DOUBLESHOT

JENNI.

Market Lane Coffee 8 Collins St, Melbourne VIC, Australia

What made you fall in love with coffee? Coffee has always been first and foremost about people for me. When I started as a barista at a café just outside of London, I was so excited to hear stories of the people and cultures that helped produce each coffee, and I loved sharing these stories with our customers. At the same time, the industry's international community was incredibly social, supportive and full of excitement about the budding specialty coffee scene. It was contagious!

What's your go-to coffee preparation method? I prefer to use brewers that are uncomplicated, easy to clean, and usually pretty inexpensive - so either a pour over cone or a plunger.

You’ve had the privilege of helping your company source coffee in Rwanda - how has that experience helped shape your appreciation of coffee? I absolutely love going to Rwanda, and I'm so grateful that it's part of my job! Rwanda is one of the safest, most welcoming and fast-developing coffee-producing countries in the world. After my first trip there in 2013, I was left with some distinct impressions and observations that changed my perception of the industry forever… First, the coffee-producing community in Rwanda is collaborative, creative and very determined to evolve. People working in coffee there are open and eager to learn from those willing to share knowledge from other producing countries. I think that's a smart and fantastic approach. And second, I was amazed by the number of people and the amount of hard work it takes to produce delicious coffee! So much time and effort goes into the production of great coffee, including what seems like an endless chain of coffee-sorting techniques and technologies. Since I started visiting Rwanda, I've learned to care less about how perfectly (or imperfectly) my coffees are brewed, and am more excited about celebrating the coffees that make their way to us, and to share Rwanda's powerful story of redevelopment and reconciliation, which is beautifully intertwined with the story of its specialty coffee industry.

Who’s the most fascinating person coffee has connected you with? I love this question! I have been lucky to meet, work and spend time with so many exceptional people in the industry. But, I have to say, the most fascinating would be the people we work with in Rwanda. I have learned so much about the endless hard work, ongoing investment, and ultimately the risk and courage it takes to be a farmer and producer of coffee. We've worked closely with the team at RWASHOSCCO and the cooperatives they represent. In particular, Epiphanie - the owner of Buf Coffee - and her two sons Sam and Aloys (who help run the business now) are absolute inspirations! They have worked so hard to rebuild their community and the lives of the rural coffee farmers in their home region of Nyamagabe. I will always be grateful for - and better off because of - the time, knowledge and friendship they have shared with me.

Outside of making coffee, what do you enjoy doing? I love fermenting pickles and sewing quilts. I have a movie club with a few mates that live around the corner. Each month we pick a new theme and on Sunday nights we have a yum dinner and watch a film. I have a new-found love of cinema because of it.

Where do you get your caffeine fix on your days off? Seven Seeds (and their little Traveller in the CBD) are long-time favourites of mine - I have a lot of love and respect for what Mark and Bridget do there. I also never pass up an opportunity to pop into Patricia Coffee Brewers in the city. They have created a very special atmosphere, and their team always makes customers feel special. I also love drinking coffees from Square One Coffee Roasters. They select some of the most special coffees in town.

What do you think is the greatest reason for Market Lane’s success in such a competitive city? Early on at Market Lane, we made the decision to fully trust the Melbourne community. We knew people were capable of appreciating our approach to seasonality and our desire to stay focused on one thing: coffee. In 2009 in Melbourne, it was pretty outlandish for a cafe to not serve poached eggs, to tell customers which coffees were in their blends, and to rotate coffees on the menu every other week. But we knew that Melbournians were clever, curious, and keen to learn more about the coffees they drink every day. We also knew that they were adventurous! And that they would be open to doing things differently, and trying new flavours in the cup. The trust was quickly reciprocated, and I think it's this relationship with our customers that has given us a lot of freedom to grow and make and produce the things we want.

TIM WILLIAMS + TIM VARNEY.

Bureaux Collective 29a Gwynne Street, Cremorne, Melbourne VIC, AUS

Was there a specific moment or thought that sparked the concept of Bureaux Collective? TW: Kind of. It’d been a vague idea rattling around, but it hadn’t taken much shape. I was working for a reasonably established roasting company in London and one morning I picked up a national newspaper and read an interview with the company’s owner where he talked about how the smog of Nairobi created a microclimate that meant Kenyan coffee was exceptionally good. It was utter garbage. Every smart, talented, coffee loving employee was embarrassed and ashamed of the piece. It was glaringly obvious at that point that this guy had no vision or passion for coffee, just loads of money. And a swathe of really talented and dedicated people were toiling away on his behalf, simply because he had enough cash to buy the equipment. It struck me as really sad and wasteful of the good ideas and energy that the staff had, and I wanted to find a model through which those people would be able to execute their ideas without having to rely on people like that owner. I started the process of quitting and selling my stake in the company that day.

How did your partnership come about? TW: Over eight years of friendship and two years of running a side-project together. Tim and I have very complementary skills, and every week we get better at bringing those together effectively to support our team and our members.

Who’s the most fascinating person coffee has connected you with? TW: Peter Giuliano. He’s equal parts visionary, historian, and utterly compelling story-teller. I regret not parking my ego and learning more from him when I had the opportunity.TV: Probably Tim Wendelboe. Fascinating in that he is truely a unique driving force in the industry and was a huge influence for me.

Outside of Bureaux Collective, what other projects are the both of you involved in within the coffee world? TW: Tim and I also run the World AeroPress Championship together. It’s meant to be a side project, but in reality it’s more than a full time job for a few people. Having grown from 3 competitors in 2008 to more than 2,500 last year, it’s a beast to manage. But thanks to the support of our partners and lots of hosts - each year we get it done.I also run a small charity called The Gitesi Project, which raises money to place dairy cows with smallholder farmers in Rwanda. It’s a few years old and means I get to stay connected to a community I’ve been involved with as a buyer over the last few years. That makes me happy.

Where do you get your caffeine fix on your days off? TW: My working week is pretty heavy, so on weekends I drink most of my coffee at home with my family. When we do manage to go out, Market Lane’s cafés are probably at the top of my list. I feel like their team delivers such perfectly aligned and consistent experiences at every point you connect with them. The stores come across as effortlessly beautiful, and are such comfortable, welcoming spaces. From experience, I know that this is a lot more difficult to achieve than it sounds. So much of it is down to the people that they hire, and the culture they cultivate. I always leave one of their stores feeling happier and well cared for. TV: I’m spoilt for choice where I live. I have Everyday, Plug Nickel, Burnside and Sonido all within a stone's throw. Although, I will forever have a soft spot for Patricia — without question one of the world’s best, with impeccable service, cracking banter, and outstanding coffee.

