An endless font of passion and creativity, which is building coffee refreshment and restore us every season, and its features that seem really symbolic for this energy. There is so much to dig in this story: the husband and wife who spent their lives in a special coffee industry, which he actually * met * and met while working in a coffee company before they set off in running their own baking company. Now they take this knowledge and know-how and transform it into their dream cafe, with a sedate bakery program at the forefront.
Let us mark this immense dazzling lights: Coffee with room service He does something really thrilling in Ventura, California and they can be seen in 2025.
For those who are not familiar, will you tell us about your company?
Our company is founded and belonging to the duo of her husband and wife, Carrie and Dennis Medina. We have been working together for over a decade, since we met Coffee with versatile glass In 2014 – Dennis was the main finger and I was in accounting. From there, we worked together in several significant roasters, including Dune coffee and a low pigeon, before starting your own wholesale baking company, COLLECTIVE coastal coffeein 2020
Since the start of CCC, we have focused on building non -standard coffee programs for our wholesale partners – in the shape of their menu, configuration of bars and training systems. We loved to be behind the scenes, but we would lie if we said that we did not miss the life of the cafe. About two years ago, we shared our vision of serving peace with our financial partner now and from there the situation was quickly formed.
The space we found was immense – a building than what made sense to coffee itself. Dennis and I are people with coffee, not with food, and we have always believed in cooperation with experts in areas outside our control room. We knew that we needed the right partner to revive the food program. We met with several bakers, but they knew Skylar Bryce immediately.
Dennis and Skylar actually worked ten years ago in Dune – he ran a burning room, and she managed the stove and managed a cafe. Then she moved to Portland, where she worked Coffee During the exploration of her real passion: baking. He has been professionally since 2012 and has always loved pairing great coffee with exceptional pastries. During her stay in Portland, she also achieved a modest order after her Instagram, @skylarbrycewhich she used as a imaginative culinary blog.
When we joined again, we saw a little ourselves in it – relying, driven and incredibly talented, simply by the lack of an appropriate platform. Time seemed accidental. We are very excited that we can give it this platform through room service.
Can you tell us about a recent space?
The peace service is located in our petite town of Ventura, in a recent adaptive project called Gasworks. The space is about 2,000 square feet, with gliding industrial ceilings and rolling doors from floor to the ceiling, which let in a lot of lightweight and open to strips along the front. It is a stunning mix of ancient and new-project restores and again imagines historical buildings from the southern counties of 1927 in lively, mixed destiny.
We are particularly excited about our concept of an open bakery-you will be able to look through a immense glass window and see Skylar in action, bakes everything fresh on the spot. It provides a sense of transparency and energy that we love.
What is your coffee approach?
In today’s coffee scene from 2025 I sometimes feel like an ancient head. I was trained by what I like to call the “ancient guard” of baking coffee. The person who taught me was Adam Kohler, who came early Stumptown world. We met during work for Sightglass in San Francisco around 2011 or 2012. Then, then Cropster There was barely something – we relying largely on sensory baking and quite basic sheet. We mark some times and temperatures to manually build baked curves.
I definitely kept my roots in some respects and I was still relying on sensory signals, but I would be stupid to ignore the amazing tools that we have today. Programs such as Cropster were huge for our activities – especially in the back room with data and consistency.
When we develop and introduce recent team members to the roaster, I try to convey the methods that were taught: continuous bubbles, triangations and practical experience. I want our baking manufacturers to understand not only what is happening in the machine, but what is shown in the cup and how everything is connected with each other.
In general, our approach is a mixture of ancient school and a recent school-because of the fact that coffee concerns personal preferences. The taste can be subjective, and people like different things. That is why we try to offer a wide range, from directly the origin of a single origin from amazing farms, such as Las Lajas in Costa Rica, to more affordable (and sometimes wrinkled) dim roast, functions of processed coffees and simply washed.
Any machines, coffee, special equipment set up?
We are an avid Slayer fans, so we’ll utilize Slayer Steam EP For espresso. We are glad that we can utilize WEBER EG-1 workshopsWhich will allow us to offer many offers one origin on both espresso and pour out. On the coffee side, we will obtain only through our roaster, coastal coffee. Over the years, we have built powerful trade relations with producers, and room service will present exclusive single origin originally originally for this space.
How does your project consider sustainable development?
Sustainable development is something that we are constantly thinking about – both in immense decisions and petite everyday practices. We work only with our pair, the coastal Collective Collective, which the source of coffee through long -term, direct trade relations. This not only supports producers more fairly, but also helps us reduce unnecessary brokers and the impact of freight.
At the Cafe level, we have invested in energy -saving equipment and built a bar system to reduce waste and improve work flow. As far as possible, we also utilize take -out materials, and also offer encouragements for customers who bring their own cups.
As we develop, we commit ourselves to continue to make responsible choices, partners with similarly thinking suppliers and remain responsible for our influence.
What is your hope for the opening date/month?
August 2025 … I hope;)
Do you work with craftsmen, architects and/or creators you would like to mention?
My husband Dennis serves all things coffee – from bar and equipment flow to retail operations – while I focus on backend and a imaginative side: design, branding, marketing and general vision.
We feel incredibly joyful that we work Becker Studios for design and architecture of space. While our project was smaller compared to what they usually undertake, they brought so many experience and care in this process – we are really grateful for the opportunity to cooperate with such a talented team.
Thank you!
THANK YOU! Cleaned 4ever <3
