Who

Chris

Although not born in Alabama, Chris has lived in the state since the late 90's sans a brief stint to attend Mississippi State University where he met the love of his life and now wife, Katie. He then got a degree and then quickly decided to pursue interests outside of his formal training, namely coffee! 

Katie

The Tennessee Valley has been Katie's home since the day she was born.  She too attended Mississippi State University and graduated in Interior Design, which is not to be confused with decorating.

Together they are the dastardly duo behind the Grounded Coffee concept.  But they have a LOT of help from a superior team, wonderful friends, and loving family.

But we all know that their daughters are the actual bosses...

It's the people, people.

Work.  We all do it.  Go in on Monday, grind out 40, 50, 60 grueling hours, go home Friday night exhausted and depleted and try not to spend the rest of the weekend checking work emails.  Why is it like that?

It wasn't meant to be.

At Grounded, our mission, build and encourage through service, doesn't mention coffee.  It doesn't even mention customers. Gasp!  But it addresses one of the key problems in the workplace:  people rarely serve each other.

People are great at serving themselves.  Most people wouldn't so much mind work itself if the people situation was better, if people would truly serve one another.

Rather than neglecting to give credit to a team member or rather than misconstruing the facts just a smidge to make a coworker appear at fault, if people would set self aside and work heartily as unto another, then work would be better for everyone, even them!

People are the focus at Grounded.  If we serve one another, then everyone benefits.  Coworkers help each other and become friends.  People watch out for each other, and customers get a better product.  The work environment becomes a joy rather than a burden, and you can feel it.

Carafting Coffee

No one wants bad coffee, and if someone wanted okay coffee, they'd just brew at home.

People come to shops because they want something better, and that is what we do.

We could easily wax and wane for hours on end over the merits of different grinders and pour-overs, pressure settings and weighed espressos, but rather than that tedious monologue, we'll leave you with this:

Each day we serve you the best coffee we know using the best methods we know, and even though the coffees and methods will change, improving and evolving, we will continue to deliver our best as long as we serve coffee.