Some careers in coffee begin with a dream. Drew C.’s began with circumstance — post-Hurricane Katrina New Orleans, and a path that would eventually run through cafés, quality control, roasting, warehousing, green coffee importing, sustainability, and international coffee judging.
Your coffee journey began in New Orleans after Hurricane Katrina. Can you tell us what those early years were like?
Life before Katrina felt stagnant. He worked construction and delivered pizzas because he couldn’t afford college. After evacuating to Houston, Hurricane Rita forced him and his best friend to return to New Orleans. The city was devastated, but coffee shops had reopened.
“I accepted a position at a local second-wave café, and that’s where my professional coffee journey began.”
What did the early third-wave movement look like in New Orleans?
Information was scarce in those early days. He learned latte art from early YouTube videos and even reached out to a barista in Australia for advice.
“Eventually I helped build one of New Orleans’ earliest third-wave cafés, focusing on espresso quality, latte art, and coffee education.”
How important was moving into green coffee?
After twelve years behind the bar, someone recognized his palate and offered him a quality control role — a moment that redirected the entire trajectory of his career.
“It changed everything.”
What did becoming a Q Grader mean for your career?
Becoming a Q Grader expanded both his career opportunities and his understanding of coffee. He pursued certifications to build expertise and open doors that a traditional degree might have provided.
You’ve worked nearly every role in the coffee supply chain. What has that taught you?
“I’ve done everything except grow coffee. Every role — from warehousing to roasting — has given me a deeper respect for everyone involved in bringing coffee to consumers.”
What does sustainability actually mean to you, beyond the buzzword?
Sustainability today is about verifiable action. If it isn’t documented, it can’t be verified. Accountability matters just as much as intention.
What has time in producing countries taught you about sustainability?
“Travel has shown me that education is often more valuable than buzzwords. Better agronomy and practical farming knowledge naturally lead to more sustainable coffee production.”
What’s the biggest misconception people have about coffee?
“People underestimate how many lives are involved in a single cup — from farmers and warehouse workers to customs brokers, truck drivers, IT teams, and baristas.”
Coffee, he says, is one of the world’s largest collaborative industries.
Final Thoughts
Drew C.’s path through coffee wasn’t a straight line — it was built role by role, city by city, out of necessity as much as passion. That range shows: few people in specialty coffee have touched as many parts of the supply chain, from the bar to the warehouse to the farm gate.
From rebuilding a life to rebuilding an industry’s standards, one cup at a time.
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