Welcome to The Sprudge Twenty Interviews presented by Pacific Barista Series. For a complete list of 2025 Sprudge Twenty honorees, please visit sprudge.com/twenty.
At just 13 years old, Keely Thomas did something most people only dream about. She started her own coffee company from a farmers market stand. Over the past seven years, that small beginning has grown into Grand Strand Coffee, a thriving business with two brick-and-mortar locations and a roastery currently in development.
While attending the University of South Carolina full-time, Keely also took on the role of full-time production roaster and operations manager at a specialty coffee shop. She led teams, managed green inventory, and created coffee education programs with the same care and curiosity that launched her business years ago. Her work has been recognized by the industry through a spotlight from the National Coffee Association’s Next Gen program.
Now, at just 20 years old, Keely has accepted a role as a junior coffee importer with ICT Coffee. She continues to grow, learn, and push the boundaries of what it means to be a young professional in specialty coffee. Keely is not just working in coffee. She is building its future.
Nominated by Michael Knight.
How many years total have you worked in the coffee industry?
Technically, I have been working in coffee for eight years, since I started my first cold brew cart at 13. But if I am being honest, it feels like forever. I was cupping with my parents when I was three, making pour-overs at seven, and started sample roasting when I was 10. So eight years is the official answer, but coffee has pretty much been part of my whole life.
What was your first coffee job?
My first coffee job was a cold brew stand I started at the farmers market when I was 13. What began as a tiny table with a few jars of cold brew somehow grew into a full brick-and-mortar shop, where I worked my very first barista shifts. From that point on, I was completely hooked.
Did you experience a life-changing moment of coffee revelation early in your career?
I’ve honestly had so many life-changing moments in coffee. I grew up around it since both of my parents worked in the industry, so it has always been part of me. One of the biggest moments early on was when a regular at my cold brew stand asked if I wanted to turn it into a real shop. Saying yes to that is what led to my two brick-and-mortar locations and upcoming roastery. Another was getting the chance to supply coffee to the U.S. research bases in Antarctica, which felt absolutely surreal. And most recently, judging at the US Barista Championship really stood out because it connected me with so many passionate people and reminded me why I want to keep building a future in coffee!
Is there a person or persons who served as your mentor early in your coffee career? How did they impact you?
Definitely my parents. When I first told them I wanted to start a coffee business at such a young age, they did not shut the idea down. Instead, they had me write a business plan, figure out startup costs, and think about how I would balance school with running a small business. Their encouragement gave me the confidence to try. Later, when a customer offered me the chance to move into a building, my parents were the first to step in and help make that dream a reality. Even when I decided to go to college and take on another job as a roaster, which they worried might be too much, they still supported me. That experience ended up being one of the best ways for me to grow in the industry and develop as a coffee professional on my own.
What is your current role in coffee?
I recently started my role as a Junior Trader at Intercontinental Coffee Traders. I am really excited to see where this path takes me and to have the opportunity to learn from and connect with producers and roasters along the way!
What facet of the coffee industry has changed the most during your career?
I think the biggest change has been how much more accessible coffee has become. When I first started, most of what I learned came from hands-on experience or mentors, but now there are so many classes, certifications, and communities that make education widely available. Social media has also played a huge role. Being younger, I was able to share my own journey online, and I have seen friends who once knew nothing about coffee become genuinely interested and even start pursuing it themselves. On top of that, the push for transparency and connection between producers and consumers has grown so much, which makes the industry feel closer and more intentional than when I was just getting started.
What still surprises you today about coffee, or gives you joy?
What surprises me most is that I never stop learning. Every part of the coffee industry I’ve been in has taught me something new and kept me curious. The real joy is the people though. Some of my closest friends have come from this industry, and I love that I get to keep learning, sharing, and drinking something that also happens to be delicious.
What’s something about the coffee industry you’d most like to see change?
I would love to see specialty coffee expand into more places that don’t already have much of a scene. When I was starting out, access was limited, and I know there are a lot of people who are curious and eager to learn. Creating more opportunities for people to experience specialty coffee would be such a positive change for the industry.
What is your most cherished coffee memory?
My most cherished coffee memory goes back to when I was a kid and had days off from school. I would sit in the cupping lab at my dad’s job, and we would go through coffees together. He would teach me about different origins, flavor profiles, sample roasting, and evaluate green coffee, and I loved it. Those moments really shaped how I see coffee today and made me fall in love with the whole process.
Do you make coffee at home? If so, tell us how you brew!
My wallet probably wishes I brewed more at home, but I love going to local coffee shops every day. There are so many amazing ones where I live, and I enjoy supporting them and yapping with the baristas. My usual order is a black cold brew and a cortado with whole milk. At work, I also cup daily and make V60 pour-overs to share with my coworkers. We are also looking into getting an espresso machine for the office, and I am excited to put my barista skills back to use!
What is your favorite song/music to brew coffee to?
These days I’ve been listening to a lot of Laufey, Rocco, and Jason LaPierre. They have such a good vibe and are chill enough to keep me relaxed but still makes me want to dance around a little while I make coffee.
What is your idea of coffee happiness?
My idea of coffee happiness is that first sip when it makes you stop and smile or when a flavor catches you off guard in the best way and reminds you why coffee never gets boring. For me, it is the mix of comfort, surprise, but also getting to share those moments with others.
If you could drink coffee with anyone, living or dead, who would it be and why?
I would probably choose my younger self, back when I was just getting into coffee. I would love to sit down over a cup and tell her about all the adventures coffee would bring, the people she would meet, the places she would go, and how it would become such a big part of her life.
What’s one piece of advice you would give someone getting their start in the coffee industry today?
My advice would be to just start now. Watch videos, reach out to people, and visit coffee shops or roasteries and ask baristas/roasters questions. I always loved when people asked me questions, and most coffee people are happy to share. Go to community events, invest in that bar setup, and if you have already started a bit, enter the competition even if you do not think you are ready. I learned the most by putting myself out there, even when I felt like the least experienced person in the room.
The Sprudge Twenty feature series is proudly presented by Pacific Barista Series.