Have you noticed an increased culture of community and collaboration since opening this shared workspace? TV: Certainly. Even within the community of Bureaux members we see collaborations take shape all the time. Everyday and Hunted + Gathered recently launched a coffee/chocolate collaboration, for instance. We also really love hosting events at Bureaux, giving us a chance to meet amazing and talented people working in coffee as well as our sister industries. Small to medium events are popping up all the time, and it’s really rare that you don’t walk away enthused by what your peers are achieving.

What are you passionate about seeing more of in Melbourne’s coffee industry? TV: The empowerment of small coffee operators. I’m passionate about seeing a new breed of distinct, quality-focused Melbourne cafes take on their own roasting, and stamping their personality on the results. At Bureaux, we’re trying to blow the cobwebs away from a pretty stuffy traditional industry by offering an approachable and accessible route into coffee roasting. We’re betting on that being an avenue to empower these cafes to take control of their own product.

SAM.

Code Black Coffee Roasters 15-17 Weston St, Brunswick, Melbourne VIC, AUS

How do you think the coffee culture in Melbourne stands out? The main reason why I decided to move to Melbourne is because the city is so progressive in the specialty coffee scene. And not only progressive in the craft of making coffee, but also the way it was promoting and selling coffee to the international crowd. You can ask anyone in the coffee scene and most would say that Melbourne is at the top of the game in terms of the lifestyle and culture. The coffee culture is totally ingrained within life here. Specialty coffee is expected. Going out for brunch isn’t seen as a luxury, it’s just another part of your weekend. Melbourne, for coffee professionals, is what Hollywood is for actors or New York for musicians. If you can make it here, you can make it anywhere in the coffee world. Easy. The volume, the quality and the standards here are just far greater than most cities.

So most of the baristas here are pursuing it as a career choice, as opposed to doing it as a part-time job. 100%. It’s a viable career option if you live in this city. Just the other day we advertised about hiring a barista and within a day we received over 300 applications.

That is insane. Yeah, there’s such a huge level of competition in the industry here. You can’t get away with mediocrity.

Have you noticed a greater understanding of coffee from your customers as well? Yes. But there’s definitely a spectrum of different coffee drinkers. just like any industry, you get the connoisseurs and those who just want a caffeine hit. That’s another great thing about Melbourne, there’s always a place that caters to your personal taste. We’ve created options for people so when someone comes to our café it’s generally because they’re seeking out specialty coffee. This means we can successfully create a niche market. One example of this is that we don’t steam our milk piping hot, and our consumers expect to receive their drink at 55 to 60ºC. We don’t cater for the general public, we cater for these coffee drinkers. There’s an option for everyone.

Can you tell us a little bit about your journey in coffee which has led you to where you are now? I started my coffee career in Auckland and have been in the industry for 6 years with the last two spent in Melbourne. The first time I had a taste of coffee was during an apprenticeship with Skycity. I was surrounded by industry experts and people who were at the very best at what they did, whether they were chefs, restauranteurs or sommeliers. However the product that they knew the least about was coffee. So that started me on my journey of studying coffee and discovering everything I could about it. I then moved on to work with Atomic Coffee roasters which led to opportunities to compete in several competitions. While working with them I won the New Zealand Latte Art Championship twice and was runner up at the Barista Championship. After that I opened up a hole in the wall coffee shop called Bump — actually inspired by Melbourne coffee shops where you’re very much hidden and people have to seek you out. This space is now used by a friend of mine, Lee who owns Camper Coffee. I couldn’t think of anyone better to use that space. Long story short, I wanted to pursue a greater knowledge of coffee. I moved to Melbourne and I’ve been working here at Code Black ever since.

Your job seems to have a lot of facets, can you describe what you do here at Code Black? Well the role that I have now is something that I actually created. I made a proposal to be their barista trainer while they were still a very young company, so I’ve been able to implement structures and systems for our baristas. Now when people come in and work for us, there’s a training programme that everyone is moderated through regardless of any previous experience. I make sure that all our baristas have an equally excellent standard of understanding and ability to make coffee.

So you can walk into any Code Black café and know that you’re going to have a great coffee no matter who’s making it? Yes. Exactly. It’s not always an easy task, keeping these standards high. But that’s the thing about this city, if you can’t cut it, someone else can.

I just had a tour of your HQ, and it’s a pretty incredible space. Yeah we have our roastery, training rooms, offices and a 160 seater café running in this space. It’s always pumping.

Wow. Okay so I normally end with this question; if you could have coffee with anyone, dead or alive, who would it be and why? Oo. I need to think about that... Anyone? … Oh my God. I’ve never been asked that question before. I’ve been asked every other question about coffee but never that question.

[Laughs] That’s awesome. Okay. Alive? Anthony Bourdain.

YES. He’s amazing. To me, he’s one of the most inspirational food critics of all time. He’s able to see things from a non-bias view. The way he talks about food is always within the context of where he is and what it represents. That’s how I’ve learned to see coffee as well. I watched this one episode where he was in Seattle and really didn’t seem to understand the concept of coffee. I want to convert him.

Interesting. So what coffee would you make him? I would make him a filtered Geisha.

HANNA + XIN YI.

Catalyst Coffee 415 Remuera Rd, The Village Green, Shop 1A, Remuera, Auckland NZ

Do you remember the moment you fell in love with coffee? X: I was a nurse in Singapore when I got a scholarship to study in Sydney. That’s where I first came across specialty coffee - my friend ordered a coffee and asked me to have a taste. I took a sip and was so wowed by it. I didn’t realise it could taste like that because the coffee I knew back in Singapore was mostly very dark and bitter. H: I learned how to make coffee in Christchurch during the time when there were two (four time) national Barista champions based there - Luciano Marcelino and Carl Sara. Luciano, while preparing for competition made me an Ethiopian Guji coffee. It was the first time I’d ever had a coffee that tasted like blueberries. Legit blueberries. That was the moment when I thought, “What the hell? Is this coffee?”. To this day I still clearly remember the taste.

So you’re both 2014 National Barista Champions, Hanna for New Zealand, and Xin Yi for Singapore. Did you two meet at the World Barista Championship that year? H: Yeah that’s where me met! X: Tell her the story. H: Okay so the night before the competition, the Aussie and Kiwi competitors went out for dinner together and Xin happened to be at the same place with her coach. I was running really late and the only available spot was right in front of her. X: I didn’t even remember you being late. H: Yeah, we were totally lost. At the dinner table we didn’t really interact. I knew we were competing against each other so I was sort of avoiding conversation which would probably lead to talking about the competition. But the next morning when we were all backstage, Xin was right next to me. We couldn’t have planned that. So we starting chatting and that’s where our friendship began I guess.

Back then, were you both already considering opening up your own café? H: Well, the reason why I got into the coffee industry was because I wanted to start my own café. X: I think most baristas who are at competition level know what kind of coffee environment they want to be working in, me included. I wanted to be able to open something outside of Singapore because I wanted to live somewhere else - it can be such a stressful place and I couldn’t see myself living there for the rest of my life. So I started looking at other options and visited New Zealand in 2015. I knew Hanna wanted to open up something here so I dropped that idea and asked her what she thought.

