What once was a Pastor’s Parsonage is now one the most sought out coffee houses in downtown Franklin.  We sat down with Ryan Pruitt from Frothy Monkey  to learn more about Frothy Monkey along with some really great news for coffee lovers.
WS: Â Â What made you want to open Frothy Monkey?
Pruitt:  I joined Frothy Monkey just over a year after it opened in the 12th South neighborhood. My wife Kelly and I were moving from Franklin to Nashville, so I wanted to join a café that reminded me of the cafe culture I experience through Europe during my travels as a musician. Frothy was the closet fit I found in Nashville.
WS: Â Tell us how the Franklin location is different than you other locations?
Pruitt: The Franklin location was our first project after our partnership acquired the brand in 2011. We have a vision for the American coffeehouse to be more than disposable cups and WIFI. Franklin was the first location where we introduced craft beer and wine. Shortly after entering this location you’ll notice that the majority of people are eating, drinking, and conversing. We absolutely love that energy. However, if you are there for the purpose of working, we have designed for your needs as well. The upstairs is well lit, packed full of power outlets, and the staff is never rushing you away.
 WS:  What inspired the name Frothy Monkey?
Pruitt:  The story is actually less interesting than the name itself. The original Frothy Monkey (now closed) was in Ruston, Louisiana. So, long story short, we did not come up with the name. Frothy is a term describing the milk used in espresso-based drinks, and monkey, of course, is everyone’s favorite primate.
WS: Â Frothy Monkey is more than just coffee, can you tell about your food offerings?
Pruitt:  Our food program embodies the vision of Frothy Monkey being a neighborhood concept serving breakfast, lunch, and dinner. All of the food is driven by our chef partner, Chase Ingalls. Chase and I both grew up in Franklin, so we are very proud to have that location.
WS: Â If you were a customer at Frothy, what coffee drink would you order?
Pruitt:Â Â I am a black drip coffee drinker in the mornings, and an espresso in the afternoon kind of guy.
WS: Â In three words, how would you describe Frothy Monkey?
Pruitt: Â FOOD-COFFEE-WINE
WS: Â What’s next for Frothy Monkey?
Pruitt:  We are excited to say that the next phase is Frothy Monkey Coffee Roasting Company.   Providing our own stores, as well as other outlets, with the freshest roasted coffee from around the world has been a goal of ours from day one. This roasting operation will further help bridge the gap between coffee farms and our breakfast tables.
Thank Ryan! Â Congratulations to Frothy Monkey for partnering with Kaldi’s Coffee Roasting Company. Â We can’t wait to wake up and make our own Frothy Monkey coffee at home each morning!
