Specialty Coffee

COFFEE USA | SPRING/ SUMMER 2020

Specialty coffee and the those who create its culture

EDITOR’S NOTE

Have you ever stopped to wonder how much of our world’s creative ideas were powered, innovated, and completed by consuming a simple cup of coffee? Not only does the dopamine kicker revive our internal contemplations but it also harbours meaningful conversations, discoveries and social experiences. In this issue of Specialty Coffee Magazine, I had the opportunity to interview baristas and coffee lovers alike to understand how specialty coffee fuels their day, lives and personal passions. Hope you enjoy (alongside a fresh brew).

- Esther Shemeth, Executive Editor 2

Photography Esther Shemeth pexels.com

Layout Design Esther Shemeth

Illustration Esther Shemeth

Editorial Esther Shemeth

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Creating the Culture pg.

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Coffee Talks with Emma Parkerton

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CAUTION: CONTENTS HOT

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Barista and Beyond

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Java with Jada

E T : O T N C EN S O : ON NT NT TI N U O : C CO TE T A TI C AU ON N: ON HO C UTI IO : C TS HO A T N N S C AU IO TE NT H C T N E U O T TS S A C : C ON EN T N C NT TEN T O : TI N O N N U O C O E A TI : C T C AU ON N: ON C TI O C U TI N: A C AU O C UTI A C

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CREATING THE

CULTURE

Q&A with part-time barista & encompassing coffee connoisseur, Jenson Metcalf 6

Esther: How did your coffee journey begin? What got you interested in coffee culture?

Jenson: My freshman year at Southeastern I basically decided to become a “black coffee drinker.” I quickly realized though that a lot of black coffee does not taste very good, so it was not easy. One day I was talking to my friend about my goal and he told me I should try what he called a “natural” coffee, which I now know refers to a naturally processed coffee. He then proceeds to make me a pour over using a V60 of a natural ethiopian coffee. He handed it to me and the moment I took a sip, I was hooked. I didn’t realize coffee could taste that complex and mind blowing. From then on, I just wanted to learn more and taste more.

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ES: How would you describe your relationship with coffee as influencing your relationship with others who enjoy it?

JM: Coffee has become a fantastic bridge for friendships. It is a pretty fulfilling feeling when you can walk into a specialty coffee shop and have a two hour conversation with the barista about what coffee origins they are using, they’re favorite brewing methods, or where we think the specialty industry as a whole is heading. Before speciality coffee even existed, coffee brought people together, whether it was around a fire or a living room, it has always been a connector. I would even say that many of my closest friendships have developed either in coffee shops or flooded with conversation of coffee.

ES: What is your favorite specialty coffee drink & roast brand? To make (now that you are a part-time barista)?

JM: I still love just a black cup of coffee!

Usually when I go to a new coffee shop, I’ll order drip coffee and a cappuccino. I am a firm believer that if you are truly a specialty shop, your drip coffee should be just as good as any other pour over you can make. Currently my favorite roaster is one from my hometown of Phoenix, it’s called Provision! They are doing some wonderful things out there.

My favorite drink to make is basically any espresso drink. I love being behind the bar.

ES: What makes coffee culture a type of lifestyle?

JM: I think coffee culture has become such a lifestyle because of how social it is by nature. It’s incredibly universal in its appeal which draws people to it, but also it is so innovative. The specialty coffee scene is always evolving and 8

shifting. When someone does something new or exciting in coffee culture, everyone gets inspired and excited by it, they rally together about the next possibility.

ES: Where is your favorite location to purchase and spend time sipping specialty coffee?

JM: Right now I love Kingstate here in Florida. I have been a big fan of them since they started roasting and I was beyond excited for them to open their first store front in Tampa. Now they have a store front at the Joinery in Lakeland and that has been a wonderful addition to the coffee scene. When I first moved back to Florida in 2017, I was sad to leave the coffee scene in Phoenix because it had really developed quite a bit, but after being in Florida for 3 years, I’m starting to see some similar growth patterns in the coffee scene out her. It’s a pretty exciting time.

ES: Can you describe what you enjoy doing at your current part-time barista position?

JM: The best part of my job is getting to meet and serve people. Being a barista seems like it’s 90% customer care and 10% making coffee (or at least in theory). Especially now I get to serve people on my college campus and meet fellow students I would have never come into contact with otherwise. Then, seeing people enjoy the drink they ordered is a very fulfilling moment.

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ES: What is the most underrated thing baristas do everyday?

JM: Dialing in coffee recipes and preparation! Working in a specialty shop a lot of your time as a barista is dialing in coffee recipes based on what roast you’re using and then doing a lot of prep work. So making cold brew the night before, syrups, stocking fridges, and so on. I don’t think the job is terribly hard, but it does take a lot of work to really get the training down, remember the recipes, and always be prepping for the next “rush.”

