Photos by Kevin Burke (April 2016) and Max S. Gerber (Young)
left: The Green Bean scene in April 2016. below right: Instagramfriendly deliciousness. below left: Barista Young on espresso duty. bottom: Former manager Eddy Perezic ’17, now an account manager with Deutsch Marketing.
On an average weekday, the Green Bean pours about 925 beverages. (Its best-selling drink is its cold brew, with vanilla and hazelnut the most popular flavors.) When traffic is at its heaviest—between 9 and 10:30 a.m. on Mondays, Wednesdays, and Fridays, and from noon to 1:30 p.m. on Tuesdays and Thursdays—the Green Bean serves about 50 customers every 30 minutes. Since it opened in October 2009, the student-run business has offered more than fairtrade coffee and sustainably sourced pastries from Porto’s (a fan favorite) and Sweet & Divine by Emily (which offers organic, vegan, and gluten-free options). It’s created a showcase for students’ artwork and an entertainment hub for open-mic nights and political and sports broadcasts—all in an inclusive, diverse, and communal space. From a student-employment standpoint, “It is one of the most sought-after jobs on campus because of the fun work environment,” says Amy Hill, who supervises the Green Bean’s five student managers as associate director of student life for orientation and leadership development. And while the vast majority of former baristas, shift supervisors, and managers go on to careers far removed from the “chaos that is caffeine,” a handful of Green Bean alumni
have pursued work in the hospitality industry, using the philosophies that the lounge has fostered—creativity, positivity, and sustainability—upon entering the real world. After graduating from Oxy, Hana Kaneshige ’14 took a job as lead barista at Highland Park’s La Tropicana Market, helping to launch its coffee bar prior to accepting a similar position with Verve Coffee Roasters in downtown Los Angeles. Within six months, she was a supervisor, and in September 2015 she was promoted to manager. Kaneshige credits her management experiences at Oxy for the opportunities she has received at Verve, which made Jetsetter.com’s list of “The World’s Coolest Coffee Shops.” Last January, after winning an in-house competition, Kaneshige flew to Knoxville, Tenn., to participate in the national qualifiers of the U.S. Barista Championship. “The whole competition involved having a chance to taste some of the best coffees Verve had to offer and figuring out how to come up with an espresso recipe that brought out their best flavors,” she says. “I spent hours practicing with the coffee, developing recipes and coming up with a signature
drink—the reverse coffee boba, a milk-tea jelly floating in grapefruit soda with an espresso shot on top.” A critical theory and social justice major at Oxy, the Bellingham, Wash., native held a variety of roles at the Green Bean, including product purchasing, inventory, staffing, and quality control. The experience motivated her to complete a summer business program for arts, science, and engineering majors at UC Berkeley’s Haas School of Business, and maintain an open mind in regard to career opportunities. In her new role as the L.A. educator with Counter Culture Coffee in Los Angeles, Kaneshige will be responsible for training and quality control with the roaster’s numerous cafe accounts around the city. “I am looking forward to having a greater impact on the L.A. coffee community in this next chapter of my career,” she says. Eddy Perezic ’17 took an interest in the hospitality industry while he was a student at Oxy. His managerial stint at the Green Bean only piqued his interest further, leading him to accept a job as an account WINTER 2018 OCCIDENTAL MAGAZINE
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