Rita Kaminsky
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  • United States
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What is your position in the coffee industry?
barista, manager, barista trainer, consultant
Where are you located? ( City and Country )
Oakland, CA
How many years have you been in the industry?
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
About Me:
Coffee professional located in the Bay Area

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I ate 8 oranges

Posted on January 23, 2009 at 12:08am 3 Comments

If I were a character in Willy Wonka, my name would be Clementine.

This afternoon I had some friends over for coffee and delights. I had a pretty good idea what coffees I wanted, but I started my day with a cupping at the Stumptown Annex for extra ideas. Megan set up a beautiful, bright table: Costa Rica, Panama Don Pachi, El Salvador Kilimanjaro, and Kenya Gaturiri. It was also an exceptional experience because there were only 3 cuppers! I was only familiar with the Kenyan coffee… Continue

Comment Wall (41 comments)

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At 10:50am on October 8, 2015, avakyan gréta said…

Hi, I am Greta Avakyan, a Master student from KEDGE Business School in Marseille; France; doing a marketing research on the barista community as part of a class assignment. I am therefore looking for people that would be willing to answer a few questions;

Such as why you enjoy this community, or how and when you joined the community?

This would really help me out in my project:

Thank you for your help!

At 12:11pm on January 10, 2012, Matthew Hattie Hein said…

Thanks for the hospitality at the Press. I'm sending up some tastes for you from Four Barrel now. xoHein (rhymes with whine)

At 5:55pm on November 5, 2010, David Smith said…
Hi Rita!
Thanks so much for sharing your parent's kind thoughts.I don't onto BarX nearly as much as I used to or should. Hope to meet you someday soon.
At 2:52pm on November 11, 2009, Caleb Peterson said…
So I just sent you some great coffee in the mail. The costa rican was roasted for spro. The the shop here we are pulling everything on lm tripple baskets. We tried the CR yesterday at 198 and was lacking a lot. Today we are pulling it at 201 and it is amazing. We are updosing to aroun. 21 or 22 grams and 24- 25 seconds at about an ounce and a half. A lot of that is crema becuase we are pulling on bottomless pf. Good luck and enjoy! If you have any questions the number is on the bag.
At 6:03pm on October 29, 2009, Caleb Peterson said…
we just got our coe nicaragua in. so we are going to roast that up in november and do the coe costa rica as so espresso i'll send you a lbs of both in about a week. let me know what you think.
At 1:09pm on October 12, 2009, Caleb Peterson said…
It was really nice to meet you! You should send me your address. I Would love to send some coffee. We just roasted up some coe costa rican.
At 10:29pm on March 21, 2009, Joshua Longsdorf said…
Of course I don't mind, I intended for it to create conversation. Hopefully it will fuel discussion in some smaller cafes that may not even be aware that there is a difference between commodity and non-commodity coffee. I think the hardest part is creating these discussion without the pretension, but if we can create curiosity in the consumer then they will ask questions of us.
A side note, looking at your picture and reading that you were once with Alterra I'm going to have to say that we met once when I was in with Vick.
At 10:45pm on March 9, 2009, michael Phillips said…
dang lady, your to nice. It was a pleasure and then some to have your company. You know where to go for a cup the next time you come through Chicago....
At 11:42am on March 9, 2009, james fairbrass said…
just thought i'd say hi. bummed i couldn't get out to pdx. oh well. another time.
gonna be in atl for wbc?
be well, short shot.
peace j
At 7:06pm on March 1, 2009, Michelle said…
wait, wait - you have a bicycle i can borrow, really??

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