What are some values that you have at Catalyst? H: Our standard is competition so everything we do has to be at that level. Everyday is like a competition to us. X: Yeah, that’s why even the way we dress is to a certain standard.

So everything is done with a level of excellence. X: Yes. We think if you can do that at a competition, why shouldn’t you be able to do it everyday?

One of the things that set you apart is your use of only full fat milk. Could you elaborate a little on that choice? H: I’ll let Xin answer that question haha. X: We tasted our coffee with a bunch of different milks and we just liked how full fat milk compliments our coffee. Our coffee only comes in one size, because that amount of milk with that amount of coffee creates a balance where neither one overpowers the other. Full fat milk provides the sweetness that coffee requires. If a customer is unable to drink this milk for whatever reason, we offer them a black coffee or a filter option. So they’re still able to taste the coffee the way that it is best represented. We always open up a conversation and do our best to explain to customers why we do what we do.

What was your thought process behind the design of this space? X: Since our focus is on the coffee, our space is purposely minimal. We wanted to keep it really simple. The bar was inspired by open kitchen concepts, where the diner is able to see the chefs at work and feel more involved. People love that kind of thing because they’re able to connect what is served to them to the process that went into making it. We wanted to apply that into our coffee making. The bar is low and has no borders around it because we want to create that sense of shared space. We encourage our customers to walk behind the bar, there’s nothing to hide. We don’t want our customers to feel any disconnect.

Why Remuera? H: We did consider opening up somewhere like Ponsonby or Newmarket, but we thought, nah that’s just not us. I used to live in Remuera and I know there’s so much potential here. It hasn’t taken off yet but I think it will, and I want us to play a part in that. I think it almost makes sense for us to be a little hidden. We didn’t even really want to be on the main road. We’re not mainstream. X: Ha! That could be your catchphrase.

I think that correlates really well with the name Catalyst - you’re seeing something for what it could be and not what it is right now. That’s awesome. X: Yeah. And this place? This isn’t the end. We know what we want to do in the future, we’re constantly looking ahead and looking for change.

Final question. If you could have coffee with anyone, dead or alive, who would it be and why? X: Would it be really lame if I said Lee Kuan Yew (Singapore’s first prime minister)?

ISAAC.

Champ Canteen 17A Remuera Rd, Newmarket, Auckland NZ

What made you fall in love with coffee? To tell you the truth, my love for coffee didn't begin with a sip of coffee, it started with the idea of it. I am still falling in love with coffee and I know that this journey will never end. I think coffee has a language of itself, the word “coffee" can mean something completely different to someone else - it has so many layers that really never ends. I think this is why I am immensely fascinated with it, because the more you think you have figured coffee out, the less you actually know.

What's your go-to coffee preparation method? My favourite coffee preparation method would most certainly be FETCO, it is a batch brew machine and all you need to do is grind coffee and push a button. It surprisingly delivers amazing coffee and every time it does, you know for a fact that your job will eventually be taken over by robots.

Who’s the most fascinating person coffee has connected you with? Noam Chomsky, we bonded over coffee at a conference one time and it is safe to say that he is a total addict.

Outside of making coffee, what do you enjoy doing? My life is pretty boring outside of coffee, basically all I do is go to the gym and research at my university.

Where do you get your caffeine fix on your days off? Everyone in these coffee interviews talks about going to Camper Coffee in New Market on their days off. Can we please stop talking about Camper Coffee? Geez! Haha.

What’s been the hardest skill to perfect in coffee making so far and why? Again, the more you know, the less you know. But to answer this question, I would have to say Latte Art. Latte Art is something that can really make coffee creative and fun. Also, it is almost impossible to perfect.

What are you passionate about seeing more of in New Zealand’s coffee industry? I sincerely hope that New Zealand's coffee industry reaches out to the world. One thing I am sure about is that there are so many talented coffee professionals in New Zealand, but because of the nature of the country many of these professionals have less impact on the world than they deserve. I hope that one day when we type "coffee" in google search, the very next google recommendation will show "coffee New Zealand”.

JORDY.

3 Beans Coffee Roasters Shed 6A, City Works Depot, 90 Wellesley Street, Auckland NZ

What made you fall in love with coffee? I think the thing that initially attracted me to coffee was the people, the serving, the yarns! You get to meet so many interesting and different individuals, you see them at their best... And worst (mostly first thing in the morning). What makes my day is when I see someone who isn’t having the best day, I make them a brew, they take a sip and for a moment they forget about everything and get to enjoy something I’ve worked hard to create for them. Then I fell in love with the art of making a tasty brew. It's so complex. There are so many different variables and aspects from crop to drop that can make your brew taste amazing or terrible. There's more to coffee than just slamming some beans into a machine and pouring hot milk over the top.

What's your go-to coffee preparation method? I'm in love with the Aeropress, to the point where I got it tattooed on my arm! The clarity and depth of flavour you can get from it is ridiculous - anytime I want to convert someone to coffee I make them an Aeropress. The method and final product is so interesting and inviting that - I feel - makes people think differently about how coffee is "supposed to taste".

Who’s the most fascinating person coffee has connected you with? Wow there are so many great people in our industry it's hard to choose! I think Lee (from Camper Coffee) is the most generous, humble and kind guy I know. He loves what he does and he won't give you anything less than perfection every time. Then there's Steve (from Red Rabbit) he is really open about what he's doing in the industry and gave me so many tips when I started roasting. I love that he is transparent around what he's roasting and how he's roasting it. Sometime we are so closed in about what we do in the industry, never telling people what we are up to. Knowledge isn't shared even though we are all pretty much doing the same thing. Steve, in my opinion, is one of the people in the third wave industry who’s making coffee more accessible to your "everyday drinker" by educating and sharing his knowledge with other roasters and the general public, creating more of a community culture.

Outside of making coffee, what are you passionate about? People! I love cooking for my friends and having them over for a meal. I enjoy drinking great red wines and tea. They both have so many flavour profiles, like coffee. My fiancé as well as my mate Adam are passionate about tea, and spend a lot of time educating me on the history and processes of tea, even doing tea cupping to broaden my pallet.

Where do you get your caffeine fix on your days off? My house! I've always got something on filter at home or a stash of cold brew. If I’m out I'll hit up any cafés that serve tasty filters. I’m always on the lookout for new spots.

What has it been like transitioning from the coffee machine to the roasting machine? There are so many variables to roasting. Cupping each roast and being open to other people's opinions plays a huge part in learning how to create a well-balanced blend. Each origin has its own unique flavour and finding how to roast them to bring out different characteristics has been such a fun learning experience. Watching 'A Film About Coffee' made me appreciate the hard work that's put in to the growing process so learning to roast them to do the beans justice has been a hard but very rewarding experience. I think the main thing I've learnt is how much I don't know about coffee. Each time I learn something new it gives me a deeper appreciation for my craft. I hope to surround myself with people who can teach me so I can do the same for others.

