Take Me to Your Leader

I am well aware that coffee plays a huge part in our world economy.  You often hear of poor conditions in which people live and work on coffee farms.  It is said that some third world countries rely in large part upon the revenue from coffee beans.  The Earth’s coffee market seems to permeate the very fabric of supply and demand.  Doubtless, there are hundreds of topics to ponder in reference to this phenomenon.  There is one however, that made an impression on me personally. 

Starbucks is taking over the world. 

  

I would never presume to pass judgment as to whether this is good or bad – it simply is.  I witnessed this personally a few years ago in the city of Athens, Greece.  Walking through the streets and markets of Athens, I became giddy when at last I found the Starbucks.  Like the well-told myths of ancient Greece, I had heard a beautiful story – passed down through generations.  Though I found it difficult to believe, it was fabled that Starbucks resided here.  Okay… that is a bit dramatic, but I was truly ecstatic when at last I stepped foot into my first Grecian Starbucks.  I was told that Starbucks had opened several stores in preparation for the recent Summer Olympics.  Starbucks was familiar.  It was my security blanket.  I have loved Starbucks’ hot chocolate for as long as we have known each other.  I do believe it was love at first sip.  Here, on foreign shores, I found a faithful friend.

As time has gone by, my worldview has adjusted somewhat.  I used to ascribe to the belief that civilization could not exist where 7Eleven, Walmart, and Starbucks lacked.  That is no longer the case.  Uniqueness and culture have become a very important part of life.  Though some chain stores make life simpler, even less expensive, I treasure the opportunity to try new experiences, meet new people, learn new things, and support the quest for individuality.  Now… I‘m not a proponent of regulations that would halt the progress of free enterprise, but I cherish the hard-working backbone of humanity.  I don’t know what Starbucks replaced, or whether they simply filled a yawning void in coffee availability.  According to their website, Starbucks currently has locations in 34 countries.  It is possible that some of those did not have a proper coffee supply at all.

I only stop to wonder… what did I miss out on?  What could I have experienced in the place of Starbucks?  The only real difference between Starbucks here and there was the mug I purchased that said “GREECE” on it.  Regret is not a happy place to live, so I have assigned these thoughts to the mental folder “things to learn from.” 

Coincidentally, the two things that I consistently took pictures of were Starbucks and bathrooms (yes, I’m strange).  I don’t believe in coincidence.  What are your thoughts?

http://gr.starbucks.com:80/en-US/_About+Starbucks/Starbucks+in+Greece.htm

http://www.starbucks.com/

Red Frog Coffee, Longmont

I would never have expected success.  The long week was coming a close with a long drive into nowhere.  I had an idea in the back of my mind that somewhere on the road to nowhere, I would stop for coffee.  After all - I rarely make it to nowhere.  Ok, that’s not entirely fair.  Longmont is not exactly nowhere, but after the seemingly endless drive across prairie, beneath an expansively blue, cloud dotted sky, my heart leapt when I once again approached civilization.  Buildings reared up suddenly to the left, and I quickly found myself passing the unobtrusive little Red Frog Coffee.

Upon entering, I was greeted by a very infectious smile.  Emily, who owns Red Frog Coffee, along with her brother, had an immediate suggestion.  The Mexican Mocha.  She described it as having a spicier chocolate, with cinnamon, almond, and vanilla.  As she prepared it, I mentioned my blog.  When she learned that I don’t like coffee, she said of the Mexican Mocha, “So far, everyone that tries it loves it.”  This I was happy to hear!

They get their coffee from Kind Coffee – a coffee roaster in Estes Park.  All of the coffee is organic, free trade, and shade grown.  I showed my complete coffee ignorance by asking what quality the shade added to the beans.  Emily graciously informed me that shade-grown does not mean it is purposefully planted in the shade.  Rather, it refers to the fact that there has been no de-forestation to make room for the crop.  Now I know.

