• Artist displays are scheduled in advance for 4-6 week time periods.
• Hanging hardware is provided…but artists must provide their own framing and/or picture hardware that supports attachment to hooks.
• Press Release documents are provided on-line to artists to allow them to create and send informational news items to local papers so that the public is made aware of their display and the dates it will be available.
• Commercial photography of models, individuals and families is not permitted. The primary purpose of the display CANNOT be the solicitation of customers for the artist’s or photographer’s commercial business.
• The artist must include a listing of all items displayed at the time of displaying the art work. The coffeehouse cannot be responsible for any damage or loss to the art work while on display.
• Artists are responsible for hanging and removing art products. All wall hangings must be hung and removed during coffeehouse regular business hours and in conformance with the dates noted on the written agreement with “Stacey’s Space.”
• Items displayed must be offered for sale:
  • All art products must have “removable” tags/cards affixed to the item with the name of the item, the artist name and the price.
  • The coffeehouse staff will collect the removable tag at the time of sale and will attach a printed receipt to the tag/card verifying the sales price charged. The coffeehouse will collect and remit Ohio sales tax for all purchases. Checks for the sales amount minus a 25% commission will be processed for artists within two weeks of the end date of the art display period.

• The artist must also furnish a short 8 ½” by 11” printed sheet with relevant biographical information as well as information that describes their work.
• “Stacey’s Space” staff reserve the right to request sample art work prior to display agreements and to prohibit the display of any specific art items that would be considered profane, hostile or convey a lack of respect for a particular group of individuals based on gender, race, ethnicity, religion or any other category generally protected by law. All art work/photographs must be appropriate for persons of all ages.

If you would like to  have your art or photography considered for display and sale at the Granville location, please contact Stacey Forman at staceyforman@yahoo.com or at 614-406-0668.

River Road Coffeehouse now features  Stacey’s Space at River Road at its original Granville location.  Located in the Shops at Seven Pines on River Road adjacent to State Route 16, the “Fireplace Room” at the coffeehouse is the perfect backdrop for local artisan wares. Coffeehouse Managing Partner David Forman recently asked sister Stacey Forman to consider managing the shelf space on behalf of local artisans.

Stacey’s Space features selected displays of unique hand-crafted items for sale and not generally available in other retail locations.   According to Stacey Forman, “The River Road Coffeehouse has long been a supporter of local artists and has displayed a variety of artwork on its walls.  This is a way for us to branch out and feature items that are functional as well as unique and beautiful.”  Forman  incorporates items such as fiber wares, jewelry and home décor with a small continuing display of  Mom Dad Go Designs pottery as well as paper-back books brought to press by  independent publisher  Two Dollar Radio.

The local coffeehouse enjoys a significant amount of foot-traffic from locals as well as village visitors and David Forman notes that  “the cozy and intimate atmosphere of the 1860’s farm house is an excellent  environment for displaying and viewing artisan items.”

If you are a local artisan and are interested in displaying and selling your handmade goods at Stacey’s Space at River Road, please contact Stacey Forman at staceyforman@yahoo.com or at (614) 406-0668.

Jeni became inspired to make artisan ice creams while working at a French patisserie. Drawing on the practices of a traditional pastry kitchen, Jeni created her own techniques to make American ice creams that are less sweet and more flavorful.

Each batch of Jeni’s ice creams is carefully tended to; each flavor artfully achieved with fresh ingredients found in the Ohio countryside as well as responsibly-raised exotics from around the world. All of Jeni’s ice creams, sauces, pralines and marshmallows are handcrafted in Jeni’s production kitchen in Columbus, Ohio.

The goal of Jeni’s is to provide an unforgettable experience for its customers.  Every member of the Jeni’s team is devoted to a singular mission: to create the finest ice creams with compelling ingredients and serve them with graciousness to every customer.

Flavors:

ICE CREAM:

Salty Caramel
Initial notes of burnt sugar give way to mouth-watering saltiness. A perfect salty sweet balance.

Gravel Road
Savory and smoky hits of almonds first, rounded out with salty notes for a satisfying finish.

Honey Vanilla Bean
Amazing cream flavor is lifted up and exalted by subtle hints of honey and vanilla.

Pistachio
Pure and true pistachio flavor; very lightly sweetened for a savory finish.

Thai Chili
Complex flavors of hot, salty, savory, and sweet melt to provide a satisfying treat. Spicy finish lingers.

Bourbon Buttered Pecan
Subtle corn mash notes come first, followed by rich and savory pecans; a charming hit of Bourbon finishes.

Dark Chocolate
Mouth-filling, palate-gripping, intense chocolate flavor with a fudge-like texture. Pleasingly dry finish.

Wildberry Lavender
Complex. Intense lavender with hints of exotic spices and lots of brambly berry flavors.

SORBET:

Riesling Poached Pear
A surprisingly rich sorbet; pure pear flavor with unique pear texture; sweet Riesling notes shine on the finish.

YOGURT:

Lemon Yogurt
Pure tart lemon, true tangy yogurt, perfectly balanced and not too sweet. Jeni’s favorite!

