Happenings Magazine sat down with Brandon at Course Coffee Roasters to learn about this unique coffee shop—and their dedication to the craft—in the heart of Frenchtown.
Happenings: Thank you for taking the time to visit today. Tell me about your background and how you and your wife got into the coffee business.
Brandon: Absolutely. Part of our coffee journey extends from where we met. I was living in Harrisburg, Pa., and Sarah was finishing school in the area. She was working at a coffee shop that I would frequent in the afternoons, and that is how we got to know each other—so the idea of coffee was always prevalent from the first day we met. We had always talked about wanting to open our own coffee shop. We ended up visiting the St. Charles area and Frenchtown during the Christmas season for a little rest, and we really enjoyed the area. At the time, we were thinking of making a move anyways and St. Charles seemed like the best fit. I had also been roasting as a hobby for myself and friends, so between this location and being ready to start a business, we took the next steps to set up shop. We started out selling our coffee at the local farmers market for four years before we ended up meeting Keith Lutz. Keith is the owner of the building, and after some time renovating the space through 2020, we officially opened our physical location.
Happenings: That sounds great. Speaking of the idea of coffee, what initially piqued your interest in getting more involved in the trade and wanting to do your own roasting?
Brandon: I think the experimentation side of it is a big part of what draws me to roasting. As Sarah and I got more involved in roasting and sourcing beans, we also got a chance to see how much the process involves making relations at the point before the final product is served. It is very much a relational transaction, where farmers go through their process to grow and pick the beans that then go through an extensive journey before coming here. We are then an extension and a steward of that process to the point of being able to create the end product taste. We have had a chance to meet some of the farmers from Costa Rica at an event in Chicago, so to be able to introduce ourselves and put a face to where it all starts has been rewarding. It really is excellent care, human relations and attention from start to finish for the entire process.
Happenings: The social aspect of coffee, on both the sourcing side and when it comes to an end product, is an important part of the process and experience. That kind of leads me to my next question. You have a very unique and inviting space here at the shop—with it being set up in an older french-style home. Tell me a bit about how this came to fruition and the vision behind making it such a welcoming and social space for the community to interact.
Brandon: The atmosphere is important to us. Coffee, in its own way, puts the consumer on a journey just off the taste. When you sit down and have a cup of coffee with your feet on the ground, the taste alone can transport you to the region of origin. So, the name “Course Coffee” has the idea of going on an expedition—or setting a course to experience something new. It also speaks to the community here along the river that has a strong history of being a launching point for expeditions. People are on the course of life—all within the same community—and we wanted to create a space where people can interact and share that journey.
Happenings: And for someone who may be just beginning to explore the world of different varieties of coffee, what do you recommend as a good first step on their journey?
Brandon: One thing that we have tried to do well is bring in a broad range of coffees—from a roast that is very mild or easy-drinking to something that is more fruitful, tart or sweet and sugary. We also want to provide the background of each coffee and educate people on the farming origins of the various beans. Just like people come from all walks of life, people gravitate towards different flavor profiles, as well. We want people to come in and have that immersive experience where we can encourage them along their journey.
Happenings: And on the educational side, do you offer any kind of events or tastings throughout the year?
Brandon: Absolutely. One that is upcoming is a tasting around a specific location and origin where the coffee beans are grown. The local farmers—a husband and wife from Nicaragua—will be at the event. It will be a cupping and present information on that region's taste. So, we are trying to put together more events like that, where folks can see and experience the process before the end result that plays such a vital role in the quality and final taste.
Happenings: That’s wonderful. And now that you all are well-established, what are your plans for the future—both for expanding the flavor offerings and expanding your business?
Brandon: I would like to explore more of the Asia-Pacific region. We have had the opportunity to bring in a few of them—although they don’t come available very often. I am really excited about some coffee out of Thailand, and we have started the conversations with an importer to see if we can make that happen. The single farm coffee from Nicaragua is also another one that is going to be exciting to experience. As far as expansion is concerned, that is something we see in the future. Our main goal is to keep coffee and community at the heart of what we do, so anything moving forward will have that ethos. There is also a good opportunity on the cold brew side with our blend canned at a local brewery for distribution and expand the roasting side or our business.
Happenings: Those are all exciting developments. This brings me to my final question. What do you enjoy most about living in this area and what do you like to do in your down time?
Brandon: We really enjoy food and new music. We always try to go to new shows as they come up, along with supporting the area businesses. Frenchtown is a great community, and the people here are so friendly and willing to help each other out to help this area to continue to grow.
Happenings: It has been great getting to know you, and I wish you all the best as your business continues to grow. I look forward to continuing my flavor journey with your different offerings, as well.
