March 2022, vol. 3

FREEING PEOPLE TO DO THE WORK THEY LOVE

March 2022

vol.3

Classes Community Coffee

Yoga Feature

The pose everyone knows. Even if you’ve never done yoga before, you

DOWNWARD DOG

know downward dog. This pose is an integral part of every single yoga practice we teach.

Considered an inversion, with your head below your heart, downward dog is invigorating, but also allows for a feeling of security with your hands and feet rooted on your mat.

Our classic Downward Dog espresso offers the same invigorating and go-to experience as the pose.

Just like the pose, this is the coffee everyone knows and loves. Our Downward Dog espresso is used to make all espresso based drinks at the Yoga Lab- lattes, cappuccinos, shaken espressos, and the list goes on. When Adam and Abby first tried the Downward Dog, the tasting notes so obviously aligned with the classic pose. With chocolatey, herbal, and floral notes, the Colombian Washed Excelso roast offers grounded flavor with a nice acidity and a familiar experience each time you drink it.

Coffee Feature

[CXT] COFFEE [CxT] Coffee supplies Yoga Lab's coffee. We chose to work with [CxT] for a number of reasons- the first and most important are the owners of the company. Mitch, Tristan, and Kelly are kind, helpful, and supportive. We felt that from the moment we met them and we continue to be blown away by the level of service and experience they provide. If you've had our coffee, you know we have an incredibly high standard for the experience of coffee in our studio.

We learned everything we know about coffee from [CxT].

How did CXT start?

The Inspiration The inspiration to start a coffee roasting company was something that came together in the crossroads of entrepreneurial ambitions and serendipitous timing. One of our family pastimes is to spend a morning or early afternoon conversing over a pot of coffee with topics running the gamut of daily happenings, two ideal locations for our “future” vacation homes, to what will be our next big business idea. On one such occasion, Tristan (my brother) was preparing our hot beverage with a manual pour over brewing method, called a “Chemex,” and was hand-grinding the exotic coffee in his ceramic conical burr grinder. At the time, this was a wild departure from our usual auto-drip maker and was a source of bemusement and fascination for our family. The results were astonishing and I remember being particularly impressed by the difference it made in the flavor of my coffee.

With our new taste for quality brewed coffee, we again began discussing ideas for a family business that we could do together. After a short while, Kelly (our mother) casually mentioned, as if it were the most banal, common knowledge to everyone in the room, that she had once planned on starting a coffee roasting company more than 10 years prior. After Tristan and I shook off our astonishment, we probed further only to find out that Kelly had a dossier of business plans, “how to” books, quotes from equipment manufacturers, and potential locations scoped out across Peoria. When we asked why she had not pursued the idea further, she explained that while the idea was a dream of hers, it was not feasible with three active, young boys in school. Having now grown up, this became the springboard for hours-upon-hours of discussion, research, and business planning for our family coffee roasting business.

Getting Started Despite having working plans and more ideas than we could keep organized, we still knew very little about the coffee industry, much less coffee roasting. Undeterred, we decided to take up coffee roasting as a hobby and explore our newfound passion for making better coffee. After joining and reading through some home roaster forums, we decided to purchase a little onepound roaster that was handcrafted by a gentleman in Taiwan. I remember spending hours with Tristan talking about the pros and cons of different drum configurations, fuel types, and thermocouple placement for profile tracking software. We thoroughly enjoyed strategically deciding which options we would choose upon ordering our machine. Waiting those six weeks for our roaster to arrive felt like the longest in my adult life.

As weeks went by since our shared epiphany, it became more and more evident that starting a coffee roasting company was something we wanted to do as a family. However, we had the sense that pursuing this business would take a lot of time, energy, and money - more than we had ever previously committed. We had the idea, as a sort of litmus test, to make a trip to Costa Rica and visit several coffee plantations. Our line of reasoning went a little something like, “We will go and see what coffee is all about at the farm level. When we come back, we will know whether or not we have the passion to pursue this venture with full dedication.” Costa Rica was breathtaking and was one of the most fascinating experiences of our lives.

