Third Wave Coffee Salt Lake City: How Missy Greis Built Utah's Greenest Roastery at Publik Coffee

The smell hits you first—that deep, caramelizing aroma of freshly roasted beans cutting through the industrial chill of a converted 1940s warehouse on West Temple. Inside Publik Coffee Roasters' flagship location in Salt Lake City's Granary District, a Diedrich IR-12 roaster hums beneath 65 solar panels while baristas pull shots of light-roasted Ethiopian into ceramic cups. Missy Greis, the woman who turned this 13,000-square-foot space into one of the greenest coffee roasteries in America, built something that didn't exist in Utah a decade ago: a third wave coffee operation that refuses to choose between exceptional quality and environmental responsibility. One customer described the space perfectly: "This location is spacious! The coffee is smooth not bitter, this coffeehouse is doing it right, good community feeling with high quality products!"

The Woman Who Brought Community Coffee to Salt Lake City

Missy Greis didn't come to coffee through the traditional barista-to-owner pipeline. She grew up in Aspen, studied exercise physiology, and moved to Utah in 1997 where she spent years immersed in local nonprofits and community organizing. She met Erin Mendenhall, then Director of Breathe Utah and now Salt Lake City's mayor, through volunteer work focused on air quality—an issue that would later shape every decision Greis made about Publik's roasting operations.

The word "Publik" is Dutch for community, and Greis chose it deliberately when she opened the original location in May 2014 after a 17-month renovation of an industrial warehouse. Her vision wasn't about creating another trendy specialty coffee shop—though Publik certainly became that. It was about building anchors in Salt Lake City neighborhoods where people from wildly different backgrounds could occupy the same space over the same cups of carefully sourced, meticulously roasted coffee.

That philosophy of "community over corporate" extended to her business model. When COVID hit and Greis found herself with over 60 employees across multiple locations, she made a choice that sets her apart in the hospitality industry: she prioritized paying her staff over her own compensation. "For Missy, caring for her staff first, even at the expense of her own compensation, has always been top priority," according to those who've worked with her. It's the kind of decision that builds loyalty—Silvana Elguera, now Publik's Director of Coffee and Head Roaster, started as a barista at one of the cafés.

Coffee Roasting That's Actually Green (With 65 Solar Panels to Prove It)

Here's where Publik gets interesting for anyone who cares about sustainable coffee roasting. The roastery isn't just slapping "eco-friendly" on the website—it's 100% solar-powered through an array of 65 panels on the roof that can generate enough energy on a clear Utah day to power the entire operation for a full workday. But that's only half the story.

Attached to the Diedrich roaster is a catalytic oxidizer, essentially an afterburner that filters out 96% of the particulates released during the roasting process. For context: coffee roasting produces smoke and volatile organic compounds that contribute to air pollution. In a valley like Salt Lake City, which struggles with serious air quality issues trapped between mountain ranges, that matters. Greis and Elguera made the decision to invest in oxidizer technology before most specialty roasters were even thinking about it.

"I think what motivated our efforts in sustainability was the fact that we already reside in a big valley that has so many air quality issues," Greis explained. "Knowing that coffee roasting is not necessarily the cleanest business, it requires that you do something like our catalytic oxidizer."

Elguera, who oversees all roasting operations, emphasized the hyper-local responsibility: "It's necessary for us to think about the environmental impression that comes from roasting coffee in our neighborhood. We need to contribute to the health of the atmosphere we operate in."

This combination—solar power plus oxidizer—makes Publik one of only about five roasteries in the country with both systems. In 2022, Food & Wine named them the best coffee roaster in Utah, recognition that acknowledged both their environmental leadership and the quality of what ends up in the cup.

Walk into any Publik location and you'll notice something: people aren't just drinking coffee. They're ordering toast. Not basic buttered toast, but thick slabs of artisan bread from Red Bicycle Breadworks in Park City, topped with everything from ricotta and arugula to salmon and cream cheese to banana, honey, and peanut butter.

The toast program started small but became so popular that customers now build entire visits around it. As one reviewer put it: "My go to order is the honestly John latte and avocado toast, but you really can't go wrong with anything." Another called out the variety: "I got the Gryffindor, chocolate chip cookie, Brie + Apple toast. Everything so so good!"

Red Bicycle bakes the bread fresh specifically for Publik, using high-quality organic flours and traditional techniques. The spreads come from Amour Spreads, a Salt Lake City company founded by a local couple that Greis eventually acquired during the pandemic when they were looking to retire. The jams rotate seasonally—heirloom tomato, orange habañero, apricot—bringing chef-level creativity to what could have been a throwaway menu item.

