Our Story

About Groundwork

Good coffee, simple values, and a relentless obsession with getting the details right.

Founders photo / original shop

It started with 400 square feet and a lot of nerve.

In 2019, two friends — Maya Chen and Alex Torres — quit their corporate jobs with a shared conviction: Salt Lake City deserved better coffee. Not "good enough" coffee. Not "for Utah" coffee. Coffee that could stand alongside the best roasters in Portland, Melbourne, or Tokyo.

They found a 400-square-foot space on Main Street, bought a used La Marzocca, and opened the doors with a three-item menu: espresso, drip, and a damn good croissant from a local baker.

The line was out the door within a month.

What we believe

These aren't marketing lines. They're the decisions we make every day.

Source directly

We buy from small farms across Latin America, East Africa, and Southeast Asia. No middlemen. Fair prices. Long-term relationships with producers who care about their craft as much as we care about ours.

Roast with purpose

Every bean has a story and a sweet spot. We roast in small batches at our SLC roastery, profiling each origin to highlight what makes it unique — not to hide behind a dark, generic char.

Build community

A coffee shop should be a living room for the neighborhood. We host events, support local artists, and make sure there's always a seat for someone who just needs a quiet place to think.

Keep it simple

Great ingredients, prepared with care. No gimmicks, no unnecessary complexity. If something doesn't make the coffee better, it doesn't make the menu.

Pay people well

Our baristas aren't "team members" — they're craftspeople. We pay above market, provide benefits, and invest in ongoing training. Happy people make better coffee.

Tread lighter

Compostable cups, energy-efficient equipment, bikes encouraged. We're not perfect, but we're trying. We publish our sustainability report annually because accountability matters.

The people behind the bar

A small team doing big things, one cup at a time.

Maya Chen

Co-Founder & Roaster

Former chemical engineer. Turned her precision into perfect roast profiles.

Alex Torres

Co-Founder & Operations

The organized one. Keeps three locations running like clockwork.

Jordan Lee

Head Barista, Downtown

2024 SLC Latte Art Champion. Makes a flat white that'll ruin all others for you.

Sam Okafor

Pastry Chef

Classically trained, locally inspired. The croissants are her love language.

500K+

Cups Served

Single Origins

Team Members

SLC Locations

Want to join us?

We're always looking for curious, kind people who take their craft seriously (but don't take themselves too seriously).

See Open Positions

jobs@groundworkcoffee.com