Seasonal Flavors:

ICE CREAM:

Brown Butter Almond Brittle
Based on the traditional Norwegian dessert krokan. Browned butter gives depth to salty, sweet almond brittle.

Savannah Buttermint
Salted butter softens cool mint while flecks of white chocolate add a playful crunch.

YOGURT:

Mango Lassi
Intense mango flavor with musky undertones; curiously rich and savory with cream and yogurt on the finish.

OHIO LOVE YOU IS THE WHOLE STORY …

PASTURE TO TABLE,

COW TO CONE.

Ohio Love You is everything Jeni’s is! —their inspirations … their ingredients … their relationships with devoted customers, talented farmers and a supportive community. It is a celebration of everything that makes Jeni’s ice creams truly splendid!

During the growing season, the Jeni’s kitchen reflects the flavors of the Ohio countryside. In summer, each day brings fresh strawberries bursting from flats, hundreds of Japanese cucumbers piled in crates, and bushels of heirloom melons bought at the Saturday market.

When a local farmer brings bags of fresh mint, their team washes and chops it before steeping it in cream. Apricots are peeled and sliced before they are pureed for a mid-summer yogurt.

And of course, all of their ice creams are made with Ohio dairy from pasture raised cows. No antibiotics, growth hormones, herbicides or pesticides necessary … cows eat grass, which their bodies were built to eat.

• The Community Partner advertising opportunity is ONLY available to locally owned businesses that operate principally or exclusively in Licking County.
• The program cost has been designed to “share” in the cost of the coffee cup sleeves.

Your business has the following options in utilizing this program:

The sleeves are printed on white Kraft paper. The River Road Coffeehouse logo and store locations/phone numbers are printed on the reverse side of the sleeve where the seam and patent number are located. The Community Partner advertisement is located on the front of the sleeve and includes a print area of 3 and ¾ inches wide by 2 inches in height. The system can print one of four colors for each of the four ½ inch band zones (each band zone is ½ inch in heighth).

During the sleeve distribution period, your business may also furnish us a small counter-top display poster and brochures or coupons for distribution. This display will be located adjacent to our front counter and offers our “inside” customers an opportunity to obtain additional information about your business and its products or services.

To place your order or for further questions, please contact Mark Forman, Director for Community Relations at 740-403-8178 or e-mail mark@riverroadcoffeehouse.com

Good morning Granville!, originally uploaded by Greycrawl.

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0309091147.jpg, originally uploaded by Greycrawl.

yeah phoenix (aka the trans am capp).

In the spirit of “Pass It Forward”, our coffeehouses have introduced the “Random Cup of Kindness” Gift Card Program.

Here is how the program works…

• Purchase a “Random Cup of Kindness Gift Card” from the counter staff at either store.  Cost is $4.00.
• Personalize the inside section of the gift card with a special message of your creation and your name (unless you would like to be anonymous!)
• Place the recipient’s first name and first letter of the last name on the outside front of the gift card envelope.
• You may either give the card directly to the recipient or place the card on our “Random Cup of Kindness Wall Kiosk” for pick-up by the recipient.
• If you place the card on the wall kiosk, you can either call or email the recipient yourself or return the enclosed “instruction” card to our staff and we will email a special notification to the recipient’s email address.
• Upon presentation, the recipient can choose a medium size of any of our lattes or specialty drinks as their special gift (or a medium brewed coffee or tea with pastry).

Small Group Meetings???

If your non-profit organization, book club or community service group is planning a group meeting for 12-24 people, we do make our Community Meeting Room at the Granville location available on a reservation basis during afternoon and evening hours. Call or visit us and we will schedule the room on a first-come first-served basis for up to 90 minute meetings Tuesday through Friday (2 PM to 9 PM) or Saturday/Sunday (2 PM – 7 PM). The room is located away from our service area to provide limited distractions. A group may request a reservation one time in each four-week period.

Of course, we are happy to provide coffee/beverage service for the meeting or participants are welcome to order directly from our service counter. If your group involves more than 10-12 people, let us know if the tables and chairs in this room need to be arranged in any special configuration and/or you would like the doors closed to support a more private gathering. We do request that no outside food or beverages be brought into the Coffeehouse and that no furniture be moved from other rooms in the establishment.

The Community Room can be reserved for private gatherings (business presentations, bridal showers, business meetings, parties, for-profit meetings, etc.) at a $25 hourly rental fee with a two-hour maximum. Please ask the manager or assistant manager for details.

Rosetta…, originally uploaded by Greycrawl.

A morning rosetta…

Tulip…, originally uploaded by Greycrawl.

Warming up on a cold morning…

We provide scheduled opportunities for artists, photographers and school classes to display and optionally sell their products at our Newark River Road Coffeehouse location.  The Newark shop has a floor kiosk pegboard that measures approximately eight feet wide by eight feet high which allows for an attractive display. Our exhibition rules and standards are as follows:

• Artist displays are scheduled in advance for 2-3 week time periods.
• Hanging hardware is provided…but artists must provide their own framing and/or picture hardware that supports attachment to hooks.
• Press Releases based upon biographical information provided by the artist or photographer wil be submitted to the Newark Advocate so that the public is made aware of their display and the dates it will be available.
• Commercial photography of models, individuals and families is not permitted.
• School and college art classes are invited to display class projects.
• The artist must include a listing of all items displayed at the time of displaying the art work.
• The coffeehouse cannot be responsible for any damage or loss to the art work while on display.
• Artists are responsible for hanging and removing art products. All wall hangings must be hung and removed during coffeehouse regular business hours and in conformance with the dates noted on the art display written agreement.

