Interview: coffee pro Adam McGovern (Sterling Coffee Roasters)

  • Home
  • Coffee
  • Interview: coffee pro Adam McGovern (Sterling Coffee Roasters)
Coffee Portland

Adam McGovern already had a good thing going with Coffeehouse Northwest, an influential cafe that straddles the line between Northwest and Southwest Portland. However, it wasn’t good enough to continue brewing somebody else’s beans, so he partnered with William Aric Miller on Sterling Coffee Roasters. We recently reconnected with McGovern at the Sterling Coffee kiosk, and across the river at SCAA, and we subsequently traded e-mails, where he shared insights at why he’s been successful in the coffee world.

Was it a given that you’d work with coffee for a living, or did you consider other careers?

I never expected coffee would become my profession. In fact it wasn’t until Aric and I opened Sterling that I made a conscious decision to continue in coffee for the foreseeable future. I’ve always considered other careers, and continue to do so on a daily basis: there are so many fascinating things to do for a living, how could I not? But while the idea of pursuing something else is sparkly and sometimes distracting, I wonder too if I’ll like the actual work. I mean lots of careers sound interesting in general, but the daily details might well be tedious. With coffee I know I like the work as much as the idea. I like the details as much as the vision.

Have you had any coffee mentors? If so, what did they teach you that proved so valuable?

I’ve learned a great deal from the many talented people in the industry and my life. In particular, I listen carefully to anything Aleco Chigounis, Tom Owens, and Chris Schooley say. Coincidentally they all work at CoffeeShrub now, which is our main coffee sourcer. While I respect their and others’ opinions, there’s no substitute for trying to do everything on my own first. I’d say that’s the primary lesson I’ve learned: do your own research, and show your work.

What’s your favorite aspect of operating a coffee roasting company and cafe?

I love having the freedom to change anything I want, any time I want. One of the most frustrating things I remember about working at someone else’s shop was putting up with their stupid systems.

Why was it important for you to roast your own coffee?

Money.

What will the new roasting facility allow Sterling to accomplish as a company that wouldn’t be possible otherwise?

Money again.

Is it easier or harder to accomplish your goals with so many other specialty coffeehouses and roasters in Portland?

Short term goals like having busy shops are more difficult to accomplish in Portland because good coffee is no longer a destination. But we have several long-term goals that actually require a diverse and successful coffee scene in Portland. In fact, we’re actively engaged in trying to help as many cafes start their own roasting brand as possible.

Describe a typical coffee consumption day, from the moment you wake up to the moment you sleep.

I typically have an espresso and a six-ounce coffee within about an hour of getting up. I’ll generally have another espresso mid-afternoon as well.

What’s your preferred brewing method at home?

I love the Technivorm MoccaMaster. It makes delicious coffee effortlessly.

What type of music do you like to listen to while you’re on bar?

Inevitably I’m listening to Antonio Carlos Jobim, Cal Tjader, or John Lee Hooker.

If you could pull a guest shift at any other coffee bar for one day, what would it be and why?

Definitely Stumptown’s New York City Ace Hotel. I’ve never had a chance to manage quality at a bar that busy before and I’d love to see firsthand what’s involved.

If you could only drink one more shot of espresso, who would pull it for you?

My main man, business partner in business, and better half, Mr. William Aric Miller.

Address: 2120 NW Glisan Street, Portland, OR 97232
Tags:

Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Leave a Comment