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Trade Coffee’s Exclusive Coffee With 2019 US Roasters Champ Shelby Williamson

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What if a coffee subscription actually learned what types of coffee you liked and then sent you those coffees on a regular basis? It would be like Pandora, but for coffee—and you know, would also work, unlike whatever that Music Genome Project does. That’s the idea behind Trade Coffee, a coffee subscription service that tailors what it sends to each customer based upon their feedback from coffees past.

It’s a very cool concept, having over 400 coffees available to choose from when picking the best coffee for an individual. Except when you have a single coffee that will be at the top of everyone’s wish list. In this case, that coffee is a Trade-exclusive offering roasted by none other than Shelby Williamson, the head roaster at Denver’s Huckleberry Roasters and the 2019 US Roasters Championship.

The coffee—Trade’s first exclusive—is a Bourbon variety that comes from the Gitwe mountain in Burundi’s northern Kayanza province. Sourced through the Long Miles Coffee Project, the wash processed Gitwe with “notes of cola and a veritable rainbow of fruit flavors.”

This isn’t the first time Trade and Williamson via Huckleberry have collaborated. As Trade’s Director of Coffee Erika Vonie tells is:

Every so often, excellence and story intersect into an overall experience that deserves even more attention… I had the pleasure of meeting Shelby last year when I traveled to Colorado for Coffee Fest Denver, and to say she’s enthusiastic about quality is an extreme understatement. Shelby let us tag along for a day in the life of a roaster and she dropped this gem, “Roasting isn’t the most glamorous job, though on Instagram it looks like we stop just short of coffee deities.”

Unbeknownst to Shelby, a few short weeks later she would take home the top title at the United Stated Roaster Championship, thus solidifying herself as a coffee deity. Shelby’s tenacity for roasting and her commitment to quality shine through in every bag Huckleberry sends us and every coffee they roast for you. Her reign is entirely deserved, which makes our latest project especially, well, special.

Only 500 bags of the Trade-exclusive Burundi Gitwe from Huckleberry Roasters and Shelby Williamson will be made. They are available for purchase via Trade’s official website for $21.50 per 12-ounce bag. Or, if you choose to subscribe, you can take 30% off your first order as well as receive free shipping. Not a bad deal for getting to taste a very cool coffee roasted by one of the best roasters in America. For more information, visit Trade Coffee’s official website.

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via Trade Coffee

Disclosure: Trade Coffee is an advertising partner with the Sprudge Media Network

The post Trade Coffee’s Exclusive Coffee With 2019 US Roasters Champ Shelby Williamson appeared first on Sprudge.

Source: Coffee News

Nora Burkey: The Sprudge Twenty Interview

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Photo by Philip Burkey.

Our coverage of the Sprudge Twenty interviews presented by Pacific Barista Series continues this week on Sprudge. Read more about the Sprudge Twenty and see all of our interviews here.

Nora Burkey nominated by Benjamin Myers

Nora Burkey is the Executive Director and Founder of The Chain Collaborative, an international organization dedicated to “investing in the capacity of Change Leaders in coffee growing regions and accompany them as they drive grassroots, sustainable development in their own communities.” Through Chain Collaborative, Burkey and her team have helped develop projects with coffee producers in Ecuador, Nicaragua, Uganda, and other coffee growing regions around the world. They also collaborate with the Coffee Quality Institute (CQI) for The Partnership for Gender Equity, an ongoing research initiative looking at the intersection between coffee and gender for coffee producers worldwide.

This interview has been edited and condensed.

What issue in coffee do you care about most?

True grassroots, community-led, sustainable development. This has been my entire reason for wanting to be a part of the coffee sector from the beginning.

I think the specialty coffee sector does a great job in terms of defining what specialty coffee is: there are rules, there are Q graders, there are flavor wheels, there is a science. Of course, people are now starting to ask whether quality coffee means more than just 80+ points, but at the very least, there are some sets of clear rules and a lot of scientific investment behind the term specialty coffee. We know the right ratio of water to coffee. We make it hard for someone to be able to truly assess how much a coffee scores.

But it’s not the same in terms of grassroots, community-led development or sustainability. That’s more like the term “gourmet”. Everyone can say they are doing it, and there are no rules in the coffee and development sector that defines this. I see really large collective action platforms throwing around these terms, and I see small non-profits doing the same. As a consumer, buyer, or supplier wanting to really do community-led development, how will they know where to turn?

What cause or element in coffee drives you?

Same as above. Being able to be a part of the conversation about what true community-led development in the coffee sector could look like is the reason I do the work that I do. Unfortunately, I don’t think it’s a very comfortable place to be in, because in order to drive more community-led development, we have to start recognizing that there are a lot of people out there co-opting the term, and no one wants to be criticized in that way. But doing things the right way (or what I think is the right way), being for genuine community-led development, is what drives me. And hopefully, if there is anything valuable in what I’m saying, people will start to take notice and do things similarly. In many ways, I think that’s more effective than calling people out and telling them they are not doing community-led development in the proper way. For me, it’s all about shifting power to coffee communities that have traditionally been denied power in a global, buyer-driven supply chain.

What issue in coffee do you think is critically overlooked?

Power and history. I think there are a lot of the challenges we are facing in coffee today that are a result of the balance of power in our world and in our sector. Consolidation has to do with the power of larger versus smaller companies. The price crisis has a lot to do with coffee as a buyer-driven supply chain. There are historical reasons for why we find ourselves in such a power dynamic and theories for why the world works the way it does. These histories and theories can help explain why we as an industry have not been super successful in changing the status quo for the majority of coffee producers around the world. I don’t know that if more people engaged with history and power that we’d see a large change in the industry, but I think it’s not something that’s ever been tried before, so it’s at least worth a shot!

What is the quality you like best about coffee?

What I like about coffee is that everyone gets to create their own little coffee community, or several little coffee communities, that they can be a part of. For example, there are different groups of women in coffee I feel that I am a part of. As women, we support each other in our careers and in a male-dominated industry. I am also a part of my organizational community. We’re a small team, but a committed team that supports each other on our own coffee journeys. I am a part of the communities we as The Chain Collaborative work with, at least in some way. I get to be a part of these various small pieces of the world, a part of communities in Uganda, Ecuador, and Nicaragua, communities that probably only a couple hundred people in the world could call theirs. And there is always an entire new coffee culture to get to know and to belong to—and that’s what I like best.

