Today we’d like to introduce you to Andres Cantey.
Hi Andres, thanks for joining us today. We’d love for you to start by introducing yourself.
I started working in coffee about 15 years ago here in Miami; through my years working in different coffee spaces, I began to notice that in the specialty coffee space there were plenty of beans coming from the Colombia, Kenya, Nicaragua, Jamaica, etc., but a lot of the people in the spaces did not represent that. I say it was a blessing and perfect timing, getting to work with Taylor Morgan, because with her we started BlkBrw. What originally started as just a social media page to highlight BIPOC roasters and give home brewing tips, grew into what I can only describe as a collective. We began hosting events like latte art contests, latte art classes, home brewing classes (from pour overs to teas), and vending at markets; through the classes and a while at the Color of Coffee Convention in Houston (a 3 day convention highlighting coffee professionals of color across the globe) we connected with local roaster (Quiet Coffee Roasters) and artist Ashley Lindo and we began to have monthly popups at what was formerly Paradis Books & Bread. We had met Nick Murray at coffee events throughout South Florida and of course, he was well known for his proficiency in latte art but it was also his knowledge of coffee from farm to cup.
Like that the team came together, just organically through connecting. From there we met with local chef Nu’Man Hall and hosted our first dinner experience called Suppah, in which we paired each dish with a coffee or tea based mocktail we created as a team. A few months later we opened four., with Julian Ghelier joining to be the in house baker, making bread, pastries and sandwiches to pair with our coffee and drinks during the day. We had checked everything off except having one person in charge of our dessert program, and that’s when I guess I can say my love and “secret” hobby became my profession. I think with all that I can say my story is one of community finding its way to each other.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Like my lovely city of Miami, there are barely any smooth roads on the way to anywhere. Working in this hospitality industry as most know isn’t always so lucrative, so many times we have to juggle multiple jobs in and out of the industry; and getting around this city is not easy (and for many years I’ve had to rely on a bicycle and public transportation). And like many black & latin people in Miami, I have experienced anti-black racism & xenophobia (both socially and systemically). I also spent a large portion of my career in the closet for fear of being fired or losing out on job opportunities. I could go on, but to say the least, no it has been quite the bumpy road, and honestly still continues to be. But I also have roots in theatre and improv so I like to think I have found ways to apply the skill of pivoting when things go left, into my real life.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
This is actually quite tricky as I hold many hats. Outside of the hospitality space, I work for a nonprofit organization called HPTN096 as a peer supporter; my role there is to help MSM(men who have sex with men) in the Southern USA most affected by the HIV epidemic, gain access to care while also acknowledging and trying to work through the barriers caused by the social determinants of health(housing, job security, food insecurity, mental health etc). It is work I find incredibly rewarding and also have wanted to work in advocacy since I was child. My career in hospitality is where my hats really shift and sometimes tie into my community/advocacy work. In the coffee space; I am a barista, a drink specialist, a cofounder, “the syrup guy”, and an educator. I also started an outreach program through BlkBrw called Coffee & Comics, which I use to give free comics to kids at libraries and offer coffee to their parents(and if they wanted a comic book or two to read why not?) with the goal to make comic books more accessible and make reading more engaging. Through doing this I learned what an incredible third space libraries because I was reaching another demographic that many times goes ignored, the unhoused. While that has been difficult to sustain as I purchase the comics myself we also accept donations. I would say that Coffee & Comics though it has been dormant is what I am most proud of, and it will be making its return in 2026!
I’m also a dessert chef with a focus on Southern style, however, most known for my cheesecakes ranging from a good ol’ classic New York Style to a crowd favorite Coconut Passionfruit. I’ve been making cheesecakes for now 24 years and even now, its still my favorite thing to make and enjoy, especially with a cup of black coffee a la Golden Girls.
I’m sure you’ve heard this before but I try my best to not compare myself to others, especially because I have no formal training in baking/desserts, everything I know comes from my family, friends and Food Network being my favorite channel as a kid. So I’m not really sure what sets me apart from others, in fact many of the local dessert chefs/bakers here in South Florida inspire me to be my best.
Are there any books, apps, podcasts or blogs that help you do your best?
Specifically for baking my go to’s are Cheryl Day’s Treasury of Baking and The Flavor Bible(Andrew Domemburg & Karen A. Page), and of course anything by Ina Garten.
Outside of work, I love comic books(specifically X-Men), some of my favorite authors are Toni Morrison, Zora Neale Hurston and James Baldwin (but please don’t quiz me). A book that helped me come to embrace my sexuality more was the Velvet Rage by Alan Downs, though it’s a little dated, its still a pretty good reference for queer men.
I love history, I love learning about different cultures of all aspects; this has lead me to ballroom, known by many as “voguing”; but that’s just one facet, ballroom is much more than that. It is a space of empowerment for black and brown queer people, specifically the femme queens(trans women). A lot of what I’ve learned from ballroom I’ve taken into my everyday life, even my workspaces. Ballroom is what the marginalized have always done, create a space for ourselves to flourish when everyone else has shut the door on us. It would be amiss of me to say that the idea of ballroom and what it represents wasn’t part of my inspiration for BlkBrw.
Contact Info:
- Website: www.blkbrw.co
- Instagram: https://www.instagram.com/blkbrw/?hl=en
Image Credits
For the image of me holding the cookies and cheescake: Monica McGivern @monicamcgivern The images of the sliced cheesecake with peaches and the sliced pumpkin chai cheesecake: Nick Murray @omaridotcom