After being in the industry for 11 years, what’s the biggest change you’ve noticed in the coffee culture from when you first started till now? The biggest change for me has been the amount of people now who are as interested in coffee as I am. Before, I used to make milky drinks that just tasted like "coffee" but now each day people are becoming more open to different ways of enjoying their morning brew. Now I have an opportunity to help people step out of their routine and try new things - maybe change their Lattè to a Piccolo or long black to a Aeropress. I love making my regulars try something foreign to them and unexpectedly enjoying it!

BRETT.

Able Brewing Oakland CA, USA

How did you get into coffee? What made you fall in love with coffee? Blue Bottle was actually my first interaction with specialty coffee. I instantly fell in love with my first pour-over. I was so excited to buy a bag of beans and enjoy that same amazing taste at home. It wasn’t until the next morning when I brewed up a cup and realized making delicious coffee is more than just buying good coffee beans… I immediately feel in love with the details, process and craft of coffee.

So your path into the coffee industry was unique in the sense that you didn’t start off working as a barista. Yeah, coffee started as a passion and a hobby. It wasn’t until I meet Keith from Able Brewing, that I realized it was time to leave my comfortable desk job and be a part of what he was doing at Able Brewing.

For anyone who doesn’t know anything about Able Brewing, is there a quick history lesson you can give us? Able makes reusable and sustainable coffee brewing equipment. Everything we make is 100% made in USA. It started with a pour over coffee filter designed for the Chemex, called the KONE and shortly after that, a reusable DISK coffee filter for the AeroPress. One thing has led to another and now we have a full line up of coffee accessories and ceramics.

Can you tell us a little about the coffee culture here in Oakland? Oakland has a great coffee scene that is diverse and unique to each of it’s neighbourhoods. There is a good mix of roasters, brewing styles and cafés.

Today we did what you called a “coffee crawl”, is there a reason why you chose these specific places to visit? Yeah! Timeless is one of my all-time favorites. They are a vegan shop so that’s really unique. They roast their own beans and make all of their pasties in-house. Sub Rosa is a small neighborhood shop that serves Four Barrel coffee. I love their outdoor seating and the neighborly vibe that makes you feel like you live right around the corner. Temescal Alley is a great place to grab a coffee or ice cream and check out all of the different independent makers and shops. I thought this would be a really fun way to share the culture of Oakland and some of the neighborhoods that make this large city feel small.

A lot of people have differing opinions on filters and brewing methods, do you have any thoughts? At Able we’re all about being approachable. We want people to love what they’re brewing and we enjoy being a part of that process. We get all types of brewing emails and calls, my favorite is when someone experiences the KONE for the first time and loves how it transformed their pour over experience into an entirely new brewing method.

What’s the next step for Able? As we’ve continued to grow over the years, we’ve started to become more popular internationally. We’re working to get our products more accessible and attainable overseas. We’ve partnered with companies like Eight Ounce Coffee in Canada, CoffeeDesk in Poland and CoffeeTools in Australia to help with distributing to make things more affordable and approachable. As for new products, we’re always testing and prototyping new ideas. We’re excited for what 2017 has in store.

How has brewing coffee influenced your outlook on other aspects of your life? Coffee has made a significant impact on my appreciation for how things are made, where they come from and the people behind them.

There seems to be a bit of a throwaway culture now where people lean towards cheaper options for things and compromise on quality. Totally. That’s a culture that we want to help to change at Able. We make a small amount of products but strive to make them really well. We believe in buying things once and buying them right. This is why we’re so intentional about making high quality products. From the packaging, to the filter itself, we want it to be a lasting and purposeful experience.

REEF.

Saint Frank 2340 Polk St, San Francisco CA, USA

What made you fall in love with coffee? I fell in love with it when I found speciality coffee back in 2013. I was living in Honolulu working at a local cafe and got the incredible opportunity to fly out to Seattle and spend a week attending training under Cole McBride - long time front runner in the competitive barista circuit. Cole showed me that the extremely high quality coffee he was executing in Seattle was completely repeatable and teachable based on minimizing room for error, and utilising science and recipes. Using this newfound science based knowledge of extraction, I went home to Hawaii and applied what I learned inside the cafe. Shortly after, I volunteered at a local coffee farm to learn more about all the hard work put into the production end of the chain. Putting it all together I realised that speciality coffee was achieved when many unique crafts and sciences are all united in a common goal of pursuing perfection, and the result is excellence... An excellence that is perceivable in the cup through flavour characteristics that are derived from origin and variety. Once I found my place in this chain and discovered I had the opportunity to share the speciality coffee experience with others, I’d fallen in love with the craft.

What's your go-to coffee preparation method? My favorite filter coffee brew method is the Kalita 155. In my experience, when used precisely, the Kalita dripper provides the most unaltered, clean and clear example of the coffees unique flavour. It does an amazing job of revealing the characteristics inherited from origin, variety, process, roast and extraction.

Who’s the most fascinating person coffee has connected you with? Coffee has connected me with so many truly fascinating people over the years but most of all I'd have to say Dr. Sean Steiman of Daylight Mind Coffee co.

Outside of making coffee, what are you passionate about? Music, Hockey, rock climbing and being outside.

Where do you get your caffeine fix on your days off? When I'm not at Saint Frank, you'll find me sipping some spro over at Apt 6 coffee. If you know... you know!

Can you talk us through these automated pour over machines and how that has changed your work flow? So we've recently switched over from traditional manual pour overs to the Marcos Phase 9 automated pour over system. This system allows us to be more efficient in service by freeing the barista from having to stand in one place, monitoring for the duration of the pour over. We set recipes the same as we did before - unique doses, water weight, grind size and brew times for each coffee - but we trust the Sp9 to consistently repeat the specifications we input, eliminating the most room for error possible. The water is held at a stable temperate for the entire brew, and the shower style flow rate agitates the coffee slurry less than a single stream gooseneck kettle. The result is an unmatched quality that is obvious is the cup.

In a city saturated with coffee shops, what sets Saint Frank apart? Saint Frank coffee is unique in the fact that the coffees we source are all rooted in genuine relationships with producers who are good friends that are often visiting the cafe and sometimes even working bar alongside our baristas. With the help of our low counters, service at Saint Frank is pretty special. We are able to maintain conversation with our guest all while making their coffee. It's transparent service without an equipment barrier. We pride ourself in consistently delivering high quality relationally sourced coffee.

JASON + SAM.

Theory Collaborative 1250 California Street, Redding CA, USA

What made you fall in love with coffee? At first, coffee was fuel and it got us through some very long work days. But as we grew to understand that coffee is complex, intricate, full of detail and beauty, it became much more than fuel. It's exotic from the farthest reaches of the world, yet available at our breakfast table. It's harvested by some of the hardest working people, and we get to enjoy the fruits of their labor.

