{"id":334,"date":"2022-08-17T05:00:00","date_gmt":"2022-08-17T05:00:00","guid":{"rendered":"https:\/\/specialprojects.sprudge.com\/?p=334"},"modified":"2022-11-01T02:27:13","modified_gmt":"2022-11-01T02:27:13","slug":"in-boulder-a-modern-approach-to-cafe-culture-at-january-coffee","status":"publish","type":"post","link":"https:\/\/specialprojects.sprudge.com\/?p=334","title":{"rendered":"In Boulder, A Modern Approach To Cafe Culture At January Coffee"},"content":{"rendered":"\n

January Coffee<\/a> sits on the prow of a strip mall in Boulder, Colorado. Next door is a hair salon, a Michael\u2019s, a Petsmart, a Walgreens; the Flatirons reflect off its window glass the same way they do for so many storefronts in the city of 108,000. But inside is something kind of weird. Or someone; really, it’s two someones: Kristi Persinger and John Imig.<\/p>\n\n\n\n

For Persinger and Imig, January the month is as important as January the cafe. They met in January (2017), started dating in January (2018), moved to Colorado together in January (2020), and formed what would be the idea for January (the cafe) in January (2021).<\/p>\n\n\n\n

\"Kristi
Kristi Persinger and John Imig<\/figcaption><\/figure>\n\n\n\n

In Boulder, small businesses live and die on their ability to cater to students and outdoor recreators. Besides the outsized student population, which swells in the autumn and spring, there are twice as many sporting goods and gyms here per capita than in anyplace else in the country. 18\u201335-year-olds stalk the medians of parking lots in plush running sneakers, darting between the doors of fitness studios and immaculate 4×4 SUVs, which crawl up every thoroughfare into the mountains.<\/p>\n\n\n\n

January\u2019s success here is predicated on neither of these things. Instead, the cafe is built on Persinger and Imig\u2019s decades of experience working for specialty shops up and down the west coast, from Intelligentsia<\/a> to S\u200b\u200btumptown Coffee Roasters<\/a> and many in-between.<\/p>\n\n\n\n

\u201cWorking as a woman of color in coffee, I haven’t always necessarily felt that my work environments have been that way,\u201d Persinger says. \u201cSo we have an internal goal to make this shop the best place that people have ever worked. We can try to make it a little bit better for ourselves, you know?\u201d<\/p><\/blockquote><\/figure>\n\n\n\n

\u201cWe wanted to create an environment that\u2019s inclusive and equitable,\u201d Persinger says. \u201cWhere everybody’s ideas are heard and there’s an openness to share.\u201d Which, in January\u2019s case, results in a graceful work environment where pressure is diffuse and everyone, regardless of background, is given the support they need and is paid and recognized for their role in making the cafe work, and a cafe where every customer is served the same great coffee without pretense.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\u201cWorking as a woman of color in coffee, I haven’t always necessarily felt that my work environments have been that way,\u201d Persinger says. \u201cSo we have an internal goal to make this shop the best place that people have ever worked. We can try to make it a little bit better for ourselves, you know?\u201d<\/p>\n\n\n\n

Part of the way they do that is by encouraging a culture of openness and honesty.<\/p>\n\n\n\n

\u201cI don’t want people to feel embarrassed about sharing that they’re having a particularly bad day,\u201d Persinger says. \u201cI want to be understanding of that, because we’re all human, and the thing that we try to do is just lead with empathy in all that we do, and that makes just such a big difference in how everybody interacts here. And then our staff are all stoked to be here and really proud of where they work.\u201d<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Imig adds: \u201cWe’re open about our mental health with our staff and, and when they’re open with us about theirs, we can be supportive.\u201d<\/p>\n\n\n\n

Another part is by paying January employees a living wage. \u201cBecause we’re a new shop,\u201d Persinger says, \u201cwe didn’t have a fully fleshed out budget in the beginning, but we knew that we wanted to pay everybody more than the current minimum wage.\u201d In Colorado, that number is $9.54 for tipped employees as of this writing. \u201cAnd we just kind of landed on a number that we thought we could afford to start, which right now is $13.\u201d<\/p>\n\n\n\n

\u201cWe started everybody at the same exact wage,\u201d Imig says. Regardless of experience, their philosophy is that everyone at a shop \u201cpulls their weight equally. Every job in the cafe is important and just as hard as another.\u201d Just because one person\u2019s a trained barista doesn’t mean that their colleague on register is doing any less. It also means tips are pooled and distributed evenly across employees.<\/p>\n\n\n\n

And thought they haven\u2019t fully figured out what their wage structure will look like in the future, beyond their current team of 11, which is up from just the two of them on opening day back in May of 2022. Eventually, if January continues to grow and expand to new shops, Persinger says they \u201cwant to think about how we can provide equity to people who are in it for the long haul.\u201d The reasoning is that if employees of businesses are expected to take ownership over the success of their shop, they ought to have actual ownership over some part of it too.<\/p>\n\n\n\n

