Meet & Greet: Peter Cohen, Owner, Stringbean Coffee Co.

2012-08-01T12:00:00Z 2014-09-16T13:06:20Z Meet & Greet: Peter Cohen, Owner, Stringbean Coffee Co.Written by Pat Eby Feast Magazine | Inspired Local Food Culture/Midwest
August 01, 2012 12:00 pm  • 

When Peter Cohen couldn’t find the coffee he craved, he decided to start roasting his own beans at home.

“My first roast set off smoke alarms,” he says. “The dogs howled, but the experiment worked.”

Soon after, he started Stringbean Coffee Co., through which he roasts and sells a variety of sustainable coffees.

His coffees – which range from mellow roasts (Good Vibe Light Roast) to bold and full-bodied beans (Redeye Roast) – are sold through his website and at various locations around St. Louis, including Freddie’s Market and Local Harvest Grocery. He doesn’t limit sales to traditional grocers. His more unusual vendors include a gas station, a guitar shop and a feed store. “If there’s a coolness and a vibe to a place, I’ll sell there,” he says.

You’ll find Cohen at farmers’ markets too. Look for him at the Washington University Medical Center market on Thursdays. Saturdays he alternates between the Clayton Farmer’s Market and the Lake Saint Louis Farmers and Artists Market. On most Sundays you’ll find him at the market at Chandler Hill Winery in Defiance, Mo.

Stringbean Coffee Co.,


Stringbean Coffee Smoke & Fire Cookies

By Kara Sullivan, Kara Sullivan Gourmet Catering

These big cookies combine two favorite flavors, coffee and chocolate, with a hint of sweet heat. Serve with with a mug of Redeye Roast for a double hit of coffee goodness.

Yield | 20 cookies |

  • 2 Tbsp unsalted butter
  • 2 oz 60 percent bittersweet chocolate, coarsely chopped
  • 2 oz unsweetened chocolate, coarsely chopped
  • 1 Tbsp finely ground Stringbean Sumatra coffee
  • 1 Tbsp hot water
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup cocoa powder
  • 2 tsp baking powder
  • 1 pinch salt
  • 2½ cups granulated sugar
  • 5 large eggs
  • 10 oz 80 percent bittersweet chocolate chips
  • 2 Tbsp puréed chipotle peppers in adobo sauce

| Preparation | Preheat oven to 350ºF. Place butter, bittersweet chocolate chunks and unsweetened chocolate chunks in a microwave-safe bowl and microwave on high for 1 minute, until chocolate is almost melted. Stir until smooth. Combine ground coffee with hot water and stir until dissolved. Stir coffee and vanilla extract into the melted chocolate. In a large mixing bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside. In a separate bowl, combine sugar and eggs and beat with an electric mixer on high speed for 6 minutes, until the mixture is thick and pale. Gently stir ¼ of the egg mixture into the melted-chocolate mixture. Add the chocolate mixture to the remaining egg mixture. Stir in dry ingredients, chocolate chips and chipotle purée. Line baking sheets with parchment paper. Drop dough by heaping tablespoonfuls 2 inches apart on prepared sheets. Bake for 15 minutes or until set. Let cookies cool for 1 minute on the baking sheets, and then remove to wire racks to cool completely.

Redeye ’N’ Rye

By Matt Sorrell, Cocktails Are Go

“Redeye is a hearty, robust blend. Whiskey is the perfect spirit to stand up to it,” says Sorrell. “The rye has a bit of spice, and the Benedictine brings in herbal notes that pair well with the nutmeg and cinnamon.”

Serves | 1 |

  • 6 oz brewed Stringbean Redeye Roast
  • 2 oz heavy whipping cream
  • 1 oz rye whiskey
  • 1 oz Benedictine
  • freshly grated nutmeg and cinnamon, for garnish

| Preparation | Pour brewed coffee into a mug. In a separate vessel, whisk together cream, rye and Benedictine until thick and frothy. (You can use a hand mixer for this step.) Pour cream mixture into coffee and stir gently to incorporate. Top with a sprinkling of freshly grated nutmeg and cinnamon.


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