Welcome to The Sprudge Twenty Interviews presented by Pacific Barista Series. For a complete list of Sprudge Twenty honorees, please visit sprudge.com/twenty.
Invoke the name “Terry Z” among coffee industry veterans, and you’re guaranteed to spark a lengthy conversation with those who have crossed paths with him, heard of his ventures, or had the privilege of encountering him. His name conjures up a plethora of companies and projects where his innovative touch has left a mark: Crazee Espresso, Piccolo Espresso, Cart Parts NW, Espresso Parts, Olympia Coffee Roasting Company, Slayer Espresso, Mavam, Brewista, Bombora Supply, Planetary Design, and the list goes on.
Terry’s journey in the coffee industry started in 1992 when he and his wife, Kelly, opened their first drive-through espresso stand off I5 in Washington State. This marked the start of a string of drive-throughs and mobile carts strategically placed in bustling locations from Tacoma to Vancouver, Washington. As the business grew, Terry found himself navigating a pre-internet landscape in search of a one-stop shop for all the repair and maintenance parts his coffee business demanded.
From this need, he created the first website dedicated to espresso parts and components: CartpartsNW and EspressopartsNW.com. Over the next 20 years, Espresso Parts NW evolved into “Espresso Parts,” emerging as a beacon of innovation within the burgeoning specialty coffee industry.
The shop at Espresso Parts became a hotbed of creativity under Terry’s stewardship. It birthed the first aftermarket customized espresso machines, featuring custom-blended powder-coated colors, glass panels, lights, hand-turned wood handles, and paddles. Innovations like the “Bottomless” portafilter found their origins here, as did the installation of PID controllers before they became standard. Espresso Parts was the exclusive provider of the Scace Device and the birthplace of countless other inventions, all stemming from Terry Z’s boundless creativity and ingenuity.
But Terry’s ambitions extended beyond espresso machines and parts. Together with Kelly, he dreamed of establishing a coffee roastery to complement their cafes and bakery. This vision materialized into Olympia Coffee Roasting, a fully organic and Fair Trade certified coffee roastery, a rarity in the early 2000s PNW landscape. Olympia Coffee Roasting quickly evolved into a community hub in Olympia, Washington, attracting coffee lovers far and wide. Moreover, it emerged as a staunch supporter of barista competitions, nurturing talent within its ranks and fostering a culture where “working in coffee” was viewed as a rewarding career path rather than just a job.
Post the sale of Espresso Parts in 2012 and Olympia Coffee in 2010, Terry lent his expertise to Slayer Espresso to aid in the creation of the Slayer Single Group, and then eventually co-founding Mavam Espresso Machines; the world’s first temperature-stable under-counter espresso machine. His contributions revolutionized espresso machine manufacturing once again, reshaping perceptions and standards within the industry.
In a poignant turn of events, Terry now co-owns a business with his two adult children, where he continues to innovate and create products for the coffee industry, with a focus on mobile beverage businesses. Few individuals have devoted their lives and talents to a single industry as fervently as Terry. Often the unsung hero, the visionary behind the scenes, or the driving force propelling products to fruition, Terry’s unwavering passion for the coffee industry remains unparalleled.
Terry’s legacy resonates across every facet of the coffee industry, both in monumental innovations and subtle nuances. He persists in championing new and improved ways to simplify, enhance, and enjoy coffee, leaving an indelible imprint on the industry’s landscape.
Nominated by Sara Michelman
How many years total have you worked in the coffee industry?
33
What is your current role in coffee?
I am currently continuing my interest in product design and development. As a member in Caffewerks I have the great opportunity to work with both my daughter and son, as well as my wife.
What was your first coffee job?
My entry into coffee was as the owner of one of the first drive-thru coffee locations in the Pacific Northwest. I built and operated our first retail locations, operating up to five locations at a time.
Did you experience a life-changing moment of coffee revelation early in your career?
When I started in coffee I thought it might be a five year experience that I would move on from. I quickly realized that there are literally endless opportunities in what has proven to be a recession-proof industry.
What facet of the coffee industry has changed the most during your career?
Having a broad cross section of work within the industry it has been easy to see change and to some end full circle changes. When I first started buying and working on espresso equipment, semiautomatic machines were preferred as automatic (or metered volume machines) were relatively new. Semi-auto offered a more tactile sensory experience, with more control over the finished product. Automatic machines, however, had an important place as they provided a level of consistency within a growing industry.
Machine technology along with the rise of the professional barista: these are the two things that I feel have changed in a measurable way over the decades.
Is there a person or persons who served as your mentor early in your coffee career? How did they impact you?
So many in the industry helped me grow in the industry. Ward Barbee, who was the original owner of Fresh Cup magazine, helped me believe I could succeed in this burgeoning industry I had stumbled upon. Michael Tehan, who was with Risito Bisani at the time, inspired me to learn more about the espresso machines I had been working on. John Simpson, John Blackwell, and Kent Bakke of La Marzocco all lead me down the path of doing things the right way. Jeff Babcock of Zoka Coffee and Mike McConnell of Caffe Vita lowered the veil of coffee secrets and provided me with the encouragement to roast coffee.
What still surprises you today about coffee, or gives you joy?
I would say that my biggest surprise is that the industry continues to grow. New stores, carts, and trailers are opening all around the world at a pace that is similar to when I got started in the early 90s. Joy comes in the form of helping people get started and seeing their success.
What’s something about the coffee industry you’d most like to see change?
While so many are focused on farmer relationships, I think it is important that we continue the path of supporting the role of barista as a profession. What I would love to see change is how barista competitions are operated and to bring transparency into the organizations involved. The role of barista is important to our coffee house culture and training and education should be a focus. Changing barista competitions to reflect the true experience that one gets when they walk into a coffee house would be the best thing to happen. The five star showman experience is nice, but let’s get real.
What is your most cherished coffee memory?
One of my first days on bar led to an interesting conversation with a customer. He walked up to the cart I was at and asked for a macchiato. Mind you, this was the early 90s and I had just finished wrapping my head around what a latte was, so not knowing what a macchiato was I simply replied, “I’m sorry, but we are out of macchiato today.” He was very nice and ordered a latte. Later that day I studied up to learn what a macchiato was, and you can imagine my embarrassment. This was the start of learning everything I could about the industry I had just become a part of.
Do you make coffee at home? If so, tell us how you brew!
I am fortunate to have several ways to make coffee at home. I primarily make espresso based beverages on a single group Slayer.
What is your favorite song/music to brew coffee to?
Neil Young in the morning. Reggae in the afternoon. Grunge in the evening.
What is your idea of coffee happiness?
A cup of coffee made while camped next to a river in the woods with my wife Kelly. Literally the best cup always.
If you could drink coffee with anyone, living or dead, who would it be and why?
My father was also very interested in coffee. In my younger years I discounted his interest and really did not participate in his love of coffee. Hindsight is a crazy thing and as you get older you recognize your mistakes. I wish sometimes that I had spent more time drinking coffee with him.
What’s one piece of advice you would give someone getting their start in the coffee industry today?
Believe in yourself. If you are interested in working in coffee you should also be a consumer of the beverage. This will provide you with a better experience through your journey in coffee.
Thank you.
The Sprudge Twenty Interview series is presented by Pacific Barista Series. For a complete list of Sprudge Twenty honorees and interviews, please visit sprudge.com/twenty.