 

My Mexican Mocha tasted of coffee and cinnamon.  I was surprised at how well the two complimented one another.  In fact, I could not even taste the chocolate at first.  It may be that my good friend chocolate was hiding beneath the obvious flavor palette, facilitating my introduction to this new drink, but it was not overt.  The coffee was slightly spicy, with a taste not unlike the Red Hots® you may have eaten as a child.  It was a sort of sweet cinnamon.  Underneath was the delicate almond and vanilla that soothed my taste buds after the long drive.  Both the shop and the drink fit the day perfectly.  It was fun and spirited.  Strangely, one of the features that impressed me the most was the creative river stone tiling along the counter.  It seemed meant to add a little skip and a jump – like a red frog perhaps? 

Upon leaving, I took a cup of their house blend coffee.  Emily recommended it over the stronger brew available.  She asked, “are you going to put cream in it,” and when I responded to the negative, she said, “You’re awesome!  I love that you’re doing that!”  I really enjoy sharing my experiences with others.  Sometimes their excitement exceeds my own.

The house blend smelled like a traditional brew, but a bit more rounded – not quite as sharp.  It’s a bit hard to describe.  Unfortunately, it was not my favorite.  The bitter taste was not necessarily burnt, but very black and perhaps charred in the aftertaste.  I became aware of the time, and my impending appointment.  This little adventure had to be cut short.  I cannot say whether I would have enjoyed it more if I had given it the time.  It is possible, but more likely I still have quite a way to go before I can truly appreciate coffee properly.


http://www.redfrogcoffee.com
http://www.kindcoffee.com

Do Me A Flavor?

I have been puzzling over how coffee gets its flavor.  Different roasts or different beans are described as having specific nuances.  Some are nutty, or fruity, some I have tried were said to taste of roasted caramel or blueberry, but I didn't know why!  It was time to do some research.  I love the opportunity to learn new things!

It seems there is a forum online: CoffeeForums.com – A Community for Coffee Lovers.  Do you mean to tell me I had a nemesis and didn't even know it?!  Nevertheless… back to the subject.  Mistr Green Bean said he likes to experiment with sundried beans: “The roasting process first produces the Haylike smells and flavors up to and including the first crack which we all know.  I have been adjusting temperature profiles to try and get what I call a sustained first crack and terminating the roast before the second crack begins.  I have found a lot of times that roasting into the second crack longer than a few seconds can pass right through the fruity flavors and proceed into the more of the chocolate flavors.”  I had no idea what Mistr Green Bean was talking about.  His audience obviously has a lot more experience in coffee than I do.  It’s not difficult.  It seems everyone knows more about coffee than I do.  However, his post made me hesitate.  Perhaps this whole flavor thing was a bit more than I can really explore in one blog post.  What in the world are a first and second crack?  I am familiar with several crack references - most of them inappropriate for civilized public discussion. 

http://www.coffeeforums.com/forum/coffee-roasters/4174-coffee-nuances-first-crack.html

As I began to search further on the topics that arose, I found every word, every search, every topic to be a huge step into another subject.  There is a lot to learn, but all I wanted to know was why different coffees have different nuances!  I searched for hours.  It is surprisingly difficult to find the answer to this very simple question.  There are websites about tasting coffee, describing coffee, and flavoring coffee after roasting, but that isn’t what I wanted to know.  How does NOVA’s Anyetsu coffee have a nuance of blueberries?  It seemed like a very simple question. 

The Coffee News Channel had an article, “A Great Cup of Coffee starts with Great Coffee Beans.”  Finally, I began to get some insight on how a bean gets its flavor.  It was said that good coffee flavor is determined by: "climate, soil and cultivation methods," as well as roasting methods.  Every region has distinct qualities.  Coffee with fruity nuances often come from Kenya, and Brazilian coffee is rather nutty.  The question is, why?  Why does coffee taste that way?  Is it just region and soil quality?  

http://coffeenewschannel.com/coffee-beans/

TeaAndCoffee.net had my answer.  At long last, it pacified the desperate science geek inside me.  The following is taken from “The Flavor of Roasted Coffee,” an article by Dolf De Rovira, president of Flavor Dynamics:

