Coffee Geeks - A Day In the Life of a Head Roaster

By Skylar Fuser

I walk into Cirque Coffee Roasters, a bustling coffee shop in Tulsa, OK, on one of its renowned “roasting days.” I am greeted by a vibrant 25-year-old man named John Pierce, who has been happily roasting coffee beans by hand all morning. So young, yet an owner of this new, popular shop in Tulsa. 

He quickly picks out a “quaker,” a bean that is discolored and can give the coffee a rancid taste. I quietly watch as the experienced hands sort through the entire batch and listen as he tells me his story.

After gaining experience in roasting from a master in Kansas City, MO, John moved back to Tulsa. It was here that he encountered an old high school friend, Garrett O’Dell, and decided to pursue a shop of their own.

“We both quit our jobs,” John said excitedly.

What sets Cirque apart from the rest of the shops in Tulsa, and maybe in the entire state, is the amount of time and thought put into each drink.

“I know a lot about coffee, so it would be a disservice to my customers if I didn’t go through all the steps,” John said.

Each barista goes through six weeks of intensive training. Morgan Steele, who has worked at Cirque for around eight months, said she had “never felt more prepared for a job.”

All signature drinks are invented by the baristas. Morgan shared with me about her Chai, which she co-created with John. She worked to spice a house-made syrup for the drink, a very unique process that sets its flavor apart from all others.

One frequent customer, Louie Carreno, shared with me about his favorite drink at the time. Louie’s favorite drink was the “Ode to Arnold,” an interesting take on a classic Arnold Palmer.

“The flavors of the drink were sublime,” Carreno said of one of Cirque’s first signature drinks.

John also gave a glimpse as to the future of Cirque, which is about to experience a few renovations.

They have recently leased the unit next door to make space for training new team members and larger areas for roasting.  This will also allow the shop to expand customer seating and keep up with the ever-growing clientele.

If you would like more information about Cirque, or to shop its exclusive, specially-chosen coffees, visit http://www.cirquecoffee.com/.

Pancho Anaya Bakery: Your Local Sugar Fix

By Skylar Fuser

On the corner of Lewis and Admiral, Pancho Anaya Bakery fills the hungry stomachs of pastry connoisseur's all over Tulsa.

The take-and-go system is a pair of tongs and a tray. This was daunting to me, as I felt each slice of cake and morsel of cookie begging me to grab them.

There are countless delicacies to choose from. Glorias are traditional, cake-like loaves with raisins on top. Orejas are crispy, thin pastries shaped like a "U" with sugar both baked in and on top. Two pieces of traditional bread molded together in a sphere with sugar and a delicious layer of icing becomes a yoyo.

Finally, churros, which are bought with either Bavarian crème filling, strawberry filling, or no filling at all, are also local favorites. This is just to name a few.

Most of the customers are locals of Hispanic heritage, as opposed to me and my friends. The easy-going nature of the store allowed the three of us to feel comfortable grabbing tongs and jumping right in to the party.

Pastries are also labelled with their traditional name as well as an explanation of what the dish is. This helps inexperienced guests get excited about choosing the pastry they think sounds the most scrumptious.

Pancho Anaya is a family business and has been baking goods for five generations. Each hand-made pastry is evidence of the wisdom that comes with their experience.

For more information about Pancho Anaya's menu or other locations around Tulsa, visit http://panchoanaya/menu/.

BBQ Done Right by Will Noel

Tulsa may not be well-known for barbeque but Capp Crowder, former TU football player, brought his hometown knowledge and love for barbeque to Tulsa. Capp’s is located on East 11^th Street just a mile away from the University of Tulsa.

Capp's on East 11th Street

Tulsa is known for many remarkable things, but barbeque was not one of its recognizable features or attractions. Capp grew up in Kansas City where barbeque was well-known and some of the best food in the country. Through Capp’s relationships developed in Tulsa he chose to open a BBQ joint close to campus and bring a bit of home to his college town.

                Capp’s offers your standard barbeque meats such as pulled pork, brisket, ribs, and turkey. Capp’s focuses on a casual atmosphere with delicious classic barbeque. The room is covered with football pictures of past Tulsa players and the other sports memorabilia that appeals to many Tulsa football players and coaches and encourages school pride.

                Great BBQ like this needed to be shared with the rest of Oklahoma. Capp’s just recently opened a new location in Okmulgee to expand his business and share the rich taste of Kansas City inspired barbeque.

A slab of Capp's ribs

Find out more at:
https://www.facebook.com/pages/Capps-BBQ/139371299442226