Event coffee catering wasn’t something I set out to do. But somewhere between roasting my own beans and chasing the rhythm of gravel and mountain bike races and trail work days, it all came together.
Loam Coffee became something more than a roaster. It became a mobile coffee experience, grounded in the outdoors and fueled by people who show up for the hard and beautiful things.
I’ve poured coffee at gravel races in the middle of nowhere, at mountain bike events tucked into the woods, at trail building days where volunteers grab a coffee before swinging tools all day. These are the kinds of moments that remind me why I started Loam Coffee in the first place. It’s not just about caffeine. It’s about presence. Ritual. A sense of connection that begins with a warm cup and builds into something deeper.
What surprises people most is how grateful everyone is for that first cup. It’s not fancy or fussy. It’s just good coffee, brewed well, and served with intention. Sometimes, I’m too busy brewing 15 pounds of coffee in a couple of hours to make much beyond small talk. But even in the rush, there’s a kind of quiet camaraderie that forms. A nod. A “thank you.” A moment.
As I’ve shared before, I only roast one coffee at a time. When it’s gone, it’s gone. That same mindset shapes how I approach catering. Every event is its own living, breathing thing. I don’t try to make it polished or perfect. I try to make it real. Whether it’s riders getting ready for a 100-mile day or a crew of trail builders warming up before the first swing of a McLeod, I want Loam Coffee to feel like part of the landscape.
It’s hard work. It’s early mornings. It’s dialing in timing and logistics and brewing nonstop for hours. But I love it.
If you’re organizing an event—gravel, MTB, trail work, or anything in between—and want to add something special to the experience, I’d love to talk.
Because nothing sets the tone like good coffee served before the chaos.
