Making It
Old Brooklyn Coffee Shop Turns To Community Support
5/13/2020 | 2m 42sVideo has Closed Captions
Made up of only five employees, Coffee Coffee Coffee has a strong sense of family.
Building community relationships is important to any small business. Coffee Coffee Coffee, which shares its space with Sixth City Cycle, has relied on those bonds during its temporary closure.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Making It is a local public television program presented by Ideastream
Making It
Old Brooklyn Coffee Shop Turns To Community Support
5/13/2020 | 2m 42sVideo has Closed Captions
Building community relationships is important to any small business. Coffee Coffee Coffee, which shares its space with Sixth City Cycle, has relied on those bonds during its temporary closure.
Problems playing video? | Closed Captioning Feedback
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Learn Moreabout PBS online sponsorship- I've been in application for relief fund mode for a long time, (laughs) so I haven't really thought about promoting the shop in a while.
(relaxing music) My name is Trey Kirchoff, and I am the owner and operator of COFFEE COFFEE COFFEE in Old Brooklyn.
We are a coffee and bike shop, and we focus on specialty coffee, a lot of fun seasonal lattes and things, as well as some pretty decadent toasts.
Since we first opened, we've had a really great first couple of years.
We've been embraced by the neighborhood, and the community around us has grown pretty spectacularly.
The crisis has affected us totally and completely.
We are now doing cold-brew deliveries to people's homes as a way of staying in touch with our customers and servicing our community.
And we immediately launched a pledge drive online.
We've got coffee mugs and T-shirts and tote bags that say, "I saved the coffee shop."
We were able to survive our first month of being closed completely based on donations.
My wife is very pregnant, and now the idea of coming back to business in some new form, just as that's about to happen, is pretty daunting.
Previous to this, I had my idea of what success was gonna look like two years, three years, five years from now.
That is all completely upside down now.
I don't know that someone's gonna wanna be as comfortable ordering a hot avocado open-face toast from a guy with a big beard while we're just having' a chit chat, like they were before.
They might wanna see more direct caution being taken or not even have to think about that sort of thing.
I have a feeling our new priorities are going to be more sustainably driven, instead of success driven.
Now it feels like the margins that were already so slim in the food and restaurant industry are gonna be so much slimmer.
I think all of our lives are changing in real time, and we're all doing it together.
On the one hand, it's created this incredible opportunity to spend time with my wife and kid before our second child comes along in a few months, but it also really forces me to focus on like, (laughs) "You decided to bring kids into this?"
The first two years of us being open, we did a good job of endearing ourself to the community.
We're very fortunate that we had time to make our stamp and have people say, "Yes, I like this.
"I will support this.
"We will help them get through this."
We're gonna come back in some form.
I don't care how crazy it gets, people are still gonna wanna drink coffee on the other side of this.
This is the time to be creative and flexible and use our big brains to design our way out of this.
We will create a new path.
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