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Steven Purvis/O’Collegian Maddie Dumas, a secondary education junior, makes a latte at Aspen Coffee in downtown. | Steven Purvis/O’Collegian Sherree Chamberlain, a secondary education junior, talks with customers at The Third Place. |
ocolly.com
Derek Porterfield
Features Writer
In a quest to keep students from suffering buyers’ remorse, The Daily O’Collegian decided to embark on another taste test.
This time, it’s coffee, the rich brown concoction that enables a normal student to endure hours of extra homework on top of a vigorous work schedule.
The O’Colly judged The Third Place, Aspen Coffee, Bennett’s Slam Dunk and Java Dave’s, tasting Americano (two espresso shots and water) and the house blend.
The categories judged were taste and consistency, venue and the staff’s knowledge and friendliness.
Aspen Coffee
The crew was friendly and fun. Members were willing to answer any questions about the coffee and how it’s made.
Aspen immediately stood out because it roasts its beans each week at the Western location.
Surprisingly, a distinct — and definitely good — taste can be found.
The coffee beans, imported from many countries, look green when they are shipped. They are roasted to the beautiful dark brown color that is so familiar.
The first taste was the Americano. It was light and had less actual coffee flavor than I was used to. Although it was excellent, I prefer a stronger Americano with a much bolder coffee flavor.
Luckily, adding an extra shot strengthened the taste, solving the problem.
The house blend was next and tasted beyond amazing. The drink went down smoothly and lacked a bitter aftertaste.
The blend, from Central America, was my favorite house blend of all the coffee houses.
Although Aspen’s coffee was great, the atmosphere on West Seventh Street was cramped.
Neat quotes from Ferris Bueller decorated the wall, and the look was different. Although the inside was perhaps more inviting to older age groups, it lacked the aura I believe essential to a good coffee house.
The other location, on Western, had a much larger and better atmosphere with a great smell and a cool high ceiling.
The lighting was darker and, although it had few secluded areas, it was much better than the other location.
They also offer an Aspen-exclusive Granita, which tasted amazing and was similar to a small Frappaccino.
Although employees claim this is found only at Aspen, I discovered The Third Place can make the same thing if asked, and the flavor can be customized because they make it fresh and separate rather than out of a machine.
Overall, Aspen’s coffee was shockingly smooth and, although it came up short in atmosphere, its house blend cannot be beat.
The Third Place
The first thing I noticed when walking into The Third Place is the raised floor that extends over three-fourths of the shop. This makes for excellent set-ups for local bands and adds to the “cool factor.”
The Third Place also boasts several couches for lounging and journals scattered throughout in which patrons are encouraged to write quotes, life experiences or words of advice.
The lighting, the bar and the secluded places make for a home-away-from-home atmosphere.
The Americano was first again and proved to have much more bite than its Aspen counterpart. It was slightly more bitter but proved to be my favorite.
Employees made it by pouring the shots from the machine rather than shot glasses first. Although this may seem minor, it makes for a nice crème top.
The house blend was an organic Italian roast and had a definite hit followed by a slightly sweet aftertaste.
The liquid, which smelled wonderful, went down smoothly but not as smoothly as the Aspen coffee.
The slightly earthy taste is an acquired one, but I thoroughly enjoyed it. Although Aspen’s was better, this was a close second.
The staff at The Third Place was friendly and helpful. My barista was informative and easy-going, and the service was fast. Employees offered engaging conversation without being obtrusive.
The Third Place offered an amazing atmosphere, far preferable to any other location, and boasted great art work, music and lounge areas, on top of great coffee and a friendly staff.
On-Campus Coffee
Java Dave’s tasted burnt and lacked any distinguishing quality, aside from a horrible aftertaste.
The staff was nice enough but constantly busy.
Slam Dunk carried Starbucks blend, which had a noticeable taste difference.
Although still not near the quality of off-campus shops because of the obvious equipment limitations, it was the best on-campus option and far less busy.
Its problems stem from ridiculously short hours of operation and a location about a mile away from most other places on campus.
