Before my interview with Alex Haas at his coffee house, Muggswigz Coffee & Tea Company, I ordered a cappuccino at the wide, dark wood bar that anchors the room.  While Alex made the cappuccino, I surveyed the baked goods displayed on the counter under glass domes: dark, chocolaty muffins, homemade breads, and peanut butter morsi, a house specialty cookie made with peanut butter, honey, and whole wheat flour.  Listings of Muggswigz’ wide selection of brewed coffees, teas, and specialty drinks were written in multi-colored chalk on large chalkboards over the bar.

    I noticed computers available for customers to use and a sign announcing free wireless internet access.  Behind me in the high-ceilinged, wood paneled space was a small stage where Muggswigz hosts musicians and poetry readings.  Alex handed me a warm, white ceramic mug with fragrant, coffee-scented steam rising from marbled brown and white foam skillfully etched with an intricate, curving leaf pattern.   The cappuccino was delicious.  I wondered for a moment if I could just move in.

    In the conversation that followed, Alex said that quality is Muggswigz’ focus.  Their wide selection of coffees from around the world are roasted on the premises--just enough to bring out the fullest spectrum of flavors from the beans--and brewed within a few hours to a few days.  The careful roasting and use of freshly roasted beans ensures the best possible cup of coffee, especially when it is brewed by one of Muggswigz’ expert baristas, who undergo thorough and ongoing training.  Muggswigz barista Lindsey Myers has been the highest ranked barista in the state of Ohio by the Specialty Coffee Association of America for two years running.  Muggswigz has also received the Golden Cup Award from the SCAA for excellence in brewed coffee. 

    Signature coffee drinks with high espresso content are a Muggswigz specialty.  In addition to superb versions of coffee house standards like cappuccinos and lattes, Muggswigz offers the Fuzzywig (“espresso, vanilla, caramel, and steamed milk topped with whipped cream”), the Purple Picker Upper (“lavender, chocolate, all the caffeine you’ll need, with whipped cream”), and Vietnamese coffee served in the traditional Vietnamese brewer and sweetened with condensed milk, to name just a few.  Even the syrups used in these drinks are made in-house, from all natural ingredients that create what Alex calls “more dimensional, real flavors.”

    The theme of quality characterizes Muggswigz’ array of teas, as well.  Alex imports teas himself, only high grade whole leaf teas, largely from India and China, and describes his selection as vast, which it is.  Muggswigz also offers tisanes (herb-based teas), house-blended teas, and flavored and scented teas such as rose-scented black tea and Earl Grey tea flavored with lemon grass and orange.  The teas are served hot or iced and can be made into a tea smoothie if  the customer prefers.

    If customers want to drink high quality coffees and teas at home, Muggswigz sells a wide variety of their teas, freshly roasted coffee beans, and coffee and tea supplies and equipment that have Muggswigz’ stamp of approval.  Alex and  his staff are happy to share their knowledge with customers.  Questions are welcome, and information on brewing and enjoying coffee and tea is available at the coffee house’s web site, www.muggswigz.com (in the “Members” section under “Mugg’s Buzz”).  Muggswigz is an illustration of the expertise that goes into creating quality coffees and teas.  When I asked Alex how he came by all this know how, he said, simply, “The more I learned, the more I wanted to know.”

    Muggswigz Coffee and Tea Company is located at 137 Walnut Avenue Northeast (the corner of 2nd and Walnut) in downtown Canton.  Their phone number is 330-452-6336.  Hours are posted on the web site, and live music is offered Friday and Saturday nights.