“Coffee beans are born with a complex mix of chemical components - such as carbohydrates, proteins, fats, minerals, sugars, and acids - that are waiting to be changed into the flavorful substances we enjoy. In the bean, carbohydrates are broken down [into] sugars… that provide the basic building blocks for the wondrous Caramelization and Maillard reactions that produce amazingly flavorful aromas during roasting. [F]ats also play a role in defining a coffee’s characteristic taste. Oils within the bean oxidize to form grassy, herby, or peanutty characteristics. Sour chemicals - acidulants - are also found within most coffee beans at differing levels. Floral characteristics, described by many as being a combination of jasmine and apricots or peach, have a more complicated biogenesis but form at least in part from fats that form hydroxy acids and then undergo a cyclization. … The by-products of ripening, which include esters and volatile acids, are often described as tasting winey, earthy, and fruity. Combinations of fruity and woody characteristics can together give the impression of berry-like notes….

At lower temperatures (a bit above the boiling point of water), the changes to a bean’s flavor are relatively minimal. As the bean heats up, it expands and trapped gases evaporate, along with some trapped moisture. This expansion causes an audible crackling sound known as the first crack. … As the temperature rises the bean’s sugars undergo what is known as caramelization. The flavors formed at this point in the roasting process fall into the category of “brown characters” and are typically described as caramel-like notes. The chemicals that are produced at this point are flavor volatiles that include chemical compounds, such as alcohols, furans and enols, that contribute more and more to the overall caramel-like profile… It is at this stage that the bean’s regionally-defined inherent flavor characteristics begin to diminish and the caramelized notes within the flavor profile increase. It is the combination of these roasted brown notes with the regional nuances of a coffee crop that combine to make the most interesting and complex flavor profiles.

As the temperature rises further, …another reaction comes into play - the Maillard Reaction..., resultant of two elements within the bean - tiny sugars, known as “reducing sugars,” and amino acids, the basic building blocks of proteins…  This reaction creates a host of aromatic chemicals that excite the imagination and are described in the flavor lexicon with words like toasted, roasted, nutty, and chocolate.

Soon… the temperature reaches a point where things change a bit.  [T]he woody cellulose materials within the bean start burning and emit popping and crackling noises, known in industry the second crack.  At this point the reaction shifts from being endothermic (absorbing heat) to being exothermic (giving off heat). This roasting condition must be monitored closely as it can be dangerous and can result in a fire.  [P]henols become the primary class of aroma chemicals that are produced at this point. These oxidative products exhibit characteristics that are commonly described as smoky, woody, or even asphalt-like.”

http://www.teaandcoffee.net/0706/special.htm

Very interesting!  Thank you, Mr. De Rovira.  You are my hero.  A true knight in shining lab coat. 

Java Mountain Roasters, Idaho Springs

The bustling little town of Idaho Springs is the proud home of one singular independent coffee shop.  In the heart of the historic mining business district sits Java Mountain Roasters (JMR).  On this particularly sunny afternoon, the cool interior soothed my hurried pace, and filled the fresh mountain air with the aroma of freshly roasted coffee beans.  Coffee sacks from around the world were hung along a high ceiling infused with the cool brilliance of natural sunlight.  There was a natural calm in the little shop that was exactly what I needed.

The barista recommended the mocha latte as their most popular drink.  As I waited, I told her of my purpose, and asked what information she could add to my collection. She explained that most espressos are made from a single roast.  Their espresso is unique, in that it is a blend of three dark beans and one acidic bean.  Despite popular belief, the lighter a coffee is in color, the more caffeine it has. 

She told me that her favorite coffee is the Sumatran: “they should make a perfume out of it.  You should be able to smell what you would like before it is even brewed.”  To demonstrate, I was allowed to go into the back of the shops. JMR gets organic coffee beans from all over the world through fair-trade, and roasts them on site.  Buckets of coffee beans were stacked around a small roasting machine.  She opened a couple of them to smell and see the difference in appearance. She said that people who really like coffee like the dark and light coffees together.