Did you experience a “god shot” or life-changing moment of coffee revelation early in your career?

I think there are many revelations coming to me later on in my career, and I think what I thought I knew at the beginning of my career isn’t what I know now. But I don’t know if I could identify one moment. For me, coffee is an ever-developing learning journey. It’s constant revelation, constant learning, and constant improvement. Once I lose that, I’m probably not doing it right.

What is your idea of coffee happiness?

I have so many answers to this question. My idea of coffee happiness is where coffee is like wine, based on the cost of production instead of what consumers want to pay—or have been taught to think coffee should cost. But then I also have to recognize my idea of coffee happiness is where everyone in the world would be able to afford coffee at that price, which wouldn’t be everyone as a result of the massive inequality in our times. So, my coffee happiness would have to extend to something akin to world peace. And then, once we achieve world peace, my idea of coffee happiness would probably be sitting someplace beautiful with people I love, enjoying beautiful weather, and sipping a great cup of coffee. Also, climate change wouldn’t be a thing.

If you could have any job in the coffee industry, what would it be and why?

When I founded The Chain Collaborative, I created the job I wanted in the industry. So, I am lucky enough to say I have the job in the industry that I always wanted. But, there are a lot of things that go along with running a non-profit that I do because I have to (file taxes with the IRS, create contracts and employee handbooks, etc) that I’d be happy to hand off to someone else. Also, I think if I never had to fundraise for The Chain Collaborative and just got to be the person who gave money out all the time to producer groups, that might be better. It would certainly mean I would avoid so much rejection and a feeling like we’re not always in this together. So, perhaps at this point, my dream job is doing what I’m doing and being able to make money magically appear on behalf of our partners.

Who are your coffee heroes?

So many! First, Kim Elena Ionescu. She is one of the most supportive individuals that I know in coffee and is, I believe, the embodiment of how people in coffee should treat each other in this industry. When I was first getting started, she let me know she believed in what I was doing. She once pulled me aside at an event and told me to keep trying to be heard. Whenever she has had a different opinion than I do, she’ll share it with me (kindly). I bring this up because, in the world of social media, not everyone in coffee is so kind to one another.

Another coffee hero is Fatima Ismael Espinoza, general manager of the SOPPEXCCA Cooperative in Nicaragua. To make a long story short, the first time I met Fatima, she was locked outside of her house in Jinotega and we shared a hotel room. She was such a figure to me, and I remember my phone alarm going off a million times over at 6 am, and I scrambled to turn it off and not upset this incredible woman. She just turned to me and said, “Relax! Happy International Women’s Day,” which it happened to be. Fatima is one of the most humble, dedicated, and transparent people I know. It’s not easy to run a cooperative, run a profitable company where thousands of people are supposed to have a voice. It’s not hard to do that when those thousands of people are suffering from inequality and low coffee prices. It’s not easy to manage an incredible cooperative and not grow arrogant. A cooperative is just not easy to run with grace. But Fatima does it better than any single person I know. I think she should write a book on how to manage a producer cooperative in a developing country. And I think everyone else in coffee should read it.

And finally, Denis Twinamatsiko. He is the man The Chain Collaborative invests in in Uganda. Denis is from a vulnerable community in Southwestern Uganda. He grew up capturing any educational opportunity he could, eventually attending university in Kampala and then working for USAID in Liberia. He returned to his home community several years ago to begin organizing coffee farmers in his region, and since then, has seen his vision come to life. He built a school in his community in order to provide all children with the opportunities to learn that he sought out his whole life. He is building a value chain for coffee producers in his region. He started all this when he was 30 years old. He is just about everything an entrepreneur in coffee should be, and I would love to do a better job sharing his vision, his message, and his coffee project with the world.

If you could drink coffee with anyone, living or dead, who would it be and why?

Martin Luther King, Jr. A few years ago, on Martin Luther King Jr. Day, I remember a group of women I know (one of my coffee communities!) were passing around a joke email about who our celebrity crushes were. I couldn’t think of one, so I said MLK because it was his holiday that day. And since then, I realized there is actually no better answer to that question, and no one else compares. If our favorite famous person is not MLK or someone like him, what is wrong with us? I don’t actually have a crush, but just incredible admiration. I think we need a million more MLKs on this earth today, so if he could come back and help us create more people like him, that’d be the greatest.

If you didn’t get bit by the coffee bug, what do you think you’d be doing instead?

I would probably be working in the development sector somewhere. That’s what I went to school for. I had always had a passion for coffee, but I didn’t realize you could combine the two at first. Once I realized that, it was a no-brainer for me, but had I never figured that out, I’d be working in international development elsewhere, likely only women’s rights and empowerment. But who knows. At this point, if I left coffee, I’d work on the border and on immigration reform, fighting the prison industrial complex, or just plain writing fiction.

Do you have any coffee mentors?

Matt Slater, Benjamin Myers, and Erika Koss. Ben has been the President of our Board of Directors for a while now, but he’s also just been a sounding board. I remember attending my first SCA expo with Ben, and that’s why he came—just to support me. We shared an Airbnb, and I’ll never forget waking up to him playing a song that went, “Krishna is blue, and my guru is too,” over and over again, or something like that. He just never forgets to bring everyone down to earth and is always there to bring me through the first baby steps of a big problem. Matt Slater is another person that has been such a support to me. He is also a member of the board but has helped me navigate coffee politics, been there during my most emotional times, and been there just to give a big hug when it was needed. Erika is my truest coffee sister. I met her in Atlanta during Expo when I attended a panel. She went up to the mic to ask a question, and I just loved her question, so I introduced myself to her after the panel. We then sat by a fountain and chatted, and since then, we’ve turned that fountain talk into a supportive, meaningful friendship that makes each of us better coffee humans.

What do you wish someone would’ve told you when you were first starting out in coffee?

Oh man. My gut reaction to this question is always to say that I wish someone would have told me how mean people can be. Is that bad to say? I never joined a sorority, but my first experience of hazing was when I worked in a specialty coffee shop. People were not nice to me, and every new person that first started working at this shop experienced the same thing. After I was there for a while, I think I was the only people that newbies liked because I at least acknowledged that they were getting hazed. It’s a competitive industry, and even now I feel the pressure, like people want you to know that you don’t belong or that you’re really a nobody unless you prove yourself.