Building the Business We returned from abroad feeling energized, motivated, and inspired. We decided to start our roasting business with an online store and roast coffee out of the garage. Tristan had already been studying, researching, and roasting lots of coffee in our garage; so, we were starting to feel confident about putting it up for sale on the internet. At the time, our local health department regulations were somewhat vague on coffee and it was not clear that we would be able to sell coffee online without a Cottage Food License - this would have required installing a new kitchen in our house that had to be separate from our main kitchen. It was a “do or die” moment for our business aspirations, because at the outset it seemed a hurdle too large for us. Instead, we started looking at commercial spaces much sooner than we had planned.

We signed the lease for our first commercial space in a small storefront on the main drag in downtown Peoria. The space needed a lot of work, but it had everything we needed as far as utilities and power were concerned, and it had a quaint charm to it that exuded potential. We spent the following three months renovating the space with new floors, fresh coats of paint, and light construction work. We had never built a bar before, but I remember getting so impatient with idea after idea about how we should do it, I left and drove straight to a lumber yard to buy the boards.

They say, “once you’ve started, you’re halfway done.”

We opened for business on December 5, 2016 with a flick of the lights and a turn of the deadbolt. It was a rough start but it was an exhilarating time. We had not received our 5 kg commercial roaster in time for our opening; so, Tristan was made to roast one pound of coffee at a time for several hours each night to supply the coffee shop. This continued for the first month or so of operation before our beautiful white roaster finally arrived from Oklahoma City. We named her Charlotte after our grandmother. Initially, we made the decision not to purchase an espresso machine at the start and instead focus on doing different styles of pour over coffee. They are expensive machines, especially when you are a self funded startup. No, our goal was to focus on roasting single origin coffees and highlight their differences in the cup. It took about three months before we decided to change course to meet our customers’ demands. We purchased a machine and gained a new love for espresso as a result. That machine taught us to be open to change and listen to the needs of your clientele.

The Industry & The Future What sets you apart from other businesses in your industry?

I sometimes wonder how our business would look if we had worked in the coffee industry prior to starting [CxT] Roasting Company. On one hand, we may have made fewer mistakes and would have known which decisions were more important than others. On the other hand, I believe that the three of us coming together from different backgrounds and levels of experience helped us to bring a unique perspective of what it means to be a coffee business.

Kelly, to start, came from a sales and customer service background encompassing technology sales, digital marketing, merchandising, and interior design. Her perspective and experience is the driving force behind our company culture of providing exceptional customer service and warm, welcoming, inclusive environments in our cafes. Tristan studied Kinesiology and movement science at university and worked as a medical office assistant prior to starting our company. He brings a technical, precision-oriented approach to roasting and brewing coffee with an emphasis on product quality control. He is our subject matter expert on coffee and is always willing to share his knowledge with employees and customers alike. I think this helps us to bring our passion to people in an approachable way without the pretentious pitfalls. I, myself, come from 10 years of experience in supply chain management at a large equipment manufacturer. I view and treat [CxT] Roasting Company as if it were the largest, small manufacturer of coffee products in the world. I try to incorporate process control and manufacturing principles in our production to improve our operational efficiency and product quality.

What does the future of [CxT] look like?

I think the future of [CxT] looks bright and promising. We are not ones for hubris and find it difficult to tout our own accomplishments. However we are very proud of the progress, expansion, and growth we have been able to achieve over the past five years. We’ve really enjoyed the chance to grow our staff and provide employment opportunities for our community.

Going forward, we hope to focus on brand awareness and expand into other markets, especially in wholesale and online sales. I’d really like to increase our online sales via third party platforms as well as drive more traffic to our own website. Our coffee subscription program has been growing steadily, which was helpful for working out operational kinks. Now we are ready to grow the program to reach wider audiences. Moreover, I’m fascinated by the idea of bringing specialty grade coffee to nontraditional market segments, such as corporate offices and nonprofits. I’d like to explore those opportunities further as many companies start to rethink their office space footprints and employee engagement programs. Finally, I foresee [CxT] Roasting Company getting more involved and active in the coffee community by participating in regional and national competitions and conferences. Coffee industry people are some of the funnest around and there is so much to learn. Additional interaction in that community will help us see new perspectives and perhaps inspire us with new ideas for our own business.

