Retail Director & Co-Owner
Olympia Coffee Roasting Co.
What other coffee jobs have you had?
What’s your favorite part about working in coffee?
First off, I just love coffee. For me, there is no food or beverage that compares with coffee. I think my favorite part of working in coffee is that true specialty coffee is really a new and emerging industry. There is a huge chasm between where we are now and the possibility of coffee. I think back 10 years ago and things are so much better now in terms taste, understanding, community, and transparency in coffee. But I think we are still just at the tip of the iceberg, and the progression of excellent coffee is accelerating exponentially. We have a huge potential to shape the future and deliver on the promise of true specialty coffee. I find that extremely exciting.
Where do you ideally see yourself in 10 years?
I see myself continuing the pursuit of a life rich with depth and meaning, wherever that leads me.
Who and what inspires you?
First and foremost, I am inspired by my staff. The level of professionalism they bring to their work, and their dedication to their craft is nothing short of inspiring. I get to work with a bunch of cool, down-to-earth, hard-working people. They are all into different things—playing music, hiking, cooking, growing food, crafting—but they all share a passion for coffee.
Additionally, I am inspired by the capacity of technology to improve the coffee industry. I know some are fearful that technology will take away the craft element of coffee, but I couldn’t disagree more. I think that those who take the quality path will only benefit from the potential of technology to help consistently deliver a better taste experience. I am also a big James Hoffmann fan.
What are you drinking right now?
Olympia Coffee’s Kanzu Lot 16 from Rwanda.
Crazy coffee experience you’d like to share?
Talk to me sometime. I’ll tell you a good story.