Barista Magazine

FEB-MAR 2019

Serving People Serving Coffee Since 2005

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crafts. Check out the Instagram page @therootnote, where you'll fi nd a well-curated collection of snaps capturing a vintage warmness with a touch of whimsy, which embodies the space. Eccentricity and beauty also fi nd a happy home at Kindfolk, a coffee shop situated in the small town of Cambridge, just between Milwau- kee and Madison with a population of about 1,500. Like many cafés in Wisconsin, Kindfolk features some wow-worthy water views. It sits on the Koshkonong Creek, and is a quick hop away from Lake Ripley. The space has been open for a little more than a year, and the focus here is on kindness. The baristas are wonderfully connected to their customers, and happily serve up mugs emblazoned with the phrase, "be kind, drink coffee." If Milwaukee helped build the specialty scene, and the surrounding towns and cities supported the vision of delicious coffee around the state, then the future of coffee is in Madison. The capital of Wisconsin, Madison is a lush city known for its parks and landscapes, and is also home to the University of Wisconsin's fl agship campus. Madison and Milwaukee are just an hour apart, but what Milwaukee has in history and size, Madison has in its young population and reputation for being on the edge of culinary innovation. This certainly includes its burgeon- ing coffee scene. Any visit to Madison should start at Bradbury's, a neighborhood coffee shop steps from the Wisconsin State Capitol building. Brad- bury's has been around for the last decade, and celebrates the coffee prowess of the region with a rotating selection of Midwest roasters, along with house-made pastries and crepes. About those crepes: The fi llings are ever-changing, but they always feature delicious ingredi- ents that are made in-house. Up the street from Bradbury's is Café Domestique, another popular shop that caters to Wisconsin's cyclist community. Café Do- mestique is the kind of community spot people flock to: Folks show up to sell pies during the holidays, and bike swaps are common. Intelligentsia is their mainstay roaster, but coffees from places like Sump, Handlebar, and Verve have been known to show up on the shelves. You might also run into a group of Santas on bikes—every day is a new surprise. It's not uncommon to find delicious food as part of a café pro- gram in Madison, and Johnson Public House has one of the tastiest food menus of any café we've seen. From the owners of KIN KIN, another local roaster, Johnson Public House is light and airy and everything an all-day café should be. You can order breakfast anytime, and the menu is jam-packed with classics that have been elevated just a notch. Think house-made waffles or a dish called the G.O.A.T. Toast, which has pesto, chevre, beet, and jalapeño. And yes, it is the greatest of all time. Not to be confused with Johnson Public House is JBC Coffee Roasters (formerly Johnson Brothers Coffee). A familiar name to those who keep up with the Good Food Awards, JBC opened in 1994 and committed itself to ethical sourcing long before sourcing practices became newsworthy. Although JBC doesn't have a retail space, you can fi nd its coffees pretty much anywhere in town, and its wholesale reach extends across the nation. There's no corner of Wisconsin that hasn't been touched by coffee. No matter where you end up—riding bikes in Door County or enjoying a walk around Lake Geneva—good coffee is always a stone's throw away in America's Dairyland. It's hard to pinpoint why exactly that is, but we hope other states take a suggestion from Wisconsin's playbook and scatter small, beautiful, intimate shops serving great coffee all across the land. We know the little details matter. Let us help you get them just right for your customers. 1-866-776-5288 BaristaProShop.com/Ad/Barista 43 www.baristamagazine.com

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