Barista Magazine

AUG-SEP 2019

Serving People Serving Coffee Since 2005

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Page 53 of 107

land, Mich.) serves this decadent dairy substitute, although it's not available commercially yet. At Dan's recommendation, I tried the Nitro draft latte, made from a light roast with fl oral notes, mixed with the famous nut milk. The result was delicious, and perfect for sipping as I explored Grand Rapids' downtown avenues and street art. Ferris offers a special draw for coffee lovers and professional baristas alike: a coffee lab. Classes range from home-brewing instructions to cupping to even coffee-business consultations. I'll defi nitely be back for more. M A D C A P C O F F E E C O . You can't talk about the Grand Rapids coffee scene without paying homage to Madcap Coffee, an award-winning roaster and café. Madcap goes above and beyond in all aspects, from how coffee is sourced, to roasting techniques and quality checking, to the highly trained baristas who regularly win awards in national competitions. Co-owner Ryan Knapp spends more than one-third of the year traveling outside the United States visiting producers and sourc- ing new coffees. Co-owner Trevor Corlett is equally busy opening new shops, working with staff, and overseeing wholesale, which is global. Madcap's dedication to doing justice to the spectacular coffees they buy is evident throughout their spaces and educa- tional materials, from the financial investment in their farmers to the names they choose for each coffee. Although Madcap's Grand Rapids cafés are beloved locally for their quirky seasonal drinks, I opted for a flight of three unadulterated coffees: the Larcho Torka, Luis Reinoso, and Thiriku. The barista on bar kindly and expertly took me through each one, discussing the tasting notes and Madcap's relationship with the individual producers. The first and last coffee are new additions for Madcap this year, but the Luis Reinoso, named after its Colombian producer, has been a Madcap favorite for eight years, with crops growing and evolving alongside Madcap. It's clear that at Madcap Coffee, you receive not just a cup of coffee but an insightful business model as well. L A N T E R N C O F F E E B A R A N D L O U N G E Tucked away on the corner of Commerce and Oakes Streets in a quieter part of downtown is Lantern Coffee Bar and Lounge. As the glass door jingled behind me, I entered what would be my favorite interior design of the day. After ordering your drink from the bar, you can descend into Lantern's open-plan basement, fi lled with cushy couches, soft lighting, and work desks. Unlike many of the other cafés I visited in Grand Rapids, Lantern Coffee is not a roast- er. Like Squibb, it uses coffee from Michigan-based Populace as well as a rotating featured roaster. This lets the staff focus on the cus- tomer-facing experience, which if the cozy interior, unique seasonal drinks, and cases of baked goods (including vegan and gluten-free Rise options) are a testament, Lantern is certainly excelling at. Fur- ther, this spot is known around town for making its own, particularly good, almond milk and syrups. I opted for the daily specialty drink, a blackberry and vanilla latte with almond milk, to test it out for myself, and I can confi rm, it's all it's cracked up to be. At le : Outside Coff ee Co. operates out of a vintage camper van in a pubic garden in Grand Rapids. Patrons grab a coff ee at the window to enjoy in the sunshine in the summers, or in a temporary igloo in the winters, seven days a week, 365 days a year. Right: At Rise + Squibb in West Grand Rapids, we enjoyed a snickerdoodle cookie and a doughnut alongside espresso, iced coff ee, and milk for cookie dipping. All the baked goods are 100% vegan and gluten free. Rise Authentic Baking also supplies a variety of coff ee shops across Grand Rapids. 54 barista magazine

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