Next she told me how a few popular drinks differ from one another.  A latte is milk only – with no foam on purpose, but a cappuccino has foam.  A machiatto is a cappuccino with half the foam.  I truly did not know the difference.  She could have just been making things up, and I still wouldn’t know it.  All I know is what I like – which isn’t much – and what I don’t.  She finally asked me why I don’t like coffee.  When I explained that I can’t stand the taste, she said, “your opinion probably won’t change.  You will never like coffee.”  I was crushed.  Do I have that little power over my own destiny that I cannot even train myself to enjoy something I previously loathed?  Perhaps not.  Perhaps this is a battle I cannot win.

This thought plagued me until I took the first sip of my mocha latte.  I might have been tired, or maybe I simply craved chocolate, but it was delicious.  I actually enjoyed it!  Had the sun scorched my taste buds?  Even in my elation, I realized that it was not the coffee itself that I was enjoying.  It was sweet, warm, comforting, and chocolaty.  Moments earlier I had been discouraged, and now a swirl of thoughts and emotions bombarded my mind.  Had I been defeated?  Was I learning to love coffee so quickly? What would become of me?  What would become of my blog? Who would want to read about me loving coffee, when they expected rapier wit against it?  But, I was really enjoying the chocolate… what if I never liked any coffee except that which was combined with chocolate?  Would I never be a true coffee snob?  Oh the ignominy!  Breathing deeply, I concentrated on the underlying coffee flavor, and found that I liked the unique espresso blend.  There was a full flavor, but it was smooth.  This coffee was not evil – it wanted to be my friend.  I can’t say that I blame it.  I am a very friendly type!  Haha.

Secondly, I tried a light Brazilian brew.  I was told it was not a blend, unlike most Brazilian coffees.  It smelled very acidic, not unlike the acid in some fruits or vegetables.  I know it sounds odd, but it reminded me of tomatoes or Italian food.  There must be a similar acid underlying the coffee itself.  The first sip was almost milky to the taste, not creamy, but mellow or basic.  I didn’t find it to be pleasant at all - more like coffee-infused dishwater.  Luckily, the aftertaste did not linger.  I wondered if the short flavor duration is a quality of most lighter roasts.  So far, I’ve found that to be the case.  I wanted very much to enjoy the second drink as much as the first.  Nonetheless, my coffee-hating reputation and sense of taste were properly restored.

http://www.jmrcoffee.com/

So It Began...

When I first determined to try coffee, several gleefully offered to push me off the plank.  After much delay and contemplation, I finally found myself in my first willing coffee experiment.  A friend brewed some coffee in a French Press, and offered me a cup.  It was a Starbucks roast of some kind, and I was warned that it was be weak.  I reluctantly took it, wincing slightly at the confident smile on my friend’s face.  She described that to taste coffee properly, one must slurp noisily, so as to add air to the liquid, letting it breathe.  Only a small part of the cup was filled, with promises of much more available when I found within its depths the fulfillment of my coffee drinking desires.  ‘Twas for nought. 

It was disgusting.  I am sure revolt spread across every crevice of my cringing face, because she quickly offered an explanation for my disgust.  “It’s got kind of a burnt flavor,” she said, “that’s why it’s called Char-bucks.”  And she wasn’t lying.  I had just poured essence of burnt oak sweat socks into my mouth.  I forced myself not to spit every last drop into the sink, and tried to consider the nuances of the famed Starbucks roast.  I couldn’t find any.  I suppose those who like to sip burnt wood would have been thoroughly engrossed in the experience.  For me, it was simply gross.

To be fair, I must give Starbucks their due credit.  They make the most incredible Hot Chocolate in the world.  I know there is quite a bit of contention over this in the coffee-less world, but I must consistently award them that honor.  Since I have never enjoyed coffee, every coffee shop I have ever visited has had the opportunity to convince me of their Hot Chocolate superiority.  Despite their very best attempts, with specialty chocolates from around the world, I must say that Starbucks original, non-fat, no-whip Hot Chocolate is to die for. 

