the penstock team

 

the many faces of what makes Penstock Coffee run behind the bar, the roaster, the events, and the papers

Co-owner, Roaster

Co-owner, Roaster

ben

With Penstock since:
Early 2009

Favorite kind of coffee drink?
Cappuccino

What origin & processing method do you enjoy most?
W
ashed Kenyan and Ethiopian coffees. Their fruit forward and floral flavors are delicious and interesting.

What would you be found doing outside of Penstock?
Herding a 3 and 5 year old boys and a flock of ducks. Gardening, watching baseball, reading, and hiking with Jessica.

If I weren't at Penstock Coffee I would probably start a cidery. Growing heirloom apples, pressing them, and fermenting them is a hobby of mine. Real cider (made with apples and nothing else) is so tasty and so hard to find!

Co-owner, CEO

Co-owner, CEO

jessiCA

With Penstock since:
Early 2009

Favorite kind of coffee drink?
6 oz of the 2018 crop from LPYET, brewed on a Fellow dripper into a Hario carafe at a ratio of 1g coffee : 17g water, in the cobwebby hours of the early morning 😬

What origin & processing method do you enjoy most?
I am growing more curious about the implications of the varying degrees of honeyed or even a washed coffee which has unique qualities mostly from processing... But I think I’ll always enjoy a natural processed coffee.

What would you be found doing outside of Penstock?
Outdoors on a hike...or teaching my kids the phonogram, “ ‘-dge’, three-lettered ‘j’, used only after a single vowel that says “ah, eh, ih, oah, uh”, or advocating for bike lanes.

I love getting to work in an industry and environment that challenges me, alongside my best friend. I love to learn. I am an urban planner by training and I would even say as well as through the work I get to do in coffee. I am eerily good at estimating (most of the time). I wanted to be on the Price is Right with Bob Barker since I was 6. I am one of those weirdos that enjoys running and experience it as a restorative and re-energizing activity.

Production Roaster, Barista

Production Roaster, Barista

catie

With Penstock since:
November 2012

Favorite kind of coffee drink?
Black filtered coffee or a well-pulled shot of espresso

What origin & processing method do you enjoy most?
I don't like to discriminate based on origin. I’ve been impressed by a lot of coffees and I've been disappointed by a lot of coffees. I think largely I prefer washed processing in quality coffee for casual drinking purposes, though. Washed coffees can be just as sweet and as magical if treated right. Think: subtle tropical fruit and florals with a silky texture, apples and chocolate, or peach and black tea. 9.8894/10 times I'll choose balance and body over fruit bombs for myself. Plus I’m not wild about ferment in the context of coffee.

What would you be found doing outside of Penstock?
Reading/listening to books; playing outside; illustration/drawing for fun; relating every conversation to podcasts I've listened to; hunting down delicious coffee, cocktails, and other libations; napping with cats; trying to not kill plants.

People know me by my robot handwriting and unconventional cupping notes. I like drinking wine on the porch during thunderstorms. I've never gone camping, but if it was my scene I think it'd be considered "glamping". I have opinions about and aversions to particular words ("glamping", being one of them). Things I love include Jim Henson's brain, mythological creatures, ASMR, space, cruciferous vegetables, and autumn.

Barista, Production Assistant

Barista, Production Assistant

brandon

With Penstock since:
September 2018

Favorite kind of coffee drink?
Cold brew

What origin & processing method do you enjoy most?
Rwandan, washed process. The coffee is floral and fruity.

What would you be found doing outside of Penstock?
Slayin.

If I was not working in the coffee industry, I would be a world renowned art collector, specializing in anything Marcel Duchamp (please ask me about art).

Lead Barista

Lead Barista

justine

With Penstock since:
July 2017

Favorite kind of coffee drink?
Finca de Dios pourover or an Oat Mocha Latte

What origin & processing method do you enjoy most?
Ever since I learned the foundations of making a pourover, the process of making the drink became therapeutic to me. Watching the bloom and smelling the aroma helps me prep for my day!

What would you be found doing outside of Penstock?
I'm very spontaneous and adventurous. My hobby and career path is art so I am always creating new things. But you'd also find me exploring new food places, hanging out with my family and friends, getting involved at church/community work, and spending time with my dog.

