The sabbatical quest for…COFFEE!

That lusciously rich, black, Ethiopian brew that has captivated the west and kept us up late at night (when we have too much of it too late at night). Coffee is often my inspiration. It helps me greet the day and get through the day. It also helps me get my mind going when I have to really crank something out. It’s invigorating.

This summer I’ll be traveling. A lot. This week I am in Chicago. Next week I’ll be flying to Europe for a tour of the 16th century protestant reformation (or at least some of the highlights). I’ll be hitting the Northville Placid trail outside Albany, New York. And I’ll end up on the U.S.-Mexico border in Douglas, Arizona working on a photo essay about the immigration situation down there. In each place, I’m sure I’ll be imbibing on the local café offerings.

I’m day 5 into my 3 month sabbatical and find myself writing this post in a pretty swanky coffee shop in “downtown” Naperville, Illinois, about an hour west of Chicago—think upscale-Mayberry! The shop is called Sparrow Coffee. Loud, smooth, alternative music. I wouldn’t be surprised to hear Lisa Loeb or some modern derivative. One long table where people face each other consumes most of the space, but with several long planters with cute mini-succulents amidst course gravel and soil in the middle to break up the space a bit. According to their website, the setup is intended to promote conversation. However, everyone’s laptops opened, it looks like I’m engrossed in a high-tech Battleship tournament with the person across from me. Not a word between us, though. There was a brief acknowledgment and a smile as I sat down.

I spoke with the barista about where the coffee comes from. As they boast on their website, they attempt to sell everything from sustainable sources. Their milk comes from free-range Jersey cows in Wisconsin. They craft (their word) their brew from beans cultivated all over the world and roasted in Chicago, where anyone can buy their whole beans and brew at home. They even boast a green roaster, emitting no smoke.

How does the coffee taste? This is definitely not Starbucks! Their batch blend from Colombia (brewed in the big pot like you’d see in any diner or church fellowship hall) has no burnt taste, definitely. In fact, there is almost a sweet after taste. I’ve had Colombian beans many times. But this, this was different. For kicks I tried their Ethiopian bean, the Guji Tero organic. Honestly, I could hardly tell the difference. The Ethiopian bean was slightly sweeter, but almost imperceptibly. Maybe I’m not as discerning as the rest of the wine-like coffee crowd. But, dang, it was still really good!

The owner and creator even boasts his coffee being cultivated, roasted, and even brewed with the care of a fine wine. Their attention to detail was evident. If I’m ever back in Naperville, I surely hope to stop by here again. Tomorrow, on my way to the airport I’m going to try to head out early and swing by their roasting center. Next week, Germany, Switzerland, and the U.K. What delicious black delights will they provide?