Drinking Coffee This Often Can Make You Happier, New Study Says — Eat This Not That – Eat This, Not That

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You know coffee lifts your mood, but now research is affirming that belief. Thanks to a new European survey, researchers have honed in on a link between coffee consumption and relief from winter-induced depression. Here’s the background.
Note: This study was backed by the Institute for Scientific Information on Coffee (ISIC), whose members are six Europe-based coffee companies, including Lavazza, illy, and Nestle. However, the organization pledges unbiased reporting on coffee research, and this new study comes with a compelling insight that they suggest may be related to brain science.
Keep reading to learn what they found, and also check out One Major Effect Coffee Has on Your Kidneys, New Study Says.
If you feel like nothing starts your day off quite as cheerfully as coffee does, you may actually be on to an interesting observation. Here’s why: The ISIC recently sponsored research investigating the impact of diet and lifestyle on mood, specifically as daylight hours decrease. For this, they surveyed 5,000 adults in Finland, Germany, Italy, Poland, and the U.K.
Of the participants:
On a brighter note, many of those who drank coffee said they have reason to believe it has a mood-lifting effect…
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On how they help manage these effects, 29% of the respondents reported that their primary motivation to drink coffee is its ability to boost their energy levels.
Additionally, 21% said coffee enhances alertness and concentration, and 20% said it helps them improve their mood and emotions.
RELATED: 6 Coffee Habits That Help With Weight Loss, Dietitians Say
The researchers cite an explanation from Assistant Professor Giuseppe Grosso, MD, PhD, a researcher in the Department of Biomedical and Biotechnological Sciences at the University of Catania’s School of Medicine in Italy.
Grosso, who has led past research on the neuropharmacological effects coffee, has explained: “There is evidence that coffee polyphenols may pass the blood-brain barrier, exert anti-neuroinflammatory effects and even promote neurogenesis, hence resulting in decreased risk of both cognitive and affective disorders.”
RELATED: The Best Eating Habits to Fight Inflammation, Say Dietitians
The European coffee-drinkers in this study could be observing an actual effect: Research like Grosso’s has suggested that coffee really might work with your brain chemistry to lift your mood and enhance alertness levels this time of year.
To be just a little more specific, the current report points to a 2010 study in the Journal of Alzheimer’s Disease that concluded approximately one cup of coffee helped “sustained improvement of mood” throughout the day when study participants consumed it every four hours.
As if you needed one more reason to love that daily brew! For more of the latest on food and your health, keep reading:
New ways to use coffee you never imagined.
Here's what the top research from this year suggests.
One nutrition pro says it may make some sense.
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Your next cup of coffee could be grown in a lab –

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Brazil, the world’s largest coffee producer, was hit by a historic frost in July 2021. Temperatures in coffee fields dropped below zero and the beans became encased in ice. The cold snap came right after the worst drought the country had seen in almost a century, which had already weakened the coffee trees. As a result, the price of coffee has shot to a seven-year high in anticipation of a poor harvest next year.
As a tropical crop that dislikes temperature variations and only grows in a narrow belt around the equator, coffee is extremely vulnerable to climate change. It is also contributing to it, because demand for coffee keeps rising worldwide, making it a key driver of deforestation. Add to the mix disease and pests, which have wiped out crops in many coffee growing regions, and it’s easy to see why people are searching for alternative ways of growing coffee.
One is coming from a lab near Helsinki, where coffee has been successfully grown and brewed using cellular agriculture. “We started with a leaf,” says Heiko Rischer of the VTT Technical Research Centre of Finland, a state-owned, non-profit technology company. The process involves sterilising a coffee plant leaf to get rid of unwanted contaminants and placing it on a base of nutrients, such as minerals and sugars, to stimulate cell growth. Once that is achieved, the cells are moved to a bioreactor, a temperature controlled container with a liquid suspension in which the culture can grow further. As more and more biomass is produced, it is transferred to progressively larger bioreactors until it’s ready to be harvested; the process takes roughly two weeks.
“The powder we end up with is a very different material from coffee beans, and roasting is a bit more tricky — that’s an art in itself and we are by no means professional roasters,” says Rischer. However, a tasting by a human panel gave encouraging results: “This is close to coffee. Not exactly the same, and not what you would expect from a high grade coffee, but it resembles it very much and the different roasting levels actually gave different flavours,” says Rischer. An instrument-based analysis returned a similar verdict, showing “significant overlaps” with the flavour profile of conventional coffee.
There’s room for improvement: “The beauty of this kind of technology is that the composition of the final product, for example caffeine content, can be steered quite a lot by adjusting certain conditions,” says Rischer. That might mean changing parameters such as the amount of oxygen or the mixing speed in the bioreactor, or adding chemical triggers called elicitors that induce the formation of a desired compound. The next step for VTT is partnering with companies willing to invest in this kind of cellular agriculture, which they are testing on a range of plant species, including some endangered wild Nordic berries.

