Craig Batory

Coffee Shop Owner

Scott: How long have you been in the coffee business?

Craig: Since 2010. I started as a barista at a local coffee shop as a side job when I was at university.

Scott: Why did you start roasting/brewing coffee?

Craig: The longer I worked in coffee, the more I developed my own style and preferences for how coffee is roasted and how it’s brewed. I still probe and research other professionals in the industry, but I found that I developed my own style and method of doing things.

Scott: What is your favorite moment from your pop-ups?

Craig: Meeting new people and telling them I’ll be opening next door later this fall.

Scott: What do you enjoy about drinking coffee?

Craig: What do you enjoy about drinking coffee?

Scott: What was a roadblock in your art journey?

Craig: Figuring out how to open a brick-and-mortar. There are so many steps along the way and there’s no handbook that explains everything you need to know.

Scott: What are your goals for the next year?

Craig: Have Craig’s Coffee, the Coffee Bar, and the Commissary Coffee Roastery open 7 days a week.

Scott: One positive thing about yourself?

Craig: I’m very driven to be community oriented and provide safe, comfortable spaces for the community.

Scott: What’s something your customers may not know about you?

Craig: I ride bicycles a lot. I race competitively at the Lexus Veldorome and started to lead group road rides around Detroit. Hopefully, we’ll have weekly rides leaving from Craig’s Coffee next summer!

Scott: What are your top 5 coffee drinks?

Craig: Not in any particular order: traditional Macchiato (you know, the foamy one), shakerato, batch brew coffee from a Ground Control machine, a flat white, and of course an espresso.