Hattie’s Coffee Move

Hattie’s Fine Coffee has decided to expand and revamped their shop after a recent increase in popularity. The shop in Corinth square remodeled its space two years ago, but its in-house roasting operation already has outgrown the space and has difficulty seating large groups of people. These factors led to the decision to make a dedicated space for brewing/roasting in Downtown Mission.

The Corinth location will remain open while a new location opening in a few weeks at 5918 and 5920 W. 59th Terrace, will produce drip coffee from the roasterie and also provide storage for the coffee shop.

Hattie’s opened their only location in Corinth Square in 1999. Before the proposition of a new building, Hattie’s was only located their before they proposed a new building for its business.

The new place will invite customers to come in and explain the process of brewing and roasting coffee. It will also have a retail space for merchandise and coffee beans for sale. The new building will have lots of storage space and help add a more spacious area for the customers at the Corinth location.

“It would mostly be for drip coffee and tastings of the coffee that comes straight out of the roasterie,” Hattie’s employee Jessie Kona said. “There would be no espresso machine or flavoring, just our straight coffee.”

Drip coffee is a mixture of water over the coffee grounds and is filtered once. At their new development, you will see the beans come straight out of the roasterie and into drip coffee made by the employees. The beans they use are Arabica beans grown at the highest tropical elevations to allow the coffee to develop into a strong, rich flavor.

Junior Sophia Thuenemann is looking forward to the new location, as she is a regular at the Corinth shop.

“[Hattie’s is] a nice way to calm down on a weekend or after school because inside is cozy and a welcoming environment,” junior Sophia Thuenemann said.

Even with a new addition to their shop, Hattie’s will stay in the place they are for their customers but will be moving to different places for their company.

“The coffee we produce is for our locals [customers] and that will never change,” Kona said.