazil the pour has a cocoa flavor and Peru over or che- is a lighter bean that, when mex method, paired with the espresso depending on beans from Brazil, hold up and the number of bring out the cocoa flavor.” cups of coffee are needed,” Hunemueller This compassion for coffee said. “The thing I’m the snob- and thirst to learn more about biest for, though, is espresso. the different types of beans is I love learning and tasting all what has landed Hunemueller the different types of espresso a spot as one of the top cofbeans and learning the dif- fee snobs in the Cedar Valley! ferent profiles they all have.”
The journey to becoming a coffee snob is often long, but well worth it. Wil Hunemuller, a Sophomore at the University of Northern Iowa and a barista at local coffee shop, Sidecar Coffee, is a relatively new coffee drinker, only having drank coffee for a little more than a year now, has H u n e m quickly become one of the ueller is top coffee snobs in the area. a barista who likes “I started drinking coffee on a to know trip I went on to London,” be- where the gan Hunemueller. “I would go beans he to local cafes because it was uses comes the place to get away and from and have my own personal space likes to for a while. Back then, I didn’t share that really go to cafes for the cof- k n o w l fee, but for personal reasons.” edge with the peoHunemueller expressed his ple who love for the different types of come into 13
“The way different orgin espresso beans are combined changes the entirety of the espresso and brings out a totally different flavor with every combination you try.�
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My name is Tom th in an abusive r
“Everyday I am used and a spilled on and rarely am I wip
7:14 a.m. “I JUST woke up not 14 minutes ago and now they’ve got me the lights out on me again, what a way to start they day.”
2:34 p.m. “Thanks for helping warm me up, that coffee is pretty hot!”
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8:58 a.m. “Food and TWO drinks? You better not spill...”
5:08 p.m. “Maam, I don’t mean to be rude, but coffee was spilled under your laptop five hours ago, so it’s a bit sticky under there.”
he Table and I am relationship.
abused. I am scratched and ped down and given a bath.”
11:25 a.m.
12:43 p.m.
“Is this a blind date? Guys, if you’re going to use my surface, atleast let me know! Sooo, is it?”
“DUDE! Why’d you have to go and spill on me. Now i’m going to be sticky all day!”
8:26 p.m. “Why does everybody keep covering me up? Seriously people, I have feelings too...”
10:39 a.m. “HEY!!! Banging your head on me is NOT going to get that paper written, so quit hurting me and get to work.” 16
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More than just a drink.
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The perfect product for the perfect pour over. 18
are you a fan? in stores now.
20
Sidecar Coffee Shop
“We’ve got a place for you” 2215 College St. Cedar Falls, IA 50613
Hours
Sunday-Wednesday 7 a.m. - 10 p.m.
Thursday- Saturday 7 a.m. - 11 p.m.
“We don’t JUST do coffee.”
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