Barista Wardrobe Problems

Today is my last official day getting paid to make coffee for other people.

a.k.a. being a barista

In honor of that fact, I thought I would share with you some issues that are common among baristas.

First, the barista wardrobe is a challenge. My two former roommates used to poke fun at me and my other former roommate because we both could wear up to three outfits a day.

We were both baristas.

Here is the thing. You want to look nice to get tips and so people take you seriously as a coffee professional, but there are so many little stain monsters lurking around every corner of a coffee shop waiting to pounce on your precious clothes.

I am especially known for my stain magnetism whether it be bleach, espresso or black ink for stamping sleeves. If there is a mess to be had, odds are it will find me and my favorite cardigan.

So what ends up happening to us serious baristas that have lives outside of the coffee shop is that we begin to accumulate a mini wardrobe for each section of our lives. I have shirts, jeans and cardigans that I only where to make coffee in. Clothes that are cute, but I am not emotionally attached to at all because in one moment, they could be stained forever! Also, there is a certain "look" a barista is supposed to have including flannel shirts, vintage screen tees, poet hats and cardigans.

After my shift is over, I smell like espresso and dish water, and I want to change usually into clothes that make me feel pretty. Hence the beginning of the ever ending "Barista Wardrobe Problem" cycle.

Even though I am sad to be leaving the coffee industry for now, I am looking forward to giving away my flannel shirts. :)

-Coffeegirl

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Coffee News: Northwest Regional Barista Competition

Apologies for the absence this week. Southwest Missouri has experience a "Snowpocalypse" this week. If you want to see some of my adventures throughout my three days, go here, here, and here.

In Coffee News, last weekend was the Northwest Regional Barista Competition. The Barista competition is the most prestigious competition for Baristas all over the world. It involves making four espressos, cappuccinos, and signature drinks in 15 minutes. There are four tasting judges as well as judges in your face taking notes on waste, tamping techniques, and consistency.

Oh, and you have to talk charismatically and intelligently with the judges about your coffee you are using. No pressure.

With Regional competitions underway, everyone is watching and wondering who will make it to the US Barista Competition (USBC). The Northwest Barista Regional Competition is important because it includes the coffee-driven cities of Seattle and Portland. So the competition is INTENSE!

Robbie Britt at Competition 201. Kudos to Here

The Winners of the Northwest Regional Barista Competition Are:
3rd place: Laila Ghambari (Stumptown)
2nd place: Ryan Wilbur (Stumptown)
1st place: Samuel Purvis (Coava)

And the other finalists were:
Sarah Dooley from Espresso Parts (Olympia).
Robbie Britt from Espresso Parts (Olympia).
Tyler Stevens of Barista (Portland).

Image from last year on Espresso Parts

Robbie Britt (one of the finalists) used to live in Cape Girardeau, MO, and work for my mom's Grace Cafe. He was the first person in the whole world to train me on an espresso machine four or five years ago. I am so stoked he made it into the finals. Now, he works for Espresso Parts in Olympia, WA.

This is a classic "Robbie" look. Photo from Facebook.

He was also my youth minister growing up. So my first coffee mentor and my spiritual mentor made top 6 Baristas in the Northwest Barista Competition! Whohoo!

Kudos here

Also, worth noting, my former co-worker Jon Freihofer competed in the Northwest. He helped me with a lot of my training at The Coffee Ethic. I will keep you posted on how the rest of the competition pans out!

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Adjusting the Grind

I apologize for this post being late. School started on Monday, and the beginning of this semester is proving to be more chaotic than most. You will understand more later. 

To start off, I thought I might explain the title of this new series: "Adjusting the Grind". This is common Barista lingo for changing how course or fine a grind might be on the coffee grinder. It is most often used to refer to adjusting the grind of an espresso grinder.

My boss explained it to me like this. Imagine courser coffee grounds are pebbles and finer coffee grounds are pieces of sand. If you pour water through, which will the water move faster though? The pebbles. In other words, courser grounds allow the water to "move faster" through the coffee; whereas, finer grounds allow the water to "move slower" through the coffee.

Different brew methods call for different grinder settings as well. For example, a French Press, or Press Pot, requires a course setting because the brew time is longer (about 4 minutes), and the coffee grounds sit in the hot water instead of passing through. However, espresso requires a very fine setting because the brew time is so short (about 25 to 30 seconds). 

Because espresso is so fine, it also requires adjustments throughout the day. Any minute change like the weather, time of day, or the espresso machine can affect the espresso's taste. A good Barista recognizes this and adjusts the grinder accordingly.

If you are interested in learning more about adjusting the espresso grinder, this video does a great job explaining the process a Barista goes through:

I chose "Adjusting the Grind" for the title of this coffee series because it is my hope to adjust the way the average person views coffee. The industry is changing, and as a Barista, it is my duty to try to bridge the communication gap between the bar. Coffee education is important to me, and I hope to share my little knowledge with you piece by piece.

So next time you are in a local coffee shop, you can impress your Barista by asking, "How is the espresso doing today?" or "Have you had to adjust the grind, today?"

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What's the Point of Coffee?

Welcome to my new coffee series: Adjusting the Grind.

Adjusting the Grind's goal is to provide the everyday person with tips and tools to better understand coffee.

I hope to provide both education on its history and give fun brewing tips from a Barista's perspective. I will always be open for questions and topic suggestions, so please, feel free to suggest, comment, ask, and voice your opinion. I do not claim to be an expert by any means, but I do love coffee and working as a Barista on a daily basis. 

Today's topic is philosophic in nature:

What is the Point of Coffee?

Is it to stay awake during finals week?

Or wake up after you slept too little the night before?

Or to taste good?

Or to analyze?

Or to bring people together?

Weheartit

I know someone whose response to this question is to taste good. 

Period.

I agree with him to a point. I think the point of coffee is different for everyone though. For me, coffee equals people.

I would rather drink Folgers with friends and family than Esmeralda (that is a really great coffee) by myself.

Even when I drink coffee by myself, it is a ritualized time with myself that I allow to gather my thoughts or just slow down.

In all cultures, coffee is an invitation for friendship, my mom always says.

And I agree with her.

I know, that coffee is inherently an inanimate beverage meant for consumption,

but I enjoy the humanity behind the cup of black water.

The process of making coffee has so much humanity integrated in it 

from the coffee tree to the coffee mug.

I guess, this can be applied to any product,

but I think it is easy to get sucked into the mechanics and details of coffee making 

and miss the humanity.

I love my job because there is absolutely nothing like

listening to a customer's needs,

selecting a product for them,

crafting their drink with heart,

and seeing their face light up as you pass the cup across the counter

knowing you just brightened their day a little bit.

Yes, it will taste good,

but that is not why I made it,

and that is not why I drink it.

What is the Point of Coffee to You?

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