What's your go-to coffee preparation method? It really depends on the coffee. It's about finding where the coffee shines. Does it shine as an espresso, a french press, a pour over, an aeropress? All coffee is so different, and so is every method. It's all about finding the right combination. The right method for the right coffee. That is where the adventure can be found. It's about exploration.

Who’s the most fascinating person coffee has connected you with? Even though I have been able to meet people I look up to, there are so many everyday conversations I get to have that simply fascinate me. I feel like each day is a chance to meet someone fascinating. Coffee creates interaction, people let their guard down and tell you their story. I love it.

Outside of making coffee, what are you passionate about? Family, friends, community... I'm passionate about people. Some of my hobbies are playing guitar, collecting music on vinyl and motorcycles. But really it's all about relationships for me, that is what lasts. And if hobbies connect me with people, then that's where I find my passion.

Where do you get your caffeine fix on your days off? On my day off, I usually get it from my kitchen counter from a variety of excellent roasters. We have a lot of great shops here, and they are all getting better each day. I'm really proud of the culture of coffee that is growing in Redding.

How did this collaboration come about? Five years ago, we helped introduce artisan coffee to Redding. Sam with Scout Coffee and myself with J. Edward Miller Coffee. Fast forward to 2016: two roasters shared one dream. We were both looking to roast and serve some of the best coffee Northern California has to offer. We simply couldn't see how competing with each other made sense when so many of our goals and aspirations were the same. We considered, prayed and talked with our families, and joined forces to create Theory Collaborative in October 2016. It's been a wild ride - lots of hard work, but definitely exciting.

What’s next for Theory Collaborative? Right now we're working on our roastery space, with plans to complete it early next year. From there, just growth -- the roastery facilitating most of it. More accounts, more production, more coffee community. We have big dreams and ideas, and we are taking it one day at a time.

How would you like to see the coffee culture evolve in Redding? We’d love to see more awareness of what it means to buy and support from local businesses. We’d love to see more people slow down, and enjoy the intricacies and quality of coffee. Rather than always being in such a rush and missing out - just pausing to take the time to both enjoy the craft and the community that surrounds coffee.

GRACE.

Provencial Magazine Redding, CA, USA

The first time I picked up Issue 03 of Provencial Magazine, I thought to myself, “Man, it would be so cool if my photos were published in this one day”. And within a month of having that thought I received a message from Grace (founder and editor of Provencial) requesting to have one of my Doubleshot images featured on the cover of their next issue. As you can imagine, I was beyond excited and didn’t hesitate for a second. Last month I happened to be visiting Redding, where Grace is based, and had the chance to stop by her picture perfect apartment. We brewed up a Chemex and discussed the fourth instalment of Provencial, 'Le Café' which is now available for pre-order.

Do you remember when you fell in love with coffee? I definitely do. I grew up watching my dad make coffee every morning. He would buy really cheap coffee, brew it in his coffee pot, and drink it black. Every morning. So when I was 13 or 14, I started taking sips of his coffee and soon enough, I was obsessed. By the age of 15 I was drinking it every morning and taking it to school with me every day. I was this weird teenager who always had coffee in my hand, always. My locker would be full of mugs that I brought to school and never took home. So I would just have like 25 mugs in my locker.

You were basically Rory Gilmore. Yeah. Literally. That’s how it started. I’ve just always had it in the morning. First thing. No matter what. And if I don’t have it, I don't get a headache or anything, I’m just so sad without it.

So your day always begins with coffee? Oh yeah. First thing I do; I get up, I make my bed, I turn on my kettle. Then I go to the bathroom and brush my teeth. By the time I’m done with that, the water’s hot and I’m ready to grind my beans and make a french press. Then I drink all of it, the entire french press.

What? Yeah.

That’s a lot of coffee. I know. I just keep refilling my cup and it makes me so happy inside.

So it’s not just that you like the taste of the drink, but it’s a part of your daily process. Absolutely. And I think when I moved to New York, I started to appreciate it in new ways. I found craft coffee shops and specialty coffee - I didn’t know about any of that until I moved to New York. I got even more obsessed. Then when I studied in Paris, I experienced the most amazing coffee culture. Cappuccino after a meal. Always. And I remember thinking, “This is absolutely how I want to live my life. I want to have a cappuccino after every meal”.

Have you actually..? No ‘cause I don’t have an espresso machine. But someday. Someday I will have a cappuccino after every meal.

You mentioned living in both New York and Paris, did you notice any differences in the coffee cultures of those two cities? I think the biggest difference is that unlike New York, in Paris they take their time with their coffee. It’s not customary to have it to-go there. A lot of places don’t even have to-go cups. I remember one time, we were driving and stopped at a gas station and went inside to find a really nice coffee bar. They didn’t have to-go cups, you stood at the bar and drank your coffee.

At a gas station? At a gas station. While you’re getting gas, you just hangout and drink coffee.

Do you think that’s a representation of the city itself? Yeah, I think in Europe they put a lot of thought and intention into pausing for coffee, whereas in America, we just take it along with us. We don’t pause for the experience of enjoying the coffee. We just make it apart of whatever else we’re doing.

Does that idea of pausing and slowing down translate into the way you live your life? Oh yes it completely does. I have dedicated my life, thus far, to figuring out how to slow down, how to stop and turn my mind off and recharge. That’s what Provencial is fully about. I’m such a thinker. I think so much that it’s actually exhausting to live inside my head. So I’ve had to learn that if I’m going to be a healthy person, I need to be able to turn my mind off and let myself take a beat.

Was there a specific moment when that clicked for you? It was when I went to Provence after being in New York. I was like “Wow, everyone here is so chill”. I watched them and suddenly it clicked, “Oh! I don’t have to be running around like a headless chicken. I actually don’t have to do that.” Up until that point, I didn’t realise there was another option. New York City is so consuming, you’re constantly moving and hustling. That's just the way it is. In Provence, everyone is incredibly relaxed and yet so productive. They’re still excellent at whatever they do. Whether they’re making coffee or running a business, they do it so well and are so passionate. But then they also know how to separate from that mindset of work - to just sit down at a café and be fully present in that moment. This whole concept and way of life is what inspired Provencial.

Is there someone you’ve met through coffee that’s still a part of your life today? Yes for sure. Honestly, some of my best friends in the whole world - our very first times hanging out were over coffee. Usually when you meet someone nowadays, you’ll say “Let’s get coffee!”. It’s something you do to build connection. And it somehow creates an environment that draws people together. It’s a universal thing that we all do. We all chat about life over coffee, and it’s really beautiful.

