Driving down the busy streets of Sioux Falls in a LeBaron Convertible, we needed a serious caffeine fix. My boss had been suggesting a certain coffee house to me for months, but my friend and I were uncertain. A decision was made to review the aesthetics before committing to anything (Hey, coffee is serious business). After driving past and realizing the shop featured a drive-through and multiple SUVs parked outside, we immediately turned around and sped to Black Sheep Coffee.
I plead temporary insanity.
When I finally experienced the infamous Coffea, it was not via their drive-through, but bellied to the bar with a café miel; in simpler terms, their cinnamon and honey latte.
With a different friend, on a sunnier day, I was mentally transported back to May, where I sat outside the one and only Coliseum, drinking a true cappuccino. The familiarity of Italian relaxation and rich, frothy milk permeated, and I sat, taken aback. This quality of coffee was only reserved for foreign lands. Or was it? I had wasted the entire summer attempting to find a cup close to what I found in Italy, while also being judgmental. Consequently, this was my downfall. A search for something great cannot end until your eyes are wide open. Luckily, mine were. At Coffea.
Coffea Roasterie and Espresso Bar, located at 2318 S. Louise Ave in Sioux Falls, is run by three passionate and dynamic team members: Jenna Aukerman, Jon Brudvig, and Paul Brough, who are, respectively, the Java Juice Generator, Coffee Guru and Guatemalan Grandpa. Aukerman is a creative force, always searching for new ideas for the menu; Brudvig plays the role of coffee educator, blogging (He knows his shit. Seriously.) and creating relationships with various coffee sourcers; and Brough is the head roaster, making sure the product produced is exceptionally delicious.
As employees — and later owners — of Great Plains Coffee in the Sioux Empire Mall, the triple threat kept belief in something more substantial, improved and meaningful in each cup. They banded together, with a mission statement as bold and inspiring as their coffee: “To source, roast, brew, prepare and serve without compromise.” Coffee has never been the same since.
On a cold and rainy Thursday afternoon, not long after my episode of mental absence, I had the pleasure of sitting down with Aukerman. I scored a hazelnut latte (with homemade in-house syrup and toasted hazelnuts accompanying) and settled in to chat about the incredible qualities of the trio’s products. It was one of my top five favorite coffee conversations, and I gained insight on the vision of their dreams, passions, and desires for incredible coffee.
One of the qualities most admirable about this team is their commitment to high standards, while also realizing that doesn’t just apply to coffee drinkers.
“You have to embrace it. All of the different palates, tastes … We’re not aiming for exclusivity. Not everyone will develop a palate for coffee, and we respect that,” Aukerman said. “We care about people enjoying what they enjoy. We want customers to walk away with satisfaction because of an exceptional product, while also feeling like they have been cared for. Ideally, our goal is to know our passion has been imparted on people.”
Their passion was, and it was powerful. In my book, people who take consideration of others, while also producing something that will not be compromised is, plain and simple, worthy. They may be young (Aukerman and Brudvig are 23, and Brough is 27), but their hearts are in every cup. Almost literally.
“We have something that’s called a Clover machine that makes a single cup of coffee at a time,” Aukerman said. “You can regulate the temperature and extraction time to bring out certain flavors for each person. Not many places have these, so it’s really exciting.”
While I was there, I was fortunate enough to try the Ethiopia sidamo amaro gayo and the Guatemal finca la providencia from the Clover machine. The smoothness and low acidity of the sidamo was extremely pleasing, as well as the beautiful undertones of blueberry that cascaded onto my taste buds. A little more expensive than their regular brew, but it’s probably one of the best cups of coffee I’ve had in my entire life. I fully encourage the splurge.
As for the future, Aukerman is flexible. “One of our employees is working on a bacon latte. We actually have bacon in our back fridge right now. [Laughs.] I have no idea how it’s going to turn out, or if it will even make it on the menu, but that’s something we like to foster here. We always encourage new ideas and creativity, because everyone becomes invested. I’m so proud of our employees in the way they own their work and make it more than just a job.”
Personal. And isn’t that exactly what coffee should be? When a cup of your preference is acquired and sincerely enjoyable, it is yours. It is unique. It is an extension of who you are. There’s a certain magic about taking that first sip into a world of serenity and conversation. I will always hold true to the belief that coffee and conversation can solve anything. I would even go as far to say world peace. And that is the reason I found so much respect in these people: coffee is not just coffee.
“Coffee really is a culinary art,” Aukerman said. There’s just something so beautiful about having simple, basic flavors coming together harmoniously. There’s always something to discover.”
I’ll drink to that.
Some other bonuses to check out: Coffea has a new Fall Menu, complete with a rich Butterscotch Latte, created by Jon. October means 10% off for students and teachers with the presentation of a school ID. Also, every week now features Free Espresso Friday. However, Aukerman asserts, with a playful smile, “You have to drink it on our terms.”
Man up, everybody. The beans are black in town.
Photos taken by Heather Mangan
