Barista Magazine

JUN-JUL 2018

Serving People Serving Coffee Since 2005

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revamped former garage with reclaimed pine accents at 13th and Pennsylvania in Capitol Hill, both deliver excellence. Novo Coffee joined the Denver scene in 2002. Founders Herb Brodsky and his two sons, Jake and Joseph, have built their caffeinated empire to include four shops and a roaster. Joseph later split off to start the importing outfi t Ninety Plus Coffee. In addition to an expansive menu of roasts, Novo offers a rotating selection of public classes ranging from milk mechanics to espresso and drink building. Last summer, Novo opened its fourth shop, which also features a full kitchen. Jake says Novo is now concentrating on develop- ing its food program. One delight not to be missed is Novo's partnership with Ritual Chocolate: the Anyetsu Bar. Bring on the blueberries! The turn of the decade brought Denver into the specialty-coffee big leagues with several brands and shops popping up throughout the metroplex area. Back in "the day," Scott Taylor launched Happy Coffee in a kiosk inside Salvagetti Bicycle, and later expanded into a full shop on Broadway, which then became Metropolis Coffee's third location in the spring of 2014. Around that time, Jay DeRose birthed MiddleState Roasters in the back room of Steadbrook, a minimalist men's boutique on Broadway. This summer he debuts its expanded roasting operations for the second time in two years, as well as taking over the coffee bar at the Denver Museum of Contemporary Art. Denver's not only on the map for increasing numbers of world-class roasteries, though: This fall Cherry Roast, founded by local coffee extraordinaire Elle Jensen (née Taylor) and operated in partnership with Kristyn Wade, will celebrate its fourth year as an inclusivity-driv- en event that is part competition, part collaboration and empower- ment for women, gender-nonconforming, genderqueer, and transgen- der coffee professionals. While Denver has seen some fl agship locations remain while other brands have opened newer shops or expanded past original roast- ing operations, the city's craft-coffee scene has come into its own. Baristas have become roasters; roasters have opened coffeehouses or partnered with freestanding shops; and others have partnered with restaurateurs and bars. No argument—Denver coffee is on the rise. Though he's one of the city's most famous coffee pros, Andy Sprenger is also one of its quietest and most humble. You could almost miss the brick building where Andy's Sweet Bloom Coffee Roasters lives, tucked away on a quiet street of Loveland that happens to be the same neighborhood in which Andy—a two-time United States Brewers Cup champion—grew up. The youngest of four brothers, Andy attended college in Canada where he met his future wife, Laurel, and earned a degree in biology, before eventually heading overseas to do conservation work in Leb- anon. After moving back to work in coffee and compete for a number of years on the East Coast, Andy—with Laurel's help—opened Sweet Bloom in 2013. Jokesters and coff ee professionals Steven Ulm, Bethany Vaters, and Karl Gunselman work the bar at Huckleberry Roasters at Dairy Block. In addition to roasting great coff ee, Huckleberry supports its local community. All of the coff ee blends are named a er songs that have signifi cance to the company. 34 barista magazine

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