OUR STORY
Born from a Love of
Great Coffee
BrewCraft started in 2018 with a simple belief: everyone deserves access to exceptional, ethically sourced coffee. What began as a garage roasting operation has grown into four Portland locations and a dedicated roastery.
What We Believe
Our Values
Direct Trade
We buy directly from farmers, paying above fair-trade prices. Every bean is traceable to its origin.
Sustainability
Compostable cups, carbon-offset shipping, and a zero-waste goal for our roastery by 2026.
Community
Free weekly cuppings, barista training for youth, and partnerships with local nonprofits.
Quality
Every lot is cupped and scored. We only roast beans scoring 84+ on the SCA scale.
Our Journey
The BrewCraft Timeline
The First Roast
Elena Torres roasts her first batch in a converted garage. Friends and family become the first loyal customers.
Downtown Opens
BrewCraft's flagship cafe opens on Roast Avenue. 15 seats, one La Marzocca, and a dream.
Direct Trade Begins
First trip to origin. Elena and Sarah visit farms in Colombia and Ethiopia, establishing direct relationships.
Pearl District
Second location opens in the Pearl District. The team grows to 12 baristas.
The Roastery
A dedicated roasting facility opens on the Central Eastside with a Loring S35 roaster and public tasting room.
Hawthorne
Fourth location brings BrewCraft to SE Portland. Community events expand to weekly cuppings and monthly workshops.
Meet the Team
The People Behind the Cup
Elena Torres
Founder & Head Roaster
After 10 years in specialty coffee across Melbourne, Tokyo, and Portland, Elena founded BrewCraft to bring world-class roasting and direct-trade sourcing to the Pacific Northwest.
Marcus Chen
Head Barista & Training Lead
A two-time regional latte art champion, Marcus oversees barista training across all locations and ensures every cup meets BrewCraft's quality standards.
Sarah Okonjo
Green Coffee Buyer
Sarah travels to origin countries 4 months a year, building relationships with farmers and selecting the finest lots for our rotating single-origin menu.
Jamie Nakamura
Pastry Chef
Trained at Le Cordon Bleu, Jamie creates our seasonal pastry menu with a focus on local, organic ingredients that pair perfectly with our coffees.
Alex Rivera
Operations Manager
Alex keeps all four locations running smoothly, from supply chain management to community events. A former teacher turned coffee professional.