Amélie is a perfect example of someone who treats everyone with kindness, respect and honesty. Her presence is an encouragement to everyone locally in the industry, and her reputation is also evident around the world. She runs her business with grace and humility, and at the same time is real and human. She is compassionate and focuses on including those around her rather than fighting to get to the top. She made it to the “top” because she stuck to the truth throughout her career!
She achieved success as a sales and education director Oasis Dessert Coffee Roasters significantly and it does not go unnoticed within the company and across the state. Through hosting, she has created opportunities in Detroit for home brewers, regular customers and people in the coffee industry Detroit Coffee Week. This provided opportunities for roasters, technicians, baristas, etc. It was amazing. She deserves recognition for the work she has done. He never points to himself, but lifts up those around him!
How many years have you worked in the coffee industry in total?
18
What was your first coffee job?
You could say that my first job at a coffee shop started long before I received my salary. As a child, I spent summers at my grandparents’ donut shop in Florida, pouring cups from a glass pot for the regulars, most of whom were retirees from nearby communities who always seemed to have room for another refill. This was my first look at the coffee ritual and the people it brings together.
But if we talk “officially”, my first real job in the coffee industry came many years later when I started working at Biggby Coffee in the summer of 2008.
Did you experience a life-changing coffee moment early in your career?
In 2014, after years of traveling and working between various Biggby locations, when I returned home to Michigan, I walked into Dessert Oasis Coffee Roasters in Rochester, MI. I wasn’t having the best day and it must have shown because the guy behind the counter asked how I was feeling. It was a straightforward question, but an forthright one.
Instead of shrugging it off, I told him the truth, the truth that I wasn’t getting paid at my job and that it was just a tough time. The guy was Kevin Williams, now vice president of staff at DOCR, and he listened and then said, “Well, why don’t you work here?”
Long story brief, I started working there. While it may not have been a full-blown coffee experience, it was the first time I saw what true hospitality could look like and what it could offer to people in our industry. I realized *very* quickly how much I didn’t know about specialty coffee, and from that point on I wanted to learn something fresh every day, and I still do.
Is there a person or people who mentored you at the beginning of your coffee career? How did they influence you?
Early in my career, I remember standing across the bar on busy Saturday nights, carrying drinks into a bustling café, and watching Matt Bolchi pour rosettes in a way I simply couldn’t comprehend. His latte art motivated me to constantly pursue perfection in every cup.
At the same time, listening to Nate Hamood talk about the origins, varieties, processing methods and producers behind them – I didn’t understand much at the time, but it was stunning to me. Nate’s leadership has always stood out to me. He is kind and always respectful, yet powerful. He leads by example and continues to inspire me every day.
What is your current role in coffee?
My current position is Sales and Education Director at Dessert Oasis Coffee Roaster. I’m also in the process of opening a cafe, Washed Coffeewith my amazing partner Emily Potter. Very busy, very grateful to be surrounded by coffee people everywhere I go!
What aspect of the coffee industry has changed the most over the course of your career?
As I reflected on these questions, it became clear how many men were integral to my development in those early years. I am incredibly grateful for their guidance and leadership. At the same time, there were so many times when I wanted to reach out to women in leadership and local positions that there were simply no ones I could turn to.
Now, in my current role, I am fortunate to be surrounded by forceful and passionate women and non-binary people who do incredible work, both in our workplace and across the industry. It is inspiring to see the leadership and influence that exists here and is a reminder of how vital representation and mentoring is to the next generation.
What else surprises you about coffee today or makes you elated?
What I enjoy most about coffee is being surrounded by people who share the same goal: using coffee as a way to connect with others. I love talking to producers, roasters and consumers, near and far, and discovering that we all share the same fruit. It’s amazing to see how something can have such an impact on our livelihoods, daily rituals and connection.
I also like that there is always something to learn. Whether some people want to admit it or not, there is always a fresh skill to learn, a perspective to consider, or a way to advance in our coffee world. This constant opportunity to learn keeps everything thrilling and humbling, and that’s what makes this job so rewarding.
What is the thing about the coffee industry that you would most like to see change?
What I would like to see most change in the coffee industry is the “race to the bottom” in the wholesale coffee world. While my perspective is specific to my current role, I look through a lens that I see every day. Whether it’s skimping on equipment, offering enormous amounts of free coffee, paying less for organic coffee or limiting support, these practices underestimate the work, care and expertise that goes into each cup. Specialty coffee deserves to be respected and uplifted in a way that reflects the collective effort of everyone involved, from producers to roasters to baristas and everyone in between.
What is your fondest memory related to coffee?
I have so many…
Do you make coffee at home?
Yes, this is my most cherished part of the day. Every morning I sit on the couch with my partner Emily and our 5.5-year-old daughter Daphne. We sip coffee brewed by our Fellow Aiden. The most delicious coffee brewed in batches, consistent every time.
What is your favorite song/music for making coffee?
When I have time behind the bar, I usually play a 90’s R&B playlist and get in line Eric Badu every other song.
What is your idea of coffee happiness?
Coffee happiness sits on our red chairs and sips coffee in the sunshine outside Milwaukee Coffee on Saturday morning in Detroit with Emily.
If you could have coffee with anyone, dead or alive, who would it be and why?
I would do anything to have coffee with my grandma Dolly. I took my first sip from a sippy cup at the age of 3 from her.
What one piece of advice would you give to people starting a career in the coffee industry today?
Never be afraid to admit if you don’t know something. Leave your ego at the door. Engage, ask questions and never stop asking questions. There is always something to learn. Show up in your local community. If there is something you like, don’t just complain about it, but do something to change it.
