Pop Coffee Works

Overview

Pop Coffee Works is an independent specialty coffee roaster based in Toronto, Canada, founded in 2018 by Abe Chen and Lana Shi. The company focuses on sourcing high-quality, traceable coffee beans and showcasing them through various processing methods. They operate a roastery in Mississauga and a café in downtown Toronto, positioning themselves within the third-wave coffee movement with an emphasis on direct trade relationships and quality control.

History

Founded in 2018 by Abe Chen (a certified Q grader) and Lana Shi, Pop Coffee Works began with Chen's personal experimentation using a home garage roaster before scaling to commercial operations. The company opened its first café in downtown Toronto in March 2018 and established roasting operations in Mississauga. The name derives from both Chen's background in popping dance and the sound of coffee beans cracking during roasting. By 2019, the roastery had gained recognition in the specialty coffee community and competed in the Roast Masters 2019 competition at the New York Coffee Festival.

Product Lines

Manufacturing

Pop Coffee Works roasts on a 15kg Coffee-tech Engineering Ghibli roaster located in Mississauga, Ontario, with additional small-batch roasting on a 1.5kg Bideli roaster for samples and experimental lots. All roasting is conducted in-house, allowing direct control over the roasting process and quality standards.

Notable Products

• Finca Lerida Panama - Washed-processed Panama coffee representing the company's focus on single-origin, traceable coffees
• Costa Rica Santa Maria - Coffee from Coopedota cooperative, highlighting the company's commitment to sourcing from certified carbon-neutral exporters
• House Espresso Blend - Signature blend developed for café service and retail availability

Reputation

Pop Coffee Works is recognized within the Canadian specialty coffee community for quality roasting and knowledgeable sourcing practices. The brand appeals to coffee enthusiasts interested in traceability and processing methods, with positive reception from coffee reviewers and publications. As a newer roaster, the company has quickly established credibility through competition participation and third-wave coffee positioning, though it remains relatively small and primarily known within regional markets.