Lately, when I think about some of the fancy-pants new machines hitting the market, I feel completely at a loss. For the first time in a really long time, it seems like- as far
as the coffee industry is concerned- technology might be moving faster
than we are able to process it. I don’t mean to say that we fully
understand all technologies that have been presented to us over the
past couple decades, but if I were to speak…
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Bryan Wray
- Male
- Vancouver, WA
- United States
- Blog Posts (9)
- Discussions (859)
- Events
- Groups (27)
- Photos (1)
- Photo Albums
- Videos (2)
Bryan Wray's Groups
Bryan Wray's Discussions
Roasters: Where do you purchase your bags?
Started this discussion. Last reply by Jason Feb 23, 2011. 22 Replies 0 Likes
Anchorage? Anything anything?
Started this discussion. Last reply by Mike Spence Nov 12, 2010. 8 Replies 0 Likes
Oops! Procrastination... any CF Passes still around?
Started this discussion. Last reply by Mike Spence Oct 27, 2010. 3 Replies 0 Likes
Gifts Received
Bryan Wray has not received any gifts yet
-bry
Profile Information
- What is your position in the coffee industry?
- coffee shop owner, barista trainer, coffee roaster
- Where are you located? ( City and Country )
- Vancouver, WA
- How many years have you been in the industry?
- Eight.
- If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
- yes
- What cities or countries are you interested in traveling to?
- Contact me with an exchange option and I'll let you know if I'm willing to go!
- About Me:
- Coffee is terrifying isn't it?
As baristas we usually screw up the coffee more than anyone else before us; that's if we're paying attention and at least a little lucky. Temperature, dose, dwell time, pressure, bloom, tamp, extraction time, coffee rest, grind. The variables are daunting.
Should you dose 18 grams? 18.5? 19 grams? Should the temperature be 200.5f? 201? How much should the shot yield? How long should it take? 25 seconds? 28 seconds? Pre-infusion? And what about tomorrow when the coffee is older, the air pressure is different and the door opens?
As professional baristas, the variables that face us from day to day are some of the most critical and finicky of any at any point in the chain.
It isn't our responsibility to add to the coffee. It's our responsibility not to screw it up. To pay attention. To learn. To educate. To adapt. To showcase everyone else's hard work while making ours look effortless.
If that isn't terrifying to you as a barista you need to reset your focus.
Welcome to coffee.
- About My Company:
- Compass Coffee is a quality focused roasting company with three cafe locations in the areas around Portland, OR. Our cafes focus on more traditional beverages with an emphasis on comparing different single origin espressos, as well as manually brewed coffees. We strive to obsess.
Some companies develop large mission statements with elaborate details, lofty goals, and words so foreign and confusing that you spend as much time deciphering it as the company did developing it.
While our goals are many and our passion is immense, our mission is simple. We want every person that walks out of our door to know one thing about coffee:
“Coffee is Culinary.”
Stop by one of our locations and experience our mission at work.
- What is your favorite thing about the coffee industry?
- Education through exploration.
- Website:
- http://www.compasscoffeeroasting.com
Bryan Wray's Photos
Bryan Wray's Videos
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ICED!
Added by Bryan Wray 0 Comments 0 Likes
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How to do a pour-over
Added by Bryan Wray 2 Comments 0 Likes
Bryan Wray's Blog
Final Burundi Stats are in...
Posted on April 14, 2010 at 1:55pm 0 Comments 0 Likes
Cupping Updates!
Posted on April 11, 2010 at 1:55pm 0 Comments 0 Likes
I could post all of them here, but it's just easier to post the link to the blog.
Some top tier Ethiopians, wet and dry processed. Some Burundis and some cocoas for a little change of pace. Also a rant about people that don't care about where a coffee comes from. :)
http://thatcoffeeguy.wordpress.com
-bry
Some top tier Ethiopians, wet and dry processed. Some Burundis and some cocoas for a little change of pace. Also a rant about people that don't care about where a coffee comes from. :)
http://thatcoffeeguy.wordpress.com
-bry
Time to Update Your Profile
Posted on February 12, 2010 at 6:23am 3 Comments 0 Likes
2800 Miles Later
Posted on December 22, 2009 at 12:04am 0 Comments 0 Likes
18 Days
Posted on November 24, 2009 at 11:10pm 0 Comments 0 Likes
Blog Page
As the majority of the country starts to save up for the Holidays, I’ve started saving right along with them, but for a completely different reason: I’m moving to the West Coast.
I’m truly excited about the move. Sure it’s a fresh start in a new city, with new people and new surroundings, but that’s not my main reason for excitement. I’ve never felt truly challenged as a barista before, and I am… Continue
As the majority of the country starts to save up for the Holidays, I’ve started saving right along with them, but for a completely different reason: I’m moving to the West Coast.
I’m truly excited about the move. Sure it’s a fresh start in a new city, with new people and new surroundings, but that’s not my main reason for excitement. I’ve never felt truly challenged as a barista before, and I am… Continue
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Hey!! I am taking a road tirp from Alaska to San Diego in May! Where in Vancover are you located?
Ide love to try a cup of coffee from you!
Hope that helps! Call me for more info if you want - 800-454-4434
Mike.
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