Interview with Lemmie Green, Head Roaster of Spilt Milk Coffee Roasters
After almost 10 years operating as a local fixture under the name Dose, the team recently navigated a full-scale rebrand while simultaneously launching their restaurant, Alfred’s. We spoke with Spilt Milk’s Head Roaster, Lemmie Green, about the resilience required to move forward after saying goodbye to a beloved brand.
Can you tell us about the transition to Spilt Milk, and why the team chose this name for the next chapter?
It’s been quite the transition! We were told that Dose was no longer our name to use over a year ago, but the legacy of the café was deeply embedded. We brought in a new design team to work with us on the new branding, and we’re stoked with how it’s turned out. It was a lengthy process, for sure, with lots of things to be considered along the way, but we did it, and Spilt Milk is here!
The name Spilt Milk pays homage to how important the name Dose was, and how deep the attachment was. But, there’s no point crying about it. We move forward, we adapt, and we grow from it. Our tagline is “Better after every spill.” Whenever we fall, we get back up, and we go again—stronger than ever, having learned from the experience.
When we featured you last, Alfred’s pop-up was the big news. How is the restaurant going, and how does it fit into the Spilt Milk world?
Alfred’s has been killing it! It’s still the talk of the town and is full every night! In November of last year, they moved into their own space, and it has run like a well-oiled machine, serving the best-loved food in Revelstoke, with amazing service, wines, and cocktails to boot. The affogato is a must, too! We’re one big family, especially with the roastery moving just a block away!
What are you most proud of in your journey with Spilt Milk?
For me, personally, starting a roasting journey from scratch with the company and learning as we’ve gone along has been the highlight. John and Lauren entrusted me with the role of Head Roaster despite my having no roasting experience. It was a steep learning curve, not without the occasional hiccup, and the learning never stops.
We’ve had to overcome many hurdles. We’ve pulled together, weathered some storms, and we’re hoping this next chapter will be a fruitful one for Spilt Milk. We’ve learned to listen to the broad Canadian market for coffee preferences without losing sight of the roasting style and coffee-buying ethics that are important to me. We’ve managed to strike a balance between roasting for the masses—by bringing in the best approachable coffees on the Canadian market—and keeping it exciting with an evolving premium range.
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