Whenever someone writes to me about what I’m doing, I try to respond because I want to recognize their coffee passion and not squash it by acting more important than them. But you have to have thick skin in this industry in order not to feel squashed, and that’s just the truth in my view. Honestly, I think that culture in our industry needs to change. It’s so important that we nurture people’s interests and help them grow into their potential. The fact that there are many people that do nurture others is what keeps me going. We just need more people like that.

Name three coffee apparatuses you’d take into space with you.

At first I thought, I’d like a contraption to heat hot water, a spoon, and something that can brew coffee with only hot water, a spoon, and the thing itself. Or I was thinking a spoon, a moka pot, and a very small, portable stove. These are the kinds of things I do when I’m in a really remote area. But then I thought, is there electricity in space to heat hot water? How would you get water hot in space? After briefly looking it up, it appears they have a special hot water brewer that makes espresso, and they use capsules in space. The capsules are probably specially designed for the space espresso machine, and I guess you’d have to bring your own water too. So, at this point, I’d go with a favorite mug to remind me of home, some capsules with better quality coffee, and some extra bottles of water.

Best song to brew coffee to:

I was never allowed to pick the songs when I was a barista because I had a really old music collection at the time. At this point, I can’t really think of a song, because whenever I brew coffee now I’m at home by myself, and barely awake, or trying to brew something between calls really quick. One song I will always associate with coffee is Dido’s “Thank You,” the one that was featured in Eminem’s “Stan.” When I first moved to Nicaragua, my favorite coffee shop would play that on repeat, just over and over again. No idea why, it’s somewhat about cold tea anyway. I think they just didn’t realize it was playing. That’s my favorite coffee song, because it brings back great memories of where I was when I first started The Chain Collaborative, and one of my best friends shares this (what feels like to me) super weird experience.

Look into the crystal ball—where do you see yourself in 20 years?

Oh gosh. Honestly, I’m not sure I’ll still be in coffee. I may be, but I can’t imagine what I’d be doing or what role I’d play. One day, I’d like to hand off The Chain Collaborative to someone else and support a new generation to manage it. 2039 honestly scares me a bit. Who knows what the coffee landscape will look like at that point. Hopefully the earth is not like one giant gaping hole. I’m avoiding this question because I don’t know where I’ll be in five years, so 20 just feels not even worth my time.

What’d you eat for breakfast this morning?

Two eggs and a piece of toast.

When did you last drink coffee?

Two hours ago.

What was it?

I have no idea. I’m helping my mom move houses today and am currently doing some work from her friend’s house. They just poured me what was in their coffee pot. Honestly, I’m really not picky.

Thank you. 

The Sprudge Twenty is presented by Pacific Barista Series. For a complete list of 2019 Sprudge Twenty honorees please visit sprudge.com/twenty

Zachary Carlsen is a co-founder and editor at Sprudge Media Network. Read more Zachary Carlsen on Sprudge. 

The post Nora Burkey: The Sprudge Twenty Interview appeared first on Sprudge.

Source: Coffee News

Game Of Sprones: There’s A Starbucks In Winterfell

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As a person who enjoys partaking in all the fine dramas being pumped out by broadcast television but also as one who doesn’t always have the time or wherewithal to watch them live, I’m constantly on spoiler watch. Because of this, the entirety of the internet is a pretty big no-go for me on post-Game of Thrones Mondays. I’m not going to have the big reveal in the penultimate episode of a season ruined because you can’t keep your fingers from clucking “RED WEDDING! NOT ROBB!!!” across my Facebook feed.

The only exception to this no internet rule is for my job, editing and writing for Sprudge.com, a website, that exists on the internet. Luckily, the coffee space and the big budget TV drama spoiler space nary intersect. Until last night, when the entire season turned on its head and I had it spoiled for me this very morning while doing my daily coffee research. And if I’m going down, I’m taking allllll of you down with me. SPOILER ALERT: There’s a Starbucks in Winterfell and Daenerys Targaryen is a regular.

As reported by Gizmodo, at around the 17:50 mark of last night’s series antepenultimate episode titled “The Last of the Starks,” Daenerys, Jon Snow, and Tormund Giantsbane are all hanging out around a table, presumably in Winterfell, where they are probably discussing the last war. I dunno. I haven’t watched it yet, which is why we are in this whole predicament to begin with. Anyway, the trio is at a table, talking strategy, and while Tormund is sipping giant’s milk from a horn, Daenerys chooses something a little more urbane: coffee from a Starbucks to-go cup.

What was she drinking? Is she more pour-over or latte? And how hot must that drink have been for woman who was literally engulfed in flames only to come out the other side unscathed to need one of those cardboard rings they put on to-go cups? Pretty damn hot, if you ask me. A closer look at the cup provided by Twitter user @VRonni3 may provide some insight.

Unburnt? Must not be Starbucks then, amirite.

There are some rubes in the fake news literati who say this is a mistake, that the cup wasn’t supposed to be there. But they clearly don’t understand how truly expansive and fleshed out the world George RR Martin via David Benioff and DB Weiss has created. They’d have you believe the presence of the coffee cup was a sign of carelessness, but on the contrary, the show has been building up to this moment for a few seasons now. When Ed Sheeran makes a cameo in the season seven premier, was that just for funsies or was it because his music is, best I can tell, sold and listened to solely at Starbucks around the world? And what about Rob Mcelhenney’s appearance this season? You’re telling me that isn’t a reference to his It’s Always Sunny co-star Glenn Howerton’s oft-maligned movie Coffee Town? You’d have me, an incredibly intelligent person, believe that A Song of Ice and Fire is not an almost too literal description of an iced latte? It all seems a little too convenient to not be true, don’t you think?

And if you need any more proof of exactly how intentional the cup placement was, it has since been confirmed showrunners Benioff and Weiss were in that very scene! I mean, how much more can they telegraph it at this point?

You can of course believe whatever you want about the show. If you want to just let the pretty (and sometimes really very dark) pictures wash over you and discount any new information that challenges your shallow worldview of what story Martin et al are trying to tell, then go right ahead. But it ain’t me, babe. I see it all loud and clear. The real story is in the cup. It’s coffee. The real story is coffee.

