Under Pressure Coffee: From Athens to Astoria

Posted by estiator at 15 May, at 18 : 11 PM Print

COVER STORY

At the end of 2010, I took a leap of faith and left my home country to move to the United States. I was just over 22 years old, searching for something better—a new life with more opportunity. The only industry I knew was hospitality, and that’s where I started. But it wasn’t easy. My English was poor, so I enrolled in school while working two jobs every day just to survive. It was exhausting—but my dreams have always been bigger than my excuses.

Over the past six years, my entrepreneurial journey has taken me across continents, industries, and deep into self-discovery. I’ve learned powerful lessons about business, leadership, and—most importantly—people.

I’ve made mistakes along the way, especially in choosing the wrong people to trust. But I believe God always reveals true character early. I paid attention, and I’m grateful I did. It may have slowed me down, but everything happens for a reason.

The people who truly love me and believe in my vision have supported me every step of the way. Their energy fuels me. I’m proud to say I’ve built something not just for myself, but for them too.

I’ve lived and breathed the restaurant and hospitality world since I was a teenager in Athens, Greece—where hospitality isn’t just business; it’s a lifestyle. When I moved to New York City, I carried that mindset with me. I worked in construction and restaurants, studying everything—where people spent their money, what trends they followed, and most notably, what was missing.

That’s when I saw the gap: In the U.S., there was no real presence of fast, authentic Greek food and coffee. Sure, there were upscale Greek restaurants, but where were the everyday spots with real Greek pastries or a proper Freddo espresso? And when you could find them, they were overpriced or lacking in authenticity.

That sparked my first big idea: to import frozen, raw Greek baked goods directly from Greece. Back home, we use real ingredients—fresh dairy, herbs, and traditional recipes. The taste is unmatched. I flew back to Athens, attended food expos, visited factories, and tasted everything from spanakopita to bougatsa.

Importing to the U.S. was like solving a puzzle—logistics, frozen transport, customs, storage—but I started small. I’ll never forget carrying frozen samples in dry ice inside my suitcase, and the smoke pouring out of my bag at JFK.

Through a friend I met while working as a barista, I found a small retail space in Queens. That became my first base. I wasn’t trying to sell packaged Greek groceries; the vision was always about experience. I offered fresh Greek pastries and high-quality croissants, baked daily, all supported by the energy of Greek hospitality that lives in me.

My goal was never just to sell food. It was to create something that felt like home. I brought in a close friend from Greece to help build the space, and that partnership led to something bigger: a collaboration with EuroF Design, a family-owned design and fabrication company. Over the past six years, we’ve worked together on over 25 hospitality projects across the U.S. Their craftsmanship, passion, and precision made them the perfect fit.

Then came the turning point: I decided to turn our showroom into a real café. I’ve always loved coffee—not just the drink, but the culture around it in Greece. I thought: Why not bring that here? That’s how Under Pressure Coffee was born.

We opened in the heart of Astoria, a neighborhood full of life, culture, and deep Greek roots. The vision was clear: premium coffee, high-quality food, and a space that felt unlike anything else. We worked with EuroF to design an interior that reflected our values—clean, minimal, calming. Off-white walls, natural oak wood, white granite, and raw cement textures. Everything was intentional. It wasn’t just for looks; it was about feeling. Comfort. Inspiration.

We built a team with real heart—people who believe in hospitality as much as I do. I’ve never wanted to be a “boss.” I’ve always aimed to be a leader. I lead by example. Some of my original staff are still with me today. Under Pressure has become a second home for many of us.

Then came the storm: COVID-19 shut the world down. Everyone told me to close the café—but I didn’t listen. For the first few weeks, Under Pressure was one of the only places still open in Astoria. I had nothing else to do but show up and work. I followed every safety protocol and just kept going. Some days I was alone behind the counter—making coffee, baking pastries, staying focused. It was hard. It was quiet. But it was also the ultimate test of everything I believed in. And the community showed up for us.

That’s when I knew we had something real.

Today, I’m looking ahead with clear eyes and a full heart. My goal is to open 100 Under Pressure Coffee locations across the U.S. Not just cafés but destinations. Places where the product is premium, the service is personal, and the environment makes you want to stay.

I’m not in this for the money. I’m in it for the journey. For the challenge. For the chance to build something real—something that lasts.

My work is my lifestyle.
My passion is my engine.
And my dream is far from over.

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HOME PAGE Astoria, Athens, Cover Story, Mike Papadopoulos