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While there won’t be a shortage of tasters — Finland is the world leader in coffee consumption per capita — regulations could pose a few hurdles: “In Europe, we would need to go through an approval process just to let people try this. Even internally we had issues, because for this kind of experimental material we need the approval of our ethical committee, which we got in this case,” says Rischer, adding that in the most optimistic scenario, the coffee could be commercially ready in about four years.
If you can’t wait that long, there’s a synthetic coffee you can buy today, but it does away with the coffee plant entirely. Made by Seattle-based Atomo Coffee, it’s a “molecular cold brew” sold in a can that comes in two flavours. It’s made from upcycled plant waste products: mostly date seeds, with some chicory roots and grape skins. These undergo a chemical process and are mixed with dietary fibre, flavourings and caffeine, creating a drink that produces 93 per cent less carbon emissions and uses 94 per cent less water than conventional coffee, according to Atomo. “This is molecularly and organoleptically analogous to conventional coffee — it is coffee,” says Atomo co-founder Jarret Stopforth.
Atomo debuted in late September and quickly sold out, despite a hefty price tag of $60 for each bundle of eight cans: “We are only able to do limited scale right now. We realise it seems like a high price, but this is the first launch into the market; we will be able to match the cost of premium conventional coffee as we grow and scale,” says Stopforth. It will take a couple of months for Atomo to be able to offer more stock, with sales initially limited to the US online market.
Another US-based company, San Francisco startup Compound Foods, is a year away from launching its own “beanless” coffee, made with a process that has similarities with Atomo’s. “We started by asking ourselves the question of what coffee is,” says founder Maricel Saenz, a native of coffee-producing Costa Rica. “It's a plant, but ultimately the product that you consume is made of chemical compounds that have been brewed through water.” She then looked for those key compounds elsewhere in nature, much like Impossible Foods did to create its famous burgers based on heme, a molecule that “makes meat taste like meat.”
Compound Foods also uses fermentation to recreate coffee, and although Saenz won’t reveal exactly what her equivalents for heme, soy and yeast are, she says they come from sustainable plants that are low in carbon emissions and water use, and are locally sourced. “We then grow these microbes in controlled settings where we can change different parameters to try and modulate flavours and aromas,” she says. The end products will be a cold brew and a powder, to be used in the same way as ground coffee.
Saenz says that her goal is to create different brews that resemble traditional coffees, drawing inspiration from actual coffee processing methods, such as fermentation. Compound Coffee’s first brew is modelled after the Mocha Java blend, offering “bright acidity, chocolate notes and dry fruit flavours,” she says. Having just received $4.5 million in venture capital funding, Compound Coffee shows there’s appetite for alternative coffee among investors, too.
It’s hard to predict whether these products will be truly sustainable once at scale. “The environmental advantage would be that you're not importing coffee from other countries,” says Lynn Frewer, a professor of food and society at Newcastle University. “You would also be less vulnerable to system shocks if there's a geopolitical change or climate change. The disadvantage is that a lot of people make their living growing coffee, it's their cash crop. So, in terms of the food system there's pluses and minuses.”
Societal acceptance is likely to be another issue: “I think coffee has more potential than other products,” says Sylvain Charlebois, a professor of food policy at Dalhousie University in Canada. “People won’t necessarily be thinking that because a coffee is lab-produced or synthetic, the integrity of the product itself is compromised. That’s a concern with lab grown meat, which is perceived as more denaturalised.” Frewer, however, believes there will be variability between consumers, and some will also see lab-grown coffee as unnatural.
On the flip side, making specialty coffee will be easier than ever: “You would certainly have the potential to design whatever taste you want,” says Charlebois. “You could actually design the perfect bean.”
© Condé Nast Britain 2021.


