Foam Coffee, serving the Gulf Shores community and tourists alike for seven years now, continues its growth and connection to the community through caffeine.

Saidy Troha was attending school in Chicago when she developed a love for coffee. From there, she moved back home to Gulf Shores, met her now husband, Kale, and the couple decided to bring her dream to life — doing just that by opening their first shop in 2017.

"It's been a learning experience all the way through — business, relationships and learning the community more that we both grew up in," Kale Troha said.

Foam moved into its stand-alone building at 313 E. 22nd Ave. in 2020 during the COVID-19 pandemic, serving coffee through a window and taking advantage of the opportunity to grow a bond with the surrounding neighborhood. Now the business is working on expansion plans that the couple expects to be completed in October.

"We're actually in the process of demolition inside the building that's behind the shop now," Troha told Gulf Coast Media. "We're moving our shop to that back shop, which is going to be bigger. We're going to have a little more food, and we're going to have a small surf shop."

Foam also recently served as a vendor at Hangout Music Festival for its third year in the general admission area and first year in VIP — something Troha called an extremely positive opportunity for the Gulf Coast community and local business owners.

"I grew up here going to Hangout Fest, and now being a business owner and part of (the festival) from that side, you see it's 100% a financial positive. I don't see a negative side of it as a business owner. It brings in so much money and so many people that come to Gulf Shores that have never even been to Gulf Shores, and then they're like, 'We can come here anytime and enjoy the beach.' That opens up a whole new world."

When asked about the business' mission in a space that offers unlimited options, Foam shared its focus on one sole concept: making good coffee.

"The No. 1 mission every day is to put out the best that we can put out for our customers and doing the best job we can do," Troha said, "making good drinks and staying in that traditional coffee realm."