ES: Any last reflections on coffee culture/why it matters?

JM: I think it is easy for people to see specialty coffee culture as snobby in a sense, but I think that more than anything specialty coffee has less to do with the coffee and more to do with the coffee table. The friendships that develop, the conversations that are had, the innovation that is inspired, all around the coffee table. Coffee isn’t just a bitter brown drink that gives you energy, it has become a conduit for community, care, and innovation. I love it and I am very grateful for it.

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That first sip feeling JOIN NOW

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Stum ptow CO FF n EE

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PICKING FAVORITES POUR OVER COLD COFFEES

ESPRESSO AMERICANO CORTADO SIDECAR CAPPUCCINO LATTE MOCHA COLD BREW Number your caffeine favs 1-11 in the boxes to the right above

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COFFEE TALKS with Emma Parkerton

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ortico Coffeehouse, Southeastern University’s specialty coffee shop on campus, excitedly announced that it would begin serving acai bowls in September 2019, with the hope to expand and highlight the café’s deeper mission.

The coffee shop, recognized for their most popular concoction among students - an “iced cappuccino,” donates all profits to nonprofit mission’s organizations around the world. The desire is to further their overarching mission by providing acai bowls as an additional option to customers. The actual acai portion of the bowl will be delivered by a supplier and kept in a freezer, which Portico purchased to store the acai base in. Resembling a large tub of ice cream, the pre-made acai will be carefully scooped by preparers and decorated vwith optional toppings.

“There will be a few different options. Since we are a smaller shop, we will be able to change things out for what fruits are in season. Customers can choose their toppings ranging from strawberries and bananas to granola and cocoa nibs,” says Levi Larson, the senior manager at Portico.

This prep involves the baristas cutting the fresh fruit in the morning, which frees up the Portico team to focus on methodically brewing different types of coffee instead of constantly blending together frozen ingredients.

Levi Larson commenced his employment with Portico as a student worker one year after the coffeehouse opened in 2013. He then moved into a graduate assistant position followed by becoming assistant manager and, finally, landing as senior manager of Portico Coffeehouse. He notes that he did not implement any dramatic changes when he entered this position, but he still wanted to innovate upon and clarify the core reasons behind why and how Portico lends a helping hand to the larger community. Serving acai bowls to the student

population on campus and to the community of Lakeland encourages Portico to continue improving. Larson also mentions that this endeavor would not be possible without an honest staff.

“We have a good, trustful staff. If something’s broken, the staff lets me know…We want this transition to be worth it by applying the same philosophy we have of coffee to acai bowls. Portico’s here to help and provide a product that people like and are excited about,” says Larson.

Doing it right remains a crucial goal to Larson instead of rushing the process to start serving the acai bowls prematurely. Portico had planned to launch their service of acai bowls earlier in the year; however, there were many factors that they had not considered forcing them to re-schedule. Acquiring the distinctive tools necessary was one reason and the another was the food service certification. Because they would be selling more than coffee, Portico staff must filter through a food service training before offering acai bowls.

An exciting feature for students is that they will be able to swipe their Fire card (using their “fire funds”) to purchase acai bowls next semester. Larson mentions that this new service also diversifies students’ consumption options on campus. There are a variety of food types offered, but acai welcomes student interest because, instead of driving 15 minutes away from SEU to buy an acai bowl, students will conveniently be able to purchase acai nearest to them.

“I’m so excited,” says Emma Parkerton, barista at Portico Coffeehouse, “I feel like the acai bowls will bring Portico to the next level.”

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BARISTA & BEYOND How Julianna Rolon, a local Lakeland barista at Concord Coffee, serves not only specialty lattes but the Lakeland community every day.

Esther: What peaked your interest about becoming a barista?

Julianna: Coffee culture seemed so fun before I started.

Many specialty coffee shops marry creativity with community in rendering toward certain moods and, in a way, being a second home for regular visitors. So many conversations and ideas spring forth in coffee shops – there’s so much to learn! It’s not a machine or a large corporation, but a small coffee shop that is super attentive to detail.

ES: Was there a specific instance in which you feel like you witnessed community or some type of creativity in the making?

JR: Yes! At Concord, approximately 80% of our customers are regulars. When I started there, I would have so many guests come up to me and say, “Oh, you’re new here!” It’s so funny because everyone who works for Concord knows our regulars’ orders. Also, when a customer comes in they will ask, “How’s work? How’s your daughter?” Which is so fun because you get to spend more time talking to one specific customer like, customers even come in because they have nothing to do and just sit at the bar to chat with us Baristas for hours.

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ES: What would you say the team dynamic is like?

JR: I’ve worked in a lot of food service and retail, but these past places were rude or dramatic or disrespectful or “just a job” where everyone appears to hate their life.

But at Concord, the staff is a part of a family. Everyone is friends because doors open to have meaningful conversation. I was really intimidated because the staff was very close to one another before I got hired, but they quickly took me under their wing and were so kind and gracious.

