Our People Make the Difference

Mighty Good Coffee is about more than just the great fresh roasted coffee. It’s also about our great staff that brews your cup at the cafe or delivers it to your home or business. Read more about our staff on their profile pages.

dan

Dan Hussong, Barista and Bike-ologist: Q: How long have you worked for Mighty Good?

A: Since January of 2014

Q: Why did you want to start working for Mighty Good?

A: Hard wood floors, brick walls that show some history, lots of natural light, sacks of green coffee with a roaster in back.

Q: What is your favourite aspect of working for Mighty Good?

A: Customer service is a great opportunity to be unselfish and I get to do that with interesting co-workers. And making drinks on a machine with a bunch of fancy levers is fun.

Q: What do you do outside of working at Mighty Good?

A: I paint from time to time, read the paper and do a little bicycle touring.

Q: If you could have dinner with anyone in the world, who would it be and why?

A: I can answer that four ways. One, that’s a personal secret… Two, any of my co-workers. Three, Brian Eno, but with some people around who are more interesting that I. I would like Mr. Eno to enjoy himself. Four, I’m having dinner with you already.

Q: Favorite coffee/brew method?

A: Lately it has been the Aeropress with any well roasted coffee. You can put it in your bicycle bag.

fionn_siteFionn Pooler,  Roaster:  Q: How long have you worked for Mighty Good?

A: Since August of 2012.

Q: Why did you want to start working for Mighty Good?

A: I like mornings. I also like coffee. Here, I get to enjoy both.

Q: What is your favorite aspect of working for Mighty Good?

A: As a barista, I have the ability to positively influence a complete stranger’s day. There aren’t many jobs where you can say that. I also get to roast coffee, and there are no other jobs where you can say that.

Q: What do you do outside of working at Mighty Good?

A: Sleep, mostly. On the rare occasion I’m not working or sleeping, I’m usually at the Michigan Theatre either helping out with an event or watching some mad foreign film starring Vincent Cassel.

Q: If you could have dinner with anyone in the world, who would it be and why?

A: The straightforward answer is Haruki Murakami, because he’s brilliant and funny and wise and I’d love to sit and listen to him talk over a nice veggie lasagne or whatever. But on the other hand, Nicolas Cage.

Q: Favorite coffee/brew method?

A: A well-pulled shot of espresso is a thing of rare beauty.

Jacob LaChance:

Jay Mikelman, Barista: Q: How long have you worked for Mighty Good?

A: My first shift was February 28, 2014.

Q: Why did you want to start working for Mighty Good?

A: I started roasting coffee at home as a hobby in 2010, but was ready to transition to a career in coffee. I not only wanted to work in coffee, but work with a company that did things right. Mighty Good absolutely fits that bill: a small, local business that roasts their own beans and is involved in making the community a better place.

Q: What is your favorite aspect of working for Mighty Good?

A: The learning! I am a nerd at heart and I am never happier than when I am learning. The training I’ve received to this point has been phenomenal but there is so much more to learn. Everyday my coffee skills and knowledge improve in some way – cupping and tasting the nuances in our coffee, learning a new way to utilize our brewing equipment, or dialing in the espresso and steaming better milk to make the perfect latte.

Q: What do you do outside of working at Mighty Good?

A: My favorite thing to do is spend time with my wife and our two rabbits that we adopted shortly after I started at Mighty Good. I also love being outside when the weather permits. In non-winter I go on a lot of hikes/walks, play a little golf, and just generally try and absorb enough sunlight and heat to help me survive the winter.

Q: If you could have dinner with anyone in the world, who would it be and why?

A: I can’t narrow it down to just one. First, there is the group of people with whom I have shared my life, and who make every day so enjoyable: my wife, family, and friends. Then there are those who I hope to someday form a friendship with: the farmers, harvesters, the processors and shippers that ship delicious coffee from exotic locations to our shop in Ann Arbor. But if you really want me to be honest, the answer is the philosopher Thomas Hobbes. I spent several years of my life trying to figure out what he meant by what he said even though he has been dead for over 300 years. It would be easier just to ask him.

Q: Favorite coffee/brew method?

A: Our Guatemala Huehuetenango Finca Joya Grande in a Chemex. Come on in and I’ll make it for you!

lennyLenny Swanson, Wholesale and General Manager:  Q: How long have you worked for Mighty Good?

