I was sitting at the bar of my favorite coffee shop, chatting with the owner about his philosophy on business and craft coffee. Like many artists, he wasn’t wholly concerned about creating something that everyone would like. He simply wanted to make experimental, high-quality coffee. This is a stance that polarizes the feedback he receives—people either love or hate his offerings—but he gets to stay true to his culinary visions.
Craft, Coffee, and Collier
Craft, Coffee, and Collier
Craft, Coffee, and Collier
I was sitting at the bar of my favorite coffee shop, chatting with the owner about his philosophy on business and craft coffee. Like many artists, he wasn’t wholly concerned about creating something that everyone would like. He simply wanted to make experimental, high-quality coffee. This is a stance that polarizes the feedback he receives—people either love or hate his offerings—but he gets to stay true to his culinary visions.