The Story
I fell in love with coffee shops in middle school and stopped by my local shop almost every morning before class. I loved the smell of roasting coffee, the rotation of art on the walls, and all of the interesting people. I wondered what kind of world-changing conversations they were having.
Fast forward to today, that love has never wavered. I've lived all over the map, and in every city, I find a coffee shop that becomes the extension of my living room.
After being a barista, a bartender, and running a supper club, I fell completely in love with coffee and mixology, and knew if it was sustainable, I'd pursue it.
So here we are. This is that thing.
A few things to note
- I'm about as discerning as they come about my palette and consuming quality ingredients — if I wouldn't drink it, it's not in your cup.
- My big goal: a physical location, workers paid a livable wage. Most baristas love being baristas, and I believe joy and passion ought to be sustainable.
- The cherry on top goal: no upcharge for oat milk.