The anatomy of making a fresh mocha

Sophomore Spenser Murphy is considering a major in physics. While he gets a grip on quantum mechanics, he also indulges a small entrepreneurial streak. For $2.50 Murphy provides anyone needing an afternoon energy jolt with a few splashes of espresso and flavor - all in the comfort of his Galloway Hall room.

Murphy said his customers are currently his friends. He said he doesn't advertise and instead works through word of mouth.

"Since it's just friends they usually just call me or stop by my room and see if I can make them something," Murphy said.

He asks his roommate, freshman Trent Meyer, if he would like a mocha. He said 'yes' without breaking away from "Major League Baseball 2k10" on his Xbox 360. Meyer said he rarely drinks coffee, and limits his caffeine intake to Murphy's mochas.

Murphy warms up the espresso machine and pours two percent milk into Meyer's thermos and the steaming pitcher. Murphy said the espresso machine will heat the milk in the pitcher, while he monitors the temperature with a thermometer. He points to a tiny red triangle which signifies the temperature range which typically produces the best milk-froth.

"I love it," Murphy said. "Once you get good milk-foam one day, you come back; it's spiritual."

"Baseball is spiritual," Meyer said, hypnotized by the game he's winning.

"No, it's not, it's boring" Murphy said.

The orange light on the espresso machine turns off. It's ready.

Murphy reaches over for a tub of grain. He said he grinds his own espresso and coffee with a grinder he doesn't like.

"But it gets the job done," he said. Espresso grain, he said, is fine in consistency like sand. He said coffee grain is usually larger, and has flakes of bean in it. He said he gets his beans from either his workplace of two years - the White Rhino Coffee house in Centerville, Texas, or from Satellite Coffee, a coffee shop based in Albuquerque, NM.

Murphy spreads the grain in the filter and locks it into the espresso machine before turning it on.

The machine lets out a growl like an angry tomcat. The espresso pours into two shot glasses. Murphy tosses them into Meyer's thermos and grabs the pitcher of steamed milk. He filters the milk with a spoon which keeps the foam out until satisfied with the level of heated milk and then pushes the foam in. The drink is all done.

Murphy hands Meyer the drink.

"The size of that at a normal coffee place would be $4," Murphy said.