Blue Copper

The Utah Foodie Reheated: Utah's Coffee Journey

The Utah Foodie Reheated: Utah's Coffee Journey

Birds chirping. The sun shining warm and bright. People outside, enjoying these summer months in the great Utah outdoors. Playing Pokemon Go to their hearts content. Summer is a magical time. Which is why we’re spending our “Summer Vacation” in the studio, putting together an exciting series that we think you’ll enjoy. While we’ll always stick with our Utah Foodie format of sitting down with incredible entrepreneurs for interviews and stories, we wanted to introduce a new series called “Utah Foodie Reheated.” These topic focused, produced episodes are an opportunity to focus in on a subject in Utah that deserves a spotlight.

#34: Three Pines Coffee - Salt Lake City’s Newest Coffee Shop

Three-Pines.jpg
A new coffee shop is coming to town, right in the heart of downtown Salt Lake City, and they’re called Three Pines Coffee. Three Pines will be joining the ranks of a small handful of specialty coffee shops in the downtown area, where the coffee and espresso is expensive, but brewed with love from higher-quality beans and served-up by well-trained baristas who are passionate about providing a great coffee experience.

Three Pines Coffee opens in early January, next to the restaurant From Scratch, located on the south end of the Gallivan Center. It’s the passion project of Meg Frampton and Nick Price, who recently moved back to Utah after spending time in Los Angeles, before realizing that their home state of Utah would be the perfect place for their boutique coffee shop concept that would fulfill their newfound calling to run a coffee shop.
On today’s program we bring in Three Pines Coffee’s founders to talk about their inspiration for their coffee shop and what they feel they have to offer to Salt Lake City’s coffee scene. We also learn about Nick Price’s rich experience as a barista, starting humbly at Beans & Brews before working at one of LA’s most respected coffee shops, Handsome Coffee. Last year, he competed in the US Barista Championship, and on the program he shares stories from that competition and insight on what makes a great barista and how to brew the perfect cup of coffee.
Meg Frampton is a barista-in-training, but shares her love for design and her hopes for creating an atmosphere at Three Pines Coffee that attracts coffee enthusiasts and provides a great experience. Meg also tells us what we can expect when they open their doors in early January.
Tune in to learn about Salt Lake City’s newest coffee shop, Three Pines Coffee.
Three Pines Coffee
62 E Gallivan Ave, SLC
threepinescoffee.com
Instagram: @threepinescoffee
For more information or to browse our episode archive, visit theutahfoodie.com or follow us on Facebook, Instagram, or Twitter. See you next week!

#32: Solstice Chocolate - Artisan Chocolate... "How hard could it be?"

Solstice-Chocolate.jpg

Scott was comfortable in his career as an air traffic controller and DeAnn was a sales manager at a local Utah business. But their kids were growing up and leaving the house, and behind the scenes Scott and DeAnn's homemade chocolate was becoming much more than a hit among friends and family, and was turning into an obsession.

So late in their careers and in mid-2013, DeAnn and Scott Querry made the leap into a new chapter of their lives and opened Solstice Chocolate out of a a small 800 square foot location in the Central Ninth district of Salt Lake City. In this small, single-room location they received small boxes of imported cocoa beans, arriving from distant countries known for their cocoa beans, like Madagascar and Bolivia.

Solstice Chocolate's "bean-to-bar" model has proven that carefully controlling the entire chocolate-making process pays off. Today, just two years later, Solstice Chocolate bars can be found in over 170 locations across the United States and Europe.

On today's episode of The Utah Foodie, we take you through Solstice Chocolate's founding story, talk about the bean-to-bar model and roasting process to make fine chocolate, and get to know their owners DeAnn Querry and Scott Querry.

You can find their chocolate online at Solstice Chocolate's website, or at the Blue Copper Coffee Room or Publik Coffee Roasters.

Solstice Chocolate

solsticechocolate.com

facebook.com/solsticechocolate

 

For more episodes and information, visit theutahfoodie.com or follow us on Facebook, Instagram, or Twitter. See you next week!

#5: 3 Cups Coffee - Derek Belnap & Amber Billingsley on what it takes to open a new coffee shop.

3-Cups.jpg

Derek Belnap had been a barista at the Coffee Garden on 9th and 9th for almost a decade when he was approached about starting his own coffee shop. And just six short months later, he unveiled 3 Cups in Holladay with his pastry chef Amber Billingsley.

3 Cups represents everything great in a coffee shop: A beautiful atmosphere with lots of natural light. Great seating, like a long, wooden communal table, private booths, and an outdoor patio. Friendly and chipper baristas. And perhaps most importantly, great baked goods and outstanding coffee (largely coming from our friends and previous guests, Blue Copper Roasting Co).

In today's episode we chat with Derek and Amber about how they started 3 Cups, what went into their beautiful Scandinavian-inspired design, how they always hire such great baristas, how to talk a Starbucks-drinker into a pour-over, and why they put so much emphasis on their baked goods.

For more info visit theutahfoodie.com or follow us on FacebookInstagram, orTwitter.
 

 

#3: Blue Copper - A conversation about coffee with Patrick Andrews

Blue-Copper-Roasting-Co.jpg
In this episode we talk with Patrick Andrews, the man behind Blue Copper Roasters — a coffee roasting company that supplies the coffee and espresso beans to many high-end "third wave” coffee houses in Utah. In 2014 Blue Copper merged with No Brow Coffee and launched their new and improved Coffee Room on 179 West 900 South that offers tasting classes and a full offering of espresso and coffee drinks and baked goods.

Patrick and I talk about how Blue Copper went from a side hobby to a full-time job where he was roasting five days a week for several hours on end and serving as a large coffee retailer, roaster, and wholesaler. We talk about the importance of country of origin in coffee beans, how he feels about Starbucks, and what goes into roasting and brewing a great cup of joe.
--
For more info visit theutahfoodie.com or follow us on FacebookInstagram, orTwitter.