A:  On and off since August 2006.  I was the part-time home delivery boy in High School (’06-’08) and have since been hired as the wholesale manager after completing my religious studies degree at the University of Oregon in 2012.

Q: Why did you want to start working for Mighty Good?

A:  I wanted to work near my family after studying away from home, and I was really excited about being part of a local business.  I’ve been close with the owners’ families for a long time, and I thought it might be fun to help out.

Q: What is your favorite aspect of working for Mighty Good?

A:  Learning about all the aspects of growing a small business.  With such a wide-ranging job, I never know what to expect on a given day.   I might be joking around with the folks at a local grocer, figuring out the most efficient plan of operations, getting to the bottom of a particularly tangled accounting issue, or hosting

a meditation session for our baristas; the unpredictability is most exciting to me. The coffee’s pretty good too.

lucy1Lucy Cahill, Barista and Art Historian: Q: How long have you worked for Mighty Good?

A: Since March 2014

Q: Why did you want to start working for Mighty Good?

A:  I love coffee! And I’d wanted to learn how to barista for some time, as well as learn the science behind what makes a good cup of coffee.

Q: What is your favorite aspect of working for Mighty Good?

A: Wonderful coworkers, quality product, and the business’s dedication to its craft.

Q: What do you do outside of working at Mighty Good?

A: I draw, mess with typography and photography, write, and run.

Q: If you could have dinner with anyone in the world, who would it be and why?

A: Banksy. I want to know his secrets.

Q: Favorite coffee/brew method?

A:  Finally got over my fear of the Japanese syphon brew method. So rad! Any coffee you get to make with an open flame is fine by me.

 

maggieMaggie Zeman, Mixologist/Trainer/Barista: Q: How long have you worked for Mighty Good?

A: Dec 27, 2012 — whenever you are reading this = ?

Q: Why did you want to start working for Mighty Good?

A:  Working at my college coffee shop was wonderful and I have always wanted to get back to it

Q: What is your favorite aspect of working for Mighty Good?

A: I love the craft of making the drinks: perfecting brew methods, latte art, and developing new specialty drinks. It is fulfilling to develop relationships with regulars and have a role in creating the atmosphere that makes Mighty Good part of the greater community. And my coworkers are the best I’ve ever had!

Q: What do you do outside of working at Mighty Good?

A: I cook, can, freeze, ferment, pickle, sprout, grow, eat, and share food, knit, sew, fold paper, make t-shirts, haunt thrift shops, collect pretty things, hike, bird watch, nanny, volunteer with the youth, read, listen to music (I heart Will Oldham), and miss my family (Virginia) and the valleys and mountains (Virginia and beyond).

Q: If you could have dinner with anyone in the world, who would it be and why?

A: Global, possible – one man and one woman from each continent. Local, impossible – my entire immediate family: my brother, sisters, mom, dad, stepmom, and all 3 sets of grandparents.

Q: Favorite coffee/brew method?

A: Aeropress of Guatemala Huehuetenango. Also my favorite coffee to write on bags with Sharpies.

jurichNick Jurich, Cafe Manager, Lead Barista and Trainer:

Q: How long have you worked for Mighty Good?

A: I started working for Mighty Good Coffee in December of 2012.

Q: Why did you want to start working for Mighty Good?

A: I love coffee! Having experienced the growing and processing of coffee in Guatemala, I was eager to develop a perspective on the roasting and brewing of the bean. I admired the standards of Mighty Good in its commitment to artisanship and community, and it has since been a great place for me to learn.

Q: What is your favorite aspect of working for Mighty Good?

A: Coffee is a medium for so many cultures, places, and traditions, and I appreciate the opportunity to represent that in each drink that I present to our customers. Second favorite: the smells.

Q: What do you do outside of working at Mighty Good?

A: In my free time, I enjoy cooking, building and fixing things, gardening, biking, reading, and pursuing other interests.

Q: If you could have dinner with anyone in the world, who would it be and why?

A: That’s difficult to answer. I could imagine a lot of possibilities…

Q: Favorite coffee/brew method?

A: Naturally, I love a Guatemalan Huehuetenango by pour over. It’s transcendental. I am also quite fond of Ethiopians as espresso.

Pat O’Gara: Barista and Resident Technologist; 

Q: How long have you worked for Mighty Good?

