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• The fusion of art and science helps brew the perfect cup

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“We don’t use the S-word or the F-word around here,” Mark Herriott said, while pouring hot water into shallow cups of ground coffee in the cupping room at Columbia Street Roastery. Just when you think he’s talking about curse words, Alex Kunzelman, one of the Columbia Street roasters laughed and said, “Starbucks and Folgers.”

Importing beans and teas from over 16 countries, the Columbia Street Roastery by Herriott’s takes care to tailor the roasting process for each type of coffee bean unlike mass producers of supposedly gourmet coffee. The roastery first came into existence as an additional source of cash for the winter months when Herriott’s, a local rental business, would typically slow down. What started off as selling coffee to local offices boomed into a roastery that now caters to several businesses around town, including Howbowda Bagel, Café Kopi, Jim Gould’s, Aroma Café, Morning Cup, Toasted Bean, Carmon’s, Escobars, Courier Café and even the University, to name a few. CU residents unfamiliar with the Columbia

Street Roastery’s influence across town would have no idea that the coffee they enjoyed so much from local businesses came from this roastery located

on the outskirts of downtown Champaign.

The Columbia Street Roastery’s approach to roasting coffee beans isn’t only passionately artistic, but also scientific. Herriott uses a spectrometer to see just how dark or light his beans roast in order to make sure customers are receiving what they think they are receiving. The beans are roasted as needed to ensure freshness and quality, so patrons are encouraged to call ahead for orders.

Business matters aside, Herriott understands that he has a responsibility to his community and to his employees. Herriott said he donates coffee to local shelters, like the Times Center and the Eastern Illinois Food Bank, on a regular basis. The Columbia Street Roastery also supports The Cup For Education Foundation in order to donate computers to schools in developing nations like the Dominican Republic and Nicaragua.

Not only is Herriott enthusiastic about spreading education in developing countries, he is also passionate about educating his patrons about where coffee comes from and how to taste it, in the same spirit as wine enthusiasts. The roastery offers “sit and spits,” or cuppings, once a month on Saturdays at 10 a.m. Cuppings are much like tasting wine, although somewhat less refined. Spoonfuls of coffee are quickly sucked into the mouth with plenty of air in order to allow all flavors and aromas to transpire. Upon exhaling, tasters spit the spoonful of coffee into a garbage can. Herriott insists that the spitting process allows tasters to fully taste the coffee. Tours of the bean room, roastery and warehouse are also offered on alternate Saturdays.

Columbia also offers a wide range of teas, which Herriott said is his latest interest. Syrups and flavored coffees are also available. The flavors change by season, so it’s a good idea to try fall-inspired brews, including all things cinnamon, pumpkin and chocolate.