The doors open to the smell of freshly brewed coffee and sweet baked goods right out of the oven. People of all ages sit and sip their handcrafted drinks. The plant-filled environment provides a fresh twist to the coffee-filled air. Michael Moran, the owner of the Ardmore Coffee House, is up each morning crafting drinks for his customers. His vast menu ranges from coffee-based drinks to teas and house-made flavorings and syrups. The Ardmore Coffee House had its grand opening on June 12, 2024.

Moran became familiar with the area his shop is located in from growing up locally. Just before high school, Moran and his family moved to Hawaii, but about a year ago, he moved back to the Akron area to open his own coffee shop. He started in the bartending business but wanted to expand his career path.

“I loved [the bar business], and I had a great time. I got burnt out there, and I had a little espresso set up in the bar. And I just fell in love with coffee. It just sucks you in. It is so fun,” Moran said.

Moran’s care for his customers shows through his craft. The difference between the Ardmore Coffee House and a big franchise is the production quality of the drink. Moran takes time to specially create a drink, and even though it might take longer, the little details affect the outcome of the drink.

“I see most coffee shops will take a cup with ice, put in your flavoring and milk, and then they dump a hot [espresso] shot into the cup. . . . A bunch of that ice makes the drink watery and diluted. Here, I mix everything in a separate container with no ice and the cold milk. So everything is cool when I pour it over ice,” Moran said.

Revere High School senior Annabelle Steiner stumbled across the Ardmore Coffee House while wanting to find a place to study.

“It is quaint and small. There is a nice atmosphere, and the staff and owner are very nice. If you cannot figure out what to order they [will] help you out,” Steiner said.

Moran learned from friends the aspects of starting a coffee business and how each location can differ. He knew the coffee, but by shadowing other small business owners, he learned the economics.

“I knew a guy in Charleston who had a few coffee shops who was my roaster down there. I told him what I was planning on doing, and I said ‘Teach me the game.’ I worked as a barista [for him] and I got to see the roasting process . . . in four different locations that were all very different,” Moran said.

When Moran first moved in, he made coupons and visited local businesses to introduce himself and his shop. A flourishing business thrives on a strong and supportive clientele from community members and other small business owners. The early days of a new business can often feel like an uphill battle.

“When you are new and you do not have an established name, [it can be] a very slow process of building the business and growing it,” Moran said.

A business can only thrive when it grows alongside its customers. As Moran shared, growing a brand without an established reputation can be incredibly slow and challenging. Word-of-mouth, local connections and a belief in one’s product are crucial to surviving those initial tough months, if not years.

“I love [running my business]. It is a hundred percent totally worth it. I do a little bookkeeping and some paperwork but it is all worth it,” said Moran.

This story was originally published on Lantern on April 4, 2025.