Holbrook native ‘Coffee Bae’ creates aesthetic caffeine concoctions – The Boston Globe

It all started with a cup of joe.
From inside her Holbrook home in March 2020, Vivian Nguyen, 23, turned to coffee to power through the quarantine blues. While looking for a replacement for her morning coffee shop routine, Nguyen decided to start making her own blended brews and posting her stylized creations online. Now, she has amassed hundreds of thousands of followers because of it.
Though her first attempts, she admitted, were not so sweet.
“I realized the key to good coffee is a lot of ice. I use an espresso machine so it’s always super concentrated rich coffee. So the more the ice, the better,” Nguyen said in a Zoom interview.
Nguyen said her love for coffee stemmed from her Vietnamese familial roots, as well as, her identity as a native New Englander — because, yes, she drinks iced coffee even when it’s cold. Online, she goes by the moniker @coffeebae97, which originally started as an Instagram burner account for posting beautiful drinks from her pastime. When Nguyen moved her content to TikTok, she noticed an uptick in support.
Since its inception, Nguyen has garnered more than 900,000 followers on TikTok with 25.4 million likes. On Instagram, her presence is still prominent, with 302,000 followers. She appeared on “Good Morning America,” in the social media spotlight segment, Give me your ‘gram, earlier this year, and now dabbles in brand partnerships, including one with Mr. Coffee. Her creations are inspired by everything from the “Twilight” films to seasonal shifts and even a three-month-old frozen waffle serving as a makeshift biscotti.
“My inspiration was my pantry,” said Nguyen, who explained many of her drinks were filmed when grocery store visits were limited.
WAFFLE COFFEE!!!! 🤎🥛 #coffeebae #homecafe
Her rose latte (which she made on “GMA”) features rose syrup with real dried rose petals as garnish. A sweeter treat is the Sugar Plum Fairy, which includes 2 ounces of espresso served in a high ball glass with milk, lots of ice, Fruity Pebbles, and cotton candy. Not all of Nguyen’s drinks are as extravagant. The Coffee Bae latte, inspired by her aunt who uses honey in her coffee, is made with espresso, honey, milk, and chocolate milk.
Her coffees are a range of stylish delights, from a creamy violet coffee created with ube to a Halloween-inspired latte made with black glitter dust. For one of her most recent drinks (and maybe most “controversial,” Nguyen noted in her Instagram caption), she topped a chocolatey latte with butter popcorn. In each of her videos, Nguyen places her drinks on a sunlit marble counter and lets the coffee speak for itself, backed by calming instrumentals or popular songs trending on TikTok.

Nguyen’s accounts now extend to Coffee Bae-branded beans, which Nguyen buys through the Farmers Project in Costa Rica and sees as a platform to educate her followers on sustainable supply chain transparency. So far, Nguyen has introduced two roasts and is working on releasing a third, called the Scorpio Roast, soon. Her main roast now is the Lovers Roast from Costa Rica and has flavor notes of chocolate, caramel, and citrus. The Scorpio Roast, explained Nguyen, starts out with a warm, nutty flavor, but when it cools down starts tasting more like raspberries. With a leap into commerce, Nguyen is also focused on growing and cultivating a community around what she has called Bae World.

