Regroup People: Snr Service Technician Anthony
In a new mini-series profiling Regroup people, we talk to our Senior Service Technician, Anthony, a mechanic who breaks with tradition by being friendly and approachable.
March 25, 2025
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COFFEE
Regroup People: Violet from the Café
Follow us into the Regroup café and behind the counter as we catch up with Violet, Regroup's Coffee Manager to chat culture, inspiration, seasonality and surprising additions.
WORDS AND PHOTOS
Regroup
The hub and spiritual home of Regroup is our café. Bikes get us going, but it's coffee that gets us out of the door and up to speed. When you come to Regroup for the first time, it's the café you enter and experience, the aroma of coffee you smell and the patisserie you see. But something is different here. There are bicycle frames on the walls. And books about cycling. And rider goods, like helmets, bike computers and clothing. Regroup is equal parts speciality coffee and cycling panache. And we haven't even got to what's upstairs.
But that’s for another time. Today, we’re behind the counter catching up with Violet, Regroup’s Coffee Manager, as part of our series on Regroup People, which last found us speaking to Lead Bike Tech Anthony. There was less caffeine during that catch-up and a lot more tool talk. Still, the industrial-chic Slayer Espresso machine that’s whooshing and whirring next to us isn’t a bad stand-in. Here’s our edited conversation with Violet.
Hey Violet, what do you do at the Regroup Café?
I write the schedule, figure out what we’re going to sell, do the orders, figure out the hours – a bunch of different things!
Is this your first coffee gig?
Yes, it is. I’ve been with Regroup for almost two years, although I might have to look that up to double-check! I’ve been learning the whole time, from Adam (Regroup’s Founder), who has a very Euro-centric view of coffee and also from our roaster, Mythical, who has been super helpful in terms of tips and stuff. It’s been pretty solid.
What's the Regroup vibe?
The opposite of Starbucks! Joking aside, Adam is from the Midwest, so everything we do is infused with that warmth and sense of service. So whether we’re getting to know you, your name and favorite beverage, everything we do is about quality rather than quantity. And that goes hand in hand with really knowing our beans and the notes our customers will experience, so we can guide them to a perfect cup, whether that’s an espresso or one of our wilder concoctions!
"The Europeans who visit the shop really dig their espresso. At the other end of the spectrum, we have a few regulars who love our Iced Cola Americana - that's Coca-Cola with espresso. I'm a little intrigued why they like that one so much! "
VIOLET ON THE STRANGE THINGS CYCLISTS DRINK
Great segue. What goes into creating a menu?
I try to keep an eye on what’s selling well. For the past couple of years, our Brown Sugar Latte and Tiramisu Latte have been a huge hit. I initially planned for them to be around for just a couple of months, but they’ve proven so popular that they’ve become Regroup staples. Beyond that, I keep a list of ideas and combine it with research into flavors and the wider coffee world. Then there are seasonal drinks – last summer we did an Orange Creamsicle Latte that was really popular. And now we’re in Pumpkin Spiced Latte land!
How do you research new trends?
I love using Pinterest to explore new ideas. I usually write down the ones that seem most interesting and try them in the cafe. Other than that, I keep my eyes open when I go to another coffee spot to see what they’re doing and what we might learn.
Are the new coffee styles, such as the Brown Sugar Latte, as popular as a classic cappuccino and other traditional coffees?
Yeah, they really are. But we pull plenty of espressos, too! The Europeans who visit the shop really dig that. At the other end of the spectrum, we have a few regulars who love our Iced Cola Americana – that’s Coca-Cola with espresso. I’m a little intrigued why they like that one so much!
Well, the Basques in Northern Spain put cola in wine and call it Kalimotxo, and that tastes incredible. Plus, cola after a hot bike ride is sometimes all you want.
That could be it, then!
We're now in Fall Menu territory. Will you put anything new up on the board between now and the Holidays?
Oh, sure. Sometime in November, I’ll add a Peppermint Latte. Our customers love it.
We'd better have a coffee. But before that, what's your all-time go-to beverage? And also your favorite right now.
All-time – definitely a Vanilla Oat Milk Latte. Right now, the Brown Sugar Latte. It’s so good!
What goes into that?
We make a brown sugar syrup and add it to a latte. Then, we top it with a whipped-cream cold foam.
We'll take one!
Haha, sure thing.
RIDE AND IMBIBE
The Regroup Café
Speciality coffee and world-class patisserie served with a side of cycling panache in Tempe, Arizona.