• Items displayed do NOT have to be offered for sale, however, art must be of images of common interest.
  • All art products offered for sale must have “removable” tags/cards affixed to the item with the name of the item, the artist name and the price.
  • The coffeehouse staff will collect the removable tag at the time of sale and will attach a printed receipt to the tag/card verifying the sales price charged. The coffeehouse will collect and remit Ohio sales tax for all purchases. Checks for the sales amount minus a 25% commission will be processed for artists within two weeks of the end date of the art display period.

• The artist must also furnish a short 8 ½” by 11” printed sheet with relevant biographical information as well as information that describes their work.
• The coffeehouse staff reserves the right to request sample art work prior to display agreements and to prohibit the display of any specific art items that would be considered profane, hostile or convey a lack of respect for a particular group of individuals based on gender, race, ethnicity, religion or any other category generally protected by law. All art work/photographs must be appropriate for persons of all ages.

If you would like to request display time at the Newark coffeehouse, contact Co-Manager Brooke Hall by email at  brooke@riverroadcoffeehouse.com or at 740-366-3356 .

0110090924.jpg, originally uploaded by Greycrawl.

I have some latte art for the website!!–brooke h.

Pastries

Our pastries are baked each day in our shops. Since we make every effort to serve only fresh offerings, selections are limited in the afternoons and evenings!

Coffee Complements

Our specialty coffee and espresso-based drinks are so good that folks keep asking us to find light food and snack items that  “compliment” their taste! Food items listed below are refrigerated prior to pick-up and may be warmed to room temperature or heated prior to serving.

Bagels

We proudly serve New York Style bagels at each of our locations. Quantities are limited each day and we usually run out of bagels by noon. We do limit customers to a maximum of six bagels unless ordered one week in advance.

• Americano – A drink made with espresso and hot water. Essentially the same strength as a cup of coffee, but with the great flavor of espresso.
• Caffe Latte – A drink made with espresso and steamed milk, nearly entirely liquid with a small amount of foam on top. From Italian meaning “coffee milk”.
• Caffe Breve – Similar to a Caffe Latte, but made with cream or half & half instead of milk. From Italian meaning “coffee cream”.
• American Cappuccino – A drink made with espresso and steamed and foamed milk, approximately half foam and half liquid.
• Traditional Cappuccino – A 6 ounce drink made from an espresso ristretto with steamed and foamed milk. Typically, this drink has a ratio of 1 part coffee to 3-5 parts milk by volume.
• Café Au Lait – A drink containing half steamed milk and half drip coffee. From French meaning “coffee with milk”.
• Latte Macchiato – A drink consisting of steamed milk with espresso poured over top. Similar to a Caffe Latte. From Italian meaning “milk marked”.
• Espresso Macchiato – A shot of espresso topped with a dollop of milk foam. From Italian meaning “coffee marked”.
• Espresso Ristretto – An Italian-style espresso. American espresso is usually defined as two 1.5 ounce shots pulled in 25 seconds from a 14-16 gram dose of coffee. An espresso ristretto is usually a single 1 ounce shot pulled in 25 seconds from a 14-16 g dose. A ristretto shot contains mostly the whole sugars, the acidity, and the volatile aromatics of the espresso, as the carbonized sugars and other chemicals come through later in the shot. Because this type of shot requires a different grind, most coffeehouses will simply cut off their american shot at 1 ounce. From Italian meaning “coffee restricted”.
• Steamer – A drink containing steamed milk and a flavoring syrup.
• Wet / Dry – A modifier that changes the amount of foam on a drink. Wet indicates less foam, while dry indicates more foam (i.e., a dry cappuccino).
• Skinny – A modifier indicating the use of skim milk.

There are many other terms that are used. If you’re ever in our shop and don’t understand something you hear, please tell us. We love helping people learn about coffee.

What is espresso?

A:  Espresso is simply coffee. It is the end result of a very specific brewing process. Most of us are familiar with drip coffee, the black stuff that’s been served in the United States for hundreds of years. Drip coffee is created by allowing gravity to pull hot water through ground coffee. Espresso simply replaces gravity with a high pressure pump. Hot water (between 200 and 204°F) is forced through a set amount of very finely ground coffee at nine atmospheres of pressure. The result is very different from drip coffee.

Drip coffee relies on two main components for its flavor: acids and carbonized (or burnt) sugars. Espresso has three major flavor components: acids, carbonized sugars, and whole sugars. These whole sugars (combined with volatile aromatics and oils) are what gives espresso its unique and intense flavor. However, it requires a skilled barista to extract these sugars from the coffee.

The whole sugars and volatile aromatics found in coffee are very fragile. During the drip brewing process, nearly all of these sugars and aromatics are destroyed. Making (or pulling) espresso is the only way to preserve these sugars and aromatics. A proper American single espresso shot should be 1.5 oz, and should take between 23 and 28 seconds to pull (an Italian espresso shot will be much smaller). However, a good shot of espresso is not the end-all of a great espresso-based drink.

