Just before it became clear the spread of Covid-19 wasn’t going to spare the United States, Matthew Krenz — the former chef of The Asbury before he took time off to raise his baby girl — was in Portland, Oregon. He was there to take a course in roasting from one of the nation’s experts in coffee to prepare for the launch of Beach Shack Coffee, a new offering from popular Sycamore Brewing. Krenz was hired by Sycamore last year to oversee their culinary operations, starting with the launch of a line of carefully selected, single origin coffees.

He flew back to Charlotte on a red-eye, invigorated to get back to roasting and excited to kick off the coffee line. A few days later, the United States began shutting down restaurants and retailers as coronavirus made its way rapidly through the country.

Sycamore was among the first breweries in town to close to the public. The plan for launching Beach Shack included retrofitting an Airstream to be a mobile café parked at the South End brewery. When the taproom had to shut down, however, those plans were put on pause as the brewery shifted to delivering its products.

“We were really close to finishing up the website, and then delivery platforms started to launch and we had to pivot,” Krenz says. 

So they decided to begin offering the coffee with their delivery service, quietly launching the artisanal coffee line without the build-up they had planned. You can now purchase the three single-origin coffees (Kenyan, Colombian, and Ethiopian), as well as a breakfast blend, online for $12.

The packaging fits Sycamore’s laid-back, Bohemian vibe. Krenz and Sarah and Justin Brigham, the owners of Sycamore, hope the coffee’s name and branding hint at the peace of mind you find when sitting in quiet with your morning cup of coffee.

“Just like at home or when you’re on vacation at the beach, it’s kind of ritualistic to pick up a cup of coffee and find that calm and kind of reset,” Krenz says. “Especially when you have kids, you need that,” Krenz says.

With Krenz, one of the city’s top chefs, behind the brand, this coffee is getting the scrutiny of a chef’s palate long before hitting your cup. Eventually, he says, the Sycamore team plans to get back to work on the Airstream, and begin canning cold brew coffee. Until then, Krenz is focusing on the craft of roasting and slowly introducing Charlotte to Beach Shack Coffee. —Kristen Wile

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