Knowing my strong opinions on the subject of chocolate will give you an understanding of where I am coming from.  I love my chocolate rich, dark, and sophisticatedly uncomplicated.  I had to ask myself: how can I love those qualities in chocolate, and yet hate the same qualities in coffee?  I don't like a lot of added sugar and cream.  Let me taste the purity of the chocolate in a form as unadulterated as possible.  I think our world would be much better served by medicinal chocolate shops on every corner than by other pharmaceuticals which shall remain (mostly) nameless.


Much more on the relationship between chocolate and coffee will most certainly follow in the future...

Forza Coffee Company, Westminster

“The Best Coffee Shop In Denver” is what the sign said.  I thought that claim to be a bit pretentious – especially considering I wasn’t technically in Denver.  However, I found Forza Coffee Company to be a delightful little place.  An inviting atmosphere welcomed me in from the warm, sunset-tinged day.  A few patrons sat in discussion, milking every last moment of quietude before closing time.  Preston, the lone barista, greeted me with a smile.  After a long day of excitement and sun, my expectations were somewhat cynical.  I can’t say exactly why I expected to be disappointed… perhaps I was frustrated at having found no other coffee shops anywhere in the area for days.  Whatever the reason, Preston and his little shop had some obstacles to overcome.

I asked Preston what he would recommend.  Without hesitation, he suggested their house special – the Venetian Latte.  The board above proclaimed it to be flavored with brown sugar.  That seemed reasonable.  As he began preparations, I briefly explained my mission, and asked for any information he could tell me.  Preston said that when pulling espresso, it should be between 17 and 22 seconds.  The key is to look for tiger striping: lines between the light colored top layer and the dark bottom layer, which you can see through the side of the glass.  The top layer of an espresso shot is air mixing with the espresso.  The longer the espresso sits, becoming infused with oxygen, the greater the ratio is between dark and light.  The darker it is, the stronger it is.  As soon as the espresso mixes with milk, a reaction takes place that keeps it from getting any stronger; the flavor is locked in.  Preston had a cup with milk in the bottom, waiting for the shot so that there would be no error in flavor. 

Weeks before, a friend of mine, Lissa, told me, “a true barista will understand what you mean when you say you want a risretto shot.  If you have to explain what a ristretto shot is, they don’t know squat.”  So, I asked him, “Do you know what a ristretto shot is?”  I was very proud of my question, having saved it for just such an occasion.  Here was a barista who had chosen to talk about espresso.  He responded, “I don’t know.”  Before I could be disappointed, he called across the bar.  Nick, a former employee, joined him behind the counter and proceeded to show both of us exactly what a ristretto shot was.  To make a ristretto shot, you have to let it sit.  It’s called a long shot.  It is more bitter, with more caffeine, and more dark than light in the glass.  Nick explained, “it is not necessarily stronger, but more pronounced.”  I actually got to watch the espresso slowly fade from light to dark, as the dividing line lifted.  It was fascinating!

According to Nick and Preston, espresso beans were supposedly first discovered by a goat farmer who noticed his goats were jumping around after eating them.  Espresso beans and coffee beans are both coffee, but different beans and different roasts are better for espresso.  I had wondered about that.

The Venetian Latte was somewhat bitter, but not too unpleasant..  This surprised no one nearly as much as it did me.  I found it to be very similar to a traditional latte, which I tried previously, but slightly sweeter.  It had more coffee flavor than most of the lattes I have tried, but I didn’t cringe or make horrible faces.  I attributed this to the fact that I was very tired – perhaps too much to protest properly.  Nevetheless, I became somewhat dismayed by the thought that I may be growing to like coffee already.  The latte did not rely much on artificial flavors, and like the shop itself, was mellow and familiar.  I closed my eyes for a moment in the soft embrace of the ambience.  Dark furniture, high ceilings, and open space were cradled around the darkened fireplace, and I was grateful for the chance to slow down and breathe.

