Nathan Hamood – Photo by Kentus

DETROIT — Meticulously funneling water into a beaker, the young man behind the counter explains the science behind what’s brewing on the counter in the center of the room.

The venue evokes a blend of a laboratory and a place to hang out, as funnels and beakers are showcased while people watch their concoction being crafted from their seats.

This place is not a chemist’s lab, but a coffee shop, Dessert Oasis Coffee Roasters ,located in the heart of downtown.

Started by Nathan Hamood, a 20-year-old Arab American entrepreneur who takes his coffee as seriously as a scientist would his or her experiments.

Hamood’s entrepreneurial drive stems from his passion for the art of coffee making, which he discovered when he began experimenting with the craft when he was 13 at his family’s Rochester Hills coffee shop.

At a time when coffee was just an after-thought at the business, the then-middle school student said he first helped out with minor chores at the shop, taking orders and serving coffee. But he eventually convinced his parents to allow him to test out different ways to roast the coffee.

Hamood said customers started to enjoy the idea of watching their drinks made in front of them and eventually turned his family’s dessert shop into a one of kind roaster.

Armed with a vision and new business model, Hamood partnered with his sister, a local musician, and took his coffee-making skills to found a new branch of Dessert Oasis Coffee Roasters three months ago. Those who wish their coffee to be imported and meticulously roasted while hanging out and enjoying live local music will be fans of this shop.

“The simplicity, yet complexity of coffee is something that’s really interesting to me,” Hamood said. “The fact that it’s something that most American drink every day, it could be this thing that you’re just drinking in the morning, or it could be this thing that you’re really sitting and contemplating and analyzing on the level that somebody would analyze a fine wine.”

Hamood wants people to drink coffee, made though complex stages that bring the beans from a Columbian farm to your cup. From the measurement scales on the beakers to the water’s temperature and to the weight of the coffee, Hamood said he has the coffee-making process down to a science.

“We really don’t leave much of our coffee up to chance; we really try to apply a scientific approach to really make sure were making good coffee,” he said.

To correctly execute his business plan, the master-barista works closely with his colleagues, training them on the art of preparing coffee for two to three months. Before a barista serves you a cup of Joe, he or she will have worked behind the counter for about six months, Hamood said.

The coffee house is noticeably spacious and a large, circular, cement counter top complements its urban theme, while putting the team on center stage.

“Displaying that process for the customer, making the bar the center of the room and making everything really open — it allows the customer to stand around and watch everything our baristas are doing,” Hamood said of the Detroit location’s focus.

Craft coffee, craft beer and even craft denim have long been an integral aspect of Detroit’s identity.

Downtown was a natural choice for Hamood’s objective, as the city’s distinct craft-culture propelled his artisan skills and inspired the business.

“We fell in love with the culture and vibe of this area, because it’s up and coming, there’s a ton happening and we love the fact that there’s so much residential in this area,” he said. “So you have this sense of community.”

With years of practice, through trial and error and without a formal business education, Hamood took it upon himself to bring his ideas to fruition. He said discovering what you love to do and dedication is the ultimate key to establishing a successful business.

“If you’re not truly, insanely passionate about something, I don’t believe it’s gonna be particularly easy for you to be successful,” Hamood advised young entrepreneurs.

He added that the best management style is being able to set a tone and culture and leading the company with a shared vision by all team members.

“I absolutely love coffee, I absolutely love business,” Hamood said. “I love having a vision for something and having our team have a culture that’s built around that vision, and having that focus on growth and process.”