Can you tell me about your upcoming Provencial Issue, 'Le Café?' I’ve wanted to have an entire issue dedicated to and centered around coffee for a while. I think it’s such an inclusive subject. Anyone can understand it. Anyone can relate to it. I also love how inspiring coffee is to everyone. It’s why taking photos of latte art is so trendy. There’s a reason why it’s cliché. “Oh there’s another picture of a latte. Cool.” For some, it’s even gotten to the point of being annoying. But it's because people are so moved by it - you can't help but 'like' that photo on Instagram.

Okay, last question, if you could have coffee with anyone dead or alive, who would it be and why? Ah that’s such a good question. I could honestly answer this question for days. I would want to know so many people.

First person that comes to mind. The first person that came to mind was Meryl Streep.

Yes! She’s great. I would love to pick her brain. She’s a brilliant actress, brilliant. And I’ve not read or heard one negative thing about her. She’s also incredibly smart, she studied at Yale.

She went to Yale? She’s the freakin’ real deal. So yes, she’s someone I’d love to know.

JOEL.

Eastlick Coffee 232E 111th St, New York, USA

What made you fall in love with coffee? I moved to Spain when I was 20, before there was a Starbucks in every mall in America. So I didn't have any context for coffee beyond the sawdust my parents brewed in our Mr. Coffee auto-drip. This meant that when I was asked by new Spanish friends to go out for coffee, I tried to decline because I didn't like the coffee my parents brewed, and certainly didn't perceive it as a social experience. My friends persisted, and it was in a local neighborhood cafe with sidewalk seating that I first experienced the "theater" of coffee: A skilled bartender grinding, tamping, steaming, then presenting a beverage in a glass on a saucer with a tiny spoon and sachet of sugar. I was in love.

What's your go-to coffee preparation method? At home, I play around with all sorts of hand-poured options: Chemex and V60 are the most common. Occasionally I'll brew through a cloth filter I picked up in Brazil a few years ago. At a coffee shop, especially if it's one I trust, it's always espresso. Once again, it's the theater of it all. A good espresso is hard to find precisely because of all the variables it takes to be good and arrive to repeatable greatness.

Who’s the most fascinating person coffee has connected you with? Since being in the industry, I've been fortunate enough to meet a lot of characters in a relatively short period of time. I've had a few conversations with Todd Carmichael (TV show host and founder of La Colombe), and I was employed by the godfather of specialty coffee in New York City: Ken Nye of Ninth Street Espresso. Certainly the most fascinating person was the owner of the first shop I ever worked at: Bob Denison of Brew Urban Cafe in Fort Lauderdale, Florida. He's a great business man with a lot of people vying for his time (his main expertise is yacht sales), but he knows everyone's name and made his staff feel valued. He regularly volunteers to not only feed but befriend the homeless, and is a model husband and father. On top of all that, he would humbly deny all of those things.

Outside of making coffee, what are you passionate about? I love podcasts, current events, playing music and old maps. I also love going to see plays and musicals with my wife Renata, especially if she's performing in them!

Where do you get your caffeine fix on your days off? Being a wholesaler, it's always fun to taste coffee I've roasted at different spots around town. I sell to places like Daly Pies and Daily Press. Although, if I had to pick in a "last meal" scenario, I'd have to go to Strangeways in Bushwick. It’s a small business run by a good dude doing excellent work.

How do you think owning and running a business in New York differs from other cities? It's like living under a magnifying glass. Higher highs, lower lows. Quicker successes and quicker failures. Less room for trial and error, and inevitably, mistakes. The sheer amount of people can be an advantage once you find your niche, but finding a niche among all the noise is the real challenge.

Has the roasting process taught you any lessons outside of coffee itself? Definitely. It’s taught me to examine everything I do, and make adjustments so that the next time will be better than the last. Everything comes from somewhere else: If you're successful, it's because someone else passed you the baton and you passed it on to someone else.

CHELSEA.

Steadfast 603 Taylor St, Nashville, TN, USA

What made you fall in love with coffee? I have always loved the relational aspect of coffee. Coffee brings people together. Catching up with old friends and meeting new ones. First dates. Business meetings. Or even just getting to know the barista who makes your latte every day. I feel like coffee encourages face-to-face interactions and conversations. It doesn’t have to just be your fuel to get through the day - it can provide a moment of peace and relaxation, too.

What's your go-to coffee preparation method? Believe it or not, I’m actually a fairly new coffee drinker and don’t prepare it much outside of work. Although, I recently tasted a pour over which may have changed everything. It was so light, smooth and flavourful… So when I start brewing at home, a pour over method (probably Chemex) will definitely be where I start!

Who’s the most fascinating person coffee has connected you with? Honestly? My Steadfast family. These people are why I started coming here as a customer, and the reason I wanted to work here. I loved the coffee from day one, but what kept me coming back was the most kind and welcoming staff I’d ever encountered. Now that I work with all of them, I’m even more blown away. They’re all so knowledgable and truly excited about coffee. They just do such a great job at loving and serving people first and foremost. It’s an honour to work with them.

Outside of making coffee, what are you passionate about? People. I love meeting people, hearing their stories, sharing my own, and just journeying together. I don’t believe we’re meant to do life alone - when we invite people into the journey, to encourage us, support us and dream with us. To cry with us and to battle through life with us. Life is so much sweeter that way.

Where do you get your caffeine fix on your days off? Crema is my go-to spot. I've never had a Cuban anywhere else like theirs. It’s truly amazing.

There are a few ‘unconventional’ drinks on the menu at Steadfast. How does creativity play a part in these new variations of coffee? I think I work for/with some of the most creative and adventurous people. It’s so much fun to watch them play around with different ideas, tasting crazy concoctions and getting opinions from whoever else is working. Then excitedly tweaking and perfecting the mix until it’s exactly what they had imagined. I love witnessing that process from time to time. It’s cool to see that they’re not just browsing Pinterest for ideas and then giving them a new name to put the menu. They’re constantly thinking outside of the box, and I believe that’s what makes Steadfast so unique and special.

What do you enjoy most about working in Nashville’s coffee scene? It’s such a social job! I’m always meeting new people and getting to know our regulars. It’s fun when I see a regular or someone I may have served that day. A lot of interactions will be like, “I don’t know your name, but I definitely remember making you a butterscotch latte this morning.” Nashville’s coffee scene is one big, loving, supportive community. I think it’s beautiful, and so refreshing to be a part of.

MICHAEL + TABITHA.

KIN Coffee 395 Hoyt street, Brooklyn, NY, USA

What made you fall in love with coffee? T: I fell in love with coffee because of how it has connected us to so many integral people and moments in our life. It's going to sound kind of cheesy, but coffee has been such a part of mine and Michael's journey together. So there's a romantic nostalgia about it for me. We used to frequent the only good place in Atlanta when we were dating and the barista there (who was the best man at our wedding) introduced us to quality coffee. We had a coffee bar at our wedding and our mutual friend offered to make coffee. She was the south-east barista champion at the time and we had no idea - our guests definitely had the best free coffee that day. All those experiences inspired us to get to where we are now as small business owners in Brooklyn. It’s surreal. M: I just love how coffee draws people in. Whether introvert or extrovert, young or old you are drawn to the smell and atmosphere that surrounds it.

