Matthew Jung-Quillen

Who is Matthew Jung-Quillen?

A person dedicated to the pursuit of knowledge. Constantly welcoming change. Detail oriented. I’ve got a great deal of respect for education, but also believe developing perspective is my favorite measure of growth. I’m also a former dentist turned coffee professional; now with Coffee Manufactory, and based in Los Angeles, California.

What is your best childhood memory?

Purchasing my first MetroCard and subsequently my first NYC subway ride – it blew my mind that the city was so accessible, diverse, and connected. When it comes to memories, that one sort of sticks out. I felt a sense of freedom within the city and that really stoked my curiosity when I was younger.

If you had a chance for a “do-over” in life, what would you do differently?

I’ve always tried to put stock in the path more so than the destination, so there isn’t much I would want to do-over. But to be real, I took an epic tour of Space X a few years ago in Hawthorne, CA. And that place will pretty much make you second guess all of your choices in life. One of the coolest places in the United States.


What do you feel most proud of?

I am very proud of being an immigrant, earning an education at Columbia University, moving myself out to California, and always going for it. I think above all else, it’s been amazing charging this wave with so many inspirational people that I have met over the years.

If you could only keep three possessions, what would they be and why?

1. My passport: You need to travel to truly understand who you are.

2. My planner: I still need to write my schedule down, pen to paper.

3. A toothbrush: Old habits die hard.

What do you want your tombstone to say?

He was always right where he wanted to be.

What is Coffee Manufactory?

For me Coffee Manufactory represents the ability to be part of creating the culture for a new specialty roaster; one that fosters partnerships over certifications, shared and open source information, and follows an ethos that emphasizes the process and craft, presenting coffees of the highest potential and quality. For example, creating an espresso blend made up of super high quality coffees that rip. That’s awesome. Plus, working under the umbrella of Tartine Bakery (Chad Robertson, Liz Prueitt, and crew) with some of my best friends in specialty coffee (Chris Jordan, Devin Chapman, Jeremy Brooks, and Maja Vojnovic) is such an honor.

Focusing efforts on sourcing directly and ethically from farmers, and developing some of the best coffees in the industry while being able to present them in an approachable, tangible way to people really resonates with me. You won’t find a more geeky, coffee centric, performance based group of people than us, but our goal is to translate that into coffee that people of all beverage IQ’s will simply enjoy and value. I think our roasting facility and coffee training lab opening later this year in downtown Los Angeles will really showcase this; we can’t wait to show you all.


What’s your favorite kind of coffee?

Recently, I’ve been crushing a ton of espresso in preparation for Devin’s next run through the United States Barista Championship. It’s my third consecutive year of coaching him, and probably my favorite part of the coffee year. So right now, I’d just say espresso. Lots and lots of espresso, hopefully structured with fun combinations of malic, tartaric, and citric acids. It’s sig bev season.

In which coffee shops are we likely to bump into you?

In San Francisco, Tartine Manufactory and Saint Frank for sure. Here in Los Angeles you’d probably find me at Destroyer, Eightfold Coffee, or the future Coffee Manufactory roastery and training lab in downtown Los Angeles.

What does a perfect day look like?

The perfect day involves some type of morning carbohydrate, great coffee and conversation, problem solving with the team, a little outdoors and Southern California exposure, and most likely end with some delicious Korean food. I wouldn’t hate on a trip to Salt N’ Straw either.

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