When you play the Game of Sprones, you win(g it) or you die(l in).

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via Gizmodo

The post Game Of Sprones: There’s A Starbucks In Winterfell appeared first on Sprudge.

Source: Coffee News

A Coffee Drinker’s Guide To Detroit

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detroit michigan coffee guide

What is left to say about Detroit? By now, you’ll have heard the boom and bust stories, the tales of failure and recovery. It’s old (and frankly rather boring) news—let’s just agree that Detroit is back.

Instead, let’s talk about how cool Detroit is. It has famous sons and daughters, from superstars like Madonna and Eminem to, well, Kid Rock. It’s the home of Motown, the birthplace of techno, and the den of oft-beleaguered Tigers and Lions.

And Detroit’s coffee scene is booming. Brand new cafes open seemingly every week, in monied suburbs and trendy urban neighborhoods. Detroit’s sprawling size—San Francisco, Manhattan, and Boston could all fit within the city’s 139 square miles—means there’s plenty of scope for new businesses to begin, expand and grow.

Here are ten of the best, both new and established.



detroit michigan coffee guide

The Red Hook Detroit

Originally based in the suburb of Ferndale, The Red Hook has since expanded to Detroit proper with this charming neighborhood space. The rotating roaster lineup is a mixture of star coffee names such as Parlor Coffee and Stumptown Coffee Roasters, as well as more local representation from Astro Coffee, all made via batch brew, Hario V60, or a white La Marzocco FB80.

In-house baked goods round out the menu, while plants and colorful murals make the cafe feel lively and welcoming. Its location in the heart of West Village makes it a local favorite, as well as a perfect spot for dog-watching if my time spent there is any indication.

The Red Hook is located at 8025 Agnes St, Detroit. Visit their official website and follow them on Facebook, Twitter, and Instagram.

 

populace coffee detroit michigan

Populace Coffee

To downtown now, and Populace’s lobby cafe inside The Siren Hotel on Broadway. I’ve written about this space before, and it bears repeating that the regal opulence of the interior is a sight to see. Heavy curtains, antique furniture, and just so much marble make sitting in the lobby and drinking a latte a distinctly fancy experience.

Populace roasts out of Bay City, Michigan, where its original cafe also resides, but this expansion to Detroit is another sign that the city’s coffee scene is flourishing, and still welcoming new players.

Populace Coffee is located at 2114, 1509 Broadway St, Detroit. Visit their official website and follow them on Facebook, Twitter, and Instagram.

 

detroit michigan coffee guide

Ashe Supply Company

On the same block of Broadway, a couple of buildings up from Populace, sits Ashe Supply Company, a self-styled “Lifestyle Brand” that combines clothing, artwork, prints, and coffee. Started by two Detroit natives, the cafe features industrial-chic interior design, with a curved bar clad in wood, hand-written signs, and pieces of Detroit ephemera dotted around.

Part of the space is dedicated to coffee roasting, while the rest is filled with community tables and cozy nooks, from which to gaze through the big glass windows at the comings and goings from the Detroit Opera House across the street.

Ashe Supply Company is located at 1555 Broadway St, Detroit. Visit their official website and follow them on Facebook, Twitter, and Instagram.

 

detroit michigan coffee guide

Dessert Oasis Coffee Roasters

Another downtown expansion for another Detroit suburb stalwart, Dessert Oasis opened this second location after beginning life 26 miles north in Rochester.

The downtown space is big and softly lit, with high ceilings, exposed ductwork and light fixtures—in fact, if it feels a bit like a music venue then that’s because it sort of is. Dessert Oasis started life as a dessert- and music-focused cafe, before adjusting its focus to include more of the coffee side of the business.

The cafes still host regular gigs, with both local and national acts passing through most weekends.

The big octagonal bar sits in the middle of the space, featuring a pour-over station and Slayer espresso machine, as well as a refrigerated display case for all the house-made cakes (dessert is in the name, after all).

Dessert Oasis Coffee Roasters is located at 1220 Griswold St, Detroit. Visit their official website and follow them on Facebook and Instagram.

 

detroit michigan coffee guide
Astro Coffee

Started by a couple who met while working at Monmouth Coffee Company in London, Astro is regarded by many as the center of Detroit’s coffee scene. Since 2011, Astro has offered a distinctive take on specialty coffee alongside an expansive menu of house-made goodies (plus they make their own nut milk, always a bonus).

A rotating selection of US and international guest coffee is available (Heart Roasters from Oregon and Bonanza Coffee Roasters from Germany are two recent offerings), in addition to Astro’s own roasting program, which they set up just last year.

The cafe itself is cozy and welcoming, with mural-covered chalkboard walls, plenty of seating, and a busy, community-minded feel.

Astro Coffee is located at 2124 Michigan Ave, Detroit. Visit their official website and follow them on Facebook, Twitter, and Instagram.

 

detroit michigan coffee guide

Lucky Detroit

A brand new cafe above a barbershop a block down from Astro on Michigan Ave, Lucky has the feel of a laid-back saloon. Interior design is big on dark wood, exposed brick and plenty of antiques (not to mention a moose head on one wall), and a huge three-part mirror behind the reclaimed butcher-block bar.

A La Marzocco Linea Mini serves espresso drinks, while manual and batch brews are also available, all made with coffee from Populace. Lucky is the ideal place to grab a coffee, relax on a comfy sofa while gazing upon the puzzled visage of a flag-draped moose, and await your turn in the barber’s chair.

Lucky Detroit is located at 2000 Michigan Ave, 2nd Floor, Detroit. Visit their official website and follow them on Facebook and Instagram.

 

detroit michigan coffee guide

Anthology Coffee

Previously located within the Pony Ride business incubator in Detroit’s Corktown neighborhood, Anthology’s roastery and cafe has been a Detroit favorite since 2012. The new space at the Eastern Market retains an open plan and communal feel, with the roastery on one side and a semi-floating coffee bar featuring a striking Mahlkönig EKK43 grinder and full Modbar system on the other. Everything is arranged to give the customer maximum interaction with their coffee as it is roasted and brewed.

Anthology Coffee is located at 1948 Division St, Detroit. Visit their official website and follow them on Facebook and Instagram.

