Chasse
  • Female
  • Eastham, Massachusetts
  • United States
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  • Jonathan wesley White
  • Djaya
  • Nuova Simonelli
  • ColinO
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  • Gustavo from NUCOFFEE
  • michael Phillips
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  • Matt Milletto

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Profile Information

What is your position in the coffee industry?
barista, manager, barista trainer, coffee roaster, home barista, coffee enthusiast
Where are you located? ( City and Country )
Living in Eastham, MA and working at two cafes, one in Orleans and the other in Truro, both Massacusetts
How many years have you been in the industry?
3 years
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.
In the past I have worked in a coffee shop which roasted beans daily in small batches for drip and espresso and to order for bean orders. We used a 1lb 'Syd and Jerry's' Coffee Kinetics roaster.

Currently I am working two coffee shops, both using locally roasted beans.
The shop I currently work full time is very fast paced and very high-traffic. Right now I work with an LM 3group and a smaller Rancillio

I would also like to learn more about coffee roasting.
What cities or countries are you interested in traveling to?
Anywhere and everywhere! Specifically India, Southeast Asia, New Zealand, Central America, Argentina, Vienna, Istanbul, Morocco, Serbia, Japan, Hawai'i, and much more travel around the continental US.
About Me:
I'm a young career professional and I'm looking to stay in the industry any way I can.
It all started when my family was living in Guatemala and I was given the opportunity as a child to visit coffee farms and learn a little bit about growing and harvesting.
As an older teenager I worked in a cafe where we roasted the beans for our drip coffee and espresso, and I was given some training as a barista. Ever since that job, I've been drawn to the field every new place I go.

I'm still learning and I'm yearning to know more. I love the taste but it is still a mystery to me. I want to understand what makes good coffee good, and espresso excellent, and I want to learn how to fully control the preparation of that immaculate substance.

I want to move somewhere where I'll be able to work and receive better training. I'm looking for someone to point me to all the resources there are.
About My Company:
I currently work two cafe jobs, averaging 85 hours a week in the summer tourist season and 60 hours in the off-season.

I would like to someday see consistent excellent quality in the preparation of drinks wherever I go. I want every barista to truly understand their charge and craft.
What is your favorite thing about the coffee industry?
The coffee industry promotes a product that has always been and always will be more a part of living than any other consumable substance besides water. Coffee is insertable into nearly any situation or circumstance imaginable. The local regulars at my morning job weave a fascinating web of who is buying whose coffee. That web keeps on growing and it reminds me of two things - that my community is healthy and that people will always connect over coffee.
Website:
http://www.hotchocolatesparrow.com

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Comment Wall (7 comments)

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At 7:12am on May 13, 2009, nik orosi said…
while traveling (if) to serbia, you are welcome in neighbor croatia...
At 7:13pm on November 17, 2008, Nuova Simonelli said…
thank you for the invitation. Is that a picture of a fallow deer? Roberto Bresciani
At 7:13pm on November 17, 2008, Nuova Simonelli said…
thanks for the invitation. Is that a picture of a fallow deer? Roberto Bresciani.
At 8:37am on November 15, 2008, Jonathan wesley White said…
Thanks!
The same back to ya!
Cheers!
At 12:07am on November 13, 2008, Barrett Jones said…
thanks
At 8:05pm on November 12, 2008, michael Phillips said…
waaaiiiiiittt a second, your not Chase?!? I thought you were my crazy manic space cadet friend from Colorado. Oh well, you have enough plants in your living room to be just as cool if not cooler.

oh and I agree with guy.... 85 hours is hardcore... too hardcore. you should slow down and smell the coffee (off the clock) its better for your constitution.

cheers
At 12:14pm on November 12, 2008, ColinO said…
Hi,
Nice to meet you too, so what kind of roasters have you roasted on before? You're are super hard core, 85 hours a week! Holy Monkeys.

Take care,
Colin
 
 
 

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