Parisian Dreams: Discovering the Allure of Pennies and Patrons

Don Senneville and Jim White

A sunny morning in Cave Creek welcomed coffee enthusiasts to It’s a Divine Bakery, where an array of European pastries accompanied the aromatic brews. Coffee Row stands out for its eclectic blend of lifestyles, merging the charm of Parisian delights with local events like Bike Week and rodeos. With spring’s arrival, enjoying coffee outdoors has become a preferred pastime for many. Every Thursday morning, patrons can savor the warm ambiance of The Grotto Cafe or relax in cushioned chairs by the Carefree Sundial, all while indulging in the delightful scent of freshly roasted beans from Roc2. Owner David Anderson reminds locals that they can grab their organic coffee fix free of charge any time.

The atmosphere buzzes with activity, as dog owners delight in the sunny weather. Observing a dog perched on a chair, paws on the table, sparked a mix of amusement and surprise among patrons. As Don noted, he might accept such behavior from a small dog, though the canine didn’t leave a tip. Carefree’s dog population could rival the GDP of a small nation, highlighting the area’s unique character.

Financial musings seem prevalent these days, as every individual considers the impact of rising costs. The idea of coffee priced at mere dimes sparks nostalgia, harking back to 1954 when a cup’s price surged to 15 cents due to increasing global coffee bean costs. Questions arise—why not adjust to 11 or 13 cents? Today, the costs of penny and nickel production exceed their face values.

Current estimates reveal manufacturing a penny costs about 3.7 cents, while creating a nickel rises to nearly 14 cents. Surprisingly, the dime remains the best bargain, as it costs just under 6 cents to produce. Therefore, the nostalgic dream of a 10-cent cup of coffee places a spotlight on the economics of brewing. If one were to purchase a $4 cup with 400 pennies, the true expense rounds up to $14.76, illustrating the peculiarity of using small change.

While the mathematical explorations may lose some interest, Don is eager to delve into a different inquiry: the relationship between coffee and liqueur. Inspired by a reader’s passion for Kahlua coffee with cream, this exploration could yield intriguing results. As the investigation unfolds, those wanting to join this light-hearted research are encouraged to reach out to The CUP directly.