Nguyen said she hopes to create a “cool, loving, coffee company” as she transitions and starts rebranding her business into Bae World. Not only does this include more roasts (a few of which are already in the works), but also plans to sell glassware and potentially to host pop-up shops. Ultimately, Nguyen hopes in three to five years to open her own brick-and-mortar coffee shop, but for now, she keeps on brewing.

Riana Buchman can be reached at [email protected].
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Contemporary art gifts: a curated guide for Christmas 2021 – Wallpaper*

Creative block? Get inspired by our curated guide to contemporary art gifts for 2021
Judy Chicago’s ‘Bigamy Hood’ dinner plate, $195 each. Images courtesy of Prospect
Finding the right art gifts for the contemporary art lover on your list is rarely straighforward. But on the Wallpaper* arts desk, we’ve thought outside the art gift box with ideas suitable for every niche, mood and occasion. 
Adorn your walls with design nostalgia from Herman Miller 
For decades, furniture brand Herman Miller has cemented itself as an industry leader, with universally recognised pieces including the ‘Eames Lounge Chair and Ottoman’. Lesser known, but no less iconic, are its graphics and advertisements, serving as brand nostalgia for design lovers around the world. For the first time, Herman Miller has launched a 15-print collection of archival posters by designers and illustrators, which are ideal for art gifts. Featured creatives include George Nelson & Associates, Armin Hofmann, Phillip Mitchell, Steve Frykholm, Irving Harper, and Linda Powell. 
Art dispatches from UK museum shops 
This season, art museum shops are serving up a number of creative treats you had no idea you needed, until now. At Ikon Gallery, Birmingham, products include limited-edition screenprints from Langlands & Bell and Nancy Spero and T-shirts by British artists Jeremy Deller and Osman Yousefzada (who recently unveiled the new Selfridges façade). Elsewhere, in the Baltic Centre for Contemporary Art gift shop, in Gateshead, nothing screams affection more than a mug that reads ‘Sorry I fell asleep whilst you were talking?’, courtesy of artist and wordsmith David Shrigley
Start the conversation with Judy Chicago’s head-turning dinner plate
As dinner party conversation starters go, Judy Chicago’s ‘Bigamy Hood’ dinner plate could be up there with the most gripping. Available from Prospect at $195 each, the bone china plate depicts one of the feminist art trailblazer’s earliest works, created in ‘macho’ automotive lacquer sprayed onto a car hood. Much like Chicago’s iconic installation The Dinner Party, Bigamy Hood was once greeted with derision, but now embodies her epic contribution to the evolution of feminist art. Art gifts also available from Prospect – the New York-based company known for top-tier art collaborations – are vibrant straws by Micha Kahn, and striking candles by Bonam Kim. 
Mona Hatoum blends art and coffee for illy
Palestinian artist Mona Hatoum is the latest creative to put her stamp on the Illy Art Collection, which includes limited-edition espresso cups, cappuccino cups and matching decorated cans. Known for her poetic and political installations, Hatoum sought to create a ‘100 per cent Arab object or symbol’ for Illy’s 100 per cent Arabica blend. ‘The keffiyeh came to mind, as I have often referred to it in my work, either directly or indirectly,’ she says. ‘The fishnet pattern with knots is often seen as the joining of hands and therefore symbolises the connection between people.’ Since 1992, Illy has welcomed leading artists to design collections, including Marina Abramović, Louise Bourgeois and Ai Weiwei. Mona Hatoum’s collection launched at Frieze London 2021 and is available from early December. 
Own your very own piece(s) of KAWS art 
This season, the MoMA Design Store has launched four playful puzzles by American artist KAWS. They each feature original artwork: The Things That Comfort, Take, Together, and Share. Over two decades, the artist has crafted an instantly recognisable aesthetic, blending the worlds of art and design to include paintings, murals, graphic and product design, street art, and large-scale sculptures. The MoMA puzzles feature the artist’s distinctive figurative characters and motifs and are available in 100 or 1,000 pieces, from £19.99, perfect for art gifts, or a bit of personal downtime. 
Get the bigger picture with emerging art jigsaw puzzles
As illustrated above, the world of art puzzles is often reserved for the work of big-name artists. New Brooklyn-based brand Kinstler is seeking to shake up this well-trodden path. Founder Rami Metal has launched the brand with puzzles that spotlight work by three emerging artists engaging with contemporary issues: Simone Johnson, Andrea Joyce Heimer and Rusudan Khizanishvili. Each puzzle comes with two inserts: one ‘about the artist’, and an interview about the artwork featured. $34 each
Show your true colours with RxART’s gift for good 
When it comes to art gifts for the greater good, look no further than RxART’s colouring book, Between the Lines, produced biennially to donate to children in hospitals. Volume eight is headlined with a cover and sticker spread by artist Derrick Adams. The artist’s optimistic pool floaties correspond with details found in his RxART installation at NYC Health + Hospitals/Harlem’s paediatric emergency department, which was completed in the fall of 2020. This volume also includes work by 50 international artists, among them Rachel Jones, Elizabeth Neel, Liza Lou, and Arcmanoro Niles.
Rewrite art history with Caran d’Ache’s sustainable drawing pencils
In a different coffee-related vein, luxury Swiss art materials manufacturer Caran d’Ache has once again teamed up with Nespresso to offer new life to used coffee capsules. The Caran d’Ache x Nespresso Fixpencil and graphite pencil set follow on from an earlier collaboration with the coffee brand, which involved a planet-friendly reimagining of the iconic Ballpoint Pen 849. The mechanical Fixpencil, made in the signature ochre of Nespresso’s Cape Town Envivo Lungo capsules, includes graphite lead made from 25 per cent coffee grounds, the ideal art gift for the practically minded. §
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Coffee and the effects of climate change: A collaborative study looks at how changing climate conditions might be affecting the taste, aroma, and overall quality of coffee – Science Daily

