LM: Tell us a little bit about your coffee timeline... What is your relationship to coffee now?

Izzy: Coffee was never a part of my routine until it came to work. I tend to start my day with energy from sleep, and coffee is a way to boost my energy at the end of the day. I typically have my first cup around 4:00 PM—unless I’m at an event, then I’ll get around eight shots.

In college, after working a couple of Event Espresso gigs, I got my first job at a coffee shop right in front of the museum. That’s where I was able to learn the flow of a coffee shop and drink development, and I really got to hone my latte art skills. I took a break when I was studying in New York for three months, and when I got back to Pittsburgh, I worked at a high-volume Vietnamese coffee shop. There, I got a sea salt Shakerato on the menu—a recipe made from espresso, Vietnamese sweetened condensed milk, and sea salt, all shaken together. It was delicious.

Then I worked at a Honduran coffee shop, where I took a deep dive into espresso. That shop focused on flavor profiles and mouthfeel—understanding the flow of espresso: acid comes first, followed by sweetness and body, and finally bitterness. I learned it’s not about getting rid of any of the flavors; it’s about creating a balanced shot.

LM: Tell us about your relationship to Event Espresso, how did your EE journey begin?

Izzy: Through college, I would pick up events here and there, but so much of my Event Espresso journey comes from working with Ruby, my sister. I would help out at double bars until I got my own car after college, and then I could start picking up events on my own. Now, Event Espresso is a great way to subsidize my directing. It takes a lot of financial pressure off to be able to work events a couple times a week while maintaining my directing schedule.

LM: What is your role with Event Espresso?

Barista [Extraordinaire] (not Izzy’s addition, but mine to express how amazing Izzy is). 

LM:  What do you feel your strengths are when it comes to working an event?

Izzy: There’s a philosophy in directing: “When you are running out of time, slow down.” I bring that into my service. Slowing down my flow during an event helps me stay clear and calm under pressure. It allows me to slow time down when everything is coming at me fast—so I can stay present and have meaningful engagements with guests. Directing has given me the gift of being able to set up the next moment while still being fully in the present. Like the show The Bear says: every second counts.

LM: Can you share with us a memorable event?

Izzy: In my first summer, I worked at an event with the Illinois Soybean Association, based in Wisconsin. The association works on educating people about soy consumption to help Midwest farmers. This was a tour bringing awareness and education to Springfield. I set up outside their bus in communities where many people had very little knowledge of coffee. Some of them had never had a latte before, so it was amazing to give them a little coffee education and introduce them to the elevated coffee world.

I had a similar experience at a factory, where one guest had only ever had black coffee. Over time, I made him every drink I could think of until we both decided black coffee was still his favorite.

I also got to serve at a magnet school in Chicago, where I made drinks for teachers. It was so wonderful to connect with them and give them a special treat. After that event, I visited the place where I was born—which I had never seen before.

LM: What kind of food do you like?

Izzy: I cook all the time—unless I’m too busy to do the prep. I love Indian food. I grew up on Devon Avenue, and those flavors feel nostalgic for me. Recently, I’ve been getting into Lithuanian cooking with the flavors of dill, feta, and beets. I think Eastern European food gets a bland reputation, but there’s so much richness that really nourishes the soul.

My fridge is always full of something fermented. Pickles are always a must in my cooking.*(When Izzy says pickles, they mean anything pickled—cucumbers, kimchi, beets.)

I’m definitely into bold flavors.

LM: What are some hobbies, passions, and interests of yours?

Izzy: Obviously food. But also nature—getting back to the lake as often as I can. I’m finding such peace just watching the water. Music has been a deeper awakening, too. I’ve been revisiting my cello, and I’ve also been exploring having a song or sound playing around me more often.

I like to be out and about, meeting new people and having conversations that lead me into a learning mindset. I find myself always learning and reading—which has only gotten more fun since college.

LM: When you are not working, what can we find you doing?

Izzy: You can find me living.