 

detroit michigan coffee guide

Great Lakes Coffee Roasting Company

Another of Detroit’s coffee elders, Great Lakes Coffee has been wholesale roasting since 1994 and serving coffee at its flagship location on Woodward Ave in Midtown since 2012. A big, light-filled space, utilizing wood reclaimed from two demolished Hamtramck houses, Great Lakes combines a full coffee service with an extensive alcohol menu and inventive food lineup.

One part of the enormous bar features a La Marzocco GB5, Mazzer grinders, and a Hario V60 pour-over station for all your coffee needs, while another hosts a rotating selection of wines, draught beers, and specialty cocktails. It’s a harmonious blend, keeping the communal tables and bar stools that fill out the rest of the space in constant demand.

Great Lakes Coffee has multiple locations around Detroit. Visit their official website and follow them on Facebook, Twitter, and Instagram.

 

detroit michigan coffee guide

Cairo Coffee

On the outskirts of the bustling Eastern Market, tucked discreetly at the back of a retail shop, sits Cairo Coffee, a multi-roaster cafe anchored by North Carolina’s Counter Culture. Whether you happen upon it by chance or hear about it through word of mouth, visiting Cairo feels like visiting the kitchen of an old friend who just happens to have made a pot of coffee.

The cafe might be small, with space for just a few tables, but the coffee experience is taken very seriously, with a La Marzocco GS3 and Mazzer Major taking up most of the counter, and rotating guest coffees supplementing the ever-present Counter Culture (most recently Máquina Coffee Roasters from Pennsylvania).

In a nod to community engagement, the cafe also hosts the Library of Cairo, encouraging visitors to borrow (and hopefully return) a variety of books from the shelves below the counter.

Cairo Coffee is located at 2712 Riopelle St, Detroit. Visit their official website and follow them on Facebook, Twitter, and Instagram.

 

detroit michigan coffee guide

Bikes & Coffee

Another Detroit coffee newbie, having only opened in late October and located across Trumbull Ave from Wayne State University’s athletic complex, Bikes & Coffee focuses on, well, you can probably guess. The bar, big and rectangular, sits in the middle of the space, while the walls showcase bicycle paraphernalia for sale and the back of the space houses the already busy repair shop.

Another multi-roaster setup, Bikes & Coffee features local heroes Anthology as well as Hyperion from down the road in Ypsilanti and, fittingly, bicycle-themed Legal Speed from California.

There seems to be a natural intersection between bicycle people and coffee people, making it the perfect niche for Bikes & Coffee to exploit.

Bikes & Coffee is located at 1521 Putnam St, Detroit. Visit there official website and follow them on Facebook and Instagram.

Fionn Pooler is a journalist based in Ann Arbor, Michigan, and the publisher of The PouroverRead more Fionn Pooler on Sprudge.

The post A Coffee Drinker’s Guide To Detroit appeared first on Sprudge.

Source: Coffee News

In Portland, Reducing Waste And Increasing Accessibility At Nossa Familia

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nossa familia portland oregon

nossa familia portland oregon

Photo by Cortney White.

While many of late have framed disability inclusion and waste reduction as diametrically opposed, Portland’s Nossa Familia, a local institution since 2004, is using its newest space to showcase a unique and beautiful combination of the two. Nossa Familia, which means “our family” in Portuguese, designed its latest cafe around the idea that anyone should feel welcome in their space, focusing on making it accessible to all types of bodies while reducing waste in ways that help the environment without harming their clientele.

The new cafe, which opened in late 2018, resides in the Seven Corners Collaborative, a community hub for several local nonprofits that all work in the disability services arena—the space brings several key services under one roof in order to increase access and reduce travel for clients with disabilities. Community Vision, a longtime partner of Nossa Familia asked Nossa to join the hub with a new cafe. “We were both excited and challenged by the opportunity, and we thought very critically about the community we were coming into,” said Karen Lickteig, marketing director for Nossa.

nossa familia portland oregon

In order to ensure that the space served the community for whom it was built, Nossa’s team did a lot of research and had many conversations with the Community Vision team and clientele. Utilizing the principles of Universal Design, they worked to make the space welcoming to all by being conscious of space and layout, including table height, creating more open spaces, incorporating lower counters and ADA-height equipment, choosing stools, chairs, and tables that accommodate different bodies and abilities, and generally trying to create a more flexible space. In addition to making sure the space is comfortable for people with disabilities, cafe supervisor Camille Bevans also helped focus them towards making sure it was equally comfortable for people with larger bodies who don’t have disabilities. “Our menu in this cafe says ‘All Are Welcome Here: We strive for this space to be a welcoming and comfortable space for all,’” said Lickteig. “It’s really that simple—we just want to do our part to create a positive experience for every customer, no matter who they are, where they come from, what they look like, or whatever their abilities are. We really want to make people feel ‘at home’ in our cafes, like they’re a part of our familia too.”

nossa familia portland oregon

Photo by Cortney White.

In addition to considering the interpersonal impact, the Nossa team also prioritizes sustainability, which, according to Lickteig, has been a focus of the company from day one. “Ever since Augusto [Carvalho Dias Carneiro] founded the company, he’s looked for ways to reduce impact on the environment,” she said, citing examples of working with lower-emission Loring roasters and pursuing B-corp status. As they’ve expanded into retail, they’ve started to challenge themselves to push for sustainability in that realm as well. “We’ve always been troubled by the thousands of cups that are sent to the landfill as a direct byproduct of our business and we feel responsible for the production and reduction of that waste. We are working to bring more care and consciousness to this and asking our customers to share the responsibility as well,” said Lickteig.

In their Seven Corners Cafe, Nossa Familia has several waste-reduction initiatives in place, which have been vetted by the Community Vision staff and clientele to make sure they don’t decrease disability access to the space. They keep recycling, trash, and compost behind the counter and separate these themselves. They encourage the use of for-here cups and dining both through customer service and through a 25 cent upcharge for to-go, and when customers do need to-go cups, they’re all compostable. They offer metal silverware instead of plastic and are happy to apply cream cheese for customers taking bagels to go. They also sell reusable everything, at cost in the case of their reusable straw option, which was specifically vetted to make sure it’s as functional as a plastic bendy straw for customers with disabilities. When they hold events or pass out samples, they do those with for-here equipment and just increase the number of dishes they wash, while waiting until the dishwasher is completely full before washing the dishes. They also encourage vendors to deliver in reusable plastic Tupperware.