"Every bite of the 'Cinnamon Toast', 'Banana Toast', and 'Avocado Toast' feels like the first bite every time," one regular customer noted. The salmon and cream cheese toast gets particular love from the Avenues location crowd, while the goat cheese jam toast has developed its own cult following.

The toast menu reflects Greis's larger philosophy: source locally wherever possible, work with partners who share your values, and don't cut corners on ingredients just because it's "only" toast. It's become such a signature that visitors from out of state specifically seek it out. One TripAdvisor reviewer wrote: "The smell of coffee over takes your sense and wakes all your taste buds up. We ordered a cup of specialty coffee and one of their famous toast. My husband did the basic Avocado toast and I did a build your own with ricotta cheese, arugula & radish & let me tell you it did not disappoint."

Small Batch Roasting for Third Wave Coffee Nerds

If you're the kind of coffee drinker who cares about varietal characteristics, roast profiles, and terroir, Publik will speak your language. Under Elguera's direction, the roastery focuses on small batch roasting, handling three single-origin coffees and three custom blends that change with the seasons. The approach leans toward light roasts—what specialty coffee people call "third wave" roasting—designed to preserve the unique flavors of each origin rather than burying them under dark, carbonized notes.

"Most specialty coffee is lighter-roasted, and you're trying to preserve varietal and regional flavors and characteristics," Ryan Gee, formerly Publik's head roaster, explained in an interview. Ethiopian beans might taste fruit-forward and floral. Central American coffees tend toward bright, zesty profiles. Indonesian beans can be sweet with a sharp finish. The roasting technique determines whether those qualities make it into your cup or get burned away.

Publik roasts to order, meaning they're not stockpiling beans that sit around losing freshness. This minimizes waste and ensures that wholesale clients and café customers get coffee that's been roasted within days. The café menu offers multiple brewing methods—espresso, pour over, nitro cold brew, and Alpha Dominche Steampunk—so you can taste the same beans prepared different ways.

Customers notice the difference. "Top quality beverages, I jump back and forth from their cold brew, drip coffee and a blonde mocha on occasion," one Yelp reviewer noted. Another called out the consistency: "The nitro cold brew was really good though and was served immediately."

The signature Honestly John latte—made with cherry bitters—has become something of a local legend, combining traditional espresso with cocktail-inspired flavors. It's the kind of drink you'd expect from a roastery that takes coffee seriously but doesn't take itself too seriously.

Four Locations Across Salt Lake's Best Neighborhoods

Greis didn't just open one successful café and call it done. She expanded strategically into distinct Salt Lake City neighborhoods, each with its own character but united by the same commitment to quality coffee and community space.

Publik Coffee Downtown (975 S. West Temple) – The flagship. Two stories, 13,000 square feet total, housing the roastery, a 60-seat café with three meeting rooms, and Publik Space, a 4,000-square-foot event venue under a dramatic 1940s barrel roof. Built almost entirely with sustainable and reclaimed materials, including doors that are over 100 years old. This is where the roasting happens, where wholesale production runs, where you can watch beans being profiled and packaged while you work on a laptop upstairs in the quiet room. One reviewer described it: "Absolutely gorgeous, huge space and amazing coffee and food. Highly recommend."

Publik Avenues (502 3rd Ave.) – The neighborhood spot. Just over 1,000 square feet of cozy, welcoming space in the Avenues residential area. Focused primarily on coffee and the toast menu, with a more intimate vibe than the industrial downtown warehouse. Perfect for locals who want to walk to excellent coffee. "Good drinks, excellent snack options, and friendly service. The servers seem to enjoy their jobs and appreciate the customers, which makes the experience that much better," according to one regular.

Publik Kitchen (931 E. 900 South) – The full breakfast and lunch spot in the 9th and 9th neighborhood. Originally opened in a Victorian house in 2016, then underwent a complete renovation and rebuild in 2022 with expanded seating to 80, a second patio, and a proper kitchen. Chef Alicia Pacheco, formerly of Rye, developed a menu that goes beyond toast to include French toast, hash, specialty sandwiches, and salads—all using locally sourced ingredients. The Publik breakfast comes with your choice of toast, bacon or sausage or avocado, and two eggs any style for $7. One reviewer raved: "ANY of the toast items are great. I'm a big fan of the banana, honey, peanut butter toast, and the avocado toast. The BLT and Hash are sure to rock your little locally-grown, no antibiotics, hipster-chic pants off."

Publik Ed's (210 S. University St.) – The University of Utah location that took over the landmark Big Ed's space in 2018. Greis kept the name as a nod to the beloved dive that had served students for nearly 50 years, but renovated to meet modern safety and ADA standards while maintaining an accessible, student-friendly vibe. The menu includes burgers and beer alongside the full coffee program—breakfast, coffee, burgers, and beer, just like Big Ed's used to serve, but with Publik's emphasis on quality ingredients.

