Chad Smith
  • Male
  • Seattle, WA
  • United States
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Profile Information

What is your position in the coffee industry?
barista, manager, barista trainer, coffee roaster, coffee enthusiast, industry professional
Where are you located? ( City and Country )
Seattle, Washington, USA
How many years have you been in the industry?
18 years
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
Tell us more about your coffee shop or barista skills.
I've been a barista for the bulk of my years in the industry, with long stints in managment as well, and am just now lucky enough to be apprenticing under the guiding hands and wisom of Scott Richardson, here at Herkimer Coffee. I've been told that I'm a solid trainer on bar as well.
What cities or countries are you interested in traveling to?
All of them!
About Me:
I started making espresso like many do, just out of high school, and didn't give it much serious thought for many years. Then, while in college, I discovered Vivace here in Seattle, and I pretty much freaked out. I clawed and scrapped my way into Vivace, where I spent over 3 happy years, working on bar, and being David Schomer's wingman at 3 separate SCAA Coffee Fest conventions. Good, good times. Since then, I've looked for nothing but the best the scene has to offer here, which is plentiful indeed. Its an embarassment of riches in Seattle for coffee. I've been incredibly lucky to spend the last 3 years with Herkimer Coffee, where I work bar, co-manage, and am learning the roasting craft - finally! I've got a LOT to learn still!
About My Company:
Herkimer Coffee is for hardcore coffee nerds.
What is your favorite thing about the coffee industry?
Firstly the coffee of course, closely followed by the "barista thing". Baristas are an amazing breed.

Chad Smith's Blog

Round Five

Posted on February 5, 2009 at 4:05pm 1 Comment

Well, I skipped a week of bloggin', so I'll just call this round five. I'm a little foggy on the details, as it was a crazy full roast day last Thursday and we jumped right into it, so I was not taking copious notes.

Super solid today though; Its felt a lot more intuitive, and I was hitting our profile right on the money, for the most part. No serious errors. I'm trying to make my 'dosing' more consistent, that is, scooping green beans.

Something kind of 'clicked' today. Good day. Oh,… Continue

Round three

Posted on January 22, 2009 at 1:41pm 1 Comment

Well, things got off to a good start today. I learned how to re-light the afterburner up on our roof, if it should ever fail us. Which it commonly does. I guess it's part of the weather here in Seattle that is to blame. All the sogginess and condensation gets into the rig during damp foggy or really wet weather, and prevents the pilot from lighting. Our afterburner is mounted horizontally, as opposed to the more common (?) vertical set-up, and this may have something to do with it too (?).… Continue

Round two

Posted on January 15, 2009 at 8:54am 0 Comments

So, roast day is here again! I'm currently hands-on with the roaster only one day a week, and I'll be trying to make a quick post before the day begins proper.

Looking at my notes from last week's roast, there were only a few 'oops'. I charged the roast 10 degrees late once, and we scrambled to get it caught back up a bit there - not a big deal though. I let a couple green beans fall into the batch we had in the cooling tray, which I had to fish out... I'd love to get a step ladder or… Continue

The road goes ever on and on...

Posted on January 8, 2009 at 10:05am 0 Comments

So, I thought I'd start a little blog here about my path down the Rosting Road, as it were. If you haven't read my profile, you should know that I've been a barista for 18 years, on and off - but mostly on. I've also been in managment, helped open shops, worked at solo owner/operator hole-in-the-wall shops, worked the conventions, run trainings, been in barista competitions, worked for masters of the craft - as well as a few fools - but have always been at arms length around the roasting… Continue

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At 10:00am on January 8, 2009, said…
uhhh, derrrrrf deeee dummm.

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