We've been in Colorado almost five years, and the fun of the past week alone illustrates why we decided to stay and raise our family here (we were thisclose to accepting a job and moving to Barcelona, Spain last year). Over the course of the previous two weekends we took our daughter to the Denver Museum of Nature & Science, snowshoed with friends in Rocky Mountain National Park, listened to Gregory Alan Isakov play his beautiful songs with the Colorado Symphony (we're now in love with Christopher Dragon after watching him conduct from parquet seating, aka "The Dragon Pit"), shared meals with Mariella's grandparents, and of course, drank our way through cup after cup of coffee!
While waiting for our 2kg roaster to arrive, we've been busy (in addition to day jobs and parenting) visiting the incredible local roasters around Denver and Boulder. Last weekend we visited Ozo Coffee in Boulder and enjoyed an espresso in their warm shop on a snow-packed Saturday afternoon, (we'll be attending Ozo's roasting school in just over a month - we can't wait!). Yesterday we visited Commonwealth Coffee's bright and beautiful three-month-old cafe in their Park Hill roastery and had a delicious almond milk latte (I even got a second in a to-go cup to take along to an alumni meeting for the Denver Lighthouse Writer's Workshop Book Project).
Denver and Boulder's craft coffee culture is giving the craft beer scene a run for its money in terms of options and quality, and we hope to help fill the gaps in the Commerce City, Brighton, and Henderson areas for fresh, in-town roasted coffee beans. The shorter the distance from the roasting drum to your cup, the more flavorful and aromatic the coffee.
As I type, I'm taking advantage of a few moments of quiet provided by toddler nap time to enjoy an Ethiopian blonde roast sweetened with coconut milk and home-made coconut sugar simple syrup. Brandon is a purist who prefers his coffee black, but I'm part-sugar and need to be replenished constantly lest I dissolve.
We look forward to sharing our craft coffee with you in the coming months!
Hope you're warm on this snowy day,
Coconut Sugar Simple Syrup
For sweeter, richer syrup:
- 1 cup coconut sugar
- 1 cup water
For less sweet, lighter syrup:
- 1 cup coconut sugar
- 2 cups water
Add sugar and water to a saucepan and bring to a boil. Allow to boil until sugar has dissolved (you can tell when stirring whether or not you feel any granules scraping around if its dissolved). Remove from heat and use a funnel to pour into an airtight container (Mason jars are great). Store in the fridge for up to a month and use to sweeten hot or iced coffee and tea, as well as cocktails!