Whether you prefer notes of berry and citrus or chocolate and nuts, dark roast or light, a good cup of coffee can be a simple pleasure. You probably would notice if some of your morning brew’s brightness disappeared, or if the familiar fruity aroma dulled a little. Changes like these might not stem from when the beans were roasted or ground, but from growing conditions.
Coffee is grown on more than 27 million acres across 12.5 million largely smallholder farms in more than 50 countries. Many coffee-producing regions are increasingly experiencing changing climate conditions, whose impact on coffee’s taste, aroma, and even dietary quality is as much a concern as yields and sustainability.
A new research review says that coffee quality is vulnerable to shifts in environmental factors associated with climate change. The review, led by researchers from the Friedman School of Nutrition Science and Policy at Tufts and Montana State University, also finds that some current adaptation strategies to combat these effects provide hope for positive outcomes.
“A subpar cup of coffee has economic implications as well as sensory. Factors that influence coffee production have great impacts on buyers’ interest, the price of coffee, and ultimately the livelihoods of the farmers who grow it,” says Sean Cash, an economist and the Bergstrom Foundation Professor in Global Nutrition at the Friedman School and senior author on the study, published in Frontiers in Plant Science.
“Climate change impacts on crops are already causing economic and political disruption in many parts of the world,” he says. “If we can understand the science of these changes, we might help farmers and other stakeholders better manage coffee production in the face of this and future challenges.”
In their analysis, the researchers looked at the effects of 10 prevalent environmental factors and management conditions associated with climate change and climate adaptation, respectively, across 73 published articles.
The most consistent trends the team found were that farms at higher altitudes were associated with better coffee flavor and aroma, while too much light exposure was associated with a decrease in coffee quality. A synthesis of the evidence found that coffee quality is also susceptible to changes due to water stress and increased temperatures and carbon dioxide, although more research on these specific factors is needed.
Some current efforts to mitigate the effects of climate change, including shade management to control light exposure, selection and maintenance of climate-resilient wild coffee plants, and pest management, show promise and feasibility, but innovative solutions to support bean growth at all elevations need to be devised, the team says.
“These strategies are giving some hope that coffee quality can be maintained or improved and will ultimately help farmers consider how to design evidence-based interventions to support their farms,” says Selena Ahmed, an ethnobotanist in the Food and Health Lab at Montana State University, who earlier was a postdoctoral scholar in the Tufts IRACDA program. “These impacts on crops are important to study in general, not just for coffee. Our food systems support our food security, nutrition and health.”
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Lab-Grown Coffee: Scientists Working On Beanless Brews – CBS Miami

