We hadn’t seen another soul in days. Wandering through an endless sea of sand, sun beating down on our backs, vultures circling, and still more dunes, for thousands of miles ahead without end. Our only hope for salvation was to discover an oasis. But this would be no ordinary oasis…it was somehow even sweeter. Not a desert oasis; a dessert oasis.
In a building built by arguably Detroit’s most famous architect, Dessert Oasis Coffee Roasters is coming soon to Capitol Park, with a dedication to coffee and ethos that speaks volumes. “Keep an open mind”, owner/roaster Nathan Hamood tells us in this Build-Outs interview, and that’s not sunstroke, friends—that’s a call to arms.
As told to Sprudge by Nathan Hamood.
For those who aren’t familiar, will you tell us about your company?
We are a small craft roaster with a location/roaster in Rochester, MI and a location in Detroit coming soon. We focus on sourcing really great coffees that we love, meticulously developing them in our roasting and brewing, and try to serve them in a way that provides an entire experience for customers. We bake all of our desserts in house, and host live music from some of our favorite local artists to add to that experience. We basically love what we do, and want others to get as excited about it as we are.
Can you tell us a bit about the new space?
Our new space is in an up-and-coming area of Detroit called Capitol Park. Our building is an old historic building built by Albert Kahn in the late 20s. It has so much character. The growth of the area and the history of the building are huge pieces of inspiration and motivation for us.
What’s your approach to coffee?
Our approach to coffee is pretty simple. We source coffees that we love, and work diligently to dial in roast profiles that allow the awesomeness of those coffees to shine through. We try to keep an open mind and are constantly trying new things and ideas to improve ourselves and make even better coffee.
Any machines, coffees, special equipment lined up?
We are going to be serving espresso off a Slayer Espresso machine with three different rotating espressos offered on Nuova Simonelli Mythos grinders. We’ll be serving coffees off a brew bar consisting of Hario V60, Chemex, and siphon via a Mahlkonig EK43 grinder. We want to brew whatever awesome coffees we can get our hands on.
What’s your hopeful target opening date/month?
Hopefully early October.
Are you working with craftspeople, architects, and/or creatives that you’d like to mention?
We are working with a few local craftsmen and a couple different interior designers to try to really craft something great with the space. With so much history and character, it has so much potential to be an incredible space that we are really motivated to do something great with.