Once a good shot of espresso is pulled, it must be used quickly. The whole sugars in brewed espresso are still very fragile. These sugars begin to break down as soon as the temperature of the espresso drops by just a few degrees. This means that the sugars begin to break down after the shot has sat for only 15 seconds, and the sugars are nearly gone after the shot has sat for one minute. In addition, the volatile aromatics are contained within the bubbles of the crema, the very fine red-brown foam on top of the espresso. As the foam dissipates, the aromatics fall into the black coffee, and are destroyed by the acidity of the coffee.

One way to preserve the sugars in espresso is to add milk. The fat in the milk helps to preserve the sugars. Therefore, a proper latte or cappuccino should be made with whole milk, which contains a good amount of fat. Drinks can be made with skim, though they tend to be a bit more bitter. In addition, the alkalinity of the milk helps neutralize the acidity of the coffee, allowing the aromatics to stick round.

Another component that sets espresso apart from drip coffee is its mouthfeel, or body. Drip coffee is filtered using a paper filter that traps most of the fats (or oils) in the coffee. Because these fats are removed, coffee has a consistency similar to that of water or juice. Some oils do make it into the coffee, giving some coffees (such as Sumatra) a fuller body. However the body of drip coffee is nothing compared to espresso.

Espresso is filtered using a metal filter (called a basket) that fits into the portafilter (the device that locks into the espresso machine). This metal filter allows the fats in coffee to flow through into the final product. This gives espresso a very rich mouthfeel, much more similar to milk or cream. In addition, air is added to the liquid while the shot is pulled. In fact, a good shot should exit the machine as entirely foam. This also adds to the richness, or creaminess of the shot.

It is important to realize that poorly pulled espresso will not contain whole sugars or much body, essentially no better than strongly brewed drip coffee. Espresso should never be bitter, and should never be watery.

Q: Tell me about your espresso blend…

A: At the River Road Coffeehouse, we use our own locally roasted espresso blend from one line coffee. This espresso is a blend of three different origin coffees that is typical for espresso and each coffee is roasted to a different level before creating the blend.   Most coffeehouses (including most chains) use a darker roast for their espresso. However, we find this to be a sin against espresso. The reason espresso is made (among others)is to create a beverage that contains the whole sugars found in coffee. Using a dark-roasted espresso (in which most of the sugars have been burned during the roasting process) doesn’t make sense. It is easier to pull a proper shot with a dark-roasted espresso, but this shot will not be nearly as rewarding as a proper shot pulled with a lighter roast.

We could use an even lighter roast than we currently use for our espresso, but it wouldn’t be wise. Many of our customers buy espresso-based drinks that include chocolates and syrups. When used in a drink, these syrups are balanced by the carbonized sugars (or burnt sugars) in the coffee. If we were to use a lighter roasted espresso, there would not be enough carbonized sugars to balance the syrups, allowing the syrups to overpower the espresso.

Our espresso blend is called Method Blend and was created by our head roaster, David Forman.  He has also created a decaf  Technique Blend espresso  featuring three Fair Trade origin coffees that are decaffeinated using a “Mountain Water Process”. s 

As important as the quality of our espresso blend is, it is the baristas of River Road Coffeehouse that make our coffee special. What most coffee drinkers do not know is that 90% of how a drink tastes depends on the barista. Here at River Road, our baristas are trained for many hours before they are allowed to make drinks for our customers. This ensures that our customers are served only the finest espresso-based drinks.

Fresh Roasted Coffee 

Some of our customers would like to purchase our coffee for use at home or work.  There are several options available for purchase:

• Both of our stores keep a small supply of all of our one line coffees in stock for immediate purchase. The 12-ounce pouches are packaged with one-way valve locks to allow carbon dioxide gas created during roasting to escape without allowing oxygen to enter (oxygen is harmful to the “freshness” of the coffee). The pouches also protect the beans from another natural enemy-light!  We roast these beans each week in our local Roastery Facility and date each bag to assure that customers can verify the freshness of the coffee. Ideally, we suggest that our customers buy coffee that is no more than 4 weeks old and use within one to two weeks.    These pouches contain whole bean coffee and we encourage our customers to purchase quality grinders to grind the coffee immediately before brewing. We do provide grinding for customers upon request.   Current pricing is $10.95-11.95 per pouch.
• We always have a bulk quantity of our espresso blend (regular and decaf ) available for purchase.  We can weigh  and sell any quantity and the price is $14.95 per pound.
• If you would like to insure that we have the exact coffee and roast level of your choice, you may use the special order form available at the store to specify your selection. We roast our beans on Tuesday thru Thursday and deliver to the stores on Friday afternoon.  Please go to the “Coffee Selections” web page tab to obtain more detailed information associated with the available selections.
  

