Meet Rosi Men, Amanda Morrison and Jason Parmenter. Their goal? To make Monday mornings better for you. With almost 10 years of combined experience, they have developed an impressive amount of bean, roast and brew knowledge as well as a deep appreciation for their respective customers. So sit down with a good cup of joe and get to know three of Lake Minnetonka’s best local baristas.
ROSI MEN
YoYo Donuts & Coffee Bar, 5757 Sanibel Dr., Minnetonka; 952.960.1800; yoyodonuts.com
Brew time: Men started at YoYo Donuts in late March 2012.
Favorite drink at YoYo Donuts: A self-proclaimed coffee addict, she loves a whole milk latte more than other cup of caffeine. Using whole milk makes the drink “thicker, nicer and creamier,” Men says.
Best coffee accompaniment: A donut, of course! Men recommends YoYo’s Maple Bacon Long John, the Espresso Raised Donut and the Sugared Blueberry Cake Donut with your next cup of java.
The barista bartender: “I had a dream, when I was younger, to become a bartender,” Men says with a laugh. She was intrigued by the art and science of mixing drinks, but surprisingly, Men found that coffee making requires the same blend of knowledge and creativity. Using the right water temperature, coffee bean and grind setting takes practice, precision and proper timing. These are learned aspects of her job, things any barista can be trained to do correctly. But choosing the right flavor of bean to emphasize certain undertones, or discovering new tastes or even new drinks—these are intuitive and inspired features of her job. “There’s always so much more to learn,” she says. The constant quest for the best cup of joe keeps her busy most weekday mornings.
Lucky clover: Lucky, indeed. Men says that YoYo Donuts is one of only four coffee shops in Minnesota to use a clover machine. “It’s a reverse French press,” Men says. “It’s coffee by the cup—but not instant coffee.” To use the clover machine, she chooses the coffee beans, filter type, brew time and water temperature. In a little over a minute, a perfect, personalized cup is ready for consumption. Men insists it makes a better cup of coffee, and others agree; many customers head to YoYo Donuts just to taste the clover coffee.
Coffee do: Trust your barista. Take a risk, Men says, and try something new. This is particularly true if you frequent a particular coffee shop and know the baristas. The excitement of introducing someone to a truly good cup of coffee is Men’s favorite part of her job, and she says she will remake a cup if it isn’t loved by its consumer.
Coffee don’t: Adding cream and sugar to coffee before tasting it. “This is a bad habit for many people,” Men says, pointing out that many folks have a two-sugars-one-cream routine regardless of the cup of coffee. Instead, coffee drinkers should try the brew before assuming that it will need something extra. Men says a really good cup of coffee won’t need anything else.
Coffee life lesson: Like any other employee of the service industry, Men has seen and heard it all. The biggest thing she’s learned from working in coffee shops is to live life with the golden rule in mind: treat others as you want to be treated.
AMANDA MORRISON
Dunn Bros Coffee, 11 Water St., Excelsior; 952.401.8004; excelsior.dunnbros.com
Brew time: Morrison began working at the Excelsior Dunn Bros location when she was a Minnetonka High School student. Now, five years later, Morrison balances her morning shift at the Dunn Bros with her medical administration studies at Rasmussen College.
Favorite drink at Dunn Bros: It’s a mouthful! Morrison loves to drink a steam cold-press coffee with soy milk topped with vanilla and cinnamon sprinkles. “Cold-press is very smooth and strong,” Morrison says. She also loves Dunn Bros’ green iced tea, regardless of the temperature outside.
Best coffee accompaniment: Morrison recommends the cinnamon scone. The strawberry banana chocolate chip muffin is also very popular with customers.
Local love: Morrison estimates she recognizes almost everyone—either by face or by name—who comes in the door. She’s not the only one in the know. “Especially at this location, everyone knows everyone,” she says. “The coffee shop is part of this community.”
Taste the difference: Dunn Bros buy their beans from small farmers all over the world and the company participates in “beyond fair trade” agreements, a globally responsible partnership that ensures fair payments for the farmers. Once the beans are purchased, they are roasted at each Dunn Bros location and brewed within three days. Because of this, Morrison believes their coffee is stronger. “You can tell the difference in the coffee. You can taste the freshness,” she says.
A cup of cheer: After the holiday craze, head to the Excelsior Dunn Bros for a quiet place to catch your breath. The location is hopping during the summer months (which is no surprise, given its close proximity to the lake), but the shop is a bit quieter during the winter months.
Coffee life lesson: “From being here for so long, I’ve learned to keep up on my work,” Morrison says. She would advise any would-be workers to be a team player. “Do things to make your job better for you and for others.”
JASON PARMENTER
Minnetonka Mud Coffee Café, 3465 Shoreline Dr., Orono; 952.471.9848
Brew time: Parmenter has worked at Minnetonka Mud for three years. Currently, he balances full-time work with full-time studies at The Art Institutes International Minnesota.
Favorite drink at Minnetonka Mud: Parmenter’s favorite thing to drink at his shop is the cold press. “It’s smoother, and the roast lends itself to that slow cold brewing process,” he says. He also loves to make cappuccinos because of their thick, rich, creamy froth.
Best coffee accompaniment: He recommends pairing the lemon cranberry scone with a cup of Minnetonka Mud’s lighter roast coffee. He also loves their homemade rice crispy bars, in part because he really enjoys making them.
Variety is the spice of life: Parmenter believes any local coffee shop will offer their customers more variety. For example, a small shop won’t always have the same roast. Minnetonka Mud, who gets their beans from B&W Specialty Coffee in Minneapolis, has a unique light roast, and it’s one that Parmenter recommends because of its versatility. “It appeals to people who like lighter coffees, but it’s not so light that a dark roast drinker will shy away,” he says. These small—yet noticeable—differences require customers to have a knowledgeable barista on hand to guide them toward the right drink. Parmenter enjoys talking to customers about Minnetonka Mud’s menu, particularly their coffee offerings, and he thinks his customers in turn trust his recommendations. “[Our customers] have the opportunity to get to know the barsitas and have them customize the drinks,” he says.
The early bird gets the coffee: Parmenter’s favorite hours of the day all occur before 9 a.m. He likes the busyness of the morning rush, the many familiar faces in line and the creativity needed to make some of the coffee drinks ordered. Many Minentonka Mud regulars have specific, personalized drink orders, and Parmenter relishes the challenge of getting them right each time. No matter what coffee you like, he says, consistency is important. “It’s all about patience and practice,” he says.
Coffee Life Lesson: Parmenter didn’t think he would pursue a career in the food industry despite his interest there since age 14, but now that’s exactly what he now plans to do. After working at a few jobs that he did not enjoy, he’s realized how important it is to enjoy a job. “Even though I’m working full-time and going to school full-time, I’m not burned out,” he says. The challenges and rewards of brewing the perfect cup of coffee keep him going all day long.
