Words of Wisdom

UHart Alumni and Coffee: The Perfect Blend

Recently, two alumni who own coffee shops, Andréa Hawkins M’08 and John Simonian ’87, were part of a webinar hosted by the Office of Alumni Engagement as part of the Hawks Soar Alumni Career Webinar Series.

Hawkins and Doug Barber, owners of Berkins Blend in Glastonbury, Conn., and Berkins on Oak in Hartford, Conn., discussed the impact of coffee and small businesses on the community; and John Simonian ’87, owner of Beanstock Coffee in Eastham, Mass., gave a virtual tour of roasting equipment and the roasting process.

Tips for waking up and smelling the opportunities

Andréa Hawkins (AH) had no idea she’d love the coffee business—neither did John Simonian (JS). They just followed the signs.

AH: Eleven months after I started dating the man I’d eventually marry, he lost his job, and later that week, I lost mine. But I’ve always believed you’re right where you’re supposed to be. He was convinced he wanted nothing more to do with corporate America, so I said, “Okay, but whatever you pick, make sure it’s something you love.” He settled on opening a coffee shop. He built the store and I handled the paperwork. We opened our second successful shop two years ago.

JS: I didn’t go to school for anything related to coffee. But years ago, a couple of friends started a coffee shop. It was popular, with homemade bakery goods and a small roaster. But they were travelers who needed to keep traveling, so they decided to sell. They wanted to find someone to grow the company. I loved what they had been doing and knew it had great potential, so I was in! It was part serendipity and part love of coffee.

AH: My husband’s last name is Barber and mine is Hawkins. We blended them into the name of the shops— Berkins. We also blended our families—his children and mine. All this blending, with two coffee shops in the mix, seems to me like a little bit of kismet at work.

JS: As I found out, in the coffee roasting business, there are so many details and processes to learn. But things don’t have to be absolutely perfect when you start something new. At some point, you just have to jump in. What’s most important is that you really love what you’re doing.

AH: What’s funny is that I don’t even drink coffee. But having shops like ours satisfies my husband’s love of coffee and my love of serving the community. If you find something that feels like your niche, like we did, just do it. And have fun while you’re doing it.

JS: One nice thing about this business is that it’s like a family. There’s a lot of crossover support between shops. Other people invite you to their places. Plus, the actual roasting and the tasting are cool things to do. After all, it’s been 20 years, and I’m still doing it.