• We take great pride in the coffees we choose to roast locally in our one line coffee roastery. Each coffee includes its country of origin and tasting notes compiled by our master roaster.  Green coffee beans we purchase are seasonal so please check back regularly for updated inventories of available coffees.  Our current selection of fine coffees includes the following:
• * Origin Coffees
• * Fair Trade Coffees
• * Espresso Blends

Origin Coffees-

Bali Kintamani   (Roast Level=Full City Plus [Dark]) – Our master roaster’s tasting notes for this dark roasted coffee describe it as having ” a sweet aroma, with cedar,  spicebox and chocolate malt. The chocolate carries into the cup and is balanced by lovely toasted notes. It displays a tongue-coating body, lingering on the finish with a very light, mild fruit acidity developing as the cup cools.”   The beans are grown on the island of Bali (part of Indonesia)  by multiple village co-ops consisting of small farmers in the Kintamani Highlands at an altitude of 1200 to 1600 meters.  The processing method involves washing, pulping and fermentation and then drying.

Brazil Fazenda Sitio Prada (Roast Level=Full City  [Dark]) – This coffee is grown on the Sitio Prado Farm in the Sul De Minas Region of the country of Brazil.  The grower uses a natural processing method and the tasting notes describe the coffee as a “very clean, round coffee, especially for a full natural. It is a low acidity coffee with a pleasant, medium body. There are lots of mellow toasted notes complimenting a pronounced nuttiness with a clean finish and a hint of sweetness with no bitterness.”

Flores Bajawa Ngura   (Roast Level = Full City Plus [Dark]) – This coffee is grown off the coast of Sumatra on the island of Flores by twelve partnering co-ops near Bajawa. The harvested cherry beans are semi-washed,  sun-dried in parchment to 40-50% moisture and then wet-hulled (parchment is removed).  Finally, the beans are then sun-dried. While this coffee is grown organically, we are not yet certified as an organic roaster.  Our master roaster describes the coffee having  “sweet and roasty aromas, with licorice and cedar, reminiscent of campfires. Nice roast notes in the cup, smooth and pleasant, showing good depth. A hint of balancing acidity gives way to a lingering finish.

Peru Chanchamayo la Florida (Roast Level=Full City Plus [French) - It is a rare coffee that holds up well to a french roast, but this one certainly does.  Grown in the Chanchamayo area of Peru by the "Cooperativa Agraria Cafetalera la Florida",  the coffee beans are washed with patio drying. This is a Fair Trade certified coffee.  The master roaster's cupping notes reference  "sweet and roasty on the dry aroma, with milk chocolate and toasted vanilla. Water brings out more bittersweet chocolate and a hint of citrus.  A solid dark roast in the cup, showing more bittersweet chocolate...surprising body, but still a smooth, clean finish."

Costa Rica Helzar de Zarcero   (Roast Level= Full City [Medium])- Described by our master roaster as “a perfect coffee to enjoy daily,” we currently use this coffee as our house roast at River Road. It is grown in the West Valley Region (Naranjo, Llano Bonito) of Costa Rica by the Helsar de Zarcero processing mill and is a “washed” coffee. The tasting notes include “an immediate sweetness, set off by a honey-like acidity…and balanced by delicate roast notes. This coffee shows a beautiful butter-like body with subtle caramel notes. Overall, a nice round, clean coffee.”

Ethiopia Konga Yirgacheffe (Roast Level= City [Light]) – This product is Fair Trade Certified and is grown in the Yirgacheffe Region of Ethiopia… a country widely considered as the birth-place of coffee. Growers belong to the Konga Cooperative and the coffee is processed with a wash method. Cupping notes compiled by our roaster describe the coffee as “an exercise in candied citrus. Abundant lemon notes are balanced by a pleasant vanilla and honey sweetness. The coffee shows a muscular, but restrained acidity, which fades into a perfect finish. Truly a fine example of a classic yirgacheffe.”

Congo Kivu (Roast Level=City [Light]) – This coffee originates from multiple small farms in the Kivu Region of the eastern area of the Congo.  It is a washed coffee and tasting notes describe it as having a “sweet apple and apricot aroma, with an almost chantrelle-like scent. Very clean in the cup, with a nice green apple/grapefruit acidity. A surprising body leaves you with a very pleasant aftertaste…reminiscent of a rustic Kenya.”  Due to political turmoil, it’s very difficult to trace Congo coffees to specific farms or even processing stations.   We hopw in the future to learn more about these coffees, and decided to contribute in a small way to the Congo Coffee Industry by bring this coffee to you.

Flores Bajawa Ngura (Roast Level = Full City Plus [Dark]) – This coffee is grown off the coast of Sumatra on the island of Flores by twelve partnering co-ops near Bajawa. The harvested cherry beans are semi-washed,  sun-dried in parchment to 40-50% moisture and then wet-hulled (parchment is removed).  Finally, the beans are then sun-dried. While this coffee is grown organically, we are not yet certified as an organic roaster.  Our master roaster describes the coffee having  “sweet and roasty aromas, with licorice and cedar, reminiscent of campfires. Nice roast notes in the cup, smooth and pleasant, showing good depth. A hint of balancing acidity gives way to a lingering finish.

Indian Monsoon Malabar – The coffee is exceptionally smooth, mellow & full-bodied in the cup with a pleasant earthy flavor. It is called “monsoon” because of the practice of letting the green coffee beans sit out in the weather before processing.