In parting, I asked Preston for a second recommendation.  He made a creation called a Brevé Bomb, served in a small espresso cup.  He said brevé, in the coffee world, means “made with half-and-half.”  I was instructed to drink it all, and to try to do so in three consecutive gulps.  It was the strangest sensation.  As I sipped, half of the drink was ice cold, and the other half was hot.  I had never had anything like it.  When I had gulped it three times, there was still a tiny bit left, but Preston said I had to drink it all to find the “surprise at the bottom.”  Shrugging, I did so.  It was sweet!  He explained that the Brevé Bomb is made with a small amount of vanilla at the bottom, half-and-half, on top of that, and then a spoon is held above the cream as the espresso is added, so that the layers stay separate: cold on the bottom, hot on the top.  It was one of the coolest beverage experiences I’ve ever had.  I can’t honestly say that I enjoyed the flavor, but it was quick, and I enjoyed the sensations incredibly.  The people of Forza Coffee Shop have certainly earned their acclaim.

http://forzacoffeecompany.com/

Beantree Coffee, Aurora

A sunny little corner shop in Aurora calls itself Beantree Coffee.  Brightly colored umbrellas are arrayed over the little patio, providing shade for patrons and friends.  The windows advertise a multitude of offerings, including smoothies, pastries and WiFi.  Though the name, Beantree Coffee is on every sticker and poster, I noticed immediately that coffee was not one of the items advertised on the building’s exterior.  I suppose it goes without saying, but it was slightly curious. 

John, who owns the little seven-month-old shop with his wife, suggested their biggest seller as my first selection.  It is called the Caramel Crunch.  The Caramel Crunch is based on a latte, with milk and espresso, topped with whipped cream, caramel drizzle, and toffee pieces.  I am always interested to see what a barista will offer first to a non-coffee-drinker.  Some want to go straight and dark, to give the full effect.  Here however, John offered me what I like to call a “pansy drink.”  There is nothing wrong with that per se, since it is the best seller.  I just find the contrast very interesting.   

As John prepared the Caramel Crunch, he told me about his coffee.  He tested espresso from ten different coffee roasters before deciding on Silver Canyon – a Boulder based company.  The brewed coffee is provided through Coffee Bean Direct.  They will soon also have blends from Peaberry Coffee available as well.

I noticed that the equipment used was very traditional.  I don’t suppose I would have noticed that a few weeks ago, but since I have visited several unique coffee shops, I have come to realize that the equipment is very important to coffee connoisseurs.  The espresso machine and coffee makers are what you would find in a standard Starbucks.  I don’t necessarily find fault with that, but it stood out to me.

The Caramel Crunch was warm, but it didn’t really seem to taste like much to me.  Somehow, the espresso was masked by the caramel in such a way that neither flavor stood out.  There was a time, not too long ago, that I would have detested even that little hint of coffee, but I found myself wishing for more flavor.  I couldn’t taste any nuance of character.  If I were a coffee drinker, especially one who enjoys coffee for the additives, I’m sure it would have enjoyed it as a perfectly palatable way to ingest my daily dose.  However, I thought it was a bit boring.

For a more traditional taste, John brewed a fresh pot of Indian Monsooned Malabar – a light, rich, and creamy coffee.  I’ve been told that the traditional taste bud map has been disproven; you can actually taste sweet, salty, and sour with more than certain regions of the tongue.  I find it fascinating then, that when I take the first sip of coffee and let it sit for a moment between my teeth, I taste nothing.  There is only warmth and texture… until I swallow.  Indian Monsooned Malabar is different than other coffees I’ve tried.  I could tell a difference in the smell when it was brewing.  It does seem earthy, but not as dark as my previous coffee experiences.  In that place in my mind where impressions and sensations meet, the other coffees have seemed to be different shades of dark brown.  This taste seemed to have a hint of green – perhaps like moss.  I know that analogy makes no sense to most people, but I can only describe what I experience.  It was a bit sharp, but had a quickly fading aftertaste.  The roast was not necessarily burnt, but definitely charred around the edges.

