I have been a barista in some capacity since January of this year, starting at Zoe's Cafe and Events as a volunteer and eventually getting a job at Margie's Java Joint, both in Greeley, Colorado. Long before this, I had become interested in the idea of coffee and was watching a lot of videos from creators like James Hoffman or Chris Baca. Through these two guys, I began understanding the science that goes into a good cup of coffee. I also began to understand the nuances in what can even be considered a "good" cup of coffee. At this point, I didn't fully understand why I liked different types of coffee over others. And I didn't even have the ability to practice the stuff I was learning about, since I didn't own a French Press or any kind of pour-over equipment. So I was kind of just sitting on this information without the ability to use it. I was also living in the dorms, so I my only access to coffee with the dining hall or my roommate's Keurig machine, which is good coffee but not the kind of higher-quality coffee I wanted to experiment with.
Zoe's: My Introduction to Espresso
Zoe's Cafe and Events is a volunteer coffee shop, meaning they have a huge staff as every barista only works once a week. This large amount of staff and turn-over also means that the owner had to figure out the best way to simplify the espresso process so we would produce a consistent shot of espresso. Because of this, my introduction to the world of espresso was incredibly simplified. We were not allowed to adjust the grinder settings or mess with the espresso machine, the only variable we controlled was the pressure with which we tamped the grounds down, normally it was with around 30 pounds of pressure.
We wanted the shot to finish pulling within 13-19 seconds, if it pulled too fast or slow, we adjusted our tamping pressure accordingly.
After volunteering at Zoe's for a semester, I was able to get a job at one of my favorite coffee shops in town, Margie's Java Joint. Since they pay their employees, they're able to keep a staff of 10-15 people. Additionally, they're able to provide a more technical and higher quality product because of newer equipment and more refined coffee beans. Margie's measures their espresso in both seconds and grams, with the goal of a 36 oz shot pulled in 36 seconds. Rather than focusing on tamping pressure, we focus on grind size. If the shot is pulling too fast or slow, we adjust the grinder and not pressure, the rationale being that the water is being pushed through at such high pressure it doesn't matter how hard we push down.
Zoe's: My Introduction to EspressoZoe's Cafe and Events is a volunteer coffee shop, meaning they have a huge staff as every barista only works once a week. This large amount of staff and turn-over also means that the owner had to figure out the best way to simplify the espresso process so we would produce a consistent shot of espresso. Because of this, my introduction to the world of espresso was incredibly simplified. We were not allowed to adjust the grinder settings or mess with the espresso machine, the only variable we controlled was the pressure with which we tamped the grounds down, normally it was with around 30 pounds of pressure.
We wanted the shot to finish pulling within 13-19 seconds, if it pulled too fast or slow, we adjusted our tamping pressure accordingly.
 |
| Image A. Source |
I learned a little bit about the importance of a flat bed of grounds in the portafilter (Image A) as well as the difference tamping pressure can make with certain espresso machines. This is also where I learned the basics of steaming milk.
The majority of what I learned at Zoe's gets to the heart of why I love coffee- it creates community.
I basically lived at Zoe's my first couple years of college. Some of my favorite college memories are with my friends over a honey latte or a London Fog. Coffee- and coffee shops- have a way of connecting people. I knew my Monday morning regulars there, and they knew me. After volunteering here, I knew I had even more to learn about coffee and about the community coffee can bring.
Margie's Java Joint: Going Deeper
After volunteering at Zoe's for a semester, I was able to get a job at one of my favorite coffee shops in town, Margie's Java Joint. Since they pay their employees, they're able to keep a staff of 10-15 people. Additionally, they're able to provide a more technical and higher quality product because of newer equipment and more refined coffee beans. Margie's measures their espresso in both seconds and grams, with the goal of a 36 oz shot pulled in 36 seconds. Rather than focusing on tamping pressure, we focus on grind size. If the shot is pulling too fast or slow, we adjust the grinder and not pressure, the rationale being that the water is being pushed through at such high pressure it doesn't matter how hard we push down.
At Margie's I really began understanding some of the nuances that go into not only espresso, but also basic drip coffee and pour-overs. Because our coffee provider, Harbinger, cares so deeply about their product, they have trained us to care an equal amount, and the quality shows through.
Not only did I learn more about espresso, but I also learned more about the ways coffee brings everyone together. I see even more regulars at Margie's, ranging from local police, to kind old men who play chess every Saturday, to students who use us as their regular homework spot. Additionally, since Margie's has been in Greeley since 1999, we constantly get individuals in who frequented the place 5-10 years ago and are coming back to relive old memories. This social aspect of coffee is what keeps me around and keeps inspiring my love of coffee.
The longer I work at Margie's, the more curious I get. What makes a pour-over different from espresso, and different from our regular drip coffee? What is the difference between our Guatemala beans and our Ethiopia beans? And why do I love it all so much? Being a barista has been my favorite job I have ever worked (so far... I'm only 21) and I look forward to continuing my education about this subject.
I obviously still have SO much to learn about the science behind espresso and the reasons for each method.
Comments
Post a Comment