Adam is the Co-Founder and CEO of ACR. While studying Marketing and Economics at Drexel University In Philadelphia, Adam ran his first successful startup (car and boat detailing) while interning at BB&T Capital Markets. After graduation, he pursued a career as an analyst and compliance associate at Hunthill Capital, an alternative investment marketing firm in New York. As many finance guys do, Adam sat in a midtown Starbucks one day and wondered if he had done it all wrong. He started roasting coffee on his mom’s bbq on the weekends and peddling it at local farmers markets in New Jersey. Eventually Adam left his job, packed a backpack, and traveled to the places coffee grows. He found a lot more than farms - Adam fell in love with the culture, the craftmanship, and the unparalleled hospitality he experienced across Africa and Central & South Americas. And he wanted to take part in it.
Adam and his friend Paul founded Afficionado Coffee Roasters in 2011. Today Adam oversees daily operations of Afficionado and acts as the company's lead visionary. When he’s not drinking coffee, talking about coffee, or spending time with growers around the world, Adam loves obscure travel destinations, small airplanes, sailing, snowboarding, cooking, gardening and flying.
His ideal coffee is the Guatemala Asdelflor, at sunrise, through a v60 pourover. Sharp noon cutoff.
Paul Merces is a co-founder of Afficionado Coffee Roasters and now oversees all warehouse operations. Born and raised in Holmdel, NJ, in 2007 he decided to leave the family business to pursue a life in coffee, and now oversees all warehouse operations. In his free time he enjoys running, boating, mountain biking, and spending quality time with family and friends. His go-to coffee is the Dolce Blend with milk (Chemex pourover) during the colder months and 12-hour Cold Brew for the summer.
John Michael Beam started with Afficionado back in 2010 as a field associate, hustling around New York and New Jersey to make sure that clients were happy, cafe equipment was up to par, and the coffee was always hot and fresh. His role evolved into his current one, Director of Client Services, and John Michael now oversees all market segments including hotels, corporate offices, and restaurants across the eastern seaboard. He enjoys spontaneous travel and anything outdoors - especially mountain biking, boating, and snowboarding. John drinks a pourover in the morning, and espresso in the afternoon. Never a latte.
Kyle Wuethrich has been working with Afficionado Roasters since 2013. He is the Michelangelo of latte art, but more importantly he’s spent time on most of our farms, getting to know producers, process, and origin stories for each coffee. He ensures product quality in the field through on-site trainings and equipment maintenance. He enjoys spending time outdoors with his family and takes his coffee black, drip, and in small, staggered portions.
Peter Turso is a James Beard-recognized chef with a diverse background spanning fine dining, hotel and resort production, as well as recipe development for corporate entities. A graduate of the Culinary Institute of America, Chef Turso is inspired by the unexpected depth and infinite nuance that can be found in coffee. Leveraging his chef’s palate, he participates at every level of coffee production, from farming to harvesting to roasting by hand here in New Jersey. He hopes that his dedication proves itself in every sip, and that coffee enhances your journey, wherever life takes you. And bring a camera! Outside of work, Chef T enjoys being in nature: gardening, hiking, and snowboarding. He is an amateur photographer and pretty decent guitarist.
Gus has been with Afficionado Coffee since April 2018. He is a field support technician that works mostly with maintenance and quality of coffee equipment and machines. In his free time Gus likes to attend concerts and sporting events as well as spend time with his fiancé and dog.
Raised in Holmdel, New Jersey Matt has had a lifelong interest in the beverage industry. As a Roaster / Brewers Assistant, Matt assists with all aspects of production and fulfillment. Matt is also an accomplished musician who plays with bands in Asbury Park. Recently his band traveled to Austin, Texas to play at South by Southwest. His favorite morning coffee is pour-over black.
Greg has been with Afficionado since October of 2019. He has enjoyed the coffee culture for almost a decade, as it fuels his enthusiasm for cycling. Afficionado is a master class on what makes exceptional coffee, and Greg has immersed himself in the craft. He is currently responsible for product delivery. Greg enjoys the outdoors, meditation, and any live music. He enjoys an in-depth conversation over a cup of coffee any time of day. He prefers Espresso Afficionado before a ride. In the afternoon Greg prefers Yirgacheffe, for its natural sweetness and floral and citrus notes.
Born and raised in Indiana, Joe studied Visual Communications and Studio Art at Loyola University in Chicago. After stints as a touring rock bassist and a graphic designer in the jewelry industry, Joe assumed the role of Creative Director in late 2019. In his free time he likes to see live music, explore new neighborhoods, and play card games. He drinks cold brew all year round, and prefers Ethiopian Yirgacheffe in the colder winter months.
Ben joined our team as Administration and Operations Manager in January 2020. Ben has a background in hospitality ranging from hotel operations to office management and staff accounting. His passion for hospitality and service lead him to his role at Afficionado. Ben believes getting to know people is best done over a cup of coffee. Outside of work you can find him exploring local breweries, trying new restaurants, and spending time with friends. Ben's coffee of choice is the Symphony blend for its notes of toasted chocolate.