Skip to Navigation

Staff Profiles

Siandayani Saputra
Manager Reading Terminal Market

Siandayani “Sandi” Saputra hails from East Java, Indonesia. On the staff at Old City Coffee since December 2003, Sandi always has an easy smile for coworkers and customers alike. Sandi is a Manager at the Reading Terminal location and also handles the shipping of internet, mail order, and wholesale coffee. We caught up with her recently and asked her a few questions.

Where were you born, and what do you consider to be your hometown?
I was born in and grew up in the second biggest city in Indonesia, Surabaya.

So what did you do in your formative years?
Well, I finished my Bachelors degree in Management Accounting at Surabaya University in 1996 and worked as an accountant for about 2 years. After that I ran the family garment business.

When did you come to the United States, and why?
I came to the US in May of 1999, because of the political unrest in Indonesia the previous year.

What do you like to do when you aren’t pouring coffee?
I like to play the organ and keyboard, arrange flowers, make crafts, and be active in my church.

What do you like best about OCC?
My coworkers are friendly and we’re all from different backgrounds and countries—that’s nice! At work I’m surrounded by the aroma of coffee being roasted and brewed, and that makes me feel good.

What’s your favorite coffee right now? Puerto Rico, Hacienda AnaLucia. It’s deep and semi-sweet. I also like the Viennese roasted Nicaragua and Sumatra.

What do you like best about Philly?
For me, this is a city with a lot of art and history, a place where a lot of things began. I also like that the Indonesian community is very strong in South Philadelphia, so it feels like home.

What do you miss most about Indonesia?
Food and family! Indonesian food is amazing—you should try it! I have a big family, with lots of relatives.

Do you think the peoples of the world are growing closer or further apart?
Personally, I think peoples are getting further apart, and they aren’t using the modern technologies to their advantage to talk to each other. Also, people have become more individualistic and selfish.

So you’re saying that although everyone on the planet has a cell phone, they’re not really talking?
We’re talking more, not better.

Thomas Helmsing
Reading Terminal Market

Thomas Helmsing, a Midwest native, attended Ball State University in Muncie, Indiana. He has served almost two decades with Old City Coffee. Tom brings his years of coffee experience to the company. Tom was part of the team at the flagship Starbucks in Pike’s Place in Seattle way before they did their IPO. If you want advice Tom knows how to help you figure out your “perfect brew”. He makes his home in South Philadelphia. In addition to his love for coffee, Tom also is a Francophile, enjoys travel, and is a theater fan.

Jack C. Treatman
Coffee Buyer/Vice President OCC

Jack hails from Lower Merion, Pennsylvania and has been with Old City Coffee since 1988 where he started out baking, cleaning, and helping out with the Sivitz coffee roaster. Currently Jack is the vice president of the company.

Many of OCC employees work part time—what was your first part time job?
My first part time job was working for my father and grandfather at the family wholesale hosiery business. I also was a pizza delivery boy.

Jack, we see you working in the Church Street kitchen quite often. What is your favorite dish to prepare?
Traditional holiday food and home style baking are favorites. I grew up with T.V. dinners and canned vegetables. Discovering real food was a watershed. I love flavor, ingredients, farms, ethnicity, and preparation. In other words, I love to cook! I am fortunate to have had the opportunity to work at art deco Linton’s Restaurants, at the White Dog Cafe, and at the Culinary Institute of America in Hyde Park. Spending time in the OCC kitchen is therapeutic.

Jack we know you wear many “hats” at OCC, which one is your favorite?
That is a hard one! I love meeting customers and enjoy spreading coffee knowledge in brewed, bean or informational form. For “solace” It’s coffee roasting or cooking/baking. For a challenge it is setting up OCC satellite locations at the Philadelphia Flower Show or bringing an espresso bar to an exotic off site location for a special event. I thrive on being able to answer just about any question.

We know you have tried lots of coffee, which brew is your favorite and why?
India Plantation is a fav. Traditionally grown in the evergreen forests at the foot of the Arabian Sea, India Plantation Coffee is from the southern state Karnataka, ironically also home of the “high tech” city of Bangalore! India Plantation has just about perfect balance of aroma, deep flavor notes, verve and buttery body with a “spicy” finish! India as a democratic country has its act together as a place to work, features a unique two-tier shade canopy in fantastic conditions (coffee grows along side spices!), and an emergent coffee environmental movement. (See www.ceeindia.org/) This is some of the best mild shade grown coffee in the world-and a key part of OCC’s best seller: Old City Blend!

We know you have been in Philadelphia for a while which part of the city do you think has undergone the greatest transformation?
Everywhere!—Compared to what it was like when I went to college here. We only had The Khyber, McGlichy’s, Gerts, The Hot Club and Eugene Ormandy! The Culinary renaissance began with the first class of the Restaurant School in ’73 and David O’Neill’s hiring as market manager at RTM in ’80. Since then it’ been all uphill. Particularly striking is the transformation of what is now called “Old City”. I’ve visited north 3rd Street over my entire life. My Grandfather and Father had a hosiery jobbing shop at 17 north 3rd. I witnessed the entire transformation of gritty industrial buildings restored back to artful architecture. I kind of miss Third Street Jazz and the old bustle of 3rd Street though. It is thrilling to see the residential boom of center city-as people say no to more suburban development and yes to culturally rich cohabitation and diversity. I can’t wait till I can ride my bike to Bartram’s Garden when Schuylkill Park is extended there!

