After five and a half years collocated with a bakery on East Main Street, coffee aficionado David Hoyle recently moved his business, Cool Beanz Espresso Bar, around the block to 19 East Vine Street.
Meanwhile, Cake Bistro & Bakery owner Shannon Ward has expanded her menu and added more seating in the space they formerly shared at 58-C East Main St. But that will be a separate story.
Hoyle initiated the separation because of his desire to do more in-house roasting of coffee beans and to make his roaster a focal point for customer curiosity at Cool Beanz.
“I’ve roasted my own coffee for about the last three and a half years, and I’ve had a very small roaster,” Hoyle said Monday. “In January I finally invested in a 5K roaster, which quadrupled my output and cut my roasting time immeasurably.”
That’s a machine that can roast five kilograms, or 11 pounds, of beans at a time.
With a previous two-pound capacity roaster, Hoyle would spend 16 hours roasting beans on the weekend and have 54 to 58 pounds of freshly roasted coffee by Monday. Now, with the 5K roaster, he can produce 115 pounds of roasted coffee in four hours, he said.
A space for the roaster is being cleared near a front window inside Hoyle’s new shop, which is next door to Galactic Comics & Games. Right now, the roaster is still in a back room at Eagle Creek Brewing Co., where brewpub owner Franklin Dismuke let Hoyle set it up.
Roaster tells story
“But I want to bring the roaster into this space because it looks great, it’s very neat, and it’s a great story,” he said. “I can kind of show and tell people about my roasting, so in January I started looking for a new location, and I talked to Shannon and she started coming up with things that she wanted to do.”
Hoyle expects the roaster, which requires a natural gas connection, to be operational in the new shop by mid to late October.
Meanwhile, the espresso bar is fully in service, with the same variety of hot and cold coffee beverages Hoyle and his baristas served in the previous location. The also sell whole beans by the bag or custom grind them for home preparation.
Cool Beanz usually offers four coffee bean selections, by region of origin: one from South America, one from Central America, one from Africa, and a fourth from anywhere that coffee grows on the globe. Currently, the first three are from Brazil, Nicaragua and Ethiopia, respectively. The fourth, which Hoyle said would arrive for roasting this week, will be coffee grown in the mountains of southern Mexico.
When brewed hot at the bar, the coffees are prepared either in the shop’s espresso machine or with a French press.
Cold brew is hot
But Cool Beanz’ most popular item is its cold-brewed iced coffee and has been for some time now.
“I think I perfected it three years ago, and that has really helped my business take off,” Hoyle said.
He now cold brews 13 gallons about three times a week, a little more in the summer and a little less in the winter, he said.
Besides cups up to 24 ounces, he sells cold brew in 32-ounce growlers – refillable glass bottles, after the customer pays for the container the first time – and even by the gallon.
No, Hoyle is not starting a restaurant. The new shop does not have a kitchen.
“I’m working with a couple of local bakeries to provide things like Danishes, scones and muffins,” he said. “But I really am going more for like a coffee-house vibe, where you come to hang out, study.”
Besides himself, Hoyle has four part-time employees and said he may need to add more.
For the décor, still a work in progress, he has arranged some sofas to create a lounge area, and will add more tables.
The Hall connection
In fact, the coffee shop is attached to a much larger meeting space. When the former 40 East Grill restaurant was in business, this was the back room of the Hall by 40 East. Now the Hall on Vine, a venue for weddings and other events, is a separate business, and Hoyle is leasing just the one portion of the building from Hall owner Lindsay Martin.
The front window at Cool Beanz actually carries “The Hall on Vine” name. The owners are working on some ways the two businesses can benefit each other.
So in a way, Cool Beanz is still collocated, but with much more room.
Herald reporter Al Hackle may be reached at (912) 489-9458.