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.
Experience and trained on a Synesso, Marzocco GB5, Mazzer, and Clover. Knowledgeable in beans, roast profiles and different brewing methods.
What cities or countries are you interested in traveling to?
Any and all
June 27th, 2005 I had my first cup of coffee. Prior to that I was tea drinker. I liked the buzz and had the odd cup. I started to prep it in my tea-press, noticed a bit better taste and as times passed I began to suspected that there was better coffee out there.
End of 2005 I left home travelling for the next 15 months, travel french press in tow. My education and exposure began in Australia with "long blacks". Australia is also where I had my first memorable single origin coffee; a Kenyan my friend brought back from her trip to South Africa. It was pre-ground, stale and in a valve bag but the first couple cups had a certain something in them that I had never found in a coffee before. It was also my first exposure to the notion of freshness. After Oz my coffee education continued in Asia with quests to find good coffee in every town I rode into.
My true education began back home in Edmonton, Canada at Transcend Coffee, where I got behind the bar and started pouring shots and steaming milk. Like all baristas the education process is on going and just when I thought I knew it all my little world comes tumbling down and the process began again with fundamentals and principles that seemed foreign but obvious now.
And the journey continues...
About My Company:
Full roasting facility with a cafe in the front.
What is your favorite thing about the coffee industry?
Espresso, the people; customers and co-workers alike, the superior product I serve, the cafe enviroment
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