From classroom to cold brew: A Columbus manufacturing story
Campus News | Friday, January 30, 2026
Pictured, left to right: Connor Koon, Josh Wickham, Willy Kramer, and Colin Giacalone. The photo was taken by Jeff Spain last semester outside BrootLegg’s headquarters.
Manufacturing success stories don't always arrive with ribbon cuttings or massive expansions. Sometimes, they unfold quietly—one small project at a time—built on relationships, trust, and a shared commitment to doing things well.
That’s been the case over the past year as the Manufacturing Solutions Program at Columbus State has collaborated with BrootLegg Extracts, a small yet innovative Columbus manufacturer, on a series of targeted projects. BrootLegg specializes in high-end extraction processes, including a standout cold brew coffee that reflects both craftsmanship and science.
The connection started simply enough. The BrootLegg team invited Chef Josh Wickham, senior director of the School of Hospitality Management and Culinary Arts, to tour their Columbus production facility. During a subsequent lunch conversation at Degrees restaurant, the conversation shifted from "how it's made" to "where it could be sold." That’s when Wickham placed his first order to feature BrootLegg's cold brew at Blend Cafe+Bakery. (Degrees and Blend Cafe+Bakery are both located in Mitchell Hall and open to the public.)
One of BrootLegg's two founders is a 2017 graduate of the Columbus State Skilled Trades program. Willy Kramer spoke fondly of his time at the college.
Jeff Spain, senior director of Columbus State Manufacturing Solutions, said, “This is what local manufacturing looks like at its best: education feeding innovation, innovation fueling entrepreneurship, and entrepreneurship strengthening the local economy. It's not just about products—it's about people, partnerships, and pride in where things are made.”
Kramer’s campus visit doesn’t begin to tell the fascinating backstory of BrootLegg. After receiving his Columbus State Skilled Trades degree with a focus in welding, Kramer transferred to Franklin University and graduated in 2019 with a bachelor’s degree in business with an entrepreneur focus.
It was during that time in 2017 that he was tossing around business venture ideas with his good friend Colin Giacalone, who holds a bachelor’s degree in Chemical Engineering from Ohio State University.
Both of their educational backgrounds helped them conceptualize a high pressure, low temperature, continuous flow extraction system designed to solve the burden of making cold brew coffee. Kramer utilized welding skills while Giacalone relied on his engineering knowledge as they built and tested prototypes. In 2018, the pair brought on friend and software engineer Chadwick Carter to help with the full automation of the technology.
The hard work paid off! The pair was granted a patent in 2022. Then the work began to make their new version of cold brew coffee a retail reality. (For perspective, a typical espresso machine operates at about 120 pounds per square inch of pressure. BrootLegg’s system uses 10 times that – 1,200 PSI).
“We leased and completely renovated a vacant flex-space building on S. Front Street in Columbus,” said Kramer. “It includes 1,500 square feet of front-of-house fabrication as well as 3,500 square feet of back-of-house production space.” Giacalone said, “By fall 2023, we made our first sale.”
Just over two years later, BrootLegg now has more than 90 clients – including Blend Cafe+Bakery – delivering gallons of cold brew with more customers on the way.
The BrootLegg Extracts name came together just as creatively. The cofounders said they needed something no one else was using. “Brew” became “Broot.” And since they spent years brewing almost in secret, not unlike bootleg alcohol, they added “Legg,” and it became “BrootLegg.”
Columbus State Hospitality Management graduate Connor Koon was hired early on as the production manager, allowing cofounders Kramer and Giacalone to focus on business growth and expansion.
Jeff Spain adds, “Sometimes, local manufacturing is about a great cup of coffee, too.”
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