Things Mike Arquines, Cofounder of Mostra Coffee has done:
Been a chef in multiple Michelin Star Restaurants.
Started a unique experience based catering and event company called the Lab Dining.
Co-founded a coffee company for which he learned how to roast coffee, developed an extensive coffee and beer collaboration program, and been part of the team that won 2020 Coffee Roaster of the Year.
Follow Mike’s instagram @TheLabDining and you’ll see all of those things come to fruition, along with some incredible looking food. You’ll also see his family dressed up in themed Halloween costumes, or Mike tucked in with the kitchen staff, or with a group of coffee beer collaborators.
As I scrolled through his feed it struck me that he is rarely alone, and rarely the center of attention in his photos. Not in a, ‘Don’t look at me,” sort of way, but more of a, ‘I’m sharing the things that make me proud,’ way. He might post a photo of the Mostra feature in Forbes magazine, but only to say thank you for energizing and motivating him.
Talk to anyone who knows him and you start hearing some similar phrases over and over, like: “Great dude!” “Incredibly talented!” “He’s the man!” Yet talk to Mike, and all of the accolades and achievements seem less like things that he worries about, and more like facts that he just accepts while he’s going about his life. I’m speculating, but I think that might be one of the keys to his success.
Even over a video chat, with Mike in the storeroom at Mostra Coffee and me in the podcast closet, I could feel his calmness radiating through time and space. In this interview, we talked about how he got his start in food, despite a pre-determined plan his Mother set in place for him to become a nurse, and how the Mostra coffee and beer collaborations—spanning eight years and more than 1000 beers—came to be. It still all feels like it is only the beginning.
Since my interview with Mike, Mostra Coffee has already released several new beers. You can see a partial list of their collabs on Google Maps.
COFFEE VOCAB
Mike is a chef, and during the show he mentioned the Maillard reaction which I had to look up afterwards so I’m sharing what I found here with you.
• Maillard reaction - is the chemical reaction between amino acids and sugar that gives browned food its distinctive flavor. Think the golden brown crust a well-made biscuit or fresh bun. It is named after French chemist Louis Camille Maillard.
The Maillard reaction can produce hundreds of different flavor compounds depending on the type of food, on the temperature, the cooking time, and the presence of air.
And speaking of Michelin Stars…
ROAST! INDUSTRY LEGACY PARTNERS
Huge news! Coffee Cycle is going to start roasting their own coffee. More details soon.
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Need some coffee? Check out these great companies for delivery, pick-up and finally, even some on-site coffee enjoyment.
Zumbar Coffee & Tea • First Light Coffee Whiskey • Leap Coffee • Steady State Roasting • CAFÉ LaTERRE • Mostra Coffee • Cape Horn Coffee Importers • Marea Coffee • Coffee Cycle •
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Roast! - Mike Arquines, Mostra Coffee