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teresa pilarz

plymouth, mi

United States

Profile Information:

What is your position in the coffee industry?: barista, coffee shop owner, barista trainer, coffee roaster, coffee enthusiast, industry professional
Where are you located? ( City and Country ): plymouth, mi
How many years have you been in the industry?: my passion for coffee was first ignited with my first barista job back in '94.
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?: yes
Tell us more about your coffee shop or barista skills.: the barista craft is something i've been working at for years. it's a constant fun challenge trying to perfect my latte art and come up with new drink recipes.

i started as a home roaster on a little i-roast about 3 years ago, then i graduated to a san franciscan 1 pound roaster. now, having opened my shop, we're roasting on a san franciscan sf-6. roasting is also a source of constant fascination and learning. i also enjoy cupping, and am a certified barista and trainer for SCAA. I love helping other people develop their sensory skills and am obsessed with la nez du cafe!!!
What cities or countries are you interested in traveling to?: anywhere ...especially latin america
About Me:: fluent in spanish, marketing background, enjoy traveling, and learning. finally transitioned from too many years spent working boring office jobs. now i'm back into coffee permanently, and couldn't be happier :)
About My Company:: Espresso Elevado (E2) is an artisan coffee roaster and brew bar with an earth-friendly, organic focus. Two things that set us apart from other local shops is our commitment to an elevated level of quality in product and service, and also, that we select, roast, and blend our own beans fresh in-house.

Our menu is designed to be straight-forward and quality-focused. Our coffee is always fresh and individually prepared.
What is your favorite thing about the coffee industry?: uh... the coffee, duh!
Website:: http://espressoelevado.com

Comment Wall:

dean cycon

hi teresa!

thanks for letting me in. i would really like to learn more about your interests. have you worked in a full blown cafe with food and all that or fern bar espresso places without food? I am being silly but I have something very special in mind. I am going to be mysterious about it to pique your interest... let me know where you are at.

Jun 4, 2008
Rachel Jepsen

Hi teresa!

Thats so cool that you traveled up and saw us a few years ago!
I'm very new to barista exchange, i'm so addicted already, I could spend hours on this website.
Most popular drink.... oohh, I'm not sure. Over the part few years our staff has aquired a new passion for espresso knowledge and drinks and that has spilled over to the entire community. Its really awesome to see what has happened. A favorite has always been a sweet mocha we call a milky way (Vanilla and caramel in a mocha).
Do you work at a coffee shop? What is the favorite down in detroit?
Nice to meet you!

Jun 5, 2008
byron

'toy bien! My farm is in the South near Padres Las Casas. I live most of the year in Atlanta. I'm currently gearing up for the harvest and planning some construction, drying tunnels etc. Thanks for the shout!

Jun 6, 2008
Peter Giuliano

Hey Teresa!

It was great to meet you, I wish you all the best in all that you are doing. Hopefully we cross paths again soon!

Peter

Jun 13, 2008
Anna Gutierrez

Hey Teresa!

I was just looking through my page and realized that I hadn't responded to your message! How are things going for you? It was definitely a pleasure meeting you and hopefully I'll see you around at some shows in the future.

Are you going to make it to Seattle for Coffee Fest in September?

Take care,
~Anna

Jul 11, 2008
James Spano

Just send Mike (the owner) an email at havecoffee@gmail.com and tell him what you're looking for. You can also see his website and what he offers. http://www.crossroadscafepana.com/
I was there about 6 weeks. It was an incredible experience well worth the time and money.

Sep 9, 2008
James Spano

One thing to note about Mike, he is extremely generous. When he says 20 days, he means a month (if you think four five day work weeks. But you'll work 6 or 7 days a week). I did the barista and roaster apprenticeship together for "20 days" and was there 6 weeks. I'm almost positive you could negotiate for lower though, just don't tell him I said that. They also feed you breakfast and lunch if you want it, his wife Adele is a great cook.