What's your go-to coffee preparation method? T: If I'm making coffee for myself then usually I’m a V60 user all the way. Otherwise I'm probably mooching off a Chemex that Michael is making. M: I think there’s something beautiful in the simplicity of a Chemex in it's aesthetic as well as it's method.

Who’s the most fascinating person coffee has connected you with? T: I'm new to serving people coffee so I find every interaction is fascinating. Meeting people and hearing their stories is one of my favorite parts of what we do. That's one of the reasons we named our company KIN, we want it to feel like family. M: I've had the honour of making coffee for several high profile people such as the mayor of NYC, and tons of actors in the area, but I went giddy making drinks for Patrick Stewart and his wife.

Outside of making coffee, what are you passionate about? T: Definitely people, we serve coffee but we like to say we're in the business of people. I also work as a wardrobe stylist so connecting with people on set and hearing their stories over a great cup of coffee, that's what makes my heart happy. M: People people people! Connecting, sharing stories, building relationships. I get just as high off of them as I do from the coffee itself.

Where do you get your caffeine fix on your days off? T: Hands down, the Blue Bottle in our hood - Cobble Hill. I love their small local shop vibe and the community of friends we've built there makes it extra special. M: Agreed. I love that Blue Bottle. I do also make frequent trips to Café Grumpy in Park Slope. It was my first go-to in New York.

Where did the idea of Kin come from? T: We always wanted to own a cafe but thought of it as more of a 5-10 year plan and didn't really know where or how it would pan out. While I was working as a stylist on set, in film studios, at photoshoots and even on big budget productions, I realised how bad the catered coffee was. Michael was working as a barista at the time and I told him that I was sick of drinking bad coffee on set. Around the same time, our good friend/barista in Atlanta was serving coffee on set of the Walking Dead and we wanted to see that happening in NYC. That is basically where KIN was born. M: I really want to make good coffee accessible to people. There is a gap in the catered coffee experience and we want to bring that missing piece to people on site and at jobs where it's harder to get away and sit in a cafe to have that experience.

What’s next for Kin? T: We’ve actually only been going for about two months and so far we've done quite a few pop ups, office parties, festivals, and wedding events. We're so grateful for the things we've been doing so far and we're open for KIN to grow in different ways. We're looking forward to getting into some movie/TV sets and productions since that is a big area where we feel like the coffee industry is lacking in. M: A lot of filming goes on in our neighborhood so one of our dreams is to be working locally where we can just roll up to a film set and serve coffee to the cast and crew.

Can you talk a little bit about the idea of creating community and how that relates to coffee? T: I really value when you go to a great café and have a moment to interact with your barista while you wait for your coffee. We call it a pause moment. It's such a valuable yet rare thing in New York and we hope to bring that pause moment into any event we serve. M: To us coffee and community go hand-in-hand. From sharing a cup of coffee with a friend to the relationship of our roasters and their relationship with the coffee farmers. It's all intertwined with community and the building up of each other.

BENNETT.

Equator Coffee Oakland, CA, USA

What made you fall in love with coffee? I fell in love with coffee for two reasons. One was the roommate I had at school who brewed coffee and was very persnickety about it. Before then I just liked coffee for the taste and never considered it to be a specialty food product - or artisanal, or whatever they call it these days. My true exploration of coffee happened from the scientific side of it. “What if I used two scoops of coffee instead of three? Or what if I used water when it’s super hot or if I let it cool down a bit?”. I would watch videos and studied how baristas did things. I quickly fell down a rabbit hole of trying to extract how all of these things could impact the flavour of the coffee. That’s what propelled me into wanting to pursue coffee as a career.

So it was the science and the gaining of knowledge that really got you hooked into coffee? Yeah, and then I started working at Blue Bottle where I learned a lot about workflow and that was also really interesting to me. You had to be able to drop your ego and take orders from people knowing that they knew what was best for the end product. I also had all of this information in my head and just thought that everyone would be interested, like “You must want to know everything about your cappuccino!”. So learning how to read my guests became another aspect to grow in.

It’s not just about making a great cup of coffee is it? It really isn't. Obviously making a really good cup is important, but there is both the product side, and the hospitality side of serving someone. They are very closely tied - it’s about finding a balance. I came into coffee with an intense coffee quality and product perspective, and at this point in my career I have become very focused on hospitality - even taking inspiration from how restaurants or bars do it. I wonder what these other industries are doing to solve problems that come up across the entire food and service spectrum.

You mentioned while we were shooting about how Al from Coffee Supreme has had an impact on you in terms of hospitality - would you say he’s one of the most fascinating people you’ve met through coffee? Yeah, Al is primo. He’s definitely one of the most interesting people I’ve met through coffee. With Al I’ve learned the power of full-fledged generosity. Looking back on my friendship with Al, he enacts that idea of generosity to a higher degree than I thought possible. Even meeting the people that worked for him at Supreme, it was obvious that this culture is so infused in their company. Their influence is so anchored in generosity and hospitality.

Outside of the drink itself, have you made any observations on how coffee can enable people to create connections? Coffee is a beverage and it’s a physical thing but it’s also a huge part of people’s lives and rituals. I’ve always loved the idea of a regular, someone who’s always there around the same time. You can start making their drink before they even get to you and you can ask them about how their kids are doing. Watching people interact while they wait for their coffee is also a really facsinating thing. The cellphone situation in the past few years has really changed the game. People can stare at their phone until they order and they can stare at their phone until they pay for their drink. They can totally avoid any human interaction. It’s a bummer because I think one of the things I loved about coffee was that you would go to have an experience. I love the interactions that CAN happen with coffee - I just don’t know how often that happens anymore. There is an expectation of the American coffee consumer to walk in and just say a few words - “Latte. Please. Sugar. Thanks. Bye”.

To me it does sort of feel like the fast-paced, grab-and-go culture is much more apparent in big American cities. I know it was a bit of a jarring experience for me stepping into a crowded cafe in San Francisco, coming from the more relaxed experience I’m used to in Auckland. Having a coffee to me usually means taking a break or a moment to pause. I mean, that relaxed culture is probably normal in most cities outside of the US. Although I guess because I’m in the industry, I never feel the pressure to drink my coffee and leave within 20 minutes.

Continuing on this topic of hospitality - is there a one-liner or quote you’ve heard to do with hospitality that has really stuck with you? Yeah, there are a few. But one is from Maya Angelou. It’s something to the effect of, “People will forget what you said and people will forget what you’ve done. But people will never forget how you made them feel”. Hospitality really has such a power in business.

