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Getting Personal with Parengo Coffee

Today’s blog post got a little personal. We decided to sit down with Parengo Coffee manager, Colby Williams, and talk all things Parengo! We thought it was about time we got to know the man behind the cup a little bit better. Continue reading to find out more about the craft.

Cars, clothes, pizza, real estate. Why coffee?

Everything on this list is similar. You can put them all in a frappe if you have a large enough blender.

Where does the name Parengo originate from?

 It was the name of the city where I first tasted espresso. No, it was the name of the ship that brought the first sapling of a coffee plant to the New World. Just kidding. The world may never know.

What makes your cup different from the rest?

Unless you have laboratory equipment and spend money on water treatment systems, you cannot duplicate the water of any shop in the world. So, quite literally, our water makes our cup different from the rest. Sikeston has a unique water situation. It’s low and sandy here, and our water treatment facility, to the best of my knowledge, still uses an old-school technique of pumping river water onto a bed of sand. The water slowly trickles down through the sand, then the rock, and then through whatever other natural layers there are beneath that, and each layer of soil pulls bacteria out. It’s the same reason why well water usually tastes great and is fairly pure. On the other hand, our water is very hard out of the tap, so we have to soften it, then filter it again. We end up with Parengo water, which is used on the coffee. So even if you get Sikeston water and brew our coffee at home, it’ll be a little different than what we use at Parengo.

With so many methods of brewing, which do you prefer?

love espresso most of all, but if I had to pick one simple brewing method to keep around the house, right now I would pick the Kalita Wave pour over device. My answer to this changes with the seasons, though.

Some people believe that if you have good coffee beans, then the method of brewing doesn’t matter. What do you think about that?

It all matters, but each step is not necessary to pass/fail. From growing to washing to roasting to brewing, each step in the life of a coffee bean can make a cup more or less interesting. Sometimes a coffee is treated in a way that is not ideal, but something interesting still comes out of it. There probably is a BEST way to handle each type of coffee, but there are also several interesting ways that are also pretty good. Even the best way changes year-to-year, so I suggest experimenting always.

Can you remember your first cup of coffee? What was your initial thought after tasting it?

I can’t remember it. I probably hated it, and I was probably 6. When I meet adults who still act like 6-year-olds about coffee, I think they’ve probably never had to stay up all night for school or wake up early for a job, and I wonder about them. Some people claim they skipped coffee and chose energy drinks, but I can’t trust anyone who likes energy drinks.


What’s the funniest memory at Parengo that you can think of?

This can be something a customer or employee has done or a failed cup of coffee. Pretty much anything.

Some quirky customers develop nicknames with the staff. This is common at every shop and restaurant I’ve ever worked in. One local gal, which baristas refer to as “The Piccolo Lady,” once asked me, “Do you want me to put this in this thingy?” She was holding trash and pointing at a trash can. I said, “You mean the trash can? Yes, please put your trash in the trash can.” She seemed pleased with herself.

If you could use ONLY three words to describe your brand values, which words would you use?

Better every day.