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Welcome back to The Update; a semi-regular team update newsletter keeping everyone in the loop about what we’re working on, where we’re headed, what’s changing, and why.
So here’s the scoop: every few weeks, you’ll get a note from me. What’s happening across locations, in the roastery, in the community. The wins, the work in progress, and the things we’re still figuring out.
Here’s the latest. 🤟
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If you’ve been in the roastery lately, you’ve probably noticed things look different every time you walk in.
That is not chaos. That is a long-time plan coming together.
We’ve been optimizing storage so the roastery can function better day-to-day, hold more incoming supply orders without everything feeling like a game of Tetris, and make life easier for the roasting team while they’re doing the work that keeps this whole thing moving.
Green coffee, packaging, supplies, and production flow are all getting more intentional homes so we’re not constantly hunting for what we need or moving the same things six times to get through a roast day.
I’m attaching a map with where team members can find what they need in the new format. Please use it, ask questions if something is unclear, and help us keep the system intact once it’s in place. The whole point is more capacity, less chaos, and a back-of-house setup that actually supports the volume we’re growing into.
Roastery Layout, Updated 07/27/2026
The goal is an optimized roasting space that can actually support the volume we’re doing now, plus a public-facing tasting room and quick-service bar in the front.
That means guests can post up, taste what we’re roasting, grab something quick, and experience the coffee program more directly—while giving our busiest weekends some real breathing room instead of sending every single person through the café.
What looks like a construction zone right now is building toward something special for the whole team. More details as pieces lock in. 🧩
Our pop-up on 7/23 was a big one. Big volume, high energy, and the kind of day that reminds you why we do this.
Huge shoutout to Rachel W, Sarah, Elise, and Jill for making it happen and making it great. Y’all showed up and it showed.
Rachel W and Sarah also ran a tasting for a group of prospective SCAD students, and the verdict came back loud and clear: