Kris Christian has infiltrated the coffee industry through Chicago French Press and the company continues to be a powerhouse in the space.

When Chicago French Press was first created, the goal was to diversify the coffee industry, Christian says the motto is still the same, except on a larger scale. To date, her business has opened two additional locations, both in partnership with university campuses, speaking to its natural shift to the retail sector.

“We’ve naturally unfolded to retail and in-person, you know those sorts of coffee cafe experiences, and we also won a bid contract at McCormick Place, which is the biggest convention center in the country,” said Christian, the founder and CEO of the company. “So, we’re definitely leaning into the full scope, coffee roaster, and retail profile, and expanding from there with the hopes of eventually having a franchise.”

She attests to the company’s growth in finding unique ways to collaborate with others to bring consumers more of the offerings that they love.

“What positioned us for growth is really being able to find ways to partner and collaborate, where we could bring our great coffee and customer experience to larger audiences,” Christian explained. “So our partnership with Chartwells, which is the dining services company at the University of Chicago, and then with Sodexo Magic at UIC, those types of partnerships have really allowed us to scale while keeping costs low. That’s kind of the way that I move now. We’re definitely pacing ourselves, but it really has unfolded into just a naturally, I think, just mutually beneficial relationship with everybody involved, whether that be us, the customers who have been there, so these are spaces where students are already there.”

 

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Christian recalls how Chicago French Press’ first location came about in partnership with a shopping center to do a pop-up, ultimately leading to the company’s first permanent brick-and-mortar. Through the utiilization of resources that are readily available to them, the coffee company is now only able to scale and grow, but they’re doing so with excellence.

“Community is literally why Chicago French Press even exists,” Christian expressed. “Being able to see the community in multiple kinds of ways, internal and external, with internal being the community that’s cultivated with my employees and being able to hire from the community that reflects the environments that we’re in. “Being on the Southside of Chicago definitely was an exciting opportunity, because not only could we build the community from a student standpoint, but also being an African American community where people all around us also look like us and can be a reflection of them.”

Outside of just hiring within and serving the community through its people, Chicago French Press has also pledged 5% of its proceeds to benefit nonprofit organizations in the Windy City.

“Our whole mission is to empower women everywhere,” Christian continued. “And what people don’t realize is that coffee is produced and generated by the hands of women all over the world. So we’re empowering them directly, to be able to purchase the beans from them, roast them, purchase them from all over. From Guatemala to Brazil, East Africa, including Kenya, and then to be able to roast it locally here, being able to empower women with jobs to be roasters, to be seen in male-dominated industries like coffee where we’re not usually included, also reflects community.”

Along with coffee, the company has included something in its products for tea lovers with herbal tea options for those who are looking to stay away from the caffeine. Christian says with the new exciting partnerships and product offerings, Chicago French Press is here to stay for years to come.

“Obviously it’s not going anywhere,” said Christian of the evolution of the coffee industry. “But, we’re going to see it presented in new, exciting, and fascinating ways. I think that we’re going to see growth in it and people are going to be out and on the go, so I think anything in the industry that is in the ready-to-drink category is going to grow fast. I see the cold brew category growing really fast and that’s where we want to begin to offer different flavors and cold brew, which isn’t out there as much as your standard vanilla and caramels.”

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