A new coffee equipment sales and service company called Dialed Coffee Services recently launched in West Michigan.
With longtime industry professional Josh Taves at the helm, the new company also specializes in business consulting and barista training for coffee-focused businesses throughout the region.
“For more than a decade, my career has primarily been centered around working for roasters and offering these [services] to the customers of those roasters,” Taves told Daily Coffee News. “I realized there was a lack of these offerings in West Michigan and set out to start my own company with the intent of serving the needs of all the specialty coffee shops in the area. The goal is to offer high-quality support to all specialty coffee business owners with the intent of elevating the industry through quality of service and education.”
Based just outside Grand Rapids, Dialed is within a short drive from other metro areas such as Holland, Kalamazoo, Lansing/East Lansing and Muskegon.
Taves, who has worked and competed in specialty coffee since 2006, is the inventor of the Cupping Brewer, former director of the Rocky Mountain Craft Coffee Alliance and former head of business development at West Michigan’s Stovetop Roasters (which was previously based in Ann Arbor).
As a reseller and technician of equipment and parts, Dialed Coffee Services is debuting in partnership with brands such as La Marzocco, Mazzer, Modbar and GH Grinding & Brewing Solutions, which represents Mahlkönig, Tone, Anfim and PuqPress. Taves said Bunn, Fetco, Wilbur Curtis and Synesso are slated for onboarding soon.
“I’ve received very enthusiastic responses from manufacturers thus far and am excited to offer some of the best quality parts and equipment to the West Michigan market,” said Taves. “We are starting small but want to be able to quickly fill out our roster with top-notch service technicians in order to expand from as far south as Northern Illinois/Indiana all the way to Traverse City and beyond.”
Taves said the vision for Dialed is to hire technicians who are also baristas, with backgrounds and interests that are specifically focused on coffee, as opposed to more generalist mechanical repair.
“Too often, service technicians only focus on ‘making hot water pour out’ of a machine, without any knowledge of what that water is, how it should pour, or how that affects the coffee and the end user,” said Taves. “When you call Dialed Coffee Services, the expectation should be that you won’t just have your machine fixed, but that your technician won’t leave until you are satisfied that your coffee tastes as good as it can.”
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Howard Bryman Howard Bryman is the associate editor of Daily Coffee News by Roast Magazine. He is based in Portland, Oregon.