As a very young, independently-owned and funded cafe, January\u2019s able to offer living wages in large part because of how hard Persinger and Imig both work. After funding the cafe on their own, not taking salaries during January\u2019s first three months, and each holding down a second job, they now work a comfortable, combined 160-hour work week. Today they pay themselves barista wages and walk around with bags under their eyes and dad hats to shield them from the high-elevation sun.<\/p>\n\n\n\n

\u201cWe were trying to give as much to the shop as we possibly could,\u201d Persinger says of the first few months. \u201cIn order to allow it to function and make enough money to be able to pay our staff well enough and, you know, afford to operate.\u201d<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

In addition to being a great place to work, January is a great cafe. Because for however good Persinger and Imig try to be as owners, they are also absolute dorks when it comes to coffee. Just huge honkin\u2019 coffee nerds.<\/p>\n\n\n\n

January\u2019s a multi-roaster that brings in coffee from across the country\u2014they always carry Onyx<\/a>, and have featured roasters like San Francisco\u2019s Ritual<\/a>, Dune<\/a> out of Santa Barbara, and Mother Tongue<\/a> from Oakland. They operate in the Australian model, offering a full-service menu of homemade food that\u2019s all great\u2014they make almost everything in-house, from breakfast burritos to the vanilla that goes into their drinks.<\/p>\n\n\n\n

\u201cWe love great coffee, we love amazing food,\u201d Persinger says. \u201cAnd we wanted to be able to have both of those things in our shop. Because I feel like it’s just a more holistic experience when you can have an awesome breakfast burrito, that’s like the best you\u2019ve maybe ever had, and great coffee.\u201d<\/p>\n\n\n\n

Then, she gets a bit conspiratorial, lowering her voice. \u201cThe craziest part is that we are a headless ventless kitchen,\u201d she says. \u201cSo we can\u2019t cook anything on a stove.\u201d<\/p>\n\n\n\n

Imig seems to nod. \u201cWe have to do everything in ovens.\u201d<\/p>\n\n\n\n

\u201cSo that was the thing that makes this so difficult,\u201d Kristi says. \u201cIt’s sort of literal insanity.\u201d<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

And while it\u2019s true that making a full food program work with only an oven and a panini press is a kind of insanity, it can\u2019t really be said that that\u2019s the thing that makes January so difficult. Sure, having to scramble eggs in an oven is inconvenient and hard, but from an outside perspective, what makes the project of January so difficult is everything. What Persinger and Imig are trying to do, and what they do by necessity, is just difficult. All of it. From opening their doors with two weeks of operating expenses in the bank to working a double before taking off to their second jobs\u2014it\u2019s all difficult.<\/p>\n\n\n\n

\u201cThere are days when we want to give it all up,\u201d Persinger says. \u201cBecause I’m so tired, and I can’t do this anymore. And then some days where I’m so incredibly grateful for what we’ve created and seeing our literal dream come to fruition. It doesn\u2019t get any better.\u201d<\/p>\n\n\n\n

January Coffee is located at 1886 30th St Suite B, Boulder<\/a>. Visit their official website<\/a> and follow them on Facebook<\/a> and Instagram<\/a>.<\/em><\/p>\n\n\n\n

Michael Light is a freelance journalist based in Seattle. Read more Michael Light on Sprudge<\/a>.<\/em> Photos by David Light<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"

January Coffee sits on the prow of a strip mall in Boulder, Colorado. Next door is a hair salon, a Michael\u2019s, a Petsmart, a Walgreens; the Flatirons reflect off its window glass the same way they do for so many storefronts in the city of 108,000. But inside is something kind of weird. Or someone; really, […]<\/p>\n","protected":false},"author":14,"featured_media":339,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"templates\/template-cover.php","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[80,83,81,90,86,79,85,84,91,88,89,87,82],"class_list":["post-334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","tag-boulder","tag-cafes","tag-colorado","tag-dune-coffee","tag-intelligentsia","tag-january-coffee","tag-john-imig","tag-kristi-persinger","tag-mother-tongue","tag-onyx-coffee-lab","tag-ritual-coffee","tag-stumptown","tag-usa"],"yoast_head":"\nIn Boulder, A Modern Approach To Cafe Culture At January Coffee - Sprudge Special Projects Desk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/specialprojects.sprudge.com\/?p=334\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"In Boulder, A Modern Approach To Cafe Culture At January Coffee - Sprudge Special Projects Desk\" \/>\n<meta property=\"og:description\" content=\"January Coffee sits on the prow of a strip mall in Boulder, Colorado. 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