The wait is on…Newest member of the Refuge team, Peyton Bond, makes Jonathan Austin’s order: two pumpkin-spiced lattes. The specialty latte can be ordered hot or iced. (Audrey Parsons) That’s not all folks… In addition to coffee, Refuge sells a variety of allergy-friendly options. Cauldia McLean, the owner’s wife, regularly makes most of the baked goods at the coffee shop in-house. (Audrey Parsons) Can I get?… Refuge’s menu offers a wide selection of different drinks. Customers most frequently order a basic mocha latte. (Audrey Parsons) Simply sweet…Bond measures 30 grams of pumpkin spice syrup into a 16-ounce cup. The homemade syrup is a combination of sugar, spices and water. “All of our specialty syrups are made in-house by one of our baristas,” said Ben Anderton, General Manager. (Audrey Parsons) Rise and grind…Bond grinds up coffee beans to make a double-shot espresso for the latte. Refuge’s second location on Greeno Rd. roasts all coffee beans used in the shop. “We use a very old school roasting process…we do all of our roasting by sight and smell,” Anderton said. (Audrey Parsons) It’s brewing…Anderton brews an espresso shot for the latte. This shot makes for a hot latte. (Audrey Parsons) Steaming hot…Bond steams milk into froth for a latte. Most of the baristas at the refuge make a swan using frothed milk. (Audrey Parsons) Hot and ready… Anderton sprinkles a bit of spice on top of the latte and serves it. This sprinkle perfectly matched the cozy vibe of Refuge. (Audrey Parsons) Brew-tiful day…The final product, an iced pumpkin spice latte, makes for a sweet treat to transition from the summer to fall season. “Be on the lookout for a new mystery seasonal drink in the winter season,” Anderton said. (Audrey Parsons)
