By Elijah Mckenzie
After sitting and relaxing in Ray’s Monkey House, patrons might feel a strong urge to kick off their shoes and sprawl themselves on one of the couches. Maybe it’s the stacks of books on the corner shelves, or maybe it’s the vintage-style sofas, but there’s something about Ray’s that gives it a relaxing atmosphere, making it feel more like the basement of a friend’s house.
But Ray’s is unique in more than one way. Nimbus Couzin, owner of Ray’s Monkey House and an astronomy professor at U of L, explained that all coffee is roasted on the premises.
“We use a 12 kilo German roaster to prepare our coffee beans,” said Couzin, referring to the large, metallic device sitting at the shop’s entrance. “That whole process gives the coffee a much fresher taste than if it came straight from a bag.”