Indian Mysore – From the Karnataka state formerly known as Mysore, this coffee yields a wonderful distinctive brew low in acid with a spicy, earthy flavor and good finish.

Java Estate – This Indonesian bean displays flavor characteristics similar to the other coffees in the area, but usually has a lighter body and slightly higher acidity level, more common to coffees from the Americas.

Kenya AA – This coffee grows mainly on small estates along the sides of Mt. Kenya. It has a medium to full body, delicate acidity, a smooth wine-like flavor and an almost blueberry aroma.

New Guinea Plantation A – The favorite of New Guinea’s offerings is moderately rich and medium-bodied with a slight tartness and the low-key acidity that distinguishes all of the coffees of the Malay Archipelago and Indonesia.

Peruvian Chanchamayo – This coffee from the Chanchamayo valley, about 200 miles east of Lima in the high Andes, has the best reputation of the land. This is a light-bodied coffee with a mild acidity. It is flavorful and aromatic.

Sulawesi Kalossi – Coffee from the island of Sulawesi (formerly Celebes) Indonesia has a rich and complex flavor. It differs from neighboring coffees because of its slightly higher acidity, yet still maintains the full, heavy body and sublime aroma typical of the region.

Sumatra Mandheling – The most famous of the Indonesian coffees, the Mandheling is among the worlds finest. It has the lowest acid level of all the world’s coffees. It also displays rich flavor, extraordinarily full body and a distinctly vibrant low key acidity.

Yemen Mocha Mattari – Since the mountains of Yeman are practically free of parasites, their coffee is grown organically. In the cup, one is drawn in by its wild, beautiful aroma. Its high acidity, full body, exotic flavor and exceptional quality are due to the natural richness of the soil as well as the attention given to harvesting and processing.

Tanzanian Peaberry – This intriguing bean embodies a bit more sweetness than other African coffees. A snappy acidity with fruity undertones complements the delicate wine-like flavor.

Kauai Estate Reserve – The largest plantation in Hawaii is located on the Garden Island. It has a mild, well-balanced taste and enticing aroma.

Blends-

Armando’s Blend – This best seller is a compellation of coffees from Central America, Indonesia and Africa chosen for their individual flavor characteristics. The beans are blended and roasted to a medium roast. The taste is smooth and slightly sweet with a nutty undertone.

Crimson Sunrise – This blend of coffees from Central and South America offers a medium body and surprisingly clean finish. At a light roast level, this blend is designed to be enjoyed any time of the day.

5 AM Awakenings – A light roasted blend of Indonesian and African coffees. This smooth, medium bodied blend has a flavor that will awaken all your senses.

Mocha Java Classic – Genuine Mocha Java, a blend of beans from Yeman on the Arabian Peninsula and the Indonesian island of Java, two of the first places coffee was cultivated. Said to be the oldest blend, it provides a full-bodied, slightly wild brew. Light Roast.

Nite Owl – A blend of dark, medium and light roasts from all over the world. Heavier body, medium to light acidity, smoky finish and a nutty undertone would all describe this complex blend.

European Tour – Espresso the way the Italians intended it. This light roasted blend was designed for the purest. Bright and flavorful with a medium body.

Mediterranean Romance – We blended a bright and flavorful light roast with a smoky and rich dark roast for those who want the best of both worlds.

La Luna – The smoky and rich flavors of dark roasted beans reigned in, before they could go too far, by light roasted beans.

Loco de Amore – This excellent after dinner coffee brings the best attributes of both light and dark roast (less dark than La Luna) to your cup. A nicely balanced blend of beans with a smoky finish awaits you.

3rd Shift – This is a classical dark roasted coffee with a medium body and low acidity.

Midnight Blues – A blend of Indonesian and South American coffees medium roasted to bring out the sweet, syrupy body that makes this a great dessert coffee.

New Orleans Blend with chicory – When coffee was rationed during WWII many made their supplies last longer by thinning the grounds with chicory root. The taste caught on and is still enjoyed today. A smoky and rich dark roasted coffee blended with the unique flavor of chicory.

Mountain Mist – A light roasted blend of high grown South American coffees that produce a medium body, mild acidity and a delightfully fragrant aroma.

Morning Commute – This popular blend has just enough dark roasted Indonesian coffee to complement the Central American base. A favorite of those who enjoy breakfast with the Sunday paper. Light roast with a hint of dark.

Rainy City – Dark roasted for the smoky and rich flavor characteristic of the Pacific Northwest. The aroma will draw you in and the full, heavy body will bring you back to life on even the rainiest day.

Golden Gate – The blend is dark roasted for those who prefer their coffee smoky and rich. It also possesses the complexity an espresso blend should.

Fair Trade and Organic Coffees-

Guatemalan Santiago Atitlan Estate – This organic coffee exhibits the bright acidity, medium body and sweet finish one would expect to find in the best Guatemalan coffees.

Nicaraguan Matagalpa Estate – This Fair Trade Organic Shade-Grown coffee is washed SHG (strictly high grown) that produces an exceptionally clean, medium-bodied, flavorful cup that is memorable for its brightness and smooth finish. Certified Fair Trade Organic Shade-Grown Estate.