So I always ask this question - if you could have coffee with anyone, dead or alive, who would it be and why? I’m not sure if I’m completely happy with this answer, but I’m going to say it anyways. I’ve always thought that it would be cool, in some sort of parallel universe, to have coffee with myself. I’ve always wondered about how I’m being perceived by others. I think a lot about my intention and the way I want to communicate and the way I intend to be in the world. It sounds super selfish, I mean I could have said anyone, but I’m so interested and curious about what it must be like to interact with me. Is that weird?

ANDY.

Barista Parlor 610 Magazine St, Nashville, TN, USA

What made you fall in love with coffee? I fell in love with the idea of coffee when I was a kid. I always enjoyed sitting at the table while my mom and dad would drink coffee and chat. Fast forward many years, each season's harvest and what new flavors that might bring to the cup is what keeps me going now. Chasing the coffee dragon!

What's your go-to coffee preparation method? Chemex is still my favorite method. It's timeless, classic, and makes a very clean cup.

Who’s the most fascinating person coffee has connected you with? I've been able to do many things and meet many people I never thought I would because of Barista Parlor. Mayors, successful business owners, rockstars, artists, talented makers, legendary people, amazing growers & producers, but I'd have to say my pal Bryce McCloud (Isle of Printing) is someone who I love having conversations with. I love bouncing ideas off of him and really appreciate his perspective on life.

Outside of making coffee, what are you passionate about? Outside of coffee I've always been obsessed with old cars & bikes. That takes a majority of any extra time I have. Believe it or not I also enjoy building Lego sets. It's kinda like therapy for me, real relaxing.

Where do you get your caffeine fix on your days off? Well since I work 7 days a week I don't really get to go to other shops much but Crema does a great job and that's where I would go.

Can you tell us a little bit about your coffee packaging and why it was important for you to design something with so much intention? I wanted to have coffee packaging that represented Barista Parlor and what my idea of packaging could be. I worked with Bryce McCloud at Isle of Printing to make it happen. We letterpress every box there and make these all in Nashville. It continues the idea of combining art & commerce, it's an actual piece of art. There are bags and there are boxes, I wanted the functionality of a bag but the beauty of a box so we designed from the ground up an air tight/one-way valve/twist cap/letterpressed coffee box with 6 design variations: Africa, Americas, Tea, Gold, Daredevil and Golden Sound.

What sets Nashville’s coffee culture apart from the other major cities in the States? Nashville has always been an affordable place to live filled with musicians, artists, and creative people who are open to trying new things. Our culture and friendly people are what makes this city popular for great shops.

SUPREME MEETS.

Coffee Supreme HQ

How did the idea of Supreme Meets come about? I realised one day that I was always saying, "Let's have a coffee some time!” to people but finding it hard to actually make it happen. More often than not, these were people who weren't in the coffee industry. So being slightly lazy, I figured the easiest thing would be to make everyone come to me. It’s turned out to be a great get-together where we get to meet new people and connect friends to each other in a room full of great, interesting people. We like to play host and put hot coffee in people’s hands because sharing a coffee is super important to us at Supreme.

What does a successful Supreme Meets morning look like? Success is making new friends over something great on toast and nice coffee. The Meets are an excuse to pull out one of our awesome conveyor toasters from Popped Culture and buy amazing bread and toppings from our friends in the industry. Naturally, we serve up delicious, and often unique, coffees. There have been a number of great ideas and projects that have started from a conversation at a Supreme Meet. That’s also success for us. For instance, that location on the top floor for the first Popped Culture? That came about through someone we met one morning. Another measure of success is good conversations and gaining followers on Instagram.

JD.

Holm 295 Karangahape Rd, Auckland, NZ

What made you fall in love with coffee? It was a little bit of an accident really. A good friend/mentor from back home (Northern Ireland, where I'm from) had invited me out for some coffee. He was a coffee fan himself, so took me to a coffee house and asked me what I'd like. Not really a drinker of warm beverages myself, I opted for the safe hot chocolate option. He disappeared to order and returned with some drinks. Setting my drink in front of me I noticed it didn't look like any hot chocolate I'd ever seen. He had either not heard properly and ordered me what he thought I had asked for, or had completely ignored what I had asked for and brought me a cup of coffee. Over the next few years, he encouraged me to delve into the world of coffee and explore all of its facets. He later opened a coffee shop and invited me to come and learn and work for him. This is when I discovered my favourite thing about coffee. It's the act of sharing, in both time and of a shared experience. Throughout coffee's history there have been people with ideas or influence who have shaped our world, discussing and developing their ideas over coffee! I love that ideas can be made better by sharing and working together. And it's my job to make sure that although the beverage might be secondary, in the individual situation, that it tastes as good as it can!

What's your go-to coffee preparation method? I love black coffee. I can't digest all that much dairy (which I'm sure you really need to know)! So it's kind of a necessity. A well-made filter coffee is special to me and I love the Chemex and Kalita Wave for that. There's something about the ritual behind these methods that's almost spiritual You can just about taste the knowledge and experience of the barista, along with the single-origin coffee you've chosen.

Who’s the most fascinating person coffee has connected you with? Ooh, that's a tough one! I think coffee is always full of interesting characters with there own individual idiosyncrasies. Having just arrive in this country I've met heaps of interesting people and made some really good friends back at home it's the same story. But I think that Dan Henderson, the guy who taught me coffee is the most fascinating person I've met. He studied and worked as a structural engineer, then left to travel the world. After getting married and living in a number of different countries he came home and got really into coffee. He would invite me to his house and we would chat about life and coffee, and experiment and taste. I have learned so much about life and coffee through Dan.

Outside of making coffee, what are you passionate about? I love music. I played a lot back home but had to leave all my gear there. I am also a keen record collector but once again, it's all back at home. Since I've been in New Zealand, I've gotten really into keeping plants. Ha! I am always on the search for new plants and have made a little garden on the balcony of my apartment to keep them all.

Where do you get your caffeine fix on your days off? Camper in Newmarket is always my first call!

In a fairly oversaturated industry, what makes Holm stand out from the crowd? It's fairly over-saturated, sure, but not with speciality coffee. I've had the privilege to travel quite a bit in my life and on those travels I got to visit a lot of different city's coffee spots. And there is a distinction between coffee and specialty coffee. At Holm we want to make that point of difference, to be discerning in what coffee we use, how we serve it and what we serve it with. Some people aren't going to like that, and that's fine, some people will.

Do you think the average consumer appreciates all the nuances of specialty coffee? Definitely not, but how could they? The information isn't readily available. I want to be really careful about how we approach customers, aiming to help educate them and not alienate them. Speciality coffee is for everyone and should be shared with everyone, not make people feel uncomfortable. I want to help to push the standards here higher! I think every serious barista does, they just don't always get the chance or platform to.