On Earth Day 2019, Nossa expanded the 25 cent upcharge to include all of the company’s three Portland cafes, with a 25 cent discount also offered for customers who bring their own reusable cups.

nossa familia portland oregon

Photo by Cortney White.

According to cafe manager Bevans, they’re always in the process of finding more ways to use customer service to reduce waste as well as navigating issues like the complexity of finding an ideal to-go straw for customers who currently only feel comfortable using disposable plastic ones. Bevans has watched customers initially question why certain things aren’t available, only to come back with changed habits, like bringing their own cups and straws. “It’s fun to watch it dawn on people that many things we are used to in the single-use plastic world are things that we really don’t need,” she said. “I’ve received many heartfelt ‘thanks for doing your part!’ for not having plastic knives or ramekins. So far all of our to-go bagel customers are more than happy with the solutions we have offered them.”

Currently, though, the cafe does not offer disposable plastic bendy straws for to-go customers with disabilities, a policy I questioned. “To be clear, we do have straws available to everyone,” said Bevans. “We have for-here straws and we have reusable straws for sale at $1 each or $3 each depending on the type. On more than one occasion, baristas have chosen not to upcharge, or to give a reusable straw away for free if it looks like the person needs one. Our company is all about caring and building trust and we empower baristas to make this call.” 

nossa familia portland oregon

Photo by Cortney White.

Lickteig is also grateful for the conversations they’ve been able to have with their community to improve the space, as well as to the baristas who navigate these conversations and use customer service to cover gaps in consumer habit. “It’s been a great asset having Community Vision’s Assistive Technology Lab next door to us in the building, and we’ve been able to learn from their expertise in terms of Universal Design and Inclusive Design.” In order to remain flexible based on feedback, all furniture for the new space is rented. “That way, we can switch things up based on feedback and what customers like or want to see there,” said Lickteig.

Owner and founder Augusto Carvalho Dias Carneiro hopes their space can provide an example for others. “Hopefully with our example, people can approach [sustainable, accessible practices] with less fear of doing damage to their business.”

nossa familia portland oregon

Founder/owner Augusto Carvalho Dias Carneiro.

“Specialty coffee as an industry was founded on the idea of questioning long-held assumptions about coffee that were damaging to people and the environment, in favor of a new way of operating that imbued our work with more transparency and sustainability,” said Lickteig. “As an industry, we need to rethink some of the things we’ve done for a long time and unite around innovative ideas for making a positive impact together.

Just as the Seven Corners Collaborative building itself is a model for accessible buildings, we hope our cafe can also be a model to others, showing that sustainability and accessibility can be beautiful, elegant, and functional.” As Seven Corners shows, accessibility and sustainability make a great team.

Nossa Familia is located in the Seven Corners Community Collaborative at 1949 SE Division St, Portland. Visit their official website and follow them on Facebook, Twitter, and Instagram.

RJ Joseph (@RJ_Sproseph) is a Sprudge staff writer, publisher of Queer Cup, and coffee professional based in the Bay Area. Read more RJ Joseph on Sprudge Media Network.

Photos provided by Nossa Familia.

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Source: Coffee News

Introducing The Sprudge Coffee Club

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There are a lot of exciting things for 2019 incubating at the ole Sprudge Studios. Some, like the Sprudge Twenty, you’ve already seen. Some, like the Build-Outs of Summer, you’ve seen in the past and will see again very soon. Others, though, we aren’t yet ready to talk about in anything above a hushed tone.

But one thing we’re ready to shout about from the rooftops is our brand new initiative, the Sprudge Coffee Club. Each week, we’ll be working with different coffee brands to bring you discounts on products they are most excited about. And the best part is, joining the Sprudge Coffee Club is completely free.

At its core, the Sprudge Coffee Club is a commitment-free subscription service where you can come as go as you please. Here’s how it works: every Saturday in the Sprudge Newsletter, we’ll be announcing a new roaster along with a discount code that can be used to purchase the featured coffee from their website. If you like what you see, follow the link in the newsletter over to their webstore and make a purchase. If not, wait until next week.

And we’re kicking this Coffee Club part off right with our friends from Arkansas, Onyx Coffee Lab. You’ve by now heard that name a million times over, and with their strong national presence there’s a very good chance you’ve already tasted the excellence coming out of the NWA. But if you have been living under a rock (non-onyx category), consider this your chance to rectify that error at a deep discount. For our inaugural Sprudge Coffee Club, we’re happy to bring you 30% off—THREE. ZERO—their washed heirloom variety Ethiopia Agaro Family offering. Floral, black tea, peach, and cocoa, this is such a great wheelhouse profile of what washed coffees from Ethiopia can taste like, and it can be yours for pennies on the dollar.

You are by now champing at the bit to get your hands on the discount code. You can’t though; it’s reserved solely for our Newsletter subscribers. But fear not, you too can subscribe for $Free.99 by following this link. Not only will you get sweet deals, but you’ll be able to catch up on the best coffee news and frothy gossip you may have missed over the past week. It’s a win-win!

Ultimately, our goal with the Sprudge Coffee Club is to make the coffee world just a little bit smaller by incentivizing folks to step out of their comfort zone and try roasters they’re unfamiliar with. In the coming weeks and months, we’ll be working with coffee companies big and small, micro- to nano- even, to bring you some truly cool stuff. And who knows, maybe there will be some coffee equipment sprinkled in there for good measure. The only way to find out, though, is to sign up for the Sprudge Newsletter.

Does your company want to be considered for the Sprudge Coffee Club? Drop us a line!

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image © Monkey Business/Adobe Stock

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Source: Coffee News

Coffee Design: Counter Culture Coffee In Durham, North Carolina

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Few coffee packages give us the feeling of a sugar cereal box. When we got our hands on Counter Culture Coffee’s quarterly limited-release Field Trip, we poured over the illustrations, trivia, and whimsy like a child (or adult-child) eating Cookie Crisp before school (or after midnight). We spoke with the Lead Designer Amanda Hakanson-Stacy, who along with Lenora Yerkes created this delightful coffee box.

Why “Field Trip?”