Sumatra Takengon Estate – A full-bodied, syrupy Fair Trade Organic coffee with a mild acidity and rich flavor. Certified Fair Trade Organic Shade-Grown Estate.

Community Blend – This Organic coffee is a clean, crisp blend of Central and South American organics with a medium body and bright finish. Light Roasted.

Jungle Love Blend – This dark roasted blend of organics from Central America and Indonesia has a well-balanced flavor with a full body and a long, smooth finish.

Flowing Amazon Blend – A blend of both light and dark roast Organic beans create a smooth, well-balanced cup with a sweet aftertaste.

Fellowship Blend – This blend of Organic beans are light roasted to preserve the flavor characteristics of the coffee. The Indonesian beans full body is complemented by selections from Central America that combine to create a well-rounded cup.

Piranha Bite Blend – Our Organic espresso blend is medium roasted to create a clean taste with lively acidity and a sweet finish.

Peru Andes Gold Estate - This Fair Trade organic coffee is from the northeast slopes of the Andes in northern Peru. In the cup you will enjoy a medium-body with a smooth and slightly sweet taste. Certified Fair Trade Organic-Shade Grown Estate.

Both stores offer four drip coffees before noon each day. All of these coffees are roasted by one line coffee company which is the Newark-Granville’s only Hometown Coffee Roaster:  the House Blend is a Costa Rica Helsar de Zarcero  roasted to a Full City Roast (medium); a selected Origin Coffee roasted at a City Roast (light) level;  an Origin Coffee roasted to a Full City Plus or French Roast (dark) and an Origin Decaf Coffee.  To view a description of all of our coffees, please go to the “Coffee Selections” menu option.

We recently began offering 16 oz. press pot coffee to our dine-in customers. This coffee preparation process allows our customers to receive an absolutely fresh ground, fresh brewed cup of coffee at any hour of the day…and we always provide a variety of origin and blends and roast levels from which to choose. The press pot brewing process takes about four minutes and customers enjoy being able to pour small amounts of coffee from the pot while drinking to keep their brew hot.

Some pros and cons for the press pot option…

The positives:

• your coffee is fresh ground and fresh brewed just for you!;
• you have a wider choice of origin coffees and blends as
  well as roast levels from which to choose. We typically have at least
  5-6 options which always include at least one dark roast, one
  fair-trade and 3-4 origin coffees and blends;
• you can leave the coffee in the press pot and pour smaller quantities as you drink; and
  
• since the press pot does not use a paper filter, you savor the taste of all of the beans’ flavors and oils.

The negatives:

• the coffee preparation process takes about four
  minutes…so it’s not conducive to the drive-thru customer or the
  customer who is running late for work; and
  
• since the press pot does not use a paper filter, you
  savor the taste of all of the beans’ flavors and oils (this can be a positive or a negative depending on your personal taste preferences!)

We provide scheduled opportunities for musicians to perform at our Newark River Road Coffeehouse location. Our rules/standards are as follows:

• Performances are limited to no more than three performers. A maximum of one small amplifier is permitted and the sound level of all selections must be appropriate to the coffeehouse customer environment.
• All music performed must be original selections or selections that include music and/or lyrics whose copyright or licensing coverages have expired. Live performances at the coffeehouse cannot include any music or lyrics currently subject to licensing agreements by BMI, ASCAP or any other licensing agency.
• All performers must use only the stage area provided. The stage cannot be moved and the performers must remain on the stage area at all times during the performance.
• Customer seats and tables cannot be relocated prior to or during the performance.
• Unless otherwise approved by the coffeehouse owners or manager, all performances must be scheduled between 6:30 and 8:45 pm on weekdays or from 4:30 to 6:30 pm on weekends.
• Performers must agree to not use lyrics or commentary during the performance that would be profane, hostile or convey a lack of respect for a particular group of individuals based on gender, race, ethnicity, religion or any other category generally protected by law. Lyrics and commentary must be appropriate for persons of all ages.
• Sample soundtracks or recordings performed by the artists must be provided to management for review prior to final scheduling to assure that music style and volume are appropriate to the coffeehouse.
• No compensation is offered for performance.

If you or your group would like to request stage time, please call the Newark store at 740-366-3356 or email brooke@riverroadcoffeehouse.com . We do offer our regular performers (does not include short performances at open mic nites) free drinks from the coffeehouse bar during the performance and modest gift cards for future use. We prefer to post flyers announcing performances at the coffeehouse approximately one week before the event. You may supply 4-5 printed announcements or provide us with detailed performer and event information and we will print flyers.We also will print a news note on our web site.

• History of being a regular customer
• Ability to interact positively with people of all ages.
• Ability to commit to a regular schedule.
• Attention to detail.
• Lots of initiative.
• Dependable and reliable!

We encourage people interested in coffeehouse employment to submit applications to either store (see the PDF download below to print a copy of our employment application). We usually interview and select people BEFORE we need them…so plan ahead!

employment-application.pdf

• Earl Grey Supreme
• Cosmopolitan Breakfast Tea
• River Road Green Passion
• Traditional Chai
• Madagascar Vanilla Rooibos
• Cranberry Fruit

In warm weather, we offer a selection of our teas as an iced tea option.

