If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
no
Tell us more about your coffee shop or barista skills.
Coffee, a passion for some, a job for others. It's in my blood, and I cannot get it out.
To me, preparing "quality" espresso/coffee is simply an art. If one relies on technology alone to prepare coffee beverages, the art and passion is gone. I enjoy coaxing the best possible flavor out of each individual shot, and adjusting my methods according to what the coffee is telling me. I don't necessarily believe there is only a few "correct" ways to prepare espresso/coffee, but I do understand that the skills and passion of the barista play a huge roll in what quality, flavors can be achieved for each coffee.
What cities or countries are you interested in traveling to?
Anyplace that looks interesting.
About Me:
26 year old, started at bellatazza in Bend, OR when I was 18, back when the barista's were trained by the owner. That taught me to respect coffee, and that it is a culinary art to be able to prepare truly excellent coffee/espresso drinks. Learned on a LM Linea 3, and CSM POS. 2 months before I was "allowed" to make customers a full drink, now I appreciate that. Opened a espresso bar in Sunriver, OR for a summer, some good experience running my own shop. Closed it down willingly because of the tourist-type area, and slow winter. After that, worked at a couple random shops in SOCAL, now starting at a new random shop that has been taken over by 2 guys with zero coffee knowledge. (they don't even drink it). It will be a new experience training them.
Goal, to start a kiosk in SD with in 3 years, and from there get into a shop. Love the Synesso's, but will probably get a GB/5 2grp MP for the kiosk.
Love quality, love efficiently run stores, avoid conversations with people who have "a lot of experience with quality-working at Starbucks"
Either people truly understand/appreciate quality coffee/espresso, or they don't.
What is your favorite thing about the coffee industry?
Nate Smith
Male
San Diego, CA
United States
Profile Information:
To me, preparing "quality" espresso/coffee is simply an art. If one relies on technology alone to prepare coffee beverages, the art and passion is gone. I enjoy coaxing the best possible flavor out of each individual shot, and adjusting my methods according to what the coffee is telling me. I don't necessarily believe there is only a few "correct" ways to prepare espresso/coffee, but I do understand that the skills and passion of the barista play a huge roll in what quality, flavors can be achieved for each coffee.
Goal, to start a kiosk in SD with in 3 years, and from there get into a shop. Love the Synesso's, but will probably get a GB/5 2grp MP for the kiosk.
Love quality, love efficiently run stores, avoid conversations with people who have "a lot of experience with quality-working at Starbucks"
Either people truly understand/appreciate quality coffee/espresso, or they don't.
Comment Wall: