Curtis

Male

Victoria

Canada

Profile Information:

What is your position in the coffee industry?
barista, manager, coffee shop owner, barista trainer, coffee enthusiast
Where are you located? ( City and Country )
Victoria, Canada
How many years have you been in the industry?
3
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
maybe
Tell us more about your coffee shop or barista skills.
Located in downtown Victoria, we strive for coffee perfection.
What cities or countries are you interested in traveling to?
What places aren't I interested in going... alright maybe Iraq...
About Me:
Decided to build coffee shop about 3 years ago... Realized we didn't actually know anything about coffee.. So we went on ABC's 3 day course *AHHHH so that's espresso...* Opened our shop July 12th 2005 and been obsessing about it ever since. I am now proud to say I may have a pasable knowledge of the coffee world.
About My Company:
Sounds Like Coffee, 915 Gordon St., Victoria, Canada. Very small place but full of enthusiasm and great coffee. We source from Sam Jones of 2% Jazz and From Level Ground Trading. We make a mean brew.
Website:
http://www.soundslikecoffee.com

Comment Wall:

  • Matt Milletto

    Hey Curtis! I need to come up to Victoria soon and see you and David. Hope all is well.

    Feb 6, 2008

  • Stickman

    Hey man! I was hoping we'd hear from you. Whassup?
    Of course we'll have you in our club...If you wanna be had...BTW: those are nice little cups/saucers in your photos.

    Feb 6, 2008

  • Stickman

    Hey curtis. I did a victoria road trip today. Started at Discovery with a dbl cappuccino, hit Habit for a dbl 'spro and then stopped by your place to see the musicians (only for a moment, tho) and have another dbl espresso. 3 roasters, 3 different flavours. I was impressed with your barista today. Good crema and lovely 2% flave! Butter? Caramel? I'm beginning my 2% espresso in the morning (monday)...Looking forward to dialling it in. Let me know if you have any tips.
    D

    Feb 10, 2008

  • Stickman

    Yo dude!
    I've worked through about 25 pounds of it and have found it to be more buttery/creamier in texture. More sweet notes and less spice than Disco. I have found that I have to grind it more finely to get the colour of crema I want - unless I use a crotchless poprtafilter. In other words, the crema hasn't been as dark as I expected despite that the beansa look pretty much la meme as Disco's roast. Tasty, though!

    Feb 15, 2008