From Survival Mode to Stewardship

Two and a half years in, Dave Starcevich says the biggest shift at Copper Cup Coffee is moving from minute-to-minute operations to building a business that stands on its own. He and Ari are developing people, adding roles, and designing systems so the shop isn’t a “single point of failure.” The goal: a resilient team that can carry Copper Cup’s mission forward.

“This business needs to be a self-contained thing that we are stewards of.”

Casper’s Living Room: Why Copper Cup Feels Different

Ask locals and you’ll hear it—Copper Cup has become a place where conversations happen: business meetups, moms connecting, friends catching up. Thoughtful touches underscore the family-first design, including a kids area (yes, with a climbing wall) that encourages people to stay, talk, and be present.

“I would love to be the cultural hub of Wyoming.”

Cleaning Up the Block, Making Space for Growth

When a blighted property next door came up for sale, Copper Cup stepped in. Clearing rundown buildings near a high school, elementary, and downtown corridor transformed a “dark spot” into clean, usable space. Today, it’s much-needed parking; tomorrow, it could be anything from a landscaped pocket park to a roasting space—once the economics make sense.

New Espresso Experience at the Wyoming Sports Ranch

Copper Cup recently launched an espresso service at the Wyoming Sports Ranch—designed to wow event-goers and everyday visitors. The setup features under-counter machines for a clean, guest-facing bar and a custom cart that’s nearly plug-and-play: clean water supply, gray-water catch, and mobility to fit the venue’s needs. It lets the team move fast for tournaments and big events without sacrificing quality.

“The carts that we’re using are all self-contained… outside of electrical, it’s a self-contained unit on wheels.”

Quality Over Gizmos: Roasting and Training

Dave’s mantra is simple: fundamentals. He’s integrating team members like Tyler into roasting to eliminate single points of failure and keep consistency high. On the bar, Copper Cup leans into balanced ratios so “coffee tastes like coffee,” even in milk drinks. It’s deliberate, it’s teachable, and it scales.

“Truly, we lean into the quality and the fundamentals.”

Saying No to Say Yes

Growth has meant turning down opportunities that don’t fit capacity or quality standards. Dave cites a lesson he admires from Buffett and Munger: everything is a no unless it’s within range, affordable, and aligned. Stewardship sometimes means backing out gracefully to protect the brand, the team, and the guest experience.

What’s Next: Repeatable Quality, Wyoming Roots

Could Copper Cup’s culture be replicated in a second location? Dave believes so—carefully. The focus is on building an in-house team rather than franchising, keeping quality control close. For now, Casper’s home base at 631 Ash Street(across from the Natrona County football field) and the new Wyoming Sports Ranch service give the community two ways to connect over coffee.

Listen to the full conversation: https://youtu.be/xg2h-IZ0Wko