I will be interested to see what becomes of Beantree Coffee as it matures, changes suppliers, and develops its personality.  It may be, as John hinted, that the coffee-free offerings, unique and varied, actually build the clientele base.

http://www.silvercanyoncoffee.com
http://www.coffeebeandirect.com
http://www.peaberrycoffee.com

Hide and Seek and Seek and Seek

A Huffington Post headline proclaimed, “Denver Spends 8^th Most per Capita On Coffee In U.S.”  The Daily Beast claims that Denver is 4^th in per capita coffee consumption, and that the U.S. drinks, “400 million cups every day—or more than 4,600 cups every second and 300 billion pounds of beans every year.”  If that is true, and I have no reason to believe it isn’t, why in the world is it so difficult to find a measly coffee shop??

You will have to forgive me – I’m going to take the liberty to rant a bit.  One of my biggest pet peeves is to have my time wasted.  It is second only to being ignored.  I do not even know how much time I have spent looking for coffee establishments.  In all honesty, it probably isn’t a whole lot of time, but the frustration of wandering in futility makes it seem like eons. 

This irritating phenomenon began one Saturday afternoon – which had already been filled with bothersome bouts of frustration.  I knew that I would be in Thornton for a few minutes, and researched coffee shops in the area.  There was a little place called The Coffee Mug, located within minutes of my destination.  By the time I was in the vicinity, time was running short, and I had to be in Arvada.  Knowing I would be in Thornton at a later date, I postponed my visit in favor of finding another place somewhere along the way.  Bad decision.  For the rest of the day, the pressure of irritation built up as I searched in vain for the sight of coffee.  Now, of course, I passed countless Starbucks, but because of their proliferation I chose not to visit them yet.  All the way to Arvada North, then to Old Arvada, then South on Wadsworth, my journey continued. 

When I was unsuccessful, I turned to my next appointed destination – Brighton.  Nothing.  On the way, I was assured that there was a coffee shop right off the highway.  When I arrived, it had closed only one half hour earlier.  I followed a friend to what was supposed to be a Dazbog, but it had been transformed into something Mexican and very un-coffee-ish.  I desperately begged for help on Facebook, and a friend quickly replied with two coffee shop locations.  Upon arrival, both were nonexistent.  7-Eleven was suggested, and I almost took it.  I suppose it is no surprise that Brighton does have four Starbucks.  The day ended with all of my coffee-seeking desires unfulfilled.

The struggle continued at a later date.  As we embarked on a coffee adventure, my friend was confident in her android phone and all of its fancy applications  - one of which was a coffee shop locator.  We tried two locations that it suggested.  The first could not be found.  The second was called the Shady Lady Café.  I felt sure that something as odd as that, if we were willing to risk entrance, would prove profitable.  It didn’t exist.

Still later, after an evening with friends in Boulder, I decided it would be a great opportunity to sample some of Boulder’s finest coffee choices.  Granted, it was eleven o’clock at night, but it was Friday!  Where better to have late-night coffee shops than a bustling college town?  No such luck.  My brother and I wandered up and down the entirety of the Pearl Street Mall to no avail.  We then drove aimlessly through the college business district, but returned to Denver coffee-less.

Finally, yesterday, I had the opportunity to return to the forsaken location where it all began.  After weeks of prolonged waiting, I set out, once again, for The Coffee Mug in Thornton.  I was a bit unsure of the location, but when I got to the intersection, I saw the complex sign.  Along the street, and again at the entrance, it proclaimed The Coffee Mug as one of its inhabitants.  It wasn’t.  It does not exist.  I could not even find a place where it should have been.  I have since looked for their website again, but it is defunct.  I circled the parking lot in desperation, but the entire place was bereft of coffee.  I left with anxiety and irritated desperation.  I can’t exactly review coffee shops if they don’t exist.  From there, I drove through every business complex I could find in the area.  I could have gotten sixteen types of insurance, and each of my fingernails done by a different shop, but the world denied my coffee pursuit.  There is something seriously wrong with this picture.


HUFFPOST DENVER: Denver Spends 8th Most Per Capita On Coffee In U.S.



The Daily Beast: 20 Most Caffeinated Cities