My journey started years ago, when I moved to Seattle and began working early mornings—so early I’d be in the office by 5 a.m. Like so many others, I relied on coffee to get through the day. But I quickly realized I couldn’t afford the daily trips to the coffee chains or the local cafes. So, I decided to make my own.

At first, it wasn’t easy. It was a process of trial and error, testing different methods and tweaking recipes to find something that worked. I wanted coffee that was consistent, fast, and delicious. And I refused to settle for less. Through experimentation and persistence, I discovered a process that brought out the best in every cup—the method that would eventually become the Diamond Brew Method. It became more than just getting a caffeine fix, my passion was about uncovering potential, like finding a diamond in the rough.

Now I’m sharing that passion with others. Right now, the coffee industry can feel stagnant, where cafes are locked in competition, fighting for the same customers, battling over slices of the same pie.

I think we can expand the pie, bringing in new customers who’ve walked past coffee shops for years, feeling uninspired by long lines, high prices, or mediocre coffee. By offering something truly innovative, accessible, and inspiring, I hope to create a new chapter in Seattle’s coffee culture. It’s about growing the market, not taking from others, and most importantly empowering our customers to uncover their own potential.