From observing the care and precision that the baristas at Johnson Public House, 908 E. Johnson St., take in preparing a cup of coffee, you might imagine they were disarming nuclear warheads. They use scales and timers for every pour-over as well as a veritable laboratory of other paraphernalia to control every variable of the experience.
The result is, undeniably, successful. I had the “Pedregal,” beans from Colombia, in a pour-over. Although most Colombian beans taste of dark chocolate with cherry notes, Pedregal has a “light mouthfeel” — the baristas compare it to drinking 2% milk instead of whole. The roast is also relatively bright. When first served, the drink only flirts with the front of your tongue, and lingers in the back, tasting slightly of berries. The flavor gradually slides forward as the coffee cools, and gets more intense.
Johnson Public House is a “multi-roaster” establishment, which means that they source their beans from a variety of roasters. The Pedregal is from Kin-Kin roasters, a Madison-based company founded by JPH co-owner Kyle Johnson and JPH barista Ian Floeter.
If you’re just looking for a plain cuppa joe, all this may seem like overkill. But trying more than that cup of the day is enlightening — and satisfying.