MIAMI (CBSMiami) – Coffee is a crucial part of a lot of our days.  Worldwide, people drink more than 600 billion cups every year. Scientists are trying to make sure the coffee never runs out.
While the beans traditionally come from tropical regions, scientists in Nordic Finland are generating java in the lab.
“We skip the farming part, and we use plant cell cultures instead,” said VTT Research team leader Heiko Rischer.
The researchers are using cellular agriculture to create coffee cells, which are transferred to bioreactors to produce biomass.  In layman’s terms, they’re using science to make beanless brews they say smell and taste almost like coffee.
“Not like of course 100%. It tastes like a combination of different types of coffees,” Heikki Aisala
It’s an everyday cup of joe alternative as climate change threatens coffee plants around the globe.
“Increasing temperatures but also more erratic rainfall and increased drought,” said Dr. Aaron Davis.
Scientists say lab-grown coffee doesn’t need pesticides or fertilizers and reduces greenhouse gas emissions as well.
“You can cut on the transport requirements because you can locally produce,” said Rischer.
Researchers are looking to get regulatory approval so people can start sipping lab lattes within the next few years.
Startups in the U.S. are also working on beanless coffee.  In September, Seattle-based Atomo Coffee released the world’s first “molecular coffee” during an online pop-up sale, charging $5.99 a can.


Coffee Time: Former LPC 'Pet of the Week' finds new home, career – County 10 News

(Lander, WY) – Coffee Time host Vince Tropea sat down with Lander Pet Connection (LPC) Executive Director Marta Casey last week, where we got to learn some pretty awesome news about one of the rescue dogs they had up for adoption.
Watson, after an eight month stay at the LPC, was officially adopted on October 23rd, and not only will he have a new home, he’s also got a potential career lined up with his owners in a K-9 unit at a police station in Salt Lake City.
Check out how happy this guy is to find his fur-ever home:

To hear a little more about Watson’s story, what a day in the life of working at a pet rescue is like, and an update on how the LPC Syd Miller adoption event went, give a listen to the Coffee Time interview with Marta below.

Be sure to check out Coffee Time every morning at 9:30 AM on 1330 KOVE AM / 107.7 FM, or stream it live right here.

County 10 and Coffee Time will be sure to provide an update on Watson once he settles into his new job.


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Ann Arbor Coffee Roasting Co. opens in place of old State St. Espresso Royale – The Michigan Daily

