Courtney never expected a small coffee trailer to become one of New Braunfels’ favorite spots for a morning pick-me-up. What started as a leap of faith has quickly grown into something much larger: a business built on family, thoughtful ingredients, and a deep sense of community.
Tell us about the story behind Betty Lou Coffee Co.
“Betty Lou is obviously my grandma,” Courtney says, laughing as she recalls discovering that Betty Lou wasn’t actually her grandma’s real name. But it became the perfect combination of her grandparents' names, Betty Lloy and Marvin Louis.
The inspiration runs deeper than the name. Growing up, Courtney and her cousins would drink coffee milk in her grandparents’ kitchen, where her love of coffee first began.
After finding a nearly finished trailer on Facebook Marketplace in 2023, Courtney and her family decided to take a chance.
“We really had this ‘now or never’ moment and decided to just go for it. We took a huge leap of faith without knowing exactly where it would lead, and it’s grown beyond anything we ever imagined.”
Betty Lou has a distinct look and feel. What inspired the branding?
The vision has always been rooted in family. “I wanted people to feel like they’re going to their grandparents’ house—it’s warm, familiar, and somewhere you always feel welcome,” she says. “Everybody loves grandma’s house.”
That sense of warmth guided everything from the cozy atmosphere to the company’s updated branding. The newest logo incorporates elements of her grandmother’s handwriting, creating a more personal connection to the business’s namesake.
“We wanted our branding to feel more cohesive and personal—something that really felt like us. We jokingly call it ‘cozy grandma-core.’”
How do you approach creating seasonal drinks and flavor pairings?
Inspiration can strike anywhere. “I’m always thinking about new flavors. Ideas will randomly pop into my head, and I’ll immediately write them down so I don’t forget them.”
Many drinks also tie back to family memories. The signature Betty Lou latte was inspired by her grandmother’s favorite caramel cake, while the Nutty Betty came from a friend’s recommendation after a trip to Italy.
“Mostly, it’s trial and error,” Courtney says. “Testing out a ton of new things, constantly tweaking and modifying, taste-testing, and making sure each flavor is perfected before we launch it.”
Why is making syrups in-house so important to the Betty Lou experience?
“We really care about the ingredients and what goes in your drink,” Courtney says. “We wanted to be intentional about using simple, high-quality ingredients wherever we could.”
Betty Lou’s syrups are made with organic cane sugar, raw honey, and real fruit purées. “It takes way more time and effort to make everything ourselves,” she says, “but I think you can taste the difference and it’s worth it.”
As you prepare to open your brick-and-mortar, what do you hope the space becomes?
The upcoming brick-and-mortar will continue the same story that began in the trailer. Inside, customers will find antique details, family photos, and a tiled coffee bar inspired by quilt patterns, all nods to Courtney’s grandmother.
“We’re going to have a lot of little antiquey touches here and there,” she says.
More than anything, Courtney hopes the shop becomes a gathering place. “I just want it to be a warm, welcoming place where people can come hang out, meet up with friends, bring their family, and enjoy a really good cup of coffee. If we can make someone’s day a little better, that’s what it’s all about.”
“I wanted people to feel like they’re going to their grandparents’ house. Everybody loves grandma’s house.”
Brown Butter Sorghum Syrup
Ingredients
- 1 tbsp. unsalted butter
- 3/8 cup water
- 3/8 cup dark brown sugar
- 1/4 cup sorghum
- 1/2 tsp. vanilla extract or bean paste
- Pinch of sea salt
Instructions
Brown the butter in a small saucepan over medium heat until golden and nutty. Carefully whisk in water and brown sugar. Simmer 2–3 minutes until dissolved. Stir in sorghum and simmer 1–2 minutes until smooth and slightly thickened. Remove from heat and stir in vanilla and pinch of sea salt.
Brown Butter Sorghum Latte: Stir 1–2 tablespoons syrup into 2 shots espresso and 8 oz. milk. Serve hot or iced.