We knew we wanted to create a coffee that highlighted our commitment to education and celebrated our training centers and our up-and-coming online education platform. We spent a lot of time brainstorming names and landed on Field Trip because it’s a fun way to talk about the coffee journey. Field Trip is a celebration of all of the knowledge sharing that happens from farm to cup.

Out in the field. (Photo courtesy Counter Culture Coffee)

Who designed the package?

I collaborated with one of our Sales and Account Managers from DC, Lenora Yerkes, to make this packaging. More information on Lenora and the inspiration here!

Tell us the design inspiration behind this package.

I’ve always admired Lenora’s dedication to her craft—she draws more than anyone I know—and really wanted to collaborate with her on a project. When we started talking about Field Trip, I couldn’t stop thinking about whimsical cartoons and I knew working with Lenora would be a great fit for this product.

Field Trip details.

Why are aesthetics in coffee packaging so important?

Aesthetics are important for all packaging. It’s what draws people to something sitting on a shelf. In a sea of many different coffees, it’s another way for our product to stand out. As a designer, I’m a firm believer in creating a connection between people and products through packaging design. I’m delighted by objects that I want to spend time looking at and displaying.

Field Trip backpack. (Photo courtesy Counter Culture Coffee)

There’s also a backpack—is this a part of the release?

It is! You can’t take a Field Trip without a backpack. Lenora drew the art that is on the backpack as well. There is also a limited edition mug.

This was a limited release. What’s next?

This coffee was one of our quarterly Limited Releases.

Spoiler alert—our next quarterly Limited Release is called Kaleidoscope. It is an Ethiopian and Kenyan blend that represents changing seasons, cold coffee, shifting perspectives, and some exciting new products in the works at Counter Culture. The first day to taste (and purchase!) this coffee will be during our Tasting at Ten on Friday, May 3, held at all Training Centers.

Thank you!

Company: Counter Culture Coffee
Location: Durham, NC
Country: United States
Design Debut: January 2019
Designers: Amanda Hakanson-Stacy and Leonora Yerkes

Zachary Carlsen is a co-founder and editor at Sprudge Media Network. Read more Zachary Carlsen on Sprudge.

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Source: Coffee News

Facing Historically Low Prices, Brazilian Farmers Aren’t Selling Their Crop

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The current price of coffee futures on the commodities market has, as of writing this, dipped just below the $.91 mark, bottoming out thus far today at 90.88 cents. It is sadly no longer news when the C price hits a new low; the only number that seems to be increasing is just exactly how long it is has been since the price of coffee was this low. Currently, that number sits at 13 years.

In response to this, some Brazilian farmers are refusing to sell their harvest until there is what Bloomberg calls a “price miracle.”

As the article notes, a record crop from the past season has helped usher in the historically low prices, and with a similar yield expected this year, hedge funds—the people who obviously should be in charge of making coffee valuations—are “wagering on further declines.” With the threat of even lower prices looming, Nelson Salvaterra of Rio de Janeiro’s Coffee New Selection tells Bloomberg that many farmers are “hoarding their beans” in hopes of a “miraculous” recovery in the C price.

The numbers back up Salvaterra’s claim. In March, green coffee exports dropped by 20%, to 2.6 million bags—roughly 156 million kilos or 343.2 million pounds—where it is expected to remain in April. The amount that was shipped, according to Salvaterra was only to “[cover] previously agreed upon contracts.”

In the short term, withholding coffee is “doing more harm than good.” Though the prices have increased due to the artificial shortage, it is setting the price higher for Brazilian coffee than that of other countries, further slowing the export rate. But for the farmers, the hope is that they can hold off on selling their crop until the price rebounds. But for this gambit to pay off, the C price of coffee will have to do something it hasn’t reliably done in a long time: it will have to increase.

Let’s hope their gamble pays off.

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image © Adobe Stock/Paulo Vilela

The post Facing Historically Low Prices, Brazilian Farmers Aren’t Selling Their Crop appeared first on Sprudge.

Source: Coffee News

Kazuhiro Nagasawa: The Sprudge Twenty Interview

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Kazuhiro Nagasawa (Photo courtesy Kazuhiro Nagasawa)

Welcome to the Sprudge Twenty interviews presented by Pacific Barista Series! Read more about the Sprudge Twenty and see all of our interviews here.

Nominated by Mami Sakamoto

Kazuhiro Nagasawa is an entrepreneur and coffee professional based in Morioka City, some 300 miles from the city of Tokyo on the northern tip of Honshu. He is the owner/operator of his own eponymous small town coffee brand, Nagasawa Coffee, founded in 2012.

Here’s more on why Nagaswa Coffee is special from Mimi Sakamoto’s nominating essay:

“Let me explain a little bit about my hometown, the city of Morioka and its relationship with coffee. Coffee is loved by all generations here, and many families have their favorite coffee roasters and cafes. But what they call ‘coffee’ has traditionally meant a dark roasted, thick, strong tasting drink. When Nagasawa Coffee opened in 2012, their coffee selection had fruity, lighter, or sometimes unique tastes in addition to ‘traditional’ dark ones.

Mr. Nagasawa was not trying to follow ‘in-fashion’ coffee then. His coffee choices are not swayed by trends. Instead, he is cultivating his own world of coffee, traveling from Africa to Taiwan to keep his knowledge current, and expressing everything he’s learned here for the locals. I think this is how a barista in a small town can contribute to change and influence the world of coffee.”

Sprudge Media Network spoke with Nagasawa digitally from Morioka City.

This interview has been lightly edited and condensed for clarity.

What issue in coffee do you care about most?

I care about the future of coffee cultivation, especially how it will be affected by global warming. Secondly, I am concerned about the worldwide rapidly growing demand for coffee, which may lead to an imbalance in supply.

What cause or element in coffee drives you?

In 2011, I encountered the Great East Japan Earthquake, the biggest earthquake that we had ever experienced.

The seacoast areas of Tohoku region, or the North East side of Japan where we live, had massive damage. From day one of the disasters, I couldn’t help thinking that I have to do something.

My desire became stronger day by day and about a month later, there I was, visiting from shelter to shelter of the seaside towns hit by the massive tsunami. Taking a whole day, I served so many people cups of coffee that I couldn’t count how many they were every day. The more I served, the more people became delighted, thankful for me with many smiles. Some of the victims even told me, “thank you very much for coming over to such a terrible disaster area,” and I was unexpectedly encouraged by those words.

