Standard Coffee Co.

Standards govern how we live our lives. They teach us what to expect from each other, and, at times, what we’re willing to put up with. It’s wise to re-evaluate our standards often, so as not to fall into complacency or lose sight of what we value, even if it’s something as habitual as coffee. At least, that’s the idea that governs Monroe’s most recently opened coffee station, Standard Coffee Co

ARTICLE BY VANELIS RIVERA
PHOTOGRAPHY BY KELLY MOORE CLARK

Founded by Cory and Whitney Bahr, the specialty coffee shop not only focuses on quality and consistency, but caters to the idea that cultivating community goes hand-in-hand with a batch of your favorite brew. Their dedicated team aims to carefully craft each drink, paying close attention to quality of espresso, precise milk steaming techniques, and evenly balanced syrup portions. With a goal of setting new standards for the city of Monroe, the team invites you to protect your “engine” and re-fuel the Standard way for an invigorating jolt of what is sure to help you survive the day.

“I always wanted to work at a coffee shop,” says Mac Blades, Head Barista and Manager of Standard. His experience as a Barista in a Ruston-based café piqued Bahr’s interest, who at the time was looking to fill a bartender vacancy at his restaurant Parish. Not only were Blades’ beverage-making skills easily transferable to a fine dining environment, but his gusto was exactly what Bahr was looking for. “I met with Cory and his big thing was, he wanted somebody to be a bartender that was interested in creating something for somebody. It’s not just another drink, but something that invigorates taste and emotion,” says Blades. In that same meeting, Bahr revealed his desire to open a coffeehouse that inspires community-building and the creation of memories. Blades jumped at the opportunity to kickstart the project, thrilled to contribute to the building blocks of what would quickly become a pitstop for caféphiles in the area.

More than a business, Bahr wanted to create a distinct coffee culture, but at the time his team wasn’t sure what that would look like, where it would be located, or what it was going to be called. The first business meeting, which included Bahr and Blades, as well as Jason Byron Nelson, local artist and graphic designer, produced more than just the company’s name and logo. Inspired by the building where the meeting took place, an old car mechanic shop, the brainstorm shifted into conversations of nostalgia, namely the area’s booming car industry of the early 1900s. “And what does coffee do? It energizes us,” asserts Blades. Ideas of fast cars, vibrant mom-and-pop joints, and rollicking music enlivened their conversation, naturally pivoting their attention to what the establishment would be named, but nothing stood out. As they sat there, figuring it out, Bahr reached into one of the old safes deserted in the building, and the first piece of paper he pulled out was an invoice dated from 1969 for a single-use, “standard” coffee maker. “The word standard really stood out and pointed out the idea that everyone has a standard for everything in their life, but there is always a way that you can push the standard forward and make it into a new standard,” says Blades. Finding the location seemed to be kismet as well, since 523 Desiard Street is where Bahr initially met his wife Whitney, but it also was a mindful move. “We felt that the downtown area was going to be the catalyst for what Monroe soon had the potential to grow into,” mentions Blades, adding that neighboring with other promising businesses in the vicinity and being close to Parish could contribute to a more integrated business district.

Word soon spread of a Bahr coffee bar in the works, drawing the attention of Mountain Bird Coffee & Tea Co. based in Eureka Springs, Arkansas, but with Monroe roots. Convinced by the connection to the area and their samples, the Standard team partnered with the roastery to develop signature flavor profiles for the shop. “We surrounded all these coffees with the theme of the automotive industry,” says Blades. They have their Jump Start, which is their espresso, inspired by the idea of bringing to life a dead battery and keeping it going (pretty much what we need in the morning). Their dark roast, a more full-bodied coffee, is called Throttle. “So you’re full pedal to the metal,” explains Blades. It’s heavy, but incredibly satisfying like a “dark chocolate kind of coffee.” And their medium roast, titled Full Service, is a balanced coffee from Costa Rica with notes of ripe cherry, plum, fig, and milk chocolate. “It’s kind of heavy, but it’s also light in the sense of freshness and flavor,” informs Blades.

