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Name: Dani Feller 

Age: 32

Occupation: Co-owner of Black Iron Coffee Co. 

City of Residence: Mount Zion

What inspired you and your husband, Jason, to go into business together?

We both worked different jobs, and we wanted to be able to go into business together. My husband is absolutely obsessed with coffee, so that's sort of the route that we took. One thing led to another, and it all worked out great. We found a place, and we wanted to do something here in Mount Zion because we love the community. 

Do you love coffee as much as Jason does?

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I can't go a day without it. It's bad if I don't have it.

In your opinion, what's the best thing on the menu?

Food-wise, we make everything from scratch here in our kitchen, so I'd have to say cinnamon rolls. I make some good cinnamon rolls. And then coffee, I drink an iced coffee every morning with a lot of heavy whip in it. It's a good kickstart to the day because I get up early. Right now, we're working extra hard because we recently started our Sundog Roastery. 

How much work goes into roasting your own coffee beans?

When it comes down to it, you just want to make sure you're making a roast that you like. Then, you just have other people try it and give you feedback. You want to start with a good bean, that comes from a good company where people are treated fairly, and they're getting the right price. We want to make sure it's fair trade, and start with a good foundation. The whole process of roasting takes a lot of practice, and concentration. It's a lot of fun, and it's rewarding. 

Out of the four seasons, which has the best seasonal drinks?

I would say the fall and the winter, because you have those fun flavors. Pumpkin is so popular, but then we introduce the peppermint bark. I say the colder seasons because people tend to hang out in here more, and hunker down, and enjoy their drink. Definitely the cooler seasons because of that aspects. 

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jcook@herald-review.com | (217) 421-7980

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