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the coffee. It was a pretty detailed process: Open up preground packet, dump into filter, press BREW. Certainly no grind, dose, tamp (work it!), involved in those early stages." Since 2002, when Marcus began his coffee career as a barista at Intelligentsia in Chicago, he has seen a tremendous amount of change in the larger regard for, and the abilities of, baristas in the industry. Through his work, Marcus has helped focus the industry's attention not only on competitions but also innovative, professional retreats like the Barista Guild of America's (BGA) Camp Pull-A-Shot. As a founding member of the SCAA's United States Barista Championship Committee in 2004, when he was still with Intelligentsia as vice president of retail, through his work as a staffer at the SCAA, Marcus has stood at a pivotal position in promoting and celebrating the barista in particular and specialty coffee in general. So as he moves into his new position, back at the front lines of retail, with Kaldi's, it seems a perfect time to sit down, have a conversation and let the spotlight linger for a moment on the talented Mr. Boni. Barista Magazine: What was your first "a-ha!" moment with coffee? Marcus Boni: It was definitely in Toledo, at the Sufficient Grounds coffeehouse right after high-school graduation. The moment was made special by not only my first quality cup of unflavored, unsweetened drip coffee, but also the addition of great friends and a robust discussion of the summer plans before college. That's still where I have most memorable experiences: When I have no expectations. BMag: What was your first coffee job? MB: I was extremely lucky to start as a barista at Intelligentsia's first café on North Broadway in Chicago. I had just left my career job working in the wireless industry in Ohio with savings and no definite plans. While I eased into the City of Big Shoulders, my friend (then retail director of Intelligentsia) asked if I would enjoy working at their Northside café—a certain deviation from my corporate job—so of course my answer was, "Yes!" Matt Riddle [former USBC Champion] and I actually interviewed on the same day. He remembers me wearing a suit to the interview with the store manager. You can thank my dad for that one! BMag: You started with Intelligentsia in 2002. What was the coffee scene in Chicago like 10 years ago? MB: It was truly a family back in the day. We were quite on the brink— of what, I'm not sure we collectively knew, but there was a tremendous amount of commitment to moving forward. We had growing pains—oh boy, did we have growing pains! From early days of the Swift grinder and leveling tools, we certainly had a lot to learn. It was just so damn amazing to be in it with folks who cared and whom you really cared about. So many instances of Amber Sather or Ellie Hudson-Matuszak pushing me to develop my skills. I remember a specific "very extra hot latte" I made for Amber. You know that girl had no problem telling me my milk steaming needed work, because she truly cared. In my earlier days, it was all about changing perceptions with the community that we served. The Broadway café had been a staple in the East Lakeview community that we served for quite some time. www.baristamagazine.com 63