Barista Magazine

DEC 2017-JAN 2018

Serving People Serving Coffee Since 2005

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Page 90 of 107

91 There was a learning curve to the mentality of, "I'm not sure what I'm walking into on this service call, I might not have repaired anything quite like it, but that's OK and I'll fi gure it out eventually." and take safety seriously. It is a physically demanding job, and taking care of your body will help with longevity." Xan has an insight about coming into one's own as a coffee tech- nician that I fi nd particularly helpful, especially for newcomers: "As I was coming up it got drilled [into me] that 'people buy things from people,' translating to: You can be a little worse for wear at spinning wrenches as long as you are great at dealing with customers and their satisfaction," he says. "Obviously the goal is to be the best at both, but more often than not I honestly believe that if there is a discrepancy in skill, the better service will take the account." In retrospect, becoming a coffee technician has been a diffi cult but rewarding experience for me. Thankfully, I've had a lot of support from those around me all through the process, which I fi nd to be a trademark of the specialty-coffee industry across the board. There always seem to be people out there willing to help, and I've found that learning this new trade has been the consequence of others willing to lend a hand. Justin and Andrew of OZO, Scott and Aaron of Synes- so, and Mike and Randy of La Marzocco have all been particularly helpful to me personally in growing as a technician. I can't thank them enough. Continuing this cycle, Tim is taking the role of training new tech- nicians into his own hands: "I plan on starting a technician compa- ny based in the Dallas area," he says. "My primary motivation for wanting to do this is wanting to help grow new technicians. The idea of being able to help connect more aspiring technicians to resources for education, and to have a hand in growing the fi eld, is really exciting to me. With patience, interest, and care, I think anyone can learn to be a good technician." Authentic Seattle since 1994 THERE'S NOTHING LIKE THE FEEL OF BARISTA MAGAZINE IN PRINT. SUBSCRIBE TODAY!

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