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Introducing Mark Mann, Metric's Director of Operations.

To help introduce our newest Metric family member, we sat down with Mark and asked him a series of hard-hitting questions about Chicago, his love for coffee, and Malort:

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What are you most excited about living in Chicago?

Just about everything. I'm originally from Wheaton, IL and even though I've spent nearly half my life in Denver, this move feels like coming home. All of my family is from this area since way back in the late 1800s when they immigrated here from Germany. There's a tradition that I'm excited to discover and explore. As far as actually being in Chicago, I'm very looking forward to the food, the beer, the culture, the diversity, the actual seasons, the abundance of classic dive bars, lakes, music, and so much more!

What's your favorite thing about coffee?

Coffee has the unique ability to bring people together much like other hospitality establishments (like a bar or restaurant). The direction that the industry is heading is exciting and innovative, and it's a fun time to be involved!

What’s your go-to coffee drink?

Usually, drip coffee, but my old-school go-to is an iced Americano in a cortado glass.

Outside of coffee, what gets you excited?

Music, eating, biking, walking, cooking, animals, writing, crosswords, and dreaming of solutions to everyday problems.

I hear you have "cat children"… Can you elaborate on the species of your offspring?

Evelyn is a cross-eyed sassy lady. She's a mutt of probably a Siamese and a Calico, but she rules the roost and isn't afraid to tell you! Charlie is our spirited little fella. He's an orange tabby, and we think he's majority Maine Coon. He is a tender soul but sometimes plays just a little too hard. I have cat pictures... SO MANY CAT PICTURES... want to see them? :)

Lastly... Malort?

I love Malort. In the world of being a conscious taster, it's one of the unique taste experiences. So seldom do we as Americans get to taste something one-note bitter. Other cultures use tamarind or some other more bitter ingredients to cook with, and I think everyone should spend more time with the bitter portion of their palette. It's a nice break from sweet bourbons and salty french fries!