Sep 9, 2008
James Spano

It's a trade off. You don't have to work a permanent job with him when you're done, but you do pay. I think ABC costs similar but it's 6 days.

Sep 9, 2008
Alun Evans

Hey Teresa, thanks for the comment. Yes we do it all... pretty from tree to cup! Actually in many cases we are involved even before the trees are there. Its hard work, but super rewarding. Might be over your way around Christmas time. My bro-in-law works just outside Detroit, I owe him a visit.

Sep 16, 2008
Alun Evans

It is for sure still on the books. I have a visit to HK as well as Italy lined up in November, just depends on how a number of other things pan out in the interim. Would love to meet up and have the chance to experience an insiders expertise into the best coffee in MI. Lets keep in touch over the next 5 weeks, by which time I think I will know for sure if I can make it or not.

Oct 2, 2008
Alun Evans

Sounds quite a trip you have planned! I am looking forward to seeing the photos and hearing the stories that you will bring back with you. The beauty of bx is it brings like minded coffee people together so we can share these experiences almost as easily as if we sitting around a table in a cafe exchanging ideas.

Oct 4, 2008
Mike Spence

Hi Teresa,
I thought I'd say hi! When you get around to looking at POS systems, give me a call.
Mike@SelbySoft.com
800-454-4434

Oct 6, 2008
Mike Spence

Sorry for the delay - We don't have a system that runs on a mac but the OS should not matter. Really you are looking at how well the software works for you. Carts are kind of tricky - sometimes POS makes a ton of sense and for other people, it can be overkill - it depends on your volume and some other factors. When you have a chance, give me a call and I can explain in more depth!

Oct 6, 2008
Mitch Buckner - Bella Caffe

More profitable would be the Espresso Catering because its less of a startup & better profit plus when you book an event, you are guaranteed that amount you quote. When you book a festival with your concession trailer, you never know what you are going to sell...although usually you do sell alot more but sometimes weather can kill you. Or fees. But also, you have to basically have at least 1 catering gig every weekend to make any money since you dont usually get more than 1 wedding a week (sometimes timing works out that you can cater 2 weddings in 1 day & occasionally you do have weekday business catering). The hardest thing about both, is booking gigs. If you dont find a festival or party to cater this weekend, you dont make a penny. So I spend alot of time looking for festivals to book & trying to figure out if they are worth doing. I have done shows that I've actually lost money after paying the booth fees, product & payroll. But I've also done festivals that have done 5000.00 in 2 or 3 days. But, you do have alot more money to put into a Concessions business (although you can start easy & build your way up). I would actually suggest starting out with a single head espresso machine on a cart. Find something simple that looks good & can handle the crowds. Then get a good blender (of course, we're getting into colder weather so you might be able to hold off till warmer weather for that). Get a coffee maker & some good signage (banners, etc). Spend some money on a good 10x10 tent (not an EZup. Try to get something good) And start finding some festivals that you can sell coffee & cappuccinos at. Grow your menu from there. You've got the cart & espresso machine so make sure you let people know they can hire you for catering weddings, parties, etc. I once did a festival and had someone come up to me asking about catering a dinner party. A week later I found myself setup at a State Representatives house serving Cappuccinos to politicians, VIPs, & watching President Bush 50 feet in front of me give a speech for the 100 people in the house. You never know what you will get out of a festival. But make sure they know you offer catering. Then try to book into some local Bridal Shows & sample your drinks to future brides & try to book some weddings. Weddings are the biggest parties for coffee bars. Id be glad to help you out any way I can.

Oct 8, 2008
peg bono

hey teresa! The coffeehouse thing has been a longtime dream of mine, and is a second (or third or fourth) career for me. I am so happy I went for it. Honestly, my employees and I practiced for a good 2 months before even opening our doors steaming milk and making shots. I wanted to be sure we were serving the best product from the start. It wasnt until we were open for a few weeks and I was standing behind the bar serving drink after drink that I found that elusive sweet spot with milk steaming and have been able to get it right pretty consistently since then. ANd then the latte art stuff comes naturally with proper steaming. Its practice and learning from people who are good. I have trained at our roaster's (intelligentsia) and at ABC School in portland. I am planning a trip in Feb to new york for more training with some staff just to keep up with it. Its addictive, and my manager and i have discovered our competitive natures and really try to one up each other, in a good way of course, so that keeps us both driven to succeed!! Go for it, you will be great, you seem very interested and excited about it! Please feel free to ask anything, anytime.

Oct 21, 2008
peg bono

we do simple, fresh lunches...panini with creative ingredients, several mixed green salads. soup, and quiche. We are trying to keep it simple and fresh. We add things to the menu as specials and if the people like them, we keep them, if not, they're gone the next week! Lunch is a big thing at our place, we get the downtown business people and the ladies.

Oct 21, 2008
peg bono

hey teresa..please keep in touch! It sounds like you are doing things the right way. I don't regret getting into this slowly and soaking up as much as I could beforehand. I think you are so smart to do it that way, too. You will do great when you are ready to go!

Oct 23, 2008
Mike Hite

Hi Teresa,

We would love for you to visit sometime. Like I posted we are open from 10 am- 3 pm every saturday.

But if your in or near Grand Rapids during the week feel free to call most weekdays we are roasting.

Cya soon

Oct 27, 2008
Dan Dean

Hey Teresa,

Good to see you in Holland. Cathy is with a "C." Feel free to stop out sometime when you are cruising up US-23. We are at the Fenton exit (Silver Lake Rd.) make a left and head west for about 4-5 miles. We are in downtown Linden just north on the corner in town. I work mornings during the week and Saturday afternoons usually after noon. Cathy does the lunch weekdays and mornings on the weekends. Keep the dream alive and stay in touch. - Dan

Oct 27, 2008
Sara Appleyard-Pekich

Hey teresa,
It was good to meet you at Barista jam as well!
I hope that your journey as a barista continues to be amazing!

Oct 28, 2008
Alex Chojolan

Hola teresa! Well im glad you had a good time at the barista jam, it was lots of fun. Well hopefully you do get in the coffee industry full time soon, so you can pratice all the latte art you want, well it was very nice to meet yoo. If you ever in holland, make sure you stop by jps.

Oct 28, 2008
Jonathan wesley White

Ah! Merci beaucoup, madame!
c'etais une grande plaisir.
~OR~
thank you very much, it was a great pleasure.
hope to see you in our neck of the woods again sometime!

Oct 29, 2008
Jason Dominy

Thanks! And cheers to you! It's all about the coffee!

Dec 6, 2008
John

Teresa, we don't do the roasting ourselves, but we do bring in green coffee and outsource the roasting to a local guy. Then we do our own blend. I'd really like to roast in house, but don't want to personally be incharge of that aspect of the business.

Dec 6, 2008
Pablo Castaneda

Hola Teresa, welcome to Bxchange, MI huh??? cold cold cold, Hope we can be friends.-

Jan 1, 2009
Alun Evans

Happy New Year Teresa! Did not make MI, but this year... for sure!

Jan 2, 2009
Pablo Castaneda

Gracias Teresa, so I assumed you speak spanish, perhaps enough to get in trouble??? Hahahaha,that's so cool u were in Costa Rica, next time you should come to Guatemala.- Thanks for you message amiga, y si MI es muy frio, I was there a while ago and Oh boy lots of coffee indeed.- Que bueno saber que hablas español y asi nadie mas o pocos nos entienden hahahaaha, me encanta saber que tienes una pasion por el cafe, eso es genial.- Ciao ciao Preciosa.-

Jan 2, 2009
Alun Evans

Thanks Teresa! For sure the family there are not going anywhere in a hurry... my bro-in-law has signed another 2 years with his company, which must a relief as he is in the supply chain to the Automotive Industry. Looking forward to going there!! When is your new place scheduled to open?

Jan 7, 2009
Pablo Castaneda

Espero que tu pasion por el cafe siga creciendo, mas y mas. Te deseo una feliz semana.-

ciao ciao

Jan 8, 2009
Pablo Castaneda

Hola Teresa, hoy hice una catacion con un Antigua estrictamente duro, (SHB) si la verdad para mi el cafe es una pasion, no ha sido facil de verdad pero seguimos haciendo negocios y ahora preparando los coffee tours y los paquetes de visita para extranjeros.- La Finca tiene zip lines, coffee tours en caballo o en camion, tenemos el cupping school y el hotel Hacienda en la finca, asi que tienes todo para venir aprender, ademas tenemos Bird watching tours y a 5 min de la finca esta el maravilloso pueblo de Antigua Guatemala, asi que si vienes te enamoras del lugar y MAS del cafe.-

ciao ciao amiga

Pablo

Jan 13, 2009
Mike Spence

Hi Teresa! Great to speak to you at Coffee Fest! Always good to meet a bx friend at a show!!

Feb 20, 2009
Pablo Castaneda

How are you Teresa??? How is life overthere.-

Apr 15, 2009
Mike McGinness

RE grinder for pour over station. I'm using Bunn G3 that indeed is also used when forced to grind whole beans for a customer. Don't see a need for a more sophicated grinder. For pour over I grind into the bottom half of small SS "cocktail shaker", guess that's the sophisticated part!

May 17, 2009
Cedric

THanks for the colored chalk board link. Never knew I can make my own.

May 27, 2009
Mitch Buckner - Bella Caffe

Just a temporary permit from most cities. Usually about 30.00. They'll inspect you so you'll have to have the normal. Handwashing station, wash rinse sanitize station, thermos in the fridges & coolers, etc. Since you've got to have milk they consider you the same as any other food vendor since milk is a "hazerdous food item" & has to be kept at certain temps & handled properly. Its usually a pretty easy inspection whether its only a coffee stand, or a full food concessions. Let me know if you have any other questions. Oh BTW, some cities require you to get the permit before the event, others show up at the event, inspect you & take your money there. The only city I work in that I have to go down to the health dept. & get a permit before hand is Memphis (where I live). Every other city has a health inspector take care of everything at the event so you dont have to goto the health dept.

May 31, 2009
FinerGrind

Hi Teresa,

The sample roaster in the pic is a San Franciscan 1lb'er (SF-1LB). I used that as a sample roaster for a while. They are fantastic sample roasters.

Thanks,
Woody

Jun 12, 2009
Moto-Espresso Coffee Carts

Teresa, Thanks for the kind words and excitement about my coffee cart. Yes, there lots of licenses and permits to obtain and even then...there are hurdles. Each city wants a license and the heath Department must approve and issue their seal of approval. The public sentiment is more important. We get (amazingly enough) strong public sentiment. It is the public who calls police and officials as well as jealous storekeepers. You have to be a good lobbyist and not make other store owners mad.

Jun 19, 2009
Moto-Espresso Coffee Carts

I frequently visit the local beaches and surf spots as well as the local boat harbor. These places have little competition and everyone wants a cup of coffee in their hand. I found that offering hot chocolate and chai tea lattes increased my sales. They are easily made with hot water and packages. I have a drip-brew bar for 4 cups at the same time as well as an espresso machine. Storage for water, cups, lids, products, generator and cooler are all inside. This is all on a scooter!

Jun 19, 2009
Bwynn

Did you find your grinder for the pour over? I have a suggestion if interested. I would like to hear what the resolve was for you. Thanks.

Oct 25, 2009
Bwynn

You were talking about a grinder for your pour over station. We currently use the pour over and love it. The grinder issue is of interest for us. Let me know if you picked one for it.

Oct 26, 2009
Jared Rennie

Hey, Teresa,

And here I thought I was unique with my life experience! Boy, what are the odds, huh? A Spanish teacher, then coffee roaster... Well, best of luck to you!

Cheers,

Jared

Jan 5, 2010