Locally owned PRESS Coffee will celebrate the grand opening of its 20th café on Saturday, Aug. 8, and Sunday, Aug. 9. The 700-square-foot coffeeshop is in Sprouts Farmers Market’s new corporate headquarters in North Phoenix — a full-circle moment for the company that began in nearby City North 16 years ago. 

Starting at 6:30 a.m. Saturday, and 7 a.m. Sunday, the first 20 guests to arrive each day will receive a $5 PRESS gift card. The café will give away treats, cold brew cans and other items through 4 p.m. each day. The address is 20700 N. 56th St., Phoenix.

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PRESS has a full menu of drip coffee, specialty cold brew, shakers, hot and iced tea, nitro cold brew, breakfast sandwiches, burritos, empanadas, pastries, sandwiches, small bites, grab‑and‑go items and retail coffee. Signature blends include Twitch Espresso, Four Corners and Evergreen Organic.

“Sprouts has been a valued partner over the past several years, and we’re excited to bring our high‑quality coffee to its new headquarters,” said PRESS co‑owner and founder Steve Kraus. 

“This next chapter reflects our shared commitment to quality ingredients, great service and creating a welcoming experience for the community.”

Sprouts’ chief development officer Dave McGlinchey echoed the sentiment. “PRESS has been a strong, proven partner, and its high‑quality coffees support health and wellness, aligning with our mission to offer better‑for‑you products to our customers and now to our team at our new office.”

For Andrew Robertson, who has spent a decade with PRESS, the new location proves how the company has come since its days as a scrappy Phoenix upstart.

“They just wanted to make a better cup of coffee in a friendlier environment,” Robertson said of founders Kraus and his wife, Emmy Award-winning anchor and reporter Tram Mai. “Specialty coffee was barely a whisper in Phoenix at the time.”

PRESS’ drinks have earned their own following, but Robertson admits the balancing act: creativity without overshadowing the coffee.

“We’re always at a bit of a pickle because we like to spotlight our coffee,” he said. “We don’t mess around with a ton of sugar and a ton of [other products]. We don’t have blenders, for instance.”

So, PRESS created shaker drinks, which are built on ingredients that don’t sabotage the day.

The peanut butter shaker features 80% cold brew, almond creamer, PB Fit powder and a single pump of agave. 

“It gives it a texture like it’s got 1,000 calories, but it doesn’t,” Robertson said. It has 12 grams of sugar, 16 grams of protein, and fits nearly every dietary preference.

The espresso honey cinnamon shaker is the drink that converts skeptics, according to Robertson. The matcha shaker, made with ceremonial‑grade matcha, rounds out the trio. 

“I’m a big texture guy,” Robertson said. “It has to be something you wake up craving.”

Through its Sprouts partnership, PRESS also develops limited‑time drinks available only inside Sprouts stores. The CMOS Arnold Palmer — made with hibiscus tea, lemonade and Sprouts’ sea moss extract — is a recent addition. 

For non‑coffee drinkers, Robertson teaches Coffee 101 classes every Saturday and often sells out months ahead.

“It’s grandmothers, it’s kids, it’s couples,” he said. “Probably 25% of them are like, ‘I don’t drink coffee. I’m just here with my husband.’ And by the end of it, they’re like, ‘I did not know this was an option.’”

Robertson looks back on PRESS considering the new store.

“If anybody were to ask me what makes Press different, the one thing we’re always going to push for is having that over‑the‑top friendly experience that’s just warm, welcoming, and inviting.”

He knows most customers walk in without knowing specialty coffee vocabulary — and he prefers it that way.

“Don’t tax somebody because they don’t know the right words or the lingo,” he said. “We’ll make you the best version of what you’re looking for. And if you don’t love it, we’ll make you something else.”