During this activity, I strongly felt the magic and miracle power of coffee that made me think deeply about how good it was to be involved in the world of coffee. Unlike water or foods, we can live without coffee. However, at the moment you have a sip of coffee, a joy arises. Feeling healed, a calm space is born, and smiles overflow. That strange feeling that I had under that ultimate and devastating natural circumstance made me mad about coffee more than ever.

What issue in coffee do you think is critically overlooked?

The reality of coffee grower’s poverty.

What is the quality you like best about coffee?

Coffee can take us beyond countries, regions, languages, ethnic background, and religions. It provides us opportunities to share our common values. I believe it is a wonderful drink that connects people to people all over the world.

Did you experience a “god shot” or life-changing moment of coffee revelation early in your career?

A long, long time ago, one day, I hiked up to the top of a mountain for snowboarding. It was a tremendously cold day, and I was almost freezing. Then, somebody poured a cup of hot coffee from a thermos for me. I vividly remember the scene and its unforgettably delicious taste of the coffee still now.

It was not that tasty as we could call “specialty,” it was precisely my life-changing moment that made me realize it all depends on the environment or situation; we could find any coffee to be the best coffee. I could say it was a very precious discovery for my career.

What is your idea of coffee happiness?

My idea of coffee happiness is: Coffee is always a side player, not takes a leading role but it still beside us when we need it. Coffee is always there when important decisions are made or brilliant inventions are found in history. I think what coffee happiness truly means is bringing to us our everyday life itself. No drama needed. Spending our daily lives with a cup of coffee is such a wonderful treat. Also, I would like to always be with coffee as a part of people’s ordinary lives.

If you could have any job in the coffee industry, what would it be and why?

I would be a coffee farmer and cultivate coffee from scratch all by myself. My town, Morioka, is very cold in winter, so it’s impossible to grow coffee here. So I have an aspiration to commit to producing coffee.

Who are your coffee heroes?

All the customers who come to my store, including the past and future visitors, are my heroes. Without any supports by all of them, we, Nagasawa Coffee, don’t exist.

If you could drink coffee with anyone, living or dead, who would it be and why?

No doubt, it would be John Lennon. Although John and I are not the same age, we share the same birthday, and unilaterally I have admired him for many years. If this were to happen, for me to drink coffee with him, it would be amazing. However, to speak honestly, I would like to have a drink of something stronger than coffee if given the chance with John Lennon!

If you didn’t get bit by the coffee bug, what do you think you’d be doing instead?

I would be a professional snowboarder (if my age does not matter). I have quite a long career in snowboarding, and there are a lot of great places to go snowboarding with ideal snow conditions around my city.

Do you have any coffee mentors?

Nope. Nobody. I started my career in coffee by self-study and have kept it that way to the present.

What do you wish someone would’ve told you when you were first starting out in coffee?

When I first started in coffee, I knew nobody who was in the coffee industry then. I had to go very far to find my way. If I could have some advice from somebody, it would be much more comfortable. However, as much tough time as I been through, I now feel I am making good use of my past experiences.

Name three coffee apparatuses you’d take into space with you.

I would choose just one. AeroPress. I want to challenge pressing in weightless space.

Best song to brew coffee to?

Something by the artist French Kiwi Juice.

Look into the crystal ball—where do you see yourself in 20 years?

I can see I am on the southern island of Japan, and enjoying watching coffee cherries.

What’d you eat for breakfast this morning?

I had natto (fermented soybeans), white rice, grilled fish and miso soup. Quite a traditional Japanese breakfast.

When did you last drink coffee? What was it?

I would prefer to tell you when I drank coffee for the very first time, because I feel like my last coffee is always in the future. So, I think I was nine years old or so back then. My father brought coffee beans at a local coffee shop and brewed it in a siphon for me. I do not remember what coffee it was. Despite my father’s solemn and polite conduct, I could not understand the taste of the coffee at all. It has become a good memory of my late father.

Thank you. 

The Sprudge Twenty is presented by Pacific Barista Series. For a complete list of 2019 Sprudge Twenty honorees please visit sprudge.com/twenty

Zachary Carlsen is a co-founder and editor at Sprudge Media Network. Read more Zachary Carlsen on Sprudge. 

The post Kazuhiro Nagasawa: The Sprudge Twenty Interview appeared first on Sprudge.

Source: Coffee News

Kansas City’s Thou Mayest Acquires Quay Coffee

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Is it “key” or “kway”? As of Monday, April 29th, it’s pronounced “Thou Mayest.” According to Startland News, two Kansas City coffee companies are joining forces with the just-announced acquisition of Quay Coffee by Thou Mayest Coffee Roasters.

The acquisition is part of an aggressive growth strategy by Thou Mayest. According to the article, the coffee roasting company will pull under its banner the three Quay cafes—all multi-roaster shops that will presumably switch to a single roaster model under the new ownership—as well as open a third location of their own, a 2,000-square-foot cafe inside collaborative space Collective Ex that has been dubbed “Thee Outpost.” The brand is jumping from two cafes to six almost overnight.

Thou Mayest co-owner Bo Nelson tells Starland News:

“You can expect the same attention to detail in our environment and product as well as the inclusive, creative community our service encourages,” Nelson said. “We love the product and community that Quay is known for. It was a natural association with our growth trajectory and there was great brand alignment. There’s more to come on that as we continue listening to what people want it to become, and we aren’t done yet. Growth is good and this is just our warmup.”

As part of the changeover, all Quay locations will be updated with “equipment modifications behind the bar,” more “health-conscious options,” and an uptick in alternative milk options. “There will be more plants, I can promise that much,” Nelson states, an allusion to the Family Tree Nursery owned by his family, home of another Thou Mayest outpost, Cafe Equinox.

Nelson also tells Starland News that Thou Mayest will retain all Quay employees, but some folks may see shifts in which location they work at as the two teams intermingle.

There are no details yet as to whether or not Quay will continue to operate under its original name or when a potential name change would occur. Though I think they should really lean into the common mispronunciation and go with “Thou Quayest,” but that’s just me, a person chronically incapable of not blurting out every bit of wordplay that pops into my head.

For more information on the acquisition, read the Starland News article here.

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via Thou Mayest

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Source: Coffee News