Eighteen grams.
That’s the amount of espresso grounds used to create the perfect 32-gram cup of liquid love, according to new coffee shop owner Joe Coppola.
Coppola, who has owned the VeloConcepts bike shop in Culpeper for the past four years, decided to merge his love of cycling with something most cyclists enjoy – coffee. His new store, 18 Grams Coffee Lab, opened about two weeks ago on Waters Place in downtown Culpeper and Coppola relocated the bike store as well.
With experienced barista Jerry Brick on board and a menu developed by Coppola’s friend Frank Maragos, chef owner of Foti’s Restaurant, the coffee lab offers espressos, other coffees, epicurean toasts and salads.
“Coffee and cycling go hand-in-hand,” Coppola said. “It’s a social sport and biking is rooted in Italy and France where the pros talk about going for coffee stops mid-ride.”
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Coppola said he’s always loved cycling and after the lease on his shop on Lover’s Lane expired, he sought a location where he could expand and include a coffee shop. Waters Place fit the bill perfectly.
Located around the corner from Beer Hound Brewery, the trendy marriage of a cafe and bike shop, common in the Pacific Northwest, found the perfect spot, according to the owner.
“We’re the first in, so we can set the tone a little bit,” Coppola said. “We want to make it the ‘Waters Place arts and Entertainment District.’ There’s ample parking, and it’s a safe spot to get out of town for rides.”
At 18 grams, you can find espresso-based drinks, a traditional filter-based coffee and a single-pour origin that changes depending on the season and what the bean supplier – Counter Culture – provides. Coppola’s developed a precision-approach recipe he claims makes a truly balanced cup.
“Here, coffee is an artisanal product,” he said. “We let the nuances of the coffee speak for themselves.”
Coppola approached Maragos to help develop the shop’s menu. The goal was an assortment of light, fresh fare for health-conscious riders.
“At first I thought we might offer sandwiches, but there’s about 50 places to get a sandwich around here,” Coppola said. “Our toasts are made to order, very fresh and we use locally sourced ingredients.”
Like with the coffee, the staff takes extra care to insure the food is a work of art. They’ve even posted pictures of the plates to Instagram.
“I’ve watched so many people in here taking pictures of our food,” Coppola said.
Two of the most popular toasts are avocado—which can also include a lightly poached (sous vide) egg—and banana ricotta, according to Brick.
The barista began his career 16 years ago and hasn’t looked back.
“I’d been home from college for about a year and a half and was working for Capital One, thinking I’d like a desk job,” said Brick. “And that turned out not to be true.”
One evening, at Hyperion in Fredericksburg, Brick grabbed a chai – as well as the help wanted sign in the window and embarked on a new career a week later.
“It was a casual decision, but the coffee culture was just starting to be a big thing,” the barista said. “I didn’t realize there was so many jobs in the coffee industry.”
After six years at Hyperion, Brick worked for Raven’s Nest in Culpeper. When Coppola was seeking a barista who could also cook, he learned about Brick and the two began planning for the new location, along with operations manager Darren Garner.
Part of the job description includes a love of coffee – employees are expected to taste the product regularly throughout the day and adjust the brewing process as needed for consistency in flavor.
“People are relearning what they think espresso tastes like,” the owner said.
Coppola, who also has a day job as a project manager for an international company, said for him the joint business venture remains more of a hobby, but he’s hired the right crew.
The menu at 18 Grams also includes the ‘N.Y.K. PB&J,’ which Coppola says stands for Not Your Kid’s Peanut Butter and Jelly. The toast comes with organic peanut butter, two types of local preserves, fresh berries and a peanut butter granola topping. There’s also an acai fruit bowl and a chicken curry that’s proven popular.
On the bike shop side, you’ll find technology that helps serious enthusiasts get the most out of their rides. Using the GURU dynamic fit unit and German gebioMIZED pressure mapping system, Coppola can customize a rider’s experience.
The coffee lab is currently open from 8 a.m. to 5 p.m. but the employees are ready to extend hours to 7 a.m. to 7 p.m. beginning next week.
“We want to tap into the post-dinner crowd and we’re right between two breweries,” said Coppola. “It makes sense to have later hours.”
The café and bike shop can be reached at 540/773-2401 and online at www.18gramscoffeelab.com.