If I did something wrong during the learning process, they would suggest ways I could improve using words that were far from demeaning.

I think the most crazy thing that blows my mind is, if were really busy, and a staff member is off the clock sitting around in the shop, they will come to the back to help us out until things get settled. Last Saturday we were slammed with people and stressed because there were so many dishes and customers were still coming in. One of Concord’s employees was on a date with his fiancée off the clock and noticed that we needed help, so, without questioning it, he jumped in to assist us. Since everyone loves their job there as well, that translates in to how we treat our customers.

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Concord really encourages the staff to fosters their talents. For example, I love outreach so Concord did a benefit throwdown on the behalf of my recommendation for the nonprofit I volunteer at. They chose one of the philanthropies that I personally sow into, and let me participate in the planning process for the benefit throwdown. We also had a couple artists for employees that sell art and design, which Concord sells at a monthly market.

We have a photographer. It depends on what you enjoy, and once the managers find out what that is, they find a weird way to incorporate that into things. Who would have ever thought that I would get to incorporate my love for outreach and serving people in being a barista?

I recently received a new part-time position at a Foster Care Home, which I was super concerned about at first to let them know, but they actually celebrated me. They were excited that I now get to be involved more in something I love to do while still doing coffee, of course. They celebrate when people have successes in side businesses, and that’s something you never really see in traditional jobs, where the manager’s first things they think of is how a transition would affect them – but my managers think of how it will affect me.

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ES: How were you involved in the Latte Art Throwdown at Concord?

JR: We had a latte art throwdown right before Thanksgiving, which was charged $10 to enter the competition.

Baristas from Orlando, Tampa and St. Petersburg, Florida, all came to Concord to compete over latte art. We had a ton of sponsors such as Jet’s Pizza, Cob & Pen, and other coffee brands that created prizes for people.

Anything purchased at the event plus all of the prices for the tickets (each participant also had to bring a canned good) all went to Charge Lakeland – the local outreach that I am a part of. We made over $350, which benefited the needs of that nonprofit’s operations. The participants would also ask me about the nonprofit, the pictures of me with the kids from the outreach that were on display, which was extremely cool!

ES: When did you make the transition to Bar? JR: I made the transition to Bar less than a month ago, so I would say I am still a newbee. Before that I would handle pour overs, tea, food, drip coffees and register.

Now being on bar, it feels like a great mix of learning new stuff, but also incredibly humbling because I can see how much more I have to learn. Concord Coffee roasts there coffee onsite, which gives me the privilege of understanding the variations of roasting light beans versus dark beans and how the heat affects it. Our roaster also ships out a subscription box to those who want different types of coffee roasts throughout the year. There’s one coffee shop that sells Concord coffee, then there’s our new Gainesville campus, and our Lakeland campus along with all the customers buying our coffee virtually.

ES: How do you see coffee and community resembling each other?

JR: always thought I was a coffee person until I started working in specialty coffee. Coffee has definitely pushed me to be a person who pursues good communication.

The way that the employees at Concord talk to customers has helped me not only take their order but probe deeper into their lives. If you have these serious conversations with people, really asking how they are, what they’re studying or if they’re feeling overwhelmed – that’s what

keeps them coming back because they feel like Concord can be an environment where they feel cared for and loved, which they are. This also translates to outreach because it’s this same thing, people want to feel cared for and loved. The kids at outreach, some of them come from super crazy spaces that make you super sad, so we try to make it a point to love them so well. Hugs all the time and positive, encouraging talk all the time. Telling them things like, “You are beautiful. You are valuable. I love this about you and that about you.” Making them laugh and giving them all the attention is crucial because they go home soon after and don’t necessarily get that affirmation. You get a lot of different people coming through to get coffee just like you get a lot of different people coming to outreach.

I think also, customers aside, I enjoy my job so much because there’s always room to improve. The people I work with have been in coffee for years – 10, some 12 years.

They are amazing at what they do! Latte art is hard and the littlest thing has to do with the details of your experience as a barista. I want to keep practicing and practicing because it pushes me to be better for the people I work with and the core mission I care deeply about.

“I want to keep practicing and practicing because it pushes me to be better for the people I work with and the core mission I care deeply about.”

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ava with

ADA

When I was choosing colleges, I really wanted one with a specialty coffee shop in walking distance

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My current favorite specialty coffee drink are oatmilk cappuccinos (specifically from Concord Coffee in Lakeland, FL) because the ratio of espresso to milk is the same

I remember my first time trying coffee in third grade thinking it was the most bitter drink I have ever tasted. On the weekends, I would often go over my grandma’s house and she would tell us not to talk to her “Until I’ve had my coffee.” Now, it’s become more about the experience of buying from a barista who knows your order and cares to ask how your day is going instead of using my coffee machine.

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