Each location maintains WiFi for working, ample seating arrangements, and the same core coffee menu, but adapts to its neighborhood's needs. Downtown attracts the coworking crowd and event planners. The Avenues draws residential regulars. Publik Kitchen serves the 9th and 9th brunch scene. Publik Ed's feeds college students who need affordable meals and study space.

Planet Over Profit: Walking the Sustainability Talk

The solar panels and oxidizer aren't performative gestures—they're expensive infrastructure investments that don't necessarily show up on the bottom line. Greis made these choices because she believes businesses have a responsibility to their communities, especially in a valley with documented air quality problems.

The commitment extends beyond roasting. Publik uses compostable paper products where possible. They source ingredients locally from partners like Red Bicycle Breadworks, Amour Spreads (which Greis now owns), Laziz Foods for hummus, and The Queens Tea. The café spaces were built using recycled and reclaimed materials—those 100-year-old doors, repurposed windows, reclaimed wood throughout.

"We're just trying to build a culture that is conscientious about the work that we're doing and the product that we're providing," Greis said. "Our tagline is, 'Planet over profit, community over corporate, quality over quantity.'"

It's not just marketing copy. During the pandemic, when construction delays and cost overruns hit the Publik Kitchen renovation hard, Greis prioritized keeping her 60+ employees working and paid rather than protecting her own income. When Amour Spreads needed a buyer, she acquired the company to preserve a local partnership rather than switching to a cheaper wholesale supplier. When she opened Publik Ed's, she deliberately kept prices affordable for college students even though the neighborhood could probably support higher price points.

This approach has built deep loyalty from both staff and customers. People talk about Publik not just as a place to get good coffee, but as a genuine community anchor where they feel welcomed regardless of background. "Some call us an institution, some call us a safe space. Some call us THE place," Greis wrote. "At the end of the day, we're just Publik – a brand and places that strive for excellence and high vibes."

Planning Your Visit to Publik Coffee Roasters

Downtown Flagship & Roastery: 975 S. West Temple, Salt Lake City. Open Monday-Friday 7am-6pm, Saturday-Sunday 8am-6pm. This is where you'll see the roasting operation, access Publik Space for events, and experience the full warehouse atmosphere. Parking available in a lot on the side of the building (street parking fills up fast).

What to Order: Start with their drip coffee ($2.25 for bottomless) or cold brew ($3) if you want to taste the roasting quality straight. The Honestly John latte (with cherry bitters) is the signature espresso drink. For food, the avocado toast is classic for a reason, but branch out to the salmon and cream cheese toast or the banana honey peanut butter toast. If you're at Publik Kitchen, the hash ($10) with perfectly poached eggs gets consistent raves.

Best Times to Visit: Mornings can get busy, especially on weekends when there might be a 45-minute wait at Publik Kitchen (though you can grab espresso drinks at the coffee bar and wander the neighborhood). The Avenues location tends to be quieter and more laptop-friendly. All locations have WiFi and seating for working, with the downtown flagship offering an upstairs quiet room perfect for studying or meetings.

Instagram: @publikcoffee for daily specials, event announcements, and beautiful latte art photos.

Know Before You Go: Service can be slow during peak times because the same person taking orders often makes food and drinks. It's worth the wait, but build in extra time if you're on a schedule. The downtown location hosts events regularly at Publik Space, so check the calendar if you're planning a group visit.

Missy Greis built Publik Coffee Roasters because Salt Lake City needed coffee that mattered—coffee roasted with environmental consciousness in a valley struggling with air quality, served in spaces that genuinely welcome everyone, supporting local producers at every step. She invested in solar panels and oxidizer technology before it was trendy. She prioritized employee well-being during a pandemic. She acquired a local jam company to preserve a partnership. She took over a beloved university landmark and kept it accessible to students.

That's what makes Publik different from every other third wave coffee shop trying to crack the Utah market. The specialty coffee scene here is crowded with talented roasters—La Barba, Blue Copper, Jack Mormon, Alchemy—all doing excellent work. But Publik is the one that built 65 solar panels on the roof, installed a catalytic oxidizer that filters 96% of particulates, and still manages to serve an avocado toast so good that one customer said it "feels like the first bite every time."

Visit the downtown roastery and watch Silvana Elguera and her team profile single-origin beans on equipment powered by Utah sunshine. Order the Honestly John with cherry bitters. Get the salmon toast from the Avenues location. Try the hash at Publik Kitchen. Grab a beer and burger at Publik Ed's. Whatever you do, you'll be drinking coffee from one of the greenest roasteries in America—and supporting a woman-owned business that actually walks the sustainability talk.

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