Mallory Orr started drinking coffee when she was 12 years old, but only drinking the sugary, creamy, covered in chocolate syrup kind. At 19, she got her first barista job in her hometown of Seattle where she learned there is a lot more to coffee than cream and sugar—and a lot more to coffee shops than a register and some tables.
“I realized I had a knack for [being a barista], not just for the coffee part but for managing, creating a community and customer service too,” Orr says. “I recognized I had that ability and strength, so I was like, ‘man, I really want to do this. I could never get tired of this.’”