With beans at the ready, all that was left to do was formulate the drink menu. Though most Standard drinks are espresso-centered, their menu is quite versatile. Their Slow Bar is distinguished by the coffee making process. Blades’ personal favorite is the V-60 (a cone-shaped dripper) single cup pour over. “It’s really funny, maybe four times a day when someone comes in you get those people that ask, Well, what do you drink?” Laughs Blades, admitting that he only drinks black coffee, “All day, everyday.” Though it’s not his personality to stray from the basics, he finds joy in pointing people in the right direction, which is not a difficult task at Standard. Their house drinks are rich and imaginative, making use of Mountain Bird syrups (characterized by their low sugar, high natural flavor content), as well as their in-house lavender and vanilla syrups. For instance, their Vietnamese Iced Coffee uses chicory-flavored coffee mixed with sweet condensed milk and vanilla. It’s rich, creamy, and delicious. Their sweetest drink, The 523, makes use of the hazelnut, caramel, and Irish cream syrups, but Blades maintains the espresso flavor is never diluted: “It’s a more refined and controlled drink.”

The Standard team has found a “beautiful balance between craft and commodity,” says Blades. “It’s a balance between making the drive-thru person and the sit-down person happy.” It’s not an easy line to balance, but their success has come from paying attention to the details, which begins with the people on their team. In an attempt to deliver a consistent product, all their employees go through an online training program where they learn about all the “tips and tricks” of how to be a Barista. Most of their staff have never worked in the coffee industry before, but they have a passion for service. “That’s what we look for. It’s about those moments of success and educating and teaching everyone what it takes to make good coffee,” says Blades. “It’s not a job at Standard, it’s a lifestyle. It’s something you enjoy.” Kate Lusk, a transplant from Little Rock, Arkansas seconds the sentiment: “There has definitely been a learning curve working at Standard. Mac and Cory put a lot of emphasis on quality of ingredients and preparation as opposed to speed. I’m able to really focus on the process and make the best drink I can.”

During the work week most of us can only afford our coffee to-go, but there are a few reasons to return to Standard for a lengthier sit-down. The minimalist modern interior with industrial accents creates an inviting and peaceful environment, headlined by whitewashed exposed brick walls, mid-century modern furniture, and varied seating. The front lobby, featuring a herringbone wood plank wall, naturally fosters conversation, while a sideroom offers a more relaxed work area with lots of greenery and a private bar top section. “Not only are we setting up a higher standard for coffee, but we’re also setting up a higher standard for community,” says Blades, specifically referring to the establishment’s and his team’s role in facilitating fellowship. “Community is something that we really want to invest in,” he says, adding, “We do have a lot of homeless people in downtown Monroe and we offer for them to come in and get coffee. It’s really about taking care of our community, which the team extends to picking up the trash on the sidewalk, making the area a more beautiful place to feel welcome to.”

Always pushing for people to feel loved no matter who they are or where they come from doesn’t just revolve around the baristas. Head Parish and Standard Pastry Chef, Chase Raley, is serving customers his version of TLC from the back of the house in the form of innovative bakes you wouldn’t normally see at your local bakery display. Even coffeehouse favorites like kolaches, danishes, scones, and cinnamon rolls, get an adventurous twist with Raley. Inspired by ingredients in season and how he feels at the moment, he strives to stay “above the trends.” His current favorites are his buttery and flaky biscuit cinnamon rolls (yes, made with biscuit dough!), strawberry ricotta scones, and triple chocolate peanut butter cookies. Each week his inventions keep pushing the limits, like his Nashville fried chicken scone. Ultimately, presenting people with a different view of pastries is Raley’s love language, and will soon be yours once you try his handiwork.

“We have a neon sign at the coffee shop that says ‘Drink good coffee, be a good human,’” says Blades. When you allow yourself to tune into what makes you feel good, you’ll want the same for others. That’s why the Standard team believes in maximizing their coffee shop experience. “Enjoying coffee should be fun,” continues Blades, adding, “Conversation over coffee is the best way to a human soul, in my opinion.” At Standard, you’re not just another person at the door; you’re part of a collective that champions for good vibes, more meaningful conversations, and higher standards.

Standard Coffee Co. is open Monday through Saturday between 7 AM to 7 PM. Follow them on Instagram and Facebook and/or visit their website https://www.standardcoffeela.com to learn more about their drink, pastry, and lunch menu.