A: Since September 2013

Q: Why did you want to start working for Mighty Good?

A: I prefer to be up and active earlier in the day, so having the opportunity to switch from a job with late-night shifts to mornings was very appealing even before considering my appreciation for coffee.

Q: What is your favorite aspect of working for Mighty Good?

A: There’s a really fantastic level of participation I get to have here which is very rewarding. Every day I get to interact with great customers, work alongside very friendly coworkers, and learn more about what goes into making great coffee.

Q: What do you do outside of working at Mighty Good?

A: I have a lot of sporadic interests, and always enjoy learning something new. I enjoy working on and riding my bike, cooking, messing around with computers, deejaying, watching a good film, or kicking back with a drink and a good book.

Q: If you could have dinner with anyone in the world, who would it be and why?

A: Commander Chris Hadfield. I still want to be an astronaut.

Q: Favorite coffee/brew method?

A: I don’t know that I can pick a de-facto favorite; I enjoy finding whichever option best suits my tastes at the time. That being said, I always enjoy brewing coffee in a siphon.

taviTavi Veraldi, Barista/Artist:  

Q: How long have you worked for Mighty Good?

A: October 2013

Q: Why did you want to start working for Mighty Good?

A:  I wanted to know what goes into making a fabulous cup of coffee. MGC offered me the learning process!

Q: What is your favorite aspect of working for Mighty Good?

A: There is always something to learn and keep you on your toes. Being able to taste all the coffees/brew methods is really fun.

Q: What do you do outside of working at Mighty Good?

A: I do a lot of illustration. I make comics, zines, stencils. I like walking my dogs, playing in bands, going to house shows, collecting and watching all the cult movie classics, reading all the comics and all the books.

Q: If you could have dinner with anyone in the world, who would it be and why?

A; Rod Serling or John Waters. They are both my inspiration for most things Ido in this world.

Q: Favorite coffee/brew method?

A; So far I really enjoy the Ethiopian Sidamo. So tasty as a pour over.

IMG_6698David Myers, Roaster/Owner:

Q: How long have you worked for Mighty Good?

A: I founded Mighty Good Coffee in April of 2006

Q: Why did you want to start working in coffee?

A: I wanted to start a new company that was community focused, from local to the whole world. That’s the power of the coffee culture.

Q: What is your favorite aspect of working for Mighty Good?

A: Again, it’s community. Interacting daily with our café customers, working with a dedicated and professional staff, sharing a meal at one of our restaurant partners and of course, working with the intricate and fascinating supply chain of green coffee.

Q: What do you do outside of working at Mighty Good?

A: Right now, I’m spending quite a bit of time as a shuttle driver for my two kids. I attend most of their school functions from regattas all over the Midwest, tennis tournaments and youth retreats. I carve out 45 min. most days to swim at the Y and still try to get on my bike a few times a week. I also volunteer at several national coffee events each year, serving as an instructor for roasting and sensory skills development for industry professionals.

Q: If you could have dinner with anyone in the world, who would it be and why?

A: That’s easy. My family, any day of the week. Beyond that, I my goal is to have dinner with a coffee growing family in the Sidama region of Ethiopia or Kenya. Those kind of rich cultural experiences are much more meaningful to me than a cultural icon. But having dinner with Jon Stewart could be entertaining.

Q: Favorite coffee/brew method?

A: This is a question I’m asked frequently and I always defer. The beauty of coffee is that it’s a different experience every day. However, I will say that I’m particularly attached to Espresso #46 which I spend almost a year developing. I also am very fond of African coffees brewed in a siphon.

We’re Always Looking! Want to be a part of it? Have the taste buds and ability to verbally express what you can taste? Does a perfect rosetta in a latte raise your heart rate? Drop us a line of drop off a resume.

Current Openings: Barista, 24 – 35 hours per week. Previous coffee or food service experience preferred. Core requirements are an ability to greet our customers with a smile and ensure a good experience on every visit; exceptional attention to detail in preparing drinks and maintaining the bar area. A desire to learn about the the many varieties of coffee and preparation methods; maintaining a positive work environment through team work and self motivation; sharing the work load whether it’s pouring a perfect rosetta or pouring dish soap and scrubbing the sink.

 

Download our job application and bring to our cafe with a current resume.

http://www.mightygoodcoffee.com/wbcntntprd/wp-content/uploads/MGC_JobApp.pdf