– About Us –
Kevin Leal - Founder
Kevin started in Coffee in 1995 when is was poetry readings, sofas, and flavored coffee, “It was a perfect destination spot”, Kevin says. Taking a break from coffee to work in restaurant kitchens in Chicago, Kevin came back to see the world of coffee changed dramatically!
“They called it third wave, and I arrived late,” He finally got a job at Intelligentsia. “It was frustrating to get a shop job, and it was more frustrating to get trained on new techniques. I quit and went back to kitchens,” Kevin said.
“It wasn’t until 2013 when I wanted to go back to coffee, but I new I had to erase everything I knew and what I thought I knew about coffee, and start all over again.” Luckily, at that time, shops had coffee classes and Kevin enrolled in a few.
He soon built a barista training program and took it to Coffee Fest where he met some owners who hired him to be a consultant on their coffee endeavors.
“It was a learning experience all the way, and it still is, that the fun of coffee – it stays young, exciting, and adventurous!”
When the owners of Orale Mexican approached him and said that they’ll finance his coffee shop, Kevin created a program near to his passion for coffee.
“I think, anyone who is passionate about coffee can learn and be train in this craft. And they can build a career in coffee. I have an open door policy in my training program as long as those are willing to accept failure as an asset. Moving through failure through failure, without any loss of enthusiasm created my path to success.”
Nath TUNgWongsakul - Head Roaster
My heritage is Thai. I have lived in Las Vegas for about 4 years before I moved to NYC, it’s been about 2 years now. I have always been around the coffee industry since I started working at the age of 18. (I am now 24) I worked for a stand-alone Starbucks for roughly 4 years; 2 years as a barista and the last 2 years as an assistant manager. I was assigned to train new baristas, do inventory, complete orderings, and set up holiday displays. Then I moved.
I started working at Brownsville Roaster in Fall 2016. At that point, my life was introduced to specialty coffee. (Specialty coffee is not so popular in LV as in other cities). I started to become more passionate about coffee then. Luckily, I have always been taught to be very detailed and precise. It helps a lot when perfecting shots of espresso. While I was a part-time employee at Brownsville, Where my signature drink was on the menu. I also worked at a few local cafes in the city and Brooklyn. Later in my employee, I started to get engaged with roastery. Not so much of roasting itself, but the packaging. Though being in the roastery and calm environment made me realize that I am eager to learn new thing: coffee roasting. Then, BattleCat offered me an opportunity to get my hands on roasting, I took it gladly. I am committed and proud to serve only up to standard coffee to my guests.