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.

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 favourite 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.

keelanKeelan Ferraiuolo, Barista:  Q: How long have you worked for Mighty Good?

A: Since fall of 2011.

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

A: The first round or second round? LOL!

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

A: The passion behind the industry shines through everyone who works here. We all work hard for what we love which is the coffee

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

A: I am a mom who probes life and culture into my daughter. I ride bikes and love horror films

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

A; First off I wouldn’t eat a meal with someone because it would be rude to talk while consuming food. How about who would I have coffee with? Larry David and David Lynch. Why? Because the universe would collapse if those two humans and I all sat around a table over a cup of joe.

Q: Favorite coffee/brew method?

A; Always and forever the good ole’ fashioned Chemex. The thing makes folgers taste good. Enough said.

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.

 

maggieMaggie Zeman, Mixologist/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, Lead Barista:

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: There are currently no openings in our cafe or roasting operation. Resumes are always welcome. http://www.mightygoodcoffee.com/wbcntntprd/wp-content/uploads/MGC_JobApp.pdf