Exploring Life & Business with Joe Han of Moim Coffee

Today we’d like to introduce you to Joe Han.

Hi Joe, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I began my journey in specialty coffee in late 2017 at Document Coffee Bar—then one of Los Angeles’ most exciting cafés. What started as a part-time job while I was studying quickly turned into something more. The deeper I immersed myself in coffee, the more captivated I became. That curiosity soon grew into a full-fledged obsession: I wanted to master every aspect of the craft—from sourcing and roasting to brewing and hospitality. My aim was clear: to become a true professional.

That passion deepened during my time at Kumquat Coffee, where I had the opportunity to work with a wide range of roasters. Each brought their own interpretation and philosophy to the table, exposing me to the vast possibilities within specialty coffee. It was during this time that I began to envision my own approach—a vision rooted in intention, restraint, and emotional connection.

This led to the creation of Hanok Coffee, a small project I started with close friends. With Hanok, we aimed to express our perspective on coffee through meticulous brewing, thoughtful design, and eventually, our own roasting. It was a brief but formative chapter that pushed me to think critically about every detail of the experience.

After Hanok closed in 2023, I found that my passion hadn’t faded—it had only refined. I still believed deeply in coffee’s ability to gather people, to foster connection, and to express care. That belief became the foundation for Moim Coffee.

“Moim” means “gathering” in Korean—a reflection of both my heritage and my vision. With Moim, I hope to create more than just a café or a roastery. I want to cultivate meaningful gatherings through intentional coffee experiences. We exist to connect people across the coffee value chain, from producer to guest, through craftsmanship, transparency, and care. By making specialty coffee accessible and educational, we create space for community, curiosity, and quiet appreciation. Every cup we serve is an invitation—to slow down, to gather, and to discover something with intention.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Truthfully, the coffee industry is incredibly difficult and often unsustainable. There are few clear pathways for professional growth, and even fewer resources for those who want to deepen their craft—especially in roasting. Access to mentorship, to real knowledge, to systems of support? They’re scarce. At the same time, running a business in this space often feels like an uphill battle—trying to convince people that what you’re doing is worth supporting, that specialty coffee has value beyond convenience or caffeine.

You end up working twice as hard just to be seen, and sometimes it feels like the only way to survive is to be the absolute best—no room for average, no space for rest. It’s a hard truth: passion doesn’t guarantee sustainability.

And yet, I’m still here. Because despite how difficult it is, I still believe in what coffee can do. I still believe in the possibility of building something meaningful, rooted in care, and driven by curiosity. Moim Coffee is my attempt to do just that—to create something that honors the craft, respects the people behind it, and invites others into that experience with sincerity.

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Moim Coffee, a roastery and service in the greater Los Angeles area, was founded to create a warm, community-centric space for people to gather and enjoy an elevated coffee experience. Our name, “Moim” (모임), derived from the Korean word for “gathering,” reflects our commitment to bringing people together. By emphasizing the gathering of people within coffee—from producer to customer—we aim to make specialty coffee accessible to all and be a catalyst for cultivating interest among those without.

What’s next?
We’re hoping to open our first brick-and-mortar location in 2026. Finding a space that truly feels like home—and securing the capital to make it a reality—hasn’t been easy. But I’m doing everything I can to stay grounded in hope and committed to this dream.

Contact Info:

• Website: https://moimcoffee.com
• Instagram: https://www.instagram.com/moimcoffeela/
• Youtube: https://www.youtube.com/@moimcoffeela
• Yelp: https://www.yelp.com/biz/moim-coffee-los-angeles

Image Credits
Kendal Wheeler