Jessica Sheridan Director of Coffee
For as long as I can remember, I’ve known that if nothing else, I want to make at least one person’s life better. However, how I could and how I would do this has not always been quite so clear to me. In fact, between my desire to become a professor of literature and my drive to become a lawyer, the only thing that was clear to me just a few years ago was my passion to do good for others. When I first began working in coffee, it was just an in-between, something to support me while I perused those other dreams. In fact, I even received my Master’s degree in Language, Literature, and Translation from right here in Milwaukee at UWM. But as I quickly fell in love with what was once my part-time job and is now my career, I realized that coffee is much more than something to fuel our days—it is untapped potential. It is the potential to connect with people around the world, to support our communities both near and far, to learn from one another, and to grow in harmony. Coffee possesses a profound potential for good, and it is my mission to make the coffees that we source taste as good as possible, celebrating all of the hard work that it takes to get our coffees from farm to cup, and tapping that potential.
Moreover, one of my favorite things about coffee is its ability to be shared. Whether it’s the ability to share knowledge about an origin or a processing method, a social lubricant for conversation, or a perfect after-meal pairing to share over dessert, coffee encourages us to share, and to do so with vitality. It’s not only my job to share coffee that tastes as good as it possibly can with you, but to share as much information as possible about where and who our coffees come from as well. I utilize our coffee notifications as a means to share this knowledge in hopes that in doing so, we can change the way that people view coffee. Coffee is not just a commodity—it is a way of life, and one that should be preserved, cherished, and shared with as many people as possible, ensuring that those hands that it passes through along its incredible journey are well taken care of in return. When I’m not in the lab profiling a coffee or checking in samples, you can find me writing, enjoying time with my family, and soaking in time outdoors with my dogs.