Consumable Art

Coffee is an art — and it’s more than visual

If you check out the specials board at Isaac’s or IKE Box, you’ll often see flavors more complex than the usual pumpkin spice latte or peppermint mocha.

Lattes labeled cherry blossom, brown sugar bourbon, cardamom orange or rosemary citrus might make you initially raise an eyebrow. But the adventurous folks who try these drinks often find a unique new flavor that they can’t live without.

You can thank Kyle Layton for these special syrups. His talent for “consumable art” — coupled with his friendly personality and desire to connect with people — means that Salem has its own selection of hand-crafted, gourmet coffee flavors that might make other cities jealous.

Kyle’s recipe ideas come from his creative thoughtfulness about the world around him. His home whiskey collection, springtime in the Cherry City, and a cocktail he tried at a local bar are among the things that have inspired him.

But the refinement of Kyle’s ideas comes from his willingness to incorporate the tastes of his customers.

“I’ve learned it’s impossible to have a drink that everyone will like, but I definitely want people’s feedback to help make it better,” Kyle said.

“With each flavor, my first batch is good, but then I use it to connect with customers by asking them for their honest feedback. I put myself and my emotions aside and then take it back to the kitchen and figure out what needs to be done. Near the end of each season is usually when the syrup is perfect.”

As a 23-year-old who loves coffee, music, and connecting with new people, Kyle fits in well at Isaac’s, where he’s currently the lead barista and barista trainer.

He started working at IKE Box about 2 ½ years ago, and immediately felt like he was part of a family. The mission of Isaac’s Room — the nonprofit that runs IKE Box and Isaac’s — is to “help divested young people build capacity to rise to the challenges of life.” It fit well with Kyle’s own desire to help people in his community.

“I shared with the owners my dream to open up my own café in the future,” Kyle said. “They have come alongside me and they’ve given me different titles and positions, all so that I can learn more about the coffee world and what it looks like to own and manage a café. Not only has it been a job, but it’s helped me grow and learn immensely.”

The first syrup Kyle introduced to the public was cherry blossom. He wanted a drink that would represent spring in Salem, while avoiding traditional cherry flavors that might remind people of cough syrup. He used black pepper and Sweet Bee green tea to add a floral dimension, and it worked so well that he had customers asking if they could buy the extra syrup and take it home.

One of his most popular drink flavors has been brown sugar bourbon. That’s the one inspired by his home whiskey bar.

“That’s been the closest I’ve come to making something that everyone enjoys,” he says. “I think it just hits that spot of a good flavor, not overly complicated, where the toastier notes of the coffee work well with the bourbon and brown sugar.”

Kyle attributes his adventurous palette to his father, a former caterer who often tried out recipes on the family.

“Sometimes I’d be worried about trying it, but he always assured me, ‘I’ll never give you anything that I think you won’t like, but I will give you things that are good that may be a little uncomfortable for you,’” Kyle said. “I think that built an awareness for flavor in me.”

Kyle’s latest flavor is a golden latte. Making its debut this winter, the drink includes syrup made from ginger, cayenne and turmeric, which gives it a golden hue.

If you see Kyle behind the counter at Isaac’s when you order it, let him know what you think. He’s listening.