It makes me happy when customers ask about my music choice at work. I'm the 4th of 14 cousins in my generation. My ultimate dream is to start an Art/Dessert Cafe and have my art put up in galleries and museums--to be a successful artist! :)

Barista

Barista

ALEX (al)

With Penstock since:
September 2018

Favorite kind of coffee drink?
My go to drink is an African Natural Processed Coffee. If I'm feeling really wild I will add an espresso as well!

What origin & processing method do you enjoy most?
If I see a Natural Processed Kenyan or Natural Processed Ethiopian coffee I always order it! I love the floral tea like and fruit forward characteristics of these coffees.

What would you be found doing outside of Penstock?
Outside of Penstock I work as a Client Liaison at a boutique jewelry company, I'm a dad to a 3 year old daughter and if I have any time left I love making sourdough bread.

My partner, daughter and I moved to NJ in August from the midwest so she could pursue her MFA at Rutgers. While we love the proximity to the ocean and NYC we are still adjusting to the cost of living, crowds and the drivers. I mean, why does everyone honk all of the time? I'm a 97% vegetarian but I cannot kick the craving for cheeseburgers or pepperoni pizza... And despite working in coffee and truly loving it, I cut myself off of caffeine after noon. Otherwise I wake up at 3 AM and regret that last cup of coffee.

Barista

Barista

yeasol

With Penstock since:
May 2019

Favorite kind of coffee drink?
Any coffee prepared with heart and soul.

What origin & processing method do you enjoy most?
To be very honest with you, I am fairly new to specialty coffee... so can't say my favorite yet. (I will get there!) However, I typically enjoy Latin American coffee with chocolate, nutty, and hint of fruity flavor.

What would you be found doing outside of Penstock?
Visiting other local coffee shops when I'm out of town. Taking random pictures that captures me at the moment. Trying new eateries. Working for uncle Sam.

Working at a specialty coffee shop has been dream for me for many years. I think through coffee, we are connected, and I find that very romantic. I watch a French movie called Amelie when I get moody. I like long scenic Amtrak rides.. actually any train ride in general. Oh, and I used to live in the midwest (hint: cheese).

Business & Development Strategist, Barista

Business & Development Strategist, Barista

carol

With Penstock since:
October 2018

Favorite kind of coffee drink?
Cortado, sipped immediately

What origin & processing method do you enjoy most?
I love natural processed African coffees by pourover. They taste even better when brewed by someone else. The fruitiness of the first sip is unbeatable, and the heavier body lets me enjoy the whole cup through.

What would you be found doing outside of Penstock?
Brazilian jiu jitsu and muay thai, making excel spreadsheets, borrowing my mom's clothes, and reading nutrition labels at Wegmans.

I love a good breakfast and gin (not together). I'm a workaholic by nature and a morning person by nurture. I hate mushrooms, fictional novels, and being late! My dream one day is to have a coffee shop of my own and to be a cool soccer mom.

Barista

Barista

tea

With Penstock since:
May 2019

Favorite kind of coffee drink?
Iced Latte

What would you be found doing outside of Penstock?
Crossword puzzles, swimming laps and listening to podcasts.

I’ll know I’ve made it when I live in a brownstone apartment in a mid-size city with a greyhound. I’ve played the double bass since I was 10, and I was in marching band at the University of Pittsburgh.

 
Barista

Barista

joe

With Penstock since:
July 2019

Favorite kind of coffee drink?
Cold brew in the summer, pour over in the winter

What origin & processing method do you enjoy most?
I don't know if I've gotten to know all the origins and processes well enough yet to really judge which one I enjoy the most. I will say natural processing sounds really cool. The fact that most of it is up to nature with that process, and still people have been able to make great coffee for so long, I think it really says something about the beauty of nature.

What would you be found doing outside of Penstock?
Hopefully practicing music of some kind. Or watching movies.

I hope to be a musician someday. In the meantime, I hope to help people discover something they love at this wonderful coffee shop. It's great coffee sourced responsibly, and I'm so happy to be a part of it


penstock alumni

the folks we’ve been lucky to call family & team at one time

Former Lead Barista

Former Lead Barista

eric

With Penstock:
The beginning - June 2019

Best known at Penstock for:
Coffee science knowledge and getting things really, really clean

Now:
Studying at Harvard Graduate School of Arts & Sciences

Former Manager & Barista

Former Manager & Barista

samyukta

With Penstock:
November 2017 - July 2019

Best known at Penstock for:
Team building and making things efficient

Now:
Manager at a Nordstrom Marketplace Cafe in NJ