Ben

We’re running a series on our instructors – but the side you don’t see in the studio every day. Get to know our team even better through these interviews and hopefully we can all connect on an even deeper level.

Up today: Ben! Ben’s smile is never bigger than it is up on that podium and his joy radiates throughout the room. (Have you ever taken a class that he just rides in? Highly recommend.) We caught up with Ben while he’s social distancing all the way in Kansas. 

So SPARKCYCLE is still closed and we’re still staying home. What have you been doing? 

I went to Kansas to see my parents. I didn’t grow up in Kansas but my parents moved there almost three years ago. I visit them sometimes but my parents are in San Diego a lot so I see them pretty often.

This whole thing still doesn’t feel real, almost like it hasn’t hit me yet. I think partly because I’m typically only in Kansas when I’m on a break from something so it almost feels like a vacation. People are pretty calm here in general and things are very spread out and even on a busy day, stores aren’t too crowded. 

I haven’t been working out that much but I just started to do ClassPass’s live classes and I really like them. And I’ve been cooking a lot. 

Kansas sounds fun! How is it?

I like it. It’s nice because a lot of the buildings are in an older style and the buildings have a lot of history which has been preserved.

Any advice for us?

I’d say don’t focus on the end because we don’t know how long this will last and it doesn’t help to wonder when it’s going to be over. Just take it day by day. Time is going by fast. Recognize you’re able to spend time with your family or friends (even if it’s just virtually). 

On to a lighter topic: your cooking! What’s your favorite thing to cook?

My favorite thing to cook is any breakfast food. I love to make eggs (scrambled or over hard) and then add things to them that I have on hand or want to eat.

My mom cooked a lot when we were younger so I’d always watch her and learned a lot from her. I also love the Food Network and that taught me how to pick a staple ingredient and get creative. 

Any advice for cooking amateurs (i.e., me)?

Many people are worried about not having ingredients or closely following a recipe but I’d say just strip it down to the essentials and look at what you have. Figure out what you like taste-wise (sweeter, spicy, etc.) and don’t be afraid to just try something new. 

Now on to coffee. When did you get into it?

I started seriously liking it when I worked at Starbucks my sophomore year of college. I got to try a lot of things and I started to enjoy coffee that I didn’t think I liked. 

And now you work at our (favorite) neighbor, Moniker! How is it? 

It’s fun; I really like it! I like that the menu just has the basics. People go there because they like the coffee and not because they just want a sugary drink. 

What’s your favorite drink to make/drink?

Make: hot lattes with oat milk because you can do cool art with it because the milk is thick and it froths a lot.

Drink: hot americano 

I see all of these names on menus and don’t know what they mean. Help.

Americano: espresso and water

Cappuccino: espresso and steamed milk with more foam than a latte 

Cortado: half espresso half steamed milk

Flat white: espresso with steamed milk (less milk than a latte)

Latte: two shots of espresso and milk (some foam)

Macchiato: two shots of espresso with 4 oz of milk 

A latte is really the only drink that can be hot or iced. With the other drinks, if you’re going to order it iced, you should just order the shots of espresso over ice and add milk yourself. 

Coffee vs. espresso.

Coffee is brewed with a larger ratio of beans to hot water (2:1 ratio of water to grinds) and the bean is different; espresso uses a stronger bean. Espresso shots are smaller but more concentrated.

For coffee, a light roast has more caffeine than a dark roast. As it’s roasted most, the taste gets bolder/stronger but it will have less caffeine. 

What’s the best way to make coffee to make home? 

I’d say with a french press or pour over because you have control over the amount of water you pour over the grinds. Trader Joe’s has a really good selection of beans, Starbucks’ Colombian blend or Sumatra beans are both good, and locally I like OB Beans the best. 

Besides Moniker, what are your favorite coffee shops?

I love Holsem Coffee and Deja Brew (both in North Park) and OB Beans (in OB).

Milk/alternative milk. What’s your preference?

Whole milk is my go-to to drink and to use for drinks I make. Recently I’ve gotten really into Oatly oat milk which is thicker and more filling. But it depends what you’re drinking. 

Re caffeine: what’s the best thing to drink before/after a workout? 

Before I’d say a cortado (see above) so you don’t feel full, maybe with almond milk since it’s lighter or cold brew since it has a lot of caffeine and isn’t filling. After I would get something refreshing like an iced coffee or matcha latte 

Thanks, Ben! I’m a much more knowledgeable coffee (/espresso) drinker now! Can’t wait to use all of this as soon as things reopen — or I guess I should figure out how to make something at home.