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The Ann Arbor Coffee Roasting Co. began its soft opening on Tuesday, Oct. 19 at 324 State St. The new coffee shop fills the space formerly occupied by Espresso Royale, a longtime coffee favorite that closed during the COVID-19 pandemic. 
The shop, co-founded by Manthri Srinath, Amy McEwen Goller and her son Spencer Goller were all former employees of Espresso Royale. Ann Arbor Coffee Roasting Co. is the second to take over a former Espresso Royale location with former employees of the coffeeshop — M-36 Coffee Roasters opened in the former South University Ave. location in August. 
McEwen Goller and her husband, Marcus Goller, were the original founders of Espresso Royale, which opened on State St. in 1989.
“I think the most interesting thing about (the shop) is the fact that Manthri and Spencer and I are doing it together,” McEwen Goller said. “It’s just really sweet to have a project with Manthri again, and it’s incredibly nostalgic for me to have the store open again and to make it what we always wanted it to be, just a clean, beautiful, friendly, high quality place.”
According to Goller, Ann Arbor Coffee Roasting Co. has another location in Brighton, Mich., where they are currently roasting their coffee until the roaster for the Ann Arbor location is built. They expect the roaster to be completed by the first quarter of next year. They also make their chai at the Brighton location, while all of the food and pastries are baked in-house at the Ann Arbor location.
Goller explained that the Loring Smart Roast roaster  the cafe will use is very sustainable and will be showcased to customers once it is assembled. 
“The roaster) uses a lot of the newer technology in coffee roasting and recycles hot air so it’s also very eco friendly. It uses less energy,” Goller said. “So we’re planning on having the roaster be really a showpiece and something that’s upfront for everyone to get to see.”
Srinath described the coffee shop as “retro” in its sourcing and supply chain and said they cater to a wide array of dietary restrictions. 
“That’s a fairly basic menu, with focus on a lot of plant milk,” Srinath said. “We do have really good baked goods, a lot of vegan and gluten-free options. Other than that, the actual core concept is pretty simple. We don’t do a lot of super sweet stuff but the things that we do, when I say retro, they kind of go back to a time in the coffee industry when the whole product line was much simpler.”
The building the shop is located in is considered a historic landmark by Ann Arbor’s Historic District Commission. The commission approved the roasting company’s renovation plans in July 2021, which, according to McEwen Goller, include some structural changes but “maintains the integrity of the historic building.”
“One of the other structural differences is some of the seating has been sacrificed to make way for the roaster,” Goller said. 
While the Ann Arbor Coffee Roasting Co. initially planned to open their cafe in September, Goller said the October opening was caused by construction delays. Srinath said they are taking a flexible approach to opening during the pandemic.
“The business model is going to be flexible,” Srinath said. “If we cannot use the space or decide we don’t want to, we will have take out options or provide curbside service, or anything along those lines that the current climate demands at any given time. It’s very as you go at this point, it’s really pretty much impossible to prognosticate.”
Both McEwen Goller and Srinath said they had no difficulty hiring workers, even with the ongoing labor shortage caused by the pandemic. Srinath emphasized that their wages were “competitive.” According to the coffee shop’s Instagram page, it hired in new employees at $16 per hour. 
LSA freshman Makena Crimaldi went to the shop soon after it opened and said she wished there was more seating available, but that she really enjoyed her coffee and pastries.
“It was really good — I got a cappuccino today and then I got a blueberry muffin this morning and both are fantastic,” Crimaldi said. “I love the location. I’m in West Quad (Residence Hall), so it’s a perfect place for me to come to study. For me back at home, I love to find cute coffee shops. This is perfect for me to come work whenever.”
LSA freshman Daniella Ludmir also visited the shop and said she was very happy with her experience at the store.
“I love it here,” Ludmir said. “I also love macadamia milk and it’s the only coffee shop that I’ve been to in Ann Arbor that has macadamia milk. It’s my second time here in  three days and I discovered it  three days ago.” 
McEwen Goller emphasized how happy she was to be back in Ann Arbor. She said since moving to Ann Arbor in 1989, she had opened six stores in the city and several more across the country with her husband. 
”We love it here … it’s absolutely wonderful to be back in the community again and to bring something really special,” McEwen said. “Also, both of my children have gone to U-M and my nephew’s gone to U-M. I’ve been picking kids up from the Hill for nine years now. It’s kind of fun to also revisit Ann Arbor as a mom of a college student.”
Daily Staff Reporter Jared Dougall can be reached at [email protected].

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Coffee with a cop in Rotterdam – The Daily Gazette

ROTTERDAM — Rotterdam police officers will be out on Election Day at the Stewart’s Shop at 2970 Guilderland Ave.
The department is holding Coffee with a Cop hours from 8 to 10 a.m. During that time, Chief Michael Brown said residents are encouraged to sit down and chat with officers over a hot cup of Joe.
The event is part of the department’s community outreach efforts.
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