mazingCoverA

THE TOP 10 THINGS TO DO

IN A COFFEE SHOP.

ESPRESSOWHAT IS IN IT?

THINK YOU LIKE COFFEE?MEET THESE SNOBS.

A DAY IN THE LIFE

OF TOM THE TABLE

I 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 nu-merous 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 cof-fee snob. I thought long and hard about this question as it was one I hadn’t really pon-dered 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-

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 meet-ings, 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 knowl-edge of coffee and the

art of making it. These cof-fee 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 cof-fee. 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

from the editor

Letter

1

Table of C

on

tents

Espresso

Milk Foam

Steamed Milk

Coffee Snob:

Molly pg 10

10 Things in 10 Minutes

pg 7

What’s in my

Espresso pgs 5-6 Coffee Snob:

Kelli pgs 11-

12

Coffee Snob:

Wil pgs 13-14

Whats in a Cup

pgs 17-18

Tom the

Tablepgs 15-16

3

Before After

Your morning doesn’t start...

until you’ve had your Cup of Joe!

SidecarCoffee

Roasters

“Roasted Daily”

4

Espresso

Espresso

EspressoMilk Foam

Macchiato

Espresso

Milk Foam

Steamed Milk

Latte

Espresso

Steamed Milk

Flat White

What the heck is in my

espresso?

5

Espresso

Milk FoamSteamed

Half-and-Half

Cafe Breve

Espresso

Milk Foam

Steamed Milk

Cappuccino

Espresso

Steamed MilkWhip Cream

Chocolate

Mocha Latte

Espresso

Water

Americano

What the heck is in my

espresso?

6

10things

in

Need something to do? Here are a few things you can do in a coffee shop in 10 minutes or less!

1

4

2

3

5

6

7

8

9

10

Spend a moment reflecting on your life and being grateful for the people in your life.

Talk to the baristas working. Find out how they prepare their coffee or lattes. You’ll be fascinated with what you learn.

Pull out your phone, surf the web and read up on the latest news happening around the world.

Coordinate with a friend to get your coffee at the same time before heading off to do what you do. Those 10 minutes go along way in a friendship among busy peo-ple.Start reading that book you’ve been putting off. Coffee shops are an excellent place to relax and get some quality reading time in.

Sit down next to a stranger and strike up a conversations. Sometimes, the best con-versations happen with the most unlikely of people.

Take your time reading the menu. Far too often, we order what we know because it is safe. Take time to see what all the shop has to offer, and try something new!

Start up your laptop and start working on any work you have to do. Whether it be starting a term paper or sending e-mails to colleagues, 10 minutes can go a long way.Play a game! A lot of shops have cards or board games avalable to customers. Grab a friend and play a quick game of Go Fish to pass some time.

Order a cup of coffee, sit down, and do nothing. Just relax and take a break from your day.

7

Tell Time,in Style.

8

meet local coffee snobsEveryday, 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.

9

Molly Smith

M o l l y Smith, a Junior at the University of Northern Iowa is a former employee at her lo-cal Starbucks coffee shop. Throughout high school, Smith worked as a barista at one of the Starbucks locations in Dubuque, Iowa. It was there that she was first introduced to coffee and her journey to be-coming a coffee snob began.

“When I was a sophomore in high school I got my first job as a barista at Starbucks and on

my first day on the job, I was told that I had to

try every drink of the menu,” ex-

plained 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 cou-ple of hours!”

That first day of exposure is what

has led to a six year journey of learning about

coffee and an appreciation for the taste of each drink.

When asked what her favor-ite drink was on the Star-b u c k s m e n u , “I’m a h u g e girly girl so I al-w a y s go for a white c h o c o -late mo-c h a , ” she de-c l a r e d with a grin.” I re-ally 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 cof-fee 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 intro-duced 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!”

10

Kelli O’Donnell

K e l l i O ’ D o n -nell is a recent graduate from the Universi-ty 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.

During her sophomore year, O’Donnell, like many other college students, was feeling the stress of school weighing down on her. So at the ad-vice of her roommate, she tried her first cup of coffee.

“I wasn’t sleeping much and needed to stay awake to get all of my homework done,” O’Donnell recalled. “That first drink was your typical home brewed black coffee but

with a lot of extra milk and cream added

in to reduce the bitterness of

the coffee.”

Since then, O’Donnel l has quick-ly become a c c u s -tomed to s t r a i g h t black cof-

fee, prefer-ring to drink

Sidecar Ethi-opian brew.

“I like our Ethiopia be-cause 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 someth ing I’m very p a s s i o n -ate about.”

