Meet the Baristas Behind Onda: Their Coffee Picks & Brunch Favorites

Ryan (left) and Taylor (right), two longtime Onda baristas and friends, sat down to chat about their time at Onda Origins, their relationship with single-origin specialty coffee, and their enduring love of Seattle brunch.

How long have you worked in coffee?

Ryan:
Since 2021, when I got hired here! I was working in music before. I’d always wanted to learn how to make coffee—there’s so much skill that goes into it. Right before the pandemic, I started coming here to work while I was still in music, and I remember noting it as a spot I’d love to be part of. How about you?

Taylor:
When I was 16 I got a job at Kimball Espresso and Art Gallery in Gig Harbor, WA, near the Key Peninsula where I grew up. It was one of those classic suburban early 2000s coffee shops—random antiques everywhere, maroon walls, and a rotating display of local art. We sold a lot of Yoguccinos, and used Caffe D'Arte...

After a bunch of other random jobs -- social work in Chicago, guiding on adventure cruise yachts in Alaska... -- I landed at Moonshot Coffee in White Center [Seattle] in 2019. That’s where I really built my specialty coffee chops. Feels like a lifetime ago.

What do you love about working with each other?

Ryan:
It’s so fun to talk to you. Gabbing at work with you is the best. I love knowing what you’re up to, and now that you’ve taken on this new role [as Creative Director] at Onda, it’s really fun to hear what’s going on behind the scenes.

Taylor:
Yeah, workshopping ideas with you is great. We know how to have fun and manage rushes with a lot of levity.

Ryan:
You’re very communication-driven, which makes every shift easy. We’re always on the same page, so even the busiest moments don’t feel stressful.

What’s a quintessential barista moment?

Taylor: When someone asks, “Can you just put this in the microwave to make it hotter?”
Ryan: Oh yes, I love that one.

What do you love about brunch?

Ryan: I just love talking to people I love—and doing that with food.

Taylor: Late morning is such a nice time to slow down and connect. I also love brunch food because you can go sweet or savory—or both. I need friends who are down to share, because I’m trying to taste everything.

Favorite Seattle brunch spots?

Ryan:
Harry’s Fine Foods—everything is so carefully done. Also, Both Ways Café down the street from Onda—great vibe. I generally love either a diner brunch or the bougiest brunch—nothing in between.

Taylor:
Speaking on diners, Uncle Eddie’s in South Park! Their eggs benedict is so good. Are you a Geraldine’s fan?

Ryan:
I am, yeah, but it's always packed and I’m usually not patient enough to wait. If I think of it during the week I’ll go. Have you been to Hudson? The setting’s really cool; It’s a horseshoe shaped bar with big windows, very nice space.

All pastries by Fresh Flours Bakery (Seattle, WA), Onda's sister company.

How do you make coffee at home?

Ryan:
French Press, every morning. My boyfriend has a Le Creuset ceramic French Press—it’s kinda cracked, but it keeps the coffee warmer and somehow tastes better. I thought it was just aesthetic, but no!

It’s really hard to compare home espresso with espresso we make at Onda, so unless I’m craving espresso without wanting to talk to anyone, I tend to only have it at coffee shops.

Taylor:
Okay so this is blasphemous, but I quit drinking coffee a few months ago to help with my sleep. It worked, but I miss my morning AeroPress routine. Carlos Pola's anaerobic from El Salvador on the AeroPress Go is unreal delicious.

Learn More: What is Anaerobic coffee?

Anyway, lucky for me, our Brazilian Swiss Water decaf is legitimately delicious, so I drink that a lot and usually opt for a baby Americano from my trusty Breville. I’m a big matcha fan, too—my latest fave is to make it iced with coconut water. Matcha groupies, take note.

Want to perfect your home brewing? Check out our Brew Guides for expert tips.

What do you love about Onda?

Taylor: I realized pretty quickly that Onda isn’t just about marketing a feel-good mission—it’s built on genuine relationships with growers. Once I started asking questions about our supply chain and pricing, I saw how much care goes into making ethical choices at every level. It actually feels aligned for me.

Ryan: Totally. The people here are just good people. The same way the owners are invested in making Onda a great place for farmers to sell their beans, they’re invested in making it a great place to work.

Taylor: Also, we’re really fun! It doesn’t feel over-professionalized or like I’ll get in trouble for being a clown…

Ryan: It’s a refreshing mix of casualness and care. I’d love to see more people recognize Onda for its work with farmers and its really good coffee. It's super rewarding to watch it grow.

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