baristaman

In my day-to-day job as a barista trainer I often wonder how many people really do care about coffee? Think of it this way. When I first started in coffee I thought I knew everything. I had been making coffee for about a year, I took the fact that the coffee company set the grinder as a given and I was to work around it. Come to think of it, there was never anything really passed on to me in the likes of training or education. When I moved to GJC I learnt a lot more about the variables in coffee, different options in origin, roast levels… Lavazza never taught me this. Cappuccinos and cafe lattes became different and I could cater to customer needs a lot more. I was in a good place, top of my game, I was the best!?!?!

I competed in the GJC national barista champs, made it to the national final and didn’t place. I wasn’t the best, in fact, people knew a little more than me. I was still pretty damn good. This humbling experience was a good I got more training, coffee freshness was important and the variables really mattered. Plungers could be made well and tasting things in coffee wasn’t about adding sweet things to it. Did I put a lot of it to use? Not really!

I was extremely lucky to get an opportunity to move into training and I then saw a new world of coffee. I started to learn a lot more about my palate but one of the most important learnings at this stage; everything I learnt in coffee made me realise, I knew little. It seemed the more I learnt, the less I knew. I still think that to this day and I know that I will probably be in that situation forever. So I question; do 95% of the people I train just not know what is in store for them? Do they not know where to find that information? Or do they not care? I’m sure there is some that fit into all areas! You see there is a lack of cross-pollination from the specialty coffee world and the coffee world, and even to the consumer. You know, even some people who work in coffee, and i’m not just talking baristas, but salespeople, marketing etc, still haven’t come across that upper band that is specialty coffee. Probably even fewer consumers. It’s fair to say this is a random rant of my thoughts.

I do know one thing. I’m not the best barista, I’m no where near it. I reckon even Mike Phillips, crowned the best barista in 2010, probably doesn’t even think he is the best. Do people who work in coffee love the product? Mostly! I genuinely think that. I’m learning this everyday. I get to talk to people, inspire people and work with people who genuinely love coffee… and here’s the thing; coffee is personal. Even if I don’t agree, what they taste is right, what they make is right and what they like is right. Do they care? I think so!

Comment… interested in your thoughts!