Over the y e a r s , O’Donnell’s tastes ex-p a n d e d and she was able to ditch her milk and cream days of sopho-more year and appre-

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 cof-fee snobs in the Cedar Valley who have a true apprecia-tion, not just for coffee, but the craft of making a good brew.

“It’s hard for me to drink cof-fee that’s not prepared well. I’ve become accustomed to good quality coffee that it’s hard to drink coffee from shops where I know the beans aren’t fresh or prepared well,” explained O’Donnell.

O’Donnell went on to explain that if the coffee beans are old or if they had been pre-viously ground up, then they are not fresh and it affects the quality of the coffee cup.

11

“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.”

12

Wil Hunemuller

T h e j o u r -ney to becoming a coffee snob is often long, but well worth it. Wil Hunemuller, a Sophomore at the Univer-sity of Northern Iowa and a barista at local coffee shop, Sidecar Coffee, is a relatively new coffee drinker, only hav-ing drank coffee for a little more than a year now, has quickly become one of the top coffee snobs in the area.

“I started drinking coffee on a trip I went on to London,” be-gan Hunemueller. “I would go to local cafes because it was the place to get away and have my own personal space for a while. Back then, I didn’t really go to cafes for the cof-fee, but for personal reasons.”

Hunemueller expressed his love for the different types of

coffee and the differ-ent styles in which

people make it.

“As I started to learn all the different techniques to making a cup of coffee, I found that I really love the pour

over or che-mex method,

depending on the number of

cups of coffee are needed,” Hunemueller

said. “The thing I’m the snob-biest for, though, is espresso. I love learning and tasting all the different types of espresso beans and learning the dif-ferent pro-files they all have.”

H u n e m -ueller is a barista who likes to know where the beans he uses comes from and likes to share that k n o w l -edge with the peo-ple who come into

the shop. There’s a craft to making coffee that many don’t understand and he likes to share that with others.

“The flavor of the bean is ev-erything and it really chang-es the taste of the espresso,” explained Hunemueller. “Our espresso is 75% Brazil and 25% Peru, which means the beans were grown in those particular countries. Brazil has a cocoa flavor and Peru is a lighter bean that, when paired with the espresso beans from Brazil, hold up and bring out the cocoa flavor.”

This compassion for coffee and thirst to learn more about the different types of beans is what has landed Hunemueller a spot as one of the top cof-fee snobs in the Cedar Valley!

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.”

14

My name is Tom the Table and I am in an abusive relationship.

“Everyday I am used and abused. I am scratched and spilled on and rarely am I wiped down and given a bath.”

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.”

“Food and TWO drinks? You better not spill...”

“Maam, I don’t mean to be rude, but coffee was spilled un-der your laptop five hours ago, so it’s a bit sticky under there.”

“Thanks for helping warm me up, that coffee is pretty hot!”

15

8:58 a.m.

2:34 p.m. 5:08 p.m.

My name is Tom the Table and I am in an abusive relationship.

“Everyday I am used and abused. I am scratched and spilled on and rarely am I wiped down and given a bath.”

“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!”

“Why does everybody keep covering me up? Seriously peo-

ple, I have feelings too...”

“HEY!!! Banging your head on me is NOT going to get that pa-per written, so quit hurting me

and get to work.” 16

11:25 a.m.

8:26 p.m. 10:39 a.m.

12:43 p.m.

What’s in a1)

T e

bar

ista t

amps the ground espreso beans.

3) T

e ba

rista

uses an espresso machine to add water to the ground beans and create an espresso liquid.

2) T

e ba

rista

takes his tim

e to steam the milk to the perfect temperature.

4) C

reati

ng latte art takes precision and a steady hand.

5) T

e la

tte passes hands for the f rst time from barista to custom

er.

17

More than just a drink.

6) K

elli ta

kes her time with her latte, being sure to enjoy the drink.

7) K

elli ta

kes th

e f rst sip of her latte.

5) T

e la

tte passes hands for the f rst time from barista to custom

er.

8) W

hile

enjoying her latte, Kelli journals a bit.

9) T

e f n

al sips are always the best.

10) L

ess th

an 15 minutes have gone by and the latte is already gone.

18

Theperfectproductfortheperfectpourover.

18

are you a fan?

in stores now.

20

Sidecar Coffee Shop

“We’ve got a place for you”Hours

Sunday-Wednesday 7 a.m. - 10 p.m.

Thursday- Saturday 7 a.m. - 11 p.m.

2215 College St. Cedar Falls, IA 50613

“We don’t JUST

do coffee.”

22

People AdScratch CupcakeryPhoto of a person smashing a scratch cupcake in some-bodies face“A cupcake for every occasion”

A cupcakeFor every

occasioN