Nestled into a bustling corner of College Hill sits one of Cincinnati's best kept secrets,
College Hill Coffee serving up exceptional brew as well as unsurpassed customer service that helps to set the community-based java shop apart from its neighboring corporate franchises.
This home-grown gem is branching out beyond its regular service by offering an innovative coffee tasting hosted by College Hill native and Master Roaster, Randall Ely of Seven Hills Coffee. Whether you're a coffee connoisseur, or simply enjoy a regular cup of Joe, the independent coffee shop offers up a peek into what actually goes into a cup of high octane caffeine with a guided tour of four outstanding coffees beginning Wednesday, June 17 at 7:00 p.m. at the CHCC shop on the corner of Hamilton and North Bend.
Exploring the subtle nuances of roasting, as well as the farms and growers who produce these amazing beans, has long been an ambition of the sparky owner and operator, Tina Stoeberl.
When you've owned your own business for three and a half years, it's difficult to get to everything you want to do, but a coffee tasting has been a passion for the dedicated owner/operator ever since she opened shop.
"I love that customers have asked to know more about the origins of coffee," says Stoeberl who goes on to explain that coffee is an endless combination of complex and subtle flavors that range from earthy to even citrusy essences.
Much like wine, Stoeberl insists that patrons of the College Hill coffee palace want to know what they are tasting in their oft-taken-for-granted cups.
"What our Master Roaster, Randall Ely can provide is an exploration of the impact of the coffee trade has on the country of origin, as well as the impact the roast, blend and brewing, has on coffees. He can actually trace coffee's journey from seed to mug, and explain the role it's played in global society and finance."
College Hill Coffee has been working with Seven Hills as their primary supplier and roaster since they opened largely in part of their progressive attitudes towards purchasing coffee. "All of the coffee that Seven Hills buys is fair trade and they're paying good wages to all the farmers from whom they get their beans. These guys visit their source farms and truly care about the people working on them," says Stoeberl.
Innovative ideas such as coffee tastings help to keep the College Hill coffee house successful in a down economy. A recent trip to the coffee bistro saw a lively group of eclectic patrons filling the cozy corner shop on a lazy weekday afternoon.
Stoeberl insists attention to detail and unwavering customer service are responsible for their success. "Details matter. People notice when you're sidewalk is swept and the garbage and weeds are picked out of your parking lot. We're in a rough time. There are coffee shops that aren't going to make it out of this and we're lucky we're diversified enough so when something is down the other can cover."
Stoeberl's diversification includes her fair trade coffees as well as a varied menu and an array of tastefully displayed coffee and tea accessories. Over 90 percent of all items are actually made from scratch. A seasoned crew of baristas also helps keep the patrons returning, says Stoeberl. "The staff is fantastic – everyone from the sixteen year old gal to Ellen, who has been working here for fourteen years.
That success has helped her remain above water. "Right now we're where we need to be – neck and neck with where we were this time last year."
Stoeberl began her career as a small business owner following 22 years in the health insurance industry. One day she woke up and decided she did not want to do this anymore.
"I said, I'm going to be 40 years old and I'm great at what I do, but I don't want to do it anymore."
That's when she saw the opportunity in cashing in everything and opening a coffee shop.
In the early days, Stoeberl succeeded because of her ability to listen. "People would say what they wanted and I listened to what they had to say," says Stoeberl.
"I had no experience when I first started. Knowing what I know now about the restaurant industry. I never would have done it," says Stoeberl.
But if she's worried, she's not telling anyone. "Ask me if I would do it again and I'd tell you, 'absolutely.' I can't imagine doing anything else."
A feasibility study showed that the College Hill intersection was the second busiest intersection within Cincinnati's 52 neighborhoods. "We had a million people going by, but none of them have a reason to stop."
That is until Stoeberl completely revamped the style, hours and vibe in the shop. And now she's ready to grow with an expansion into the neighboring empty building to which she just leased.
"I won't change any of our current offerings, but I would make it more comfortable. We can service tables more efficiently with a larger kitchen," says Stoeberl.
The additional 100 square feet of retail will offer more kitchen space; much needed storage and a small office for her. More importantly for Tina, it takes one more vacant building off of the street and will mean eventually hiring more employees.
Writer: Jeff Syroney
Source: Tina Stoeberl, College Hill Coffee