In the Media
Kopplin's is always showing up on the news, in the paper, in a blog post or interview. These are just a few highlights of Kopplin's in the media. Visit the GOOD TASTE blog for more news.
Appetites: 'Third Wave' of Coffee Evolution Brings New Level of Artisanship
MPR | November 28, 2012
ST. PAUL, Minn. — The revolution in local food has a potable component — craft brewing and locally roasted coffee are rising in popularity, not just in the Twin Cities, but also in other parts of the state, such as Duluth.
MPR News: When you say third wave, what do you mean?
Norton: Think of diner coffee and Folgers as first wave: sweet, a bit nutty, often watery or characterless. Starbucks really typifies the second wave: higher prices, dark roasts; specialized coffee drinks, many of them very sweet or flavored.
Third wave is parallel to craft beer or artisan cheese. The beans are roasted much more carefully. The cups of coffee are often brewed on demand, one cup at a time. The roasting is often much lighter to show off natural flavor notes of the beans. There are a lot of interesting methods used to brew: Chemex, pour-over, or French press, for example. You'll often see latte art, not just as a "wow that's cool" thing, but as a sign that the milk was properly frothed.
MPR News: What are some third wave cafes in the Twin Cities?
Norton: There are plenty around, to greater or lesser extents. I think of Dogwood, Kopplin's, the Peace Coffee Cafe, and Bull Run, but that's not an exhaustive list. Go to any of those places and ask them about their roasting and brewing philosophies, and they'll have detailed, thoughtful answers for you.
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MINNPOST | February 24, 2012
by Elizabeth Millard
Six years ago, when Kopplin's Coffee opened in St. Paul, it was unique in its approach to serving. Owner Andrew Kopplin wanted a shop that was similar to ones in Portland and Seattle, where patrons could get artfully brewed coffee, complete with "latte art" — those creative leaves and swirls that baristas produce in the foam atop a cup.
"There were a lot of coffee shops here, but nothing that was high end, not like it is on the West Coast," he says. "It took a few years, but it seems like it's really taking off now."
Kopplin's has been joined by a score of coffee shops where the menu is long, complex, and detailed. Places like Blue Ox, Quixotic, Angry Catfish, Spyhouse, Urban Bean, Peace Coffee, and Bull Run give patrons descriptions about each coffee, emphasizing its origin in terms of being fair trade and carefully roasted.
The baristas at these shops spend a luxuriously long time — sometimes to the frustration of get-it-and-go commuters — creating artful blends that seem to have more factors than a math problem.
"We're seeing more restaurants opening up where they're very conscious about ingredients, in terms of being local and sustainable," says Kopplin. "The same thing is now happening with coffee."
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Where to Get Hot Chocolate in the U.S.
Food & Wine | January, 2012
This coffeehouse specializes in espresso drinks but also serves a superb hot chocolate that combines steamed organic milk, cocoa powder, and 70-percent-cacao bars handmade by Rogue Chocolatier's owner, Colin Gasko.
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Dining With Dara: St. Paul: Chocolate Powerhouse
THe Current | January 11, 2012
by Dara Moskowitz-Grumdahl
This spring sees two new chocolate shops opening in St. Paul, and we've already seen the relocation of Kopplin's, Minnesota's greatest hot-chocolate maker as well as founding coffee-shop.
Kopplin's new location on Marshall — in the same block as Choo Choo Bob's and Izzy's Ice Cream — is a good six or seven times the size of the old location, next to the Nook. And they now have two killer hot chocolates, one made with Belgian Callebaut, (pronounced kull-about, or kull-abow, depending if you're in a Dutch-Belgian or French-Belgian accenting mood), and the other made with Rogue chocolate.
Kopplin's Rated one of "America's Coolest Coffeehouses"
Travel+Leisure | November, 2011
The Atlantic | Republished January 23, 2012
by Joshua Pramis
This coffeehouse is truly about supporting the local community, so when you’re sipping your café miél—espresso that’s been sweetened with honey, rather than sugar—you can rest easy knowing the milk is from a locally raised grass-fed cow and the espresso is from Fair Trade and organic sources. Mark your calendar for November 25, 2011, when Kopplin’s opens in a new, improved space at 2038 Marshall Avenue.
Local Knowledge: Pick up a sweet pastry made at nearby Rustica bakery to accompany your caffeine fix—like the bostock, brioche soaked in orange flower water and topped with almond spread.Read the full article | Travel + Leisure
Read the full article | The Atlantic
Feature on Kopplin's "Symphony in a Cup"
Twin Cities METRO | August, 2011
by Quinton Skinner
It wasn’t terribly long ago that coffee was strictly an acrid, utilitarian beast (Denny’s cup might have been endless, but it was questionable whether one should have begun in the first place). Local in-store roasters Dunn Bros and ubiquitous juggernaut behemoth Starbucks raised the ante in terms of flavor and selection, but their greatest strength doubles as their Achilles heel: sameness and uniformity from cup to (resoundingly predictable) cup.
A growing local coffee roasting and preparing movement is bringing another perspective to the java conversation, though, by fostering a handmade artisanal approach. A recent visit to Kopplin’s in St. Paul found the place packed with a mid-day throng of students, parents and commuters—all willing to pay more-than-Caribou prices for individually made coffees and cappuccinos.