What started as a summer gig as a barista at a local coffee shop turned into Greg Camarda's own business. He, along with family friend Christina McArthur, transformed a former Dairy Barn into a drive-thru-only coffeehouse under the name Buzzed Coffee.

A local roaster provides Buzz’d with medium-to-dark beans, which are ground on-site and used for a range of coffees and espresso drinks. A blend of Brazilian (40%), Mexican (50%) and Ethiopian (10%) beans are used for the shop's espresso and cold brews, while its drip coffees are a 50-50 balance of Brazilian and Mexican beans.

Buzz’d's concept focuses on efficiency as much as it does its coffee, hence the business model's two-lane drive thru, where one lane is meant for app preorders and the other for traditional drive-thru ordering.

Buzz'd Express Coffee is open Mondays to Fridays from 5 a.m. to 8 p.m. and Saturdays and Sundays from 6 a.m. to 7 p.m., 1799 Bellmore Ave., North Bellmore; 516-962-9674; buzzdexpresscoffee.com