T HE SC OO P
BREAKING INTO COFFEE BY LEAH VANDEN BOSCH
Many of us are dependent on a flavorful, satisfying cup of coffee to start our day, but not all realize that a lot of work goes into the morning ritual. Corey Gerlach and Wes Eisenhauer have a passion for good coffee, and the resources to execute a successful business to produce it, starting THE BREAKS COFFEE ROASTING COMPANY. “We're putting out a very high quality product with responsibly-sourced beans that are meticulously cared for and served. We're really a quality over quantity driven business,” explained Eisenhauer. “We want to put out a fantastic product, and we want you to be excited every time you drink it.” Both members of Sioux Falls-based bands Soulcrate and Later Babes, Gerlach and Eisenhauer knew they would work well together from their success in making music for over a decade. With similar passions for coffee and creating a quality product, they trusted the flawless timing in the endeavor and purchased a building that would house their coffee roasting company, along with a handful of other businesses. “It seemed like a logical direction to go,” described Gerlach. “I've been roasting coffee for a long time. This building gave us a space to do it on our own.” While the The Breaks provides the aromatic, welcoming scent of coffee and an endless source of energy throughout the day, the building purchased also houses Wes Eisenhauer Photography, Passenger Productions film company, a rehearsal space for Soulcrate and Later Babes, as well as Eisenhauer's brother Dan’s photography space. “The creative juices are constantly flowing here,” said Gerlach. “That's the beauty of this place. Things are always happening here, people are constantly hustling and creating. That's what I want to be surrounded by.” Both Gerlach and Eisenhauer used their background in music to educate themselves on how to open a business, buying the building in October 2015. A short five months later, they put the finishing touches on renovations and are well into coffee roasting. “He would never acknowledge it, but I think Corey is one of the most talented people in coffee in the city,” Eisenhauer proudly stated. “He's the talent behind the roasting, while I focus more on how to market it. We bring different things to the table, and that's why this works so well.” The coffee beans are bought from an importer, coming into the roasting company colored a light shade of green. With years of experience and a natural skill in the craft, Gerlach pours the beans into a roaster heated up to 400 degrees, roasting anywhere from 10 to 12 minutes before being dropped into a pan to cool before packaging. One of
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their favorite aspects of The Breaks is the ever-changing flavors that come through and leave the door, with beans coming from a variety of regions around the world. “Coffee is seasonal,” Eisenhauer explained. “So we keep a rotation on things. It keeps things fresh and it makes it more interesting. We always want something new for people try.” Local consumers don't have to go far to try The Breaks’ freshly roasted coffee. Selective in selling their product, Gerlach and Eisenhauer initiated their business idea after solidifying a partnership with downtown Sioux Falls eatery M.B. Haskett. “They have fantastic food, and there's a lot of care that goes into making it. We knew it was a great fit for us.” With their high quality ingredients and delicatessen-style menu, a cup of freshly roasted coffee from The Breaks pairs perfectly with the food selection at M.B. Haskett. Bags of the packaged product are also available for sale. Right now, M.B. Haskett is the only brick-and-mortar location where The Breaks’ coffee beans are available, but an online store makes