Born and raised in the Pacific Northwest, Bre’s very first job was in specialty coffee at 17; they fell in love with it immediately, and never really looked back. Over the course of 13 years,
Bre’s worked at Coffeehouse NW, Public Domain, Red E and Case Study, all in Portland, OR, and in Seattle they’ve worked at Cafe Cesura, El Diablo Coffee Company, and Royal Drummer Café.
Bre went from being just a barista, to getting more involved with the various cafes they worked at with learning sample and small batch production roasting, cupping, origin, traceability
and a lot of the science behind the cup. Competing in 2 NW Regional Competitions and 1 United States Barista Championship in a single year offered Bre the opportunity to connect more with the community of people in the industry and learn a lot from their peers. A year later, while still working in coffee, Bre decided to study the sciences in college, learning more about mathematics, biology, and chemistry, which allowed them to dive even deeper into the science of coffee. 7 years ago, Bre moved from Portland to Seattle to pursue a career in coffee education and barista training.
A long-time goal of Bre’s is to get a Q-Grader certification, so that they may cup with better accuracy, and represent the farmers as clearly as possible.