An ebullient day in May and the door of Blackwater is open—a posh coffee house minutes from Lake Huron. The atmosphere is welcoming. A Green Day song is playing amid the conversations of business professionals, students, and regulars. Baked goods and coffee perfume the room of an energetic Friday. Girls behind the counter smile and cheerfully pass me a coffee (Three Gringos). The first sip of Blackwater’s coffee allows me to enjoy the breeze from the open door. I walk over and shake hands with Blackwater Coffee owner, Dave. We sit and chat about his journey into the business of selling the worlds most consumed beverage: coffee.
When did your passion for coffee start?
Eighteen years old. It was the summer season. Funny enough, I did not even drink coffee at the time. I had a friend whose father owned a coffee company, and they needed someone to work the warehouse—and I needed the work. It was a summer job. When I first walked into their coffee shop—the aroma of coffee—it was amazing. In concert with the smell of coffee was the reality I had to wake up at 5:30 a.m. for the new job…it was a rocky marriage (Laughs). My first cup was a triple coffee. I loved it; I loved the work. The passion grew from my experiences with that summer job. Things gradually grew from there. Learning how coffee is harvested and what famers do further piqued my interest. It was a fascinating process to learn about—and I am still invigorated by the process. I love it!
What is the vision for your company?
Consistency. Blackwater has always been a community coffee shop. When customers come in the door, we greet them. We endeavour to create a comforting, inviting, and friendly atmosphere. The customer experience must be pleasing from the moment they walk in and walk out the front door. In 2020, we got top fifty (Placed 41) in Canada for coffee shops (Big Seven Travel). My vision is to grow and maintain a wonderful coffee experience for customers—consistency—pleasing people. Coffee is a ritual. Customers need to feel like they are a part of the business. Their local.
Any challenges with big chain coffee houses?
That is a question that comes up from time to time. No. I had to take my own advice on this. If I am focused on say Starbucks or Tim Hortons, then I am not focused on what my company is doing. When it comes to chains, I welcome them. Competitors bring more clientele. If Blackwater does its job, that is, going beyond the counter to make customers feel at home, then we may get new regulars—new faces. It is all positive. Other chains have been around for a long time, and they are clearly doing something right. Business is about learning from your competitors. I am grateful.
Tell me about your coffee blends.
There are four blends we brew on an every day basis Welcome Back Cartier (Medium Roast), Three Gringos (Full City Roast), Murky Waters (Dark Roast), and Big White Owl (Espresso). Retail wise, I would say Big White Owl is our most purchased beverage. For drip coffee, our most popular blend is Three Gringos.
What makes Blackwater Coffee unique?
Blackwater has been around for twenty-seven years. The idea for the coffee shop’s name comes from a song “Black Water” by the Doobie Brothers. The Blackwater Coffee company has been around since about 1984. I took over the Sarnia location in 2010. I am lucky because Blackwater’s coffee house has been in Sarnia for a long time. When I took over the shop, it was already popular. People in the area have grown up knowing about our location. Again, I think it is our constant energy and consistency we put into the business. Our clientele has a wide range of wonderful people. Older and younger energy. All are welcome. None of my success would be possible without the love of my wife, Alyssa. These fourteen years as owner of Blackwater Coffee have been wonderful.
What makes a good coffee?
Green beans. Not all beans are the same. Know your beans (region). I recommend using organic. Having a great relationship with your broker or farmer is essential. Knowing all about the origins of our beans is an important aspect of the business. It is important for my knowledge base. Customers sometimes ask and I better have the correct answer. In addition, I enjoy making blends. Making a successful blend separates you from other roasters. When you put blends together, you are building a profile through that coffee to achieve the best taste. Blends create individuality. It is all about how you roast the beans. It is an awesome process.
Jason Waddle | Contributing Writer
