INTERVIEW CONTINUED FROM PREVIOUS PAGE

Was it a given that you’d work with coffee for a career, or did you consider other careers?

I actually dropped out of school to go into coffee, after about three and a half years of Computer Information Systems. I definitely stumbled into it, more from a philosophy of I don’t want to pursue what I’m doing for the rest of my life. I want to do something I love. I didn’t know what that meant at the time. I was more captivated by the culture of the coffee shop, rather than by the culture of coffee. That was 11 years ago. Coffee’s a lot different now.

What was the very first bar shift like, and where was that at?

My very first bar shift, I actually got hired to manage a coffee program for a start-up café in Indianapolis. Don’t ask me how I convinced them, because I had absolutely no coffee experience whatsoever. Somehow, yes, I sounded like I knew what I was talking about. My first bar shift was actually on a super-automatic machine. I’ve always enjoyed customer interactions and it was kind of a natural fit from the start. I always tell people, I’m at my most comfortable when I’m behind a bar. It’s very easy for me to talk and have conversations with people, really about anything, but if I’m standing behind the bar, it’s so much easier than the standard day-to-day interaction.

What’s your favorite aspect of operating a coffee roastery and cafe?

I think it’s two-fold. It’s both the relationships and all those relationships are affected by what we’re offering people, and how they respond to it. There’s nothing quite as rewarding as having something you’re excited about, sharing that experience, giving it to them, and having them share that experience. I always feel like I’m a bad owner, because more than anything I want to be behind the bar making coffee for people. I’d like to think that’s probably also what I’m most good at too.

Describe a typical coffee consumption day for you, from the moment you wake up.

Very rarely do I make coffee at home, except for my wife maybe on the weekends. I usually have to warm my palate up with some sort of filtered coffee in the morning. My first espresso of the day, my olfactory senses always have a weird reaction. I always end up having the sneeze. Then it’s either one of two extremes. If I’m opening the bar, it’s consuming way too much espresso to dial in. It’s opening the brew bar. I definitely probably overdose on coffee on a regular basis. Ironically, caffeine has lost its effect on me. That’s kind of unfortunate, actually.

When you do brew at home for your wife, what’s your preferred brewing method?

If I’m brewing enough for both of us, I usually use a Chemex, which is still probably one of my favorite brew methods. For just a single cup, I’ve been really enjoying brewing on the Aeropress right now, and the Kalita wave.

What type of music do you like to listen to while you’re on bar?

It depends on my mood, and I think it’s typical of any café. You’re trying to set a certain mood with the music, for at least the people that are paying attention to that detail. Morning and daytime is more relaxed, and you want people to be able to talk over the music. As it gets later in the evening, there needs to be a little more energy. Every little detail, everything has some sort of impact, whether it’s obvious or not. Music has a huge impact. Definitely when I’m closing the bar, I tend to lean towards more energetic, whether it’s upbeat rock or hip-hop tends to happen in the evenings, and I get a little loopy. Just all kinds of good energy, and again it’s an experience thing and has a huge impact on how people experience coffee.

If you could pull a guest shift at any other coffee bar for one day, what would it be and why?

Right now, today, it would probably be Verve, because I love those guys. I think they have a very similar approach to roasting as we do, and I’ve loved every interaction that I’ve had with them as baristas. My best coffee experiences I’ve had, when I’ve been through California and had coffee, and I think I would have a blast making coffee with them.

If you could only drink one more shot of espresso, who would pull it for you?

Probably Ryan Knapp, my roaster. And it would be his choice on what coffee he would pull for me, because I have a feeling it would be exactly what I need.