What is something you wish people knew about your business?

Something I would like more people to know about our business as a small batch coffee roasting company is the logistical and procurement dance that goes on behind the scenes. We are constantly managing our inventory of seasonal, perishable, agricultural products that change with each harvest. Our company offers a broad portfolio of single origin coffees that is typically larger than others our size. What this means is that we have to forecast our green coffee requirements from each country for not only our business but for our wholesale clients as well. Most coffee producing countries only have one harvest per year; when it is gone, it is gone until the next harvest. It can be quite challenging to procure an entire year’s worth of green coffee while managing our cash flow. Moreover, coffee prices are often pegged to the commercial coffee market and are subject to market price fluctuations, so we must hedge green coffee prices through use of contracts. This requires a good working relationship with our importers and producer partners.

Once we have the green coffee supply secured, we then have to manage our roasted coffee inventory in order to provide the freshest product to our customers. In order to do so, we roast smaller quantities of coffee, more often - this is referred to as “small batch roasting.” From harvest year to harvest year, coffee from the same country from the same plantation can have a vastly different flavor profile due to myriad factors such as changes in precipitation and temperature. Tristan then has the interesting challenge of adjusting the roast profile of the new harvest to either try to match the previous one or accentuate the individuality of the new vintage.

It is our hope that upon learning more about our business, people might consider supporting their own local coffee roasters and cafes.

We know it is not always possible and convenience is also very important. However, the tradeoff is often higher quality with more variety. Large coffee companies do not have the flexibility to offer interesting or unique coffees because their priorities are often focused on consistency and ubiquity across large regions. So stop into your local coffee shop and ask what’s new. You might just find your new favorite coffee.

- Mitch Popadziuk

Yoga Lab was founded around the

KAYLEE BRUGMAN MANAGER

purpose of connection and achieves it through yoga classes, community, and coffee. My role facilitates the intersection of these core elements to produce events and experiences that ultimately benefit the member base that has been built here and the broader communities it serves.

Kaylee Brugman What can people expect when working with you to set up an event?

What do you envision for the future of events and partnerships at the Yoga Lab?

They can expect warmth, creativity, effective communication, care, and follow-through.

I’m all about creating great experiences in my own life and I will take care to help them do the same. At the end of the day, I love hyping people up and helping them shine and that will undoubtedly come across in the way I work with someone on an event.

The potential in this space is huge. As more people become aware of Yoga Lab and the opportunities attached to a company like this, I expect the impact to be spectacular.

Something infused with goodness and light will grow and build upon itself. I think many in this community are beginning to realize that there is something special going on here and people are not only going to be drawn to it, but will want to be a part of it.

What is something you have noticed about the Yoga Lab community since you have started serving this community?

What is one of your goals this year in building community here?

Before starting at the Yoga Lab, I think I underestimated what consistently practicing yoga could do for a person. To start, I have noticed improvements to my mental health, physical health, and overall wellbeing. I have also noticed the way that yoga holds space for people – a space to be, to challenge, to learn, to reflect, to grow, and so on. I think that’s one of my favorite things about yoga. It allows us to come as we are and take what we need all the while finding comfort in the fact that we all showed up and are trying – together.

So many of our members belong to corporations and businesses in this town – big and small. One of my goals this year is to help build a bridge between our members and their places of work. We want to fill this space with meetings, vision and planning sessions, team-building activities, parties, retreats, outings, and more. We are coming off of a long stretch where people have felt isolated and withdrawn and I believe that people are craving connection, engagement, and socialization in a big way.

We all need some inspiration and my goal is to use our space and unique offerings to meet that need.

Who is Kaylee Outside of the Yoga Lab?

What do you like to do for fun?