What do you think the secret to OCC’s success is?
By staying small with a mission of roasting only tiny batches of quality Arabican coffee everyday with appreciation to our customers for their continued support from an committed Staff.

How has specialty coffee changed since OCC opened in 1985?
In 1985 there was no Specialty Coffee Association. OCC had to figure everything out on it’s own! Ruth Isaac Treatman and I attended the very fist SCAA conference in 1988. One of the most significant changes was the 1989 collapse of The International Coffee Organization agreement negotiated through the United Nations to protect coffee farmers. By the early/mid 1990’s many coffee farmers were facing a difficult business climate to sell their wonderful Arabican coffee. Quality declined when traditional coffee cultivars grown on high altitude fertile “Shade Canopies” began to disappear. Newer high tech full sun growing processes aided with pesticides and fertilizers to lower production cost began to appear. In 1994, Old City Coffee began sourcing out designated “Shade Grown”, hand picked when ripe Arabican heirloom coffee. (And one of the first small roasters in the US to do so!) Shade trees protect coffee plants, help maintain soil quality, reduce the need for fertilizers, and contribute important nutrients to the soil. Traditional shade coffee plantations have also served as sanctuaries for migratory birds whose habitats have been diminished by shrinking tropical forests. We have continued to this day our constant hunt for the best “cuppers” that support environmentally sensitive coffee farmers.

More people are drinking high quality Arabican coffee in the US that at any time since the coffee drinking peak in 1962! The Dynamics have changed though. Americans have begun buying more coffee already brewed, instead of preparing at home. This is understandable with time constraints and the advent of so many brewed coffee emporiums that cater to America’s discovery of espresso-based drinks, and the next generation’s preference for cold-sweet shake type concoctions. I sometimes think that people are missing out on the simple pleasure of selecting a specific blend or varietals and appreciating its distinct virtues. Home brewing is a constant challenge for many to get a good brew. That is frustrating for me, because it really is quite simple! Our web site www.oldcitycoffee.com has brewing instructions! If you’re a machine person buy a Technibrew brewer while you can still get one! -Highly recommended machine. E-mail me any time if you have any questions! jack@oldcitycoffee.com

As always Jack thanks for your time and for keeping us coffee lovers well educated.

Uyen Nguyen
Barista

Meet Uyen Nguyen!
OCC: How long have you been working at Old City?
UN: Just about one year!
OCC: How do you keep all of the espresso drink recipes straight in your head during rush hour?
UN: I make up songs that remind me how many shots and what kind of foam go in each drink.
OCC: What do you do when you’re not making your favorite drink, the classic latte?
UN: I was an honor roll student Science Leadership Academy. I was involved in hip hop club, photography, and was editor-in-chief of the yearbook. In the fall, I will be attending Penn State Abington to study science on a full scholarship.
OCC: What discipline of science are you interested in?
UN: I am hoping to transfer after two years to
main campus to major in forensic science. I’m really interested in crime scenes. I also love chemistry and biology, and I’m very good at math.
OCC: So, we heard you had a very distinguished guest at your graduation?
UN: I had the honor to meet President Obama when he spoke on behalf of my graduating class. I also had the honor to shake his hand and listened to one of his wonderful speeches on the day after my graduation. I got recognized by Mayor Nutter for my excellent work and was invited to his Mayor’s VIP's parade where we marched down Broad St. toward City Hall to celebrate students' hard work and successes.
OCC: Congratulations, Uyen!

Keith Rodemer
Barrista @ "The Pad" and Catering

Keith joined the OCC staff in the concession and catering roles back in 2004. Keith, not only is a lover of coffee, is also a Philadelphia historian. While not coffeeing Keith might be seen leading groups through the cobblestone paved streets of Elfreth’s Alley as a professional specialty tour guide.

Mira Treatman
Marketing and Public Relations

Mira is a writer and performing artist. Her absolute favorite Old City products are the Luminarc Working Glasses, iced coffee from the Church Street urn, and the the wicked chai tea. She is also obsessed with drinking iced coffee from Old City's logo-printed Aladdin thermoses. When not promoting Old City events and products, Mira teaches theatre and dance and puts on shows in Philadelphia. To learn more, check out miratreatman.weebly.com. To book a show at Old City Coffee, contact mira@oldcitycoffee.com

Ruth Isaac Treatman
Founder

Ruth Isaac Treatman founded Old City Coffee in 1984 after earning her BA in the humanities. Before opening the business she worked in furniture and fine art sales, commercial baking, and selling pet ferrets. Her favorite Old City product is any Indonesian coffee and house-made chai tea. A highlight of her job is paying attention to any and all details of running the business.