To bean or not to bean is hardly the question | SummitDaily.com

To bean or not to bean is hardly the question

K.J. HASCALL
summit daily news

FRISCO ” It’s an uncommon sound in most coffee shops, filtering its way through the low music and conversation; it sounds like a fire crackling as the air fills with that wonderful smell that perks up caffeine addicts everywhere.

It’s the sound of green coffee beans roasting, turning progressively darker shades of brown.

The chill vibe and $1 cup of drip coffee available all day at Rocky Mountain Coffee Roasters brings people together, but the fact that RMCR roasts its own beans sets the shop apart.

“Supposedly roasting coffee at high altitudes is better,” said new co-owner Tim Adrian, 28. “We roast all our coffee here…We learn about what makes good coffee.”

Roasting in-house also keeps costs down, he said.

RMCR changed ownership over the last month after former owner Jim Rodkey, who also teaches business classes at Colorado Mountain College, declined to renew the lease. Rodkey owned and ran the coffee shop for 14 years.

Adrian and fellow local Nate Post, 30, have taken over, and, while they are altering a few things, they intend to keep the shop’s atmosphere and mission the same.

“I’ve had people that came in that are outsiders,” Rodkey said. “They talked about doing yuppie coffee, a la Starbucks. They want to yupify it. Nate and Tim want to keep it a locals-oriented shop and expand the roasting side of the business.”

Adrian has worked for Rodkey roasting beans for ten years, carefully taking the coffee beans from green to the light-tan Sumatran roast, the dark mahogany French roast and the Vienna roast, somewhere in the middle.

But the coffee shop is not just a job: Adrian met his wife Elizabeth at RMCR, and Post met his girlfriend there.

“I met a lot of my oldest friends here,” said Post, Adrian’s longtime friend and business partner. “Us and this coffee shop go back a ways.”

Adrian and Post moved to Colorado together years ago. They also own a window-cleaning business, which they will continue to manage.

The two did not expect to come into ownership of a coffee house as young as they have.

“I’m addicted to coffee shops,” Post said. “I’ve traveled a lot ” probably close to 25 countries ” and I’ve spent a lot of time in cafes all over the world. I’ve been loitering in coffee houses for a long time, so it’s about time we ran one.”

Roasting coffee adds a manufacturing side to the business, which Adrian and Post intend to expand.

It’s hard work, Rodkey said.

Hauling 150-pound bags of coffee beans around has prepared Post and Adrian for the recent renovations to the shop. They ripped out the carpet and are staining the concrete floors. They are painting the walls and putting in new counters and hope to reopen in the next week. The back wall will feature an artist’s work that will change every month to six weeks. Adrian and Post also intend to offer more organic coffee selections.

The summer hours will expand to 7 a.m. to 8 p.m. after renovations. Though currently employing one person, the new owners tentatively plan to employ four during peak summer months.

Dan LaFraniere, the employee who works the counter serving up what he says is the best coffee in the county, said that the coffee house is a community in itself, and his favorite part about RMCR is the people.

Patron Steve Myatt most enjoys his five-day-a-week $1 cup.

” I like that they roast their own coffee,” he said. “It has a nice flavorful blend and you can’t beat the price. There’s good sun, nice people and nice dogs.”

Adrian and Post have signed a long-term lease with the building’s owner and plan to remain a fixture on Main Street, continuing to draw in that local crowd that enjoys the sun, coffee and company for hours at a time.

“That’s the thing about working at a coffee shop: you get even more addicted to coffee,” Post said. “I drink probably 4 lattes a day.”

K.J. Hascall can be contacted at (970) 668-4653, or at khascall@summitdaily.com.


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