At the age of only 13, Keely Thomas did something he dreams of dream about. She founded her own coffee company at the stand on the farmers’ market. Over the past seven years, this tiny beginning has increased Grand Strand coffeeA blooming company with two locations from bricks and support currently in development.
By attending the University of South Carolina full -time, Keely took the role of a full -time production and operations manager in a specialized cafe. She ran teams, managed green supplies and created coffee education programs with the same care and curiosity that launched its activities many years ago. Her works were recognized by the industry in the attention center from the next National Coffee Association.
Now, at the age of only 20, Keely took the role of a younger importer of coffee with ICT coffee. He is still developing, learning and crossing the boundaries of what it means to be a teenage professional in a special coffee. Keely not only works in coffee. He builds his future.
How many years have you worked in the coffee industry?
I have been working technically in coffee for eight years since I put my first cool cart infusing at the age of 13. But if I’m forthright, it’s forever. When I was three years elderly, I spent with my parents, tilting at seven and started asking the samples when I was 10 years elderly. So eight years is an official answer, but coffee was part of my whole life.
What was your first coffee work?
My first coffee work was a cool floor stand, which I started on the farmers market when I was 13. What began as a tiny table with a few jars of a cool infusion somehow grew up to a full brick shop in which I worked at the first changes in the barista. From that moment I was completely addicted.
Has he experienced the life of coffee revelation at the beginning of his career?
Honestly, I had so many life -changing coffee moments. I grew up around him because both my parents worked in the industry, so it was always part of me. One of the biggest moments was early when regular on my cool stand asked if I wanted to turn it into a real store. Saying “yes” led to my two brick locations and the upcoming Roastra. Another had a chance to provide coffee with American research bases in Antarctica, which seemed absolutely surreal. Recently, rating in the American championships a barista really stood out, because it combined me with so many enthusiasts and reminded me of why I want to build the future in coffee!
Is there a person or a person who served as your mentor at an early stage of a coffee career? How did they affect you?
Definitely my parents. When I told them for the first time that I wanted to start a coffee company at such a teenage age, they did not close this idea. Instead, they told me to write a business plan, come up with starting costs and think about how to balance the school with running a tiny company. Their encouragement gave me confidence. Later, when the client offered me a chance to move to the building, my parents were the first to enter and helped dream. Even when I decided to go to college and take up a different job as a smoking room they worried, it could be too substantial, they still supported me. This experience has become one of the best ways to develop in the industry and independent development as a coffee professional.
What is your current coffee role?
Recently, I started my role as a younger trade in Intercontinental Coffee Traders. I am very excited, seeing where this path takes me and I have the opportunity to learn and make contacts with producers and smokers along the way!
What aspect of the coffee industry has changed the most during your career?
I think that the biggest change was as long as coffee has become more available. When I started, most of what I learned comes from practical experiences or mentors, but now there are so many classes, certificates and communities that make education widely available. Social media also played a huge role. Being younger, I could share my own online journey and saw friends who once did not know anything about coffee, they are really interested and even started to realize it themselves. In addition, the pursuit of transparency and connection between producers and consumers has grown so much, which makes the industry feel closer and more purposeful than when I was just starting.
What still surprises you on coffee, does it give you joy?
I am most surprising that never stop learning. Each part of the coffee industry in which I was taught me something modern and made me curious. However, people are real joy. Some of my closest friends came from this industry and I love that I can learn, share and drink something that is also delicious.
What’s in the coffee industry that you would like to see most?
I would love to see how specialized coffee has expanded to more places that do not yet have many scenes. When I started, access was restricted and I know that there are many people who are compelling and willing to learn. Creating a greater number of possibilities of experience of special coffee would be such a positive change for the industry.
What is your most valued coffee memory?
My most valued coffee memory reaches when I was a child and I had school days off. I sat in the BPPPing laboratory at my dad’s work and together we would go through coffee. He taught me about different beginnings, flavor profiles, roasting the sample and I evaluate green coffee, and I liked it. These moments really shaped as I see coffee today and made me fall in love with the whole process.
Do you make coffee at home? If so, tell us how you are brewing!
My wallet probably regrets that I have faded more at home, but I love going to local cafes every day. There are so many amazing in which I live, and I like to support them and shout with barists. My ordinary order is a black cool infusion and full milk courts. At work, I also make a cup in a cup every day and produce a V60 consisting of sharing my colleagues. We are also looking for an espresso machine for the office and I am excited that I can restore my barist skills!
What is your favorite song/music for coffee brewing?
I’m listening a lot nowadays LaufeyIN RoccoAND Jason Lapierre. They have such a good atmosphere and are chilly enough to relax me, but still makes me want to dance a little when I do coffee.
What is your idea of coffee happiness?
My idea of happiness of coffee is that the first sip makes you stop and smile or when the taste surprises you in the best way and reminds you why coffee never gets bored. For me it is a mixture of comfort, surprise, but also sharing these moments with others.
If you could drink coffee with anyone, living or dead who would be and why?
I would probably choose my younger self when I was just entering coffee. I would love to sit over the cup and tell her about all the adventures of coffee, the people she would meet, the places where she will go, and how she will become such a substantial part of her life.
What is one advice that would you give someone who would start in the coffee industry today?
I just advise you to start now. Watch movies, reach people and visit cafes or roasters and ask barista/smokers questions. I have always loved when people asked me questions and most coffee people are cheerful to share. Go to social events, invest in this bar configuration, and if you started a little, take part in the competition, even if you don’t think you’re ready. I learned the most, exposing myself there, even when I felt as little experienced as possible in the room.