Outside of the Yoga Lab, I am a wife, a sister, a daughter, and a loyal friend. I am always looking for ways to make the most of my day and create meaningful experiences. The people and relationships in my life are very important to me and I feel the most fulfilled when I’m given the opportunity to listen well, provide wisdom and advice, or simply hold space for a person to be whatever they need to be.

I love to go on adventures with my husband – both across the world or to a nearby unexplored town. Something fun that many people don’t know about us is that we lived overseas in Glasgow, Scotland while obtaining our Master's Degrees. Our dream is to go back someday and work abroad.

When we’re not traveling, I like soaking up the sunshine at the park or cozying up at home with a good show. But most days, you can find me at a thrift store or a coffee shop planning our next trip.

Life Beyond the Yoga Lab Who is Kaylee Outside of the Yoga Lab?

What do you like to do for fun?

Outside of the Yoga Lab, I am a wife, a sister, a daughter, and a loyal friend. I am always looking for ways to make the most of my day and create meaningful experiences. The people and relationships in my life are very important to me and I feel the most fulfilled when I’m given the opportunity to listen well, provide wisdom and advice, or simply hold space for a person to be whatever they need to be.

I love to go on adventures with my husband – both across the world or to a nearby unexplored town. Something fun that many people don’t know about us is that we lived overseas in Glasgow, Scotland while obtaining our Master's Degrees. Our dream is to go back someday and work abroad.

When we’re not traveling, I like soaking up the sunshine at the park or cozying up at home with a good show. But most days, you can find me at a thrift store or a coffee shop planning our next trip.

ROOTED STUDIOS

PARTNER OF THE MONTH

"I wish people knew that Rooted Studios is more than just four walls with products for sale. In my plant-crazed eyes, it's a space that houses a whole lot of living organisms, which might I add, have been proven to improve our mood, clean our air, and die if you don't water them. Plants can provide us with endless benefits and I want others to know that we aren't just trying to sell plants, we want to sell the appreciation of them.

- Kristi Hoffman

The idea of turning the Austin's old space (Refined Studios) into a plant shop came to me while I was driving to my parent's house in Des Plaines, IL. I shared the idea with Austin and he thought it was great. So we went with it; literally. I started researching like crazy, created multiple mood boards, talked about it all the time, worried about failure, found the needed connections, and worked hard to make the space ready. Fast forward 6 months later circa August 2021, we had our grand opening. To this day, we are still learning, still adjusting systems, and still working hard. Rooted Studios is something we will continue to nurture-its been serving us and the community well and we couldn't be more grateful.

"We have made it through the hardest part;

THE

FUTURE

following through with a vision and building it up to something tangible (that includes all of the logistical things). From here, all we have to do is grow and I can see that growth, I just don't know what it looks like exactly. Maybe more classes, more installations, more clients who sign up for our maintenance program, more collaborations, OR my out-of-pocket idea of writing a coffee table book.

Stay tuned I guess…"

KATINKA BRYSON

MEMBER OF THE MONTH

When you come into the studio on any given day, you are likely to see Katinka. She is a dedicated practitioner and one of the kindest souls you will meet.

On the mat.

How has a regular yoga practice in a studio impacted your life?

"Practicing yoga in a studio has had a tremendous impact on my life. Consistently practicing yoga, at least four times per week, changed my life. The physical benefits have kept me healthy, strong and flexible. The meditative benefits have enabled me to better self-regulate and overcome the challenges of stress and worry. And the community offered through yoga has provided me with needed safety, encouragement and acceptance."

What is your favorite thing about the Yoga Lab? "The energy or "vibe" of the Yoga Lab makes it special. Abby, Adam, and the entire Yoga Lab team have created an experience and are building a culture that is welcoming, extends far beyond yoga, and is powerfully positive in a world that is in such desperate need for belonging and connection."

What is something you’ve found at the Yoga Lab you were not expecting?

