What is your position in the coffee industry?

coffee roaster, home barista, coffee enthusiast

Where are you located? ( City and Country )

Royal Oak, Michigan, USA

How many years have you been in the industry?

4

Tell us more about your coffee shop or barista skills.

I've been a home barista since 2005, not including very rudimentary "espresso machines" in my kitchen since the mid-90's. I have run my own coffee bar, a small one here in town, but as it was inside another store that closed, I lost that spot. However, I have installed two other coffee bars and gotten them set up and running (both are out of town). I continue to roast coffee at home, mainly for friends and myself, but word is beginning to spread and I want to expand my roasting capacity soon. My barista skills are not bad; I'm not at a competitive level regarding latte art or speed, but I pay a lot of attention to detail and my coffees rival much of what I find out in the field. I have a pretty nice set up (La Pavoni Pub1 with Mazzer Mini) and if I don't roast my own beans, I'll buy fresh from reputable vendors either online or locally.

What cities or countries are you interested in traveling to?

The shorter list would be the ones I'm NOT interested in traveling to. In my lifetime I've had the pleasure to travel quite a bit already and I'm always up for more.

About Me:

I'm a father of two. I'm an engineer by training. I have multiple hobbies and interests, such as photography, woodworking, writing, and anything outdoors like camping, backpacking, etc. But I discovered coffee to be a true passion. I endeavor to learn more about it and take any chance given to experience it on new levels. I savor learning about new preparation methods from distant places. My favorite way to enjoy it is as a cappuccino on a relaxing morning, making sure the milk is just right and the espresso is sublime. But I go through many phases where I can't get enough of one way or another. My most recent eye-opener (eh, no pun intended) was learning how to make cold brew. Not iced coffee, or cooled coffee. A different kind of brew method. Truly a new favorite for me during the warmer months. But I'm always a sucker for a great cappuccino. Incidentally, my sensitivity to caffeine is very low. Always has been. That's why I never got into it during college like most of my friends who relied on late-night jolts. I can go weeks without drinking it. That's why I am dedicated to making it really good. I don't "need" it. I just want it to be great. I didn't really get into it until I was on a business trip in Portugal in the mid-90's. There I discovered true espresso. That was the opening chapter for me. I've been writing about it since.

What is your favorite thing about the coffee industry?

That it's maturing beyond the third wave (in some places)

Website:

http://www.coffeeporn.net