We are so excited to introduce our newest hire, MacKenzie! MacKenzie joined the Sagebrush team in May of 2021 and will serve as one of our main baristas once the coffee bar opens. Before working at Sagebrush, MacKenzie worked as the manager of a local coffee and flower shop. If you’ve read some of our previous news blogs, you know Sagebrush is getting ready to embark on the next stage of purveying coffee. As we add a coffee bar to our current offerings, MacKenzie’s experience will help us carry on in our commitment to provide the best available coffee and will serve our local Phoenix area customers. Outside of work, she is pursuing her degree in secondary education with an emphasis in English at Arizona State University. On weekends you can find her reading, thrifting, and spending time with friends.

 

Here is a short Q&A so you can learn more about MacKenzie’s love for coffee:

What is your go-to coffee order? I usually order an oat milk honey latte with a Cubano double shot. 

As a barista, what is your favorite coffee drink to make? Cappuccinos! I love the process of making and applying foam milk.

What talent do you have besides making delicious coffee beverages? It sounds weird, but I love writing essays. This could explain why I am an English major.

What is the best part about working at Sagebrush? My co-workers have been so nice and welcoming. The overall work environment at Sagebrush is fun and easygoing. I've learned so much about coffee in such a short time!

 

The Coffee Journey

Explore all that goes into your morning cup

Bag of red and green coffee cherries on a white background

Variety

Coffee Varieties Guide

Like apples, coffee has thousands of varieties with unique flavors. Explore Arabica cultivars from Gesha to Bourbon and how genetics shape your perfect cup.

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Multiple houses amongst a specialty coffee farm

Origin

Coffee Terroir Guide

Origin is one of three pillars determining coffee's taste, alongside roasting and brewing. From variety selection to elevation, processing to country culture, every decision at origin shapes your cup. Here's how terroir transforms seeds into distinctive flavors.

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Yellow barrels with white lids on a stone floor, with people and bottles in the background.

Processing

Coffee Processing Guide

How specialty coffee goes from cherry to green bean—hand-picking, sorting, fighting pests and disease, and the processing methods that shape flavor.

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Roast

Coffee Roasting Overview

Coffee roasting isn't just about turning beans brown—it's a complex process of chemistry, timing, and heat that creates over 800 flavor compounds from a simple green seed. Understanding this transformation reveals why your morning cup tastes the way it does.

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sagebrush coffee pour over bar with a barista measuring specialty coffee beans on a scale

Brew

Coffee Brewing Basics

Everything that goes into great coffee comes down to the brew. Here's what matters most: grind size, water temperature, and brewing method.

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