It sounds funny, but the schedule of classes and the incredible opportunity to practice consistently. My previous yoga experiences in town have not allowed me to practice with the consistency that I had grown accustomed to in Phoenix. Early morning classes every day of the week work well with my schedule, allow me to practice without sacrificing time with my family, and provide needed stability and predictability.

Off the mat.

Who is Katinka outside of the Yoga Lab? "I am married to Chris, we have 5 children and one daughter-in-law, and later this month we will become grandparents! I am an avid downhill skier, I love to cook, and I love to travel. I just celebrated my 30th anniversary at State Farm."

What is something people probably would be surprised to know about you?

I grew up overseas. I was born in The Netherlands and have lived in Brazil, Austria, Pakistan, South Africa and Australia. I graduated from high school in Sydney, Australia and came to the US to attend college.

What is challenging you right now? - In your practice and in your life?

I have been on a journey the last couple of years to be more aware of my thoughts and how they shape how I show up. More recently, I have been practicing moving from my head (my thoughts) into my heart (my feelings). I am on a similar journey in yoga - working to relax into each pose with ease and patience. Coincidentally, this requires the same practice of dropping from my head (my thoughts - is this right? how do I look? what if I fall?) into my body (my physical being).

"Come, try the yoga and the coffee, and stay for the community. You won't be disappointed! You will grow in strength, friendship and connection".

-Katinka Bryson

Come From

"You are Ready Now" Baptiste Methodology Spotlight

The Third Theme of the Baptiste Methodology is "Come From You Are Ready Now." This theme emphasizes the working assumption that you have everything you need in this moment. In yoga, "Come From You Are Ready Now" teaches us that when we are safely aligned in our poses, we can do more than we may have thought because the power is within us to do so. This theme does not tell us to jump without caution or awareness. Instead, when well aligned with the first two themes- Be a Yes and Give Up What You Must- the third themes is an invitation to "go now." We say this often at the Yoga Lab:

"No drama, just go."

This certainly applies to life off of your yoga mat as well. Consider how many situations in your life you have told yourself, "I'm not ready," or "I will be ready when..." What could be possible if you came from "I am ready now," and through alignment and awareness, you took the next step in your journey into power.

Take a moment to reflect What areas of your life are you telling yourself, "I'm not ready?"

What is possible if you "Come from I am Ready Now" in that area?

How would taking the next step now change your journey moving forward?

Ceramics Workshop with Jordyn Brummett

Yoga for Future Educators with McLean County Unit 5

LOOKING AHEAD

EPIPHANY FARMS Our Epiphany Farms Community Partner Collaboration is very special to us. We started teaching and practicing yoga at Epiphany Farms Estate in Downs before our doors to the brick and mortar studio opened. The views at the farm are incredible. The food is fresh and delicious. And the yoga hits different with when you practice with such a large group. We hope you will join us on May 7 for this special experience.

APRIL CHALLENGE Challenges have become a fan favorite at the Yoga Lab. The April Challenge will encourage us to get on our mats 15 times throughout the month. We will celebrate with a Power Yoga + R&B Flow and a Pizza Payaa Pizza Party at the end of the month.

Open to all members and non-members.

WHITE BLOSSOM MARKET The White Blossom Market is a large market will be held at Fellowship Farms and is hosted by Kristin Booth and The LOVE IT List. We are really excited to serve our açai bowls, which now feature aronia berries, grown at Fellowship Farms.

A NOTE FROM ABBY As the seasons change, we continue to spend time in reflection and planning. We are so hopeful about what's to come for this community in the warmer months. Kicking the transition from winter to spring off with a challenge and celebrating warmer weather with Yoga + Brunch at Epiphany Farms feels like the perfect way to launch us into a season of growth.

We often use the word growth in hindsight. But this season, we are looking ahead. Anticipating challenges, seeing opportunities for us to meet the needs of this community, and asking for feedback, as always.

We hope you feel supported in whatever season of life you are in right now. And we hope you know you are welcome just as you are.

Be well, Abby

Community Wellness Lab, LLC Written by Abby Lyons and Adam Ghantous Photography and Design by Adam Ghantous www.theyogalab.org