Lumen People is a cafe built on connection, care, and community. Founded by two lifelong hospo professionals, the space celebrates the many people who make it hum,  from the growers and producers behind each ingredient to the team and guests who fill it with life every day. Guided by a “service-first” ethos, Lumen People champions genuine hospitality, seasonality, and sustainable partnerships that honour land and people alike. After outgrowing their much-loved North Melbourne home, Lumen People has found a new chapter in the heart of Fitzroy, a vibrant neighbourhood that reflects their spirit of warmth, creativity, and inclusivity.

In conversation with the inspiring founders, Emma and Marichi, we discover what drives Lumen People, their experience of upsizing, and how their journey has helped set a new standard for the hospitality experience people deserve.

Tell us the story of Lumen People

We chose the name Lumen People, as it perfectly captures the respect we wish to give to the many people who make Lumen hum. The people who grow our food, coffee, dairy farmers; the people who work within our venue, chefs, baristas, waiters; and finally, the guests who we have the pleasure of taking care of day in and day out. None of this is possible without the many people who build our community. A Lumen is a measure of light, a feeling we want all to experience when they have contact with us.

Both of us have been working in and around hospitality our whole adult lives, as baristas, kitchenhands, chefs, roasters, and managers. There aren’t many roles that at least one of us hasn’t held. This dream of building a venue of our own felt very out of our reach, until a little getaway to Hobart in 2020 that opened our eyes. There we felt some of the most down-to-earth, genuine hospitality, in spaces so humble but full of community. Away from the glitz and glamour of the city, we realised we had everything we needed to start.

How would you describe the brand, vibe, and ethos of Lumen People?

We are a service-first venue, and each person who comes through our doors experiences the warmth of our hospitality. A sanctuary from the bustle of the world outside.

We love the music that really sets the stage for service; this plays a huge role in setting the right tone. Our venue tells a story of true seasonality in all our offerings, from coffee to what we plate and everything in between. We take pride in keeping our supply chains as short and direct as possible, trying to know the names of farmers and producers so there is a real connection to who is growing what we are serving. Choosing to partner with folks who value land care and the environment, we love to highlight regenerative, biodynamic, and organic farming styles.

What lead your decision to move from North Melbourne to the Inner North?

This was a practical decision as much as it was a financial decision. We loved our time in the community in North Melbourne but had outgrown our space rather quickly in our time there and wanted to find a larger footprint venue in a higher foot-traffic neighbourhood. We truly believe what we’re offering is unique, and we are so excited to become a part of the iconic Fitzroy community that is so vibrant.

“Our venue tells a story of true seasonality in all our offerings, from coffee to what we plate and everything in between.“
Emma Sheahan, Founder/Owner

 
What made you choose a La Marzocco for the space?

Trust and reliability. Daytime hospitality can be very fast-paced. Day in, day out, we choose to invest in world-class coffee that is brewed on an espresso machine that has stood the test of time. These investments enable us to look up and step out from behind the bar and focus on taking care of the people in our shop.

Emma – tell us about your hospo journey (and can you remember the first LM Coffee machine you made coffees on?)

My hospo career started in Brisbane, working as a roaster for both Black Sheep Coffee and Parallel, making coffee at Bunker and John Mills Himself and pouring wines at Gauge. I was never exposed to the idea of working in hospitality as a kid, but it ticked every box for me. I love to take care of people; growing up in a big family, the dining table was a central point of connection. I still bring that sentiment into my service – I want guests to feel like they are a part of my family, dining at my table.

My first La Marzocco coffee machine was a beat-up Linea Classic that I made hundreds of coffees a day on, on a market cart. Second, and more memorable, was the GB5 at John Mills. We had three grinders dialled in for service, and man, it was such a beautiful dance.

Marichi – tell us about your hospo journey (and can you remember the first LM Coffee machine you made coffees on?)

I have been in hospitality as long as I can remember. My early years were spent cheffing overseas and travelling the world, wanting to gain as much international experience as possible before returning to my hometown, Melbourne. I didn’t find coffee until 2006 or 2007. Instantly hooked and consumed with wanting to learn as much as I could, I worked the early years of the specialty café boom at places like 7 Seeds, Proud Mary, and St Ali. Cutting my teeth in businesses like these, I’d moved up the ranks and began management roles for the likes of the Paramount Coffee Project in LA and Sydney, and then back at 7 Seeds as their GM for a few years. I always thought the more experience I gained, the better off my own businesses would be one day, but the truth is, starting sooner rather than later and figuring out the rest along the way is probably just as rewarding and fulfilling. Needless to say, I’m a fairly hopeless romantic for all things hospitality, cafés, restaurants, and wine bars. It is an electric industry to be a part of, and I thoroughly love our humble corner of it all in what we’ve put together at Lumen People.

In 2010, at the original First Pour on Bond Street in Abbotsford, I met the likes of Craig Dickson, Jen Marks, Craig Simon, Will Priestley, Dave Makin, and countless others in coffee at the time, while working behind the bar on the two-group FB80. This particular model had a one-eyed blonde lady painted onto the shell, which was very art and very Melbourne at the time.

How do you choose which suppliers you work with from coffee to retail on the shelf?

We have a framework that we work to in all of our sourcing. Is it in season? How long is its supply chain? Who made it? What is its quality, and does it reflect good land care? Do we like it? Will our guests like it?

The growers and the producers are the most important people in the supply chain. These are the hands that make what we are serving.

What has been your greatest learning from Lumen People?

By not catering to everyone and specialising, we have found community. Being comfortable with not being for everyone is a journey. We love the niche that we’re a part of and it feels like a movement. Really high-quality produce is, believe it or not, still quite rare within the general hospitality landscape. Advocating for a world we want to see through our offerings.

What is your greatest love of Lumen People?

Bringing coffee and wine into the one space, removing the wall between them. They are such parallel beverages with so much crossover between them. It made sense to us to put our two beverage loves into the one venue. None of it exists without the people – our team who shows up each day and gives their best. Our community who shows up every day. It’s a pleasure to create a world where people connect.

Final thoughts?

Hospitality is increasingly challenging, so our aim is to find room in this industry with a strong commitment to quality and a service-first ethos, which at times can feel like the road less travelled in the current climate. We’re seeing a very real split between independent operators doing the hard yards and the bigger groups all racing to the bottom against each other on costs. From our perspective, it looks like that gap is growing wider, and the difference will be more obvious as the future of cafés and hospitality will be firmly planted in either one or the other. Our favourite haunts to frequent are always the independent, spirited, quality-focused, and full-of-personality venues that make this scene so vibrant. We’re optimistic that the tide will turn sooner or later and that the general public will once again recognise and choose real quality over the lowest price and cheapest ingredients possible.

Lumen People
262 Johnston St
Fitzroy, VIC 3065
@lumenpeople