The staff was friendly and fun to talk to. The members were, by far, the most laid-back and least-busy.
Conclusion
In the end, it was a tie between the great taste at Aspen and the excellent atmosphere of The Third Place.
This time, it’s coffee, the rich brown concoction that enables a normal student to endure hours of extra homework on top of a vigorous work schedule.
The O’Colly judged The Third Place, Aspen Coffee, Bennett’s Slam Dunk and Java Dave’s, tasting Americano (two espresso shots and water) and the house blend.
The categories judged were taste and consistency, venue and the staff’s knowledge and friendliness.
Aspen Coffee
The crew was friendly and fun. Members were willing to answer any questions about the coffee and how it’s made.
Aspen immediately stood out because it roasts its beans each week at the Western location.
Surprisingly, a distinct — and definitely good — taste can be found.
The coffee beans, imported from many countries, look green when they are shipped. They are roasted to the beautiful dark brown color that is so familiar.
The first taste was the Americano. It was light and had less actual coffee flavor than I was used to. Although it was excellent, I prefer a stronger Americano with a much bolder coffee flavor.
Luckily, adding an extra shot strengthened the taste, solving the problem.
The house blend was next and tasted beyond amazing. The drink went down smoothly and lacked a bitter aftertaste.
The blend, from Central America, was my favorite house blend of all the coffee houses.
Although Aspen’s coffee was great, the atmosphere on West Seventh Street was cramped.
Neat quotes from Ferris Bueller decorated the wall, and the look was different. Although the inside was perhaps more inviting to older age groups, it lacked the aura I believe essential to a good coffee house.
The other location, on Western, had a much larger and better atmosphere with a great smell and a cool high ceiling.
The lighting was darker and, although it had few secluded areas, it was much better than the other location.
They also offer an Aspen-exclusive Granita, which tasted amazing and was similar to a small Frappaccino.
Although employees claim this is found only at Aspen, I discovered The Third Place can make the same thing if asked, and the flavor can be customized because they make it fresh and separate rather than out of a machine.
Overall, Aspen’s coffee was shockingly smooth and, although it came up short in atmosphere, its house blend cannot be beat.
The Third Place
The first thing I noticed when walking into The Third Place is the raised floor that extends over three-fourths of the shop. This makes for excellent set-ups for local bands and adds to the “cool factor.”
The Third Place also boasts several couches for lounging and journals scattered throughout in which patrons are encouraged to write quotes, life experiences or words of advice.
The lighting, the bar and the secluded places make for a home-away-from-home atmosphere.
The Americano was first again and proved to have much more bite than its Aspen counterpart. It was slightly more bitter but proved to be my favorite.
Employees made it by pouring the shots from the machine rather than shot glasses first. Although this may seem minor, it makes for a nice crème top.
The house blend was an organic Italian roast and had a definite hit followed by a slightly sweet aftertaste.
The liquid, which smelled wonderful, went down smoothly but not as smoothly as the Aspen coffee.
The slightly earthy taste is an acquired one, but I thoroughly enjoyed it. Although Aspen’s was better, this was a close second.
The staff at The Third Place was friendly and helpful. My barista was informative and easy-going, and the service was fast. Employees offered engaging conversation without being obtrusive.
The Third Place offered an amazing atmosphere, far preferable to any other location, and boasted great art work, music and lounge areas, on top of great coffee and a friendly staff.
On-Campus Coffee
Java Dave’s tasted burnt and lacked any distinguishing quality, aside from a horrible aftertaste.
The staff was nice enough but constantly busy.
Slam Dunk carried Starbucks blend, which had a noticeable taste difference.
Although still not near the quality of off-campus shops because of the obvious equipment limitations, it was the best on-campus option and far less busy.
Its problems stem from ridiculously short hours of operation and a location about a mile away from most other places on campus.
The staff was friendly and fun to talk to. The members were, by far, the most laid-back and least-busy.
Conclusion
In the end, it was a tie between the great taste at Aspen and the excellent atmosphere of The Third Place.
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