The Mootz Run Tea Shop features “Petali Teas”. The tea shop has over 300 varieties of wonderful teas. They are serious about their tea and have the best in each category. Their selections include puerh, yellow tea, semi-oxidized oolong, cherry blossom tea, first flush Darjeeling, single estate teas, blooming teas, Japanese green tea, Chinese green tea, Irish Breakfast, white tea, rooibos, yerba mate, fruit teas, herbal tea, single herbs and artisan tea blends.  Their brand is Petali Teas, which is Italian for petals, an ingredient they use freely in their blends.  They sell their products at the retail shop and wholesale to tearooms, coffee houses, restaurants, spas and specialty shops throughout the world.

If you would like to learn more about Mootz Run Teas, please visit their website at http://www.herbs-teas.com/

We proudly serve coffee roasted by one line coffee,  a roasting and coffee consulting company located in Granville, Ohio and founded in 2009 by the partners who created the River Road Coffeehouse. When people ask us why we decided to create our own roasting company,  the answer is simple and straight-forward… to provide our customers with something they couldn’t find anywhere else in Central Ohio:  truly unique, single origin coffees that showcase the hard work put in by farmers around the world.  We ethically source our coffees, focusing on coffees that are the result of a direct relationship between our importers and farmers. We try to avoid middle men and exporters whenever possible, ensuring that farmers receive the highest possible payment for their products.

We have a small batch roaster located inside the Granville coffeehouse location which we use for sample and profile batches. We frequently roast in the afternoon on Thursdays and Fridays and invite our customers and guests to watch the roasting process. Our production roasting is done in our Roastery Facility located in nearby Heath, Ohio. Visit our roaster web site at www.onelinecoffee.com

Lattes served hot, over-ice or frozen…

Lattes (Served Hot): When customers request a latte, they typically expect the popular specialty coffee drink prepared with espresso and steamed milk. Our stores currently offer three sizes of hot lattes: 12 oz. (small), 16 oz. (medium) and 20 oz. (large). If you slip up and use the tall, vente and grande terms, we’ll understand!) Our baristas will dose a portafilter and pull “shots” of espresso for your drink (1 shot for the 12 oz; 2 shots for the 16 oz. And 3 shots for the 20 oz.) We will steam milk (whole milk, skim milk or soy milk) and add to the espresso. We often refer to our skim-milk lattes as “skinny”.

Lattes (Served Over Ice): Many customers have discover the enjoyment of lattes over ice (even in cold weather!) Unlike many of the coffee chains, we use specially prepared “cold-brew” espresso for our over ice drinks. We offer a medium version (16 oz.) and a large size (24 oz.)… using two shots of espresso in the former and 3 shots in the latter. We often find that folks will request extra shots of espresso in the over-ice drinks. We then add whole milk, skim milk or soy milk depending on the customer’s preference, stirk and add abit of ice. As with all lattes, we also offer the option of the same variety of flavors.

Frozen Lattes: Growing in popularity, we also offer a frozen version of the latte which is blended to the consistency of a milk shake. We offer the same sizes and use the same number of shots of cold-brew espresso as with over-ice drinks… but also add a powder base that provides body and texture to the drink. We add milk and ice and blend to a creamy consistency. With the customer’s approval, we also add a whip cream garnish. Again, the same variety of flavors are available for the frozen lattes.

Sauces and Syrups:

We will have a large number of thick sauces and syrups available for flavoring. Our sauces include:

• Chocolate (often requested as “Mocha”)
• White Chocolate
• Caramel
• Pumpkin

We also regularly carry six flavors of the sugar-free Splenda syrups:

• Vanilla
• Almond
• Hazelnut
• Bavarian Chocolate
• Raspberry
• Caramel

Our “Recipe” Drink Offerings:

Customers sometimes have difficulty coming up with the right combination of flavors…so we offer some interesting options:

• Mudslide Latte – Chocolate and Irish Crème
• Cinnabun Latte – Caramel, Cinnamon, and Hazelnut
• Funky Monkey Latte - Chocolate, Caramel, and Banana
• Chimney Fire Latte - Cinnamon, Amaretto, and Apple
• 1950’s Mocha - Chocolate and White Chocolate
• Black Forest Mocha - Chocolate, Raspberry, and Coconut
• Amaretto Mousse - Chocolate and Amaretto
• Dubliner Mocha - White Chocolate and Irish Crème
• CoCoCaramel - Caramel and Coconut
• Coco-Nut Candy Bar Latte - Chocolate, Almond, and Coconut
• Razz-Ma-Tazz Latte- Chocolate and Raspberry
• Union Jack Latte- English Toffee and Irish Crème
• Black Crème Latte - Blackberry and Vanilla
• Caramel Nut Mocha - Chocolate, Caramel, and Hazelnut
• Galaxy Latte - Chocolate, Caramel, and Vanilla
• Nutty Irishman - Hazelnut and Irish Crème
• B’s Latte - Macadamia Nut and Irish Crème
• Caramel Crème - Caramel and Vanilla

Attempted flat white, originally uploaded by Greycrawl.

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