The endless font of passion and creativity that is the Build-Outs of Coffee refreshes and restores us each and every season, and its features like this one that feel truly emblematic of that energy. There is so much to dig about this story: a husband and wife duo who have spent their lives in the specialty coffee industry, who actually *met* and got together while both working at a coffee company, before setting out to run their very own successful roasting business. Now they’re taking that knowledge and know-how and turning it into their dream cafe, with a serious bakery program at the forefront.
Please allow us to flag this one with big bright lights: Room Service Coffee is doing something really exciting in Ventura, California, and they’re ones to watch here in 2025.
The 2025 Build-Outs of Coffee is sponsored by Pacific Barista Series, La Marzocco, Ceado, and Dona.
As told to Sprudge by Carrie Medina.
For those who aren’t familiar, will you tell us about your company?
Our company is founded and owned by husband and wife duo, Carrie and Dennis Medina. We’ve been working in coffee together for over a decade, ever since we met at Sightglass Coffee in 2014—Dennis was the head roaster and I was in accounting. From there, we worked together at several notable roasters, including Dune Coffee and Low Pigeon, before launching our own wholesale roasting company, Coastal Coffee Collective, in 2020.
Since starting CCC, we’ve focused on building custom coffee programs for our wholesale partners—helping shape their menus, bar setups, and training systems. We loved being behind the scenes, but we’d be lying if we said we didn’t miss the cafe life. About two years ago, we shared our vision for Room Service with our now-financial partner, and things quickly took shape from there.
The space we found was big—bigger than what made sense for coffee alone. Dennis and I are coffee people, not food people, and we’ve always believed in collaborating with experts in areas outside of our wheelhouse. We knew we needed the right partner to bring a food program to life. We met with several bakers but knew Skylar Bryce was the one immediately.
Dennis and Skylar actually worked together a decade ago at Dune—he was running the roastery and she was baking and managing the cafe. After that, she moved to Portland, where she worked at Heart Coffee Roasters while exploring her true passion: baking. She’s been baking professionally since 2012 and always had a love for pairing great coffee with exceptional pastries. While in Portland, she also grew a modest following through her Instagram, @skylarbryce, which she used as a creative food blog.
When we reconnected, we saw a bit of ourselves in her—passionate, driven, and insanely talented, just missing the right platform. The timing felt serendipitous. We’re so excited to give her that platform through Room Service.
Can you tell us a bit about the new space?
Room Service is located in our little beach town of Ventura, inside a new adaptive reuse project called GasWorks. The space is about 2,000 square feet, with soaring industrial ceilings and floor-to-ceiling roll-up doors that let in tons of light and open up to bar seating along the front. It’s a beautiful blend of old and new—the project is restoring and reimagining the historic 1927 Southern Counties Gas Company buildings into a vibrant, mixed-use space.
We’re especially excited about our open bakery concept—you’ll be able to peek through a large glass window and see Skylar in action, baking everything fresh on-site. It brings a sense of transparency and energy that we love.
What’s your approach to coffee?
In today’s coffee scene of 2025, I sometimes feel like an old head. I was trained by what I like to call the “old guard” of coffee roasting. The person who taught me was Adam Kohler, who came up in the early Stumptown world. We met while working for Sightglass in San Francisco around 2011 or 2012. Back then, Cropster was barely a thing—we relied heavily on sensory roasting and some pretty rudimentary Excel sheets. We’d mark certain times and temperatures to manually build roast curves.
I’ve definitely stuck to my roots in some ways and still rely on sensory cues, but I’d be foolish to ignore the amazing tools we have today. Programs like Cropster have been huge for our business—especially on the backend with data and consistency.
As we grow and bring new team members into the roastery, I try to pass on the methods I was taught: constant cupping, triangulation cupping, and hands-on experience. I want our roasting apprentices to understand not just what’s happening in the machine, but what’s showing thru in the cup and how everything ties together.
Overall, our approach is a mix of old-school and new-school—always keeping in mind that coffee is all about personal preference. Taste can be subjective, and people like different things. That’s why we aim to offer a wide range, from directly sourced single origins from amazing farms like Las Lajas in Costa Rica, to the more approachable (and sometimes frowned-upon) dark roast, funky processed coffees, and straight forward washed.
Any machines, coffees, special equipment lined up?
We’re die-hard Slayer fans, so we’ll be using a Slayer Steam EP for espresso. We’re excited to use the Weber Workshops EG-1, which will allow us to offer multiple single origin offerings on both espresso and pour over. On the coffee side, we’ll be sourcing exclusively through our roastery, Coastal Coffee Collective. Over the years, we’ve built strong direct trade relationships with producers, and Room Service will showcase exclusive single origins sourced specifically for this space.
How is your project considering sustainability?
Sustainability is something we think about constantly—both in big decisions and small daily practices. We work exclusively with our roastery, Coastal Coffee Collective, which sources coffee through long-term, direct trade relationships. This not only supports producers more equitably but also helps us reduce unnecessary intermediaries and freight impact.
At the cafe level, we’ve invested in energy-efficient equipment and built our bar layout to reduce waste and improve workflow. We’re also using recyclable takeaway materials wherever possible and offering incentives for customers who bring in their own cups.
As we grow, we’re committed to continuing to make responsible choices, partner with like-minded vendors, and stay accountable to our impact.
What’s your hopeful target opening date/month?
August 2025… hopefully ;)
Are you working with craftspeople, architects, and/or creatives that you’d like to mention?
My husband Dennis handles all things coffee—from bar flow and equipment to retail operations—while I focus on the backend and creative side: design, branding, marketing, and overall vision.
We feel incredibly fortunate to have partnered with Becker Studios for the design and architecture of the space. While our project was smaller in scale compared to what they typically take on, they brought so much experience and thoughtfulness to the process—we’re truly thankful for the opportunity to work with such a talented team.
Thank you!
THANK YOU! SPRUDGE 4EVER <3
Room Service Coffee is located at 1155 E Thompson Ave #101, Ventura. Visit their official website and follow them on Instagram.
The 2025 Build-Outs of Coffee is sponsored by Pacific Barista Series, La Marzocco, Ceado, and Dona.