What Gets You Frothing?

In this month’s edition we speak to Isaac Kim, the head barista and manager of Ona Marrickville, on what gets him frothing.

Q: How did you learn your barista skills?

A: I mostly learned on the job. I started working in restaurants as a waiter and kitchen hand as a teen and picked up some bartending and coffee skills. Then I developed an interest in latte art for a few years, so I learned from watching videos on YouTube (we all go through that phase!). I’m now lucky enough to work very closely with the personalities that inspired me in the first place.

Q: In your opinion, what makes a good cup of coffee?

A: For me, a good cup of coffee is honest. It should be balanced and openly expressing the characteristics of the coffee. You should be able to taste the terroir, process, and even the varietal without distractions. What I think makes a good coffee experience is a whole different answer on its own.

Q: What gets you frothing about the industry?

A: Something that has been getting me really excited recently is the idea that baristas have the power to influence consumer behaviour in a big way. We might all feel like small cogs in the multi-billion dollar machine that is the coffee industry, but we as baristas can shape how our customers view coffee and in turn shape what specialty coffee looks like in the future.

Q: How important do you feel it is for coffee shops to take a sustainable approach to help the communities who produce the coffee beans?

A: I think it is absolutely crucial for coffee shops to have sustainability as one of the core values. We are afforded the privilege of having a voice to tell the story of each coffee and the hands responsible behind each experience. Sharing amazing flavour at the same time only serves to amplify our storytelling!

Q: How do you enhance the overall coffee experience?

A: How do I personally enhance someone’s coffee experience? I believe customer service is the only thing that brings together all of the hard work that’s taken place all through the production chain - the farmers, pickers, producers, roasters, and baristas. We know more about how to treat coffee better at every step of the way, more than we ever have, but only the barista’s customer service can bring all of that together into one single experience for the customer. My motto recently has been “specialty service for specialty coffee.” Our customers have the right to know why a coffee is regarded as special.

I like to constantly remind myself of the power of a simple smile. Ultimately, we are in the hospitality industry and service with a smile speaks volumes louder than the best quality coffee.

We might all feel like small cogs in the multi-billion dollar machine that is the coffee industry, but we as baristas can shape how our customers view coffee and in turn shape what specialty coffee looks like in the future.”

If you want to get involved, tell us what gets you frothing @baristablendaus almondbreeze@daylightagency.com.au