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The Coffee Tree serves art in their lattés - Latté Art |
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Written by Marissa Hutton-Gavel
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Thursday, 28 June 2007 |
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Page 1 of 3
 It’s fitting that Heidi Thrash and Michael Cornelius met in Seattle, one of the world’s coffee meccas.
It’s also fitting that they have been trained by U.S. Barista champions, (think Food Network meets Starbucks).
They’ve taken their knowledge of coffee, their flair for showmanship, combined it with entrepreneurship and art, and made The Coffee Tree in Loveland.
At The Coffee Tree, you’ll not only get a steaming latté — you’ll get a work of art. Well, maybe not quite art, but it’ll be more than your normal cup of joe.
 The artisan-influenced technique that the shop is known for involves a half-scientific, half-creative balance of steamed milk poured into a design atop a nearly full cup of espresso. Free-pour latte art is what they call it in the biz, and it makes ordinary hearts and leaves look altogether fancy when done right. But, if the milk’s not steamed properly, or if the shots aren’t measured exactly, you’ll get something closer to average — what Thrash refers to as “just not acceptable.”
“You don’t have to be able to draw,” she said. “Consistency is more important than artistic ability.”
While each design is different, the ease with which Cornelius pours a precise shot of espresso or Thrash greets a customer by name, never changes. It’s something that distinguishes them from other shops and keeps their fan base growing.
“We do have people tell us that they can’t go to Starbucks anymore,” she said with a guilty smirk.
In 2005, the pair stumbled into the Anthology Book Co. and the best renovated coffee cart around.
“We came here every day because it was the best,” 26-year-old Thrash said of the downtown book store’s previous coffee station. “We sat down with the owner one day and she offered us the space.”
Five business plans later, the newly engaged couple is still perfecting the store.
They use only organic milk and also plan to roast their own espresso beans.
“As business owners, we have a responsibility to be aware of our impact on the world,” Thrash said.
“We definitely encourage that lifestyle,” 30-year-old Cornelius said.
Being planet-friendly is among their top priorities, but keeping their customers happy has been their key to success.
“They’re really good people. That’s half the reason you come back,” Loveland resident David Spalding said, between sips of the first of three iced coffees. “The other half — damn good coffee.”
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