In this edition of Five Questions, we’re talking with BGA Member Lauren Lathrop of Public Domain Coffee in Portland, Oregon. A veteran barista of seven years, Lauren sparked this love affair by sneaking coffee into her hot chocolate at Girl Scout Camp. That sounds delicious - I hope it was Thin Mint hot chocolate. What began as a job in college developed into Lauren's passion, and ultimately into her chosen profession upon moving to Portland.

Lauren working her magic at NWRBC. 

Photo courtesy of our friends at Sprudge.com.

 

I had the privilege of meeting Lauren at Barista Nation PDX 2012, which concluded with a latte art competition. Lauren displayed some serious pouring chops, but more importantly, provided great company and was super supportive of the other competitors (even with prizes and a modicum of glory on the line). When the contest was over, I was glad to have made a friend like Lauren. Almost a year passed until our paths crossed again at this year’s North West Regional Barista Championship. Here I had the privilege of watching Lauren execute a solid performance to earn a place in the finals in an incredibly vibrant community of coffee professionals. Her dedication to craft and service was apparent and my respect for her grew even more. Part of the reason I love being in the BGA is that it connects us to people like Lauren, who inspire us to be better and more dedicated baristas. But enough of what I think, what does Lauren have to say about the BGA and her chosen profession?

Michael Harwood     Why did you join the BGA and what keeps you involved?

Lauren Lathrop        When Public Domain first opened in 2010, every employee became a registered member. We knew it would keep us in touch with the industry and the coffee communities. Since that first year, I've renewed because of benefits like discounted NWRBC registration and the ability to stay in touch with what's happening in our industry.

MH     What is the most fulfilling aspect about being a barista and why?

LL     I've always loved the customer service aspect. Connecting with someone, providing them with service and a product that satisfies or exceeds expectations. I love to take care of people, teach them, and make them happy. The most rewarding part of my job is the first-name basis crowd, the regulars whose lives you feel you are a part of because you see them every morning and start them on their day. In specialty coffee, the connection to our farmers is also really rewarding and I love being a part of the global connectivity of the coffee world, but in the day-to-day it's your consumers' faces who greet you with a smile and a "thank you". I have a whole category of close friends who began as coffee customers, I think that's really special.

MH     If you could impart one insight to a fledgling coffee lover, what would you share?

LL     Ask a ton of questions! I'd been a barista for years before I really started to explore coffee on a biological level, and the brewing process on a chemical one. With the help of some amazing lead baristas and co-workers I learned way more than I thought was possible about my own job. You have to be inquisitive to find the angle that most interests you about this career. For some people, it's production, for some it's roasting, for some it's the parameters to pull the perfect shot. Once you find what really fascinates you, it's hard not to be excited about going to work.

Double L serving up goodness at Public Domain in PDX.

MH     What is your go-to coffee brewing method at work? How about at home?

LL     I'm pretty easy to please. At work it's a shot of espresso from a co-worker or a cup of drip off the Fetco. At home it's literally whatever's easiest, usually French Press but lately (and probably for the rest of the warmer months) it's Cold Brew in the fridge. I have a bunch of fun equipment but I always go for a simple lazy method when I'm left to my own devices.

MH     What music are you currently jamming to on bar?

LL     So many things. This past week it's been Bahamas, Haim, the new Yeah Yeah Yeah's album, Polica, and Sbtrkt. With a healthy dose of the new Justin Timberlake thrown in.

So there you have it, folks. Catch Lauren at Public Domain in Portland for a great drink; and I’d say there’s a strong chance you’ll see her at the 2014 USBC in Seattle. Until next time...

We are pleased to announce the results of the 2013 election!

And the winners are:

Alex Littlejohn, Verve Coffee Roasters

Miguel Vicuna, Metropolis Coffee Lohi

Laila Ghambari, Caffe Ladro

Cole McBride, Visions Espresso

Colin: You've worked for very small coffee shops (Caffeine Dreams Cultiva) and some large

coffee roasters (Whole Foods/Allegro, Irving Farms) -- would you feel comfortable comparing and contrasting those experiences? What about the experience of working in coffee in Nebraska vs NYC? I guess the obvious comparison would be money and resources.

Tamara: Working at Whole Foods, I felt very secure in my position. I was able to focus on my own education and get better at my job. There was definitely pressure to do well but it wasn't like the store would go out of business if I messed something up. At the smaller shops we saw every dollar going in and out and I really felt responsible when the shop would have a slow day or week etc. Irving Farm is the perfect size. Big enough to offer education and opportunities for growth and small enough to know that what you're doing is actually influencing the company. Working in Neb vs NYC - Is surprisingly similar:) Both places have a steady stream of customers who just want something strong and black and to-go. The real differences: New Yorkers call a lid a "cover", they stand "on-line" rather than in line and they want their coffee in a bag - Why?! haha!  

Colin: That's refreshing because I would imagine that New Yorkers would be... well I guess I'm suggesting that they may be more closed minded to having that transformative coffee experience. I'm thinking about the coffee in a bag thing, I think it's very funny that people ask for that, as do you. It would be so easy to get into a situation about a request like that. What do you think about baristas who feel the need to give people pause and somehow rethink their coffee experience? Do you see that happening? Or hear baristas say that kind of thing?

Tamara: I don't think New Yorkers are any more (or less) close minded than people who don't live here. I think it comes down to the presentation. I've always thought it was kinda funny to ask people to have a "slow coffee experience" while they're standing in a line.

  

Please be sure to read up on the recent changes to the Barista Guild bylaws.

We'll be filling four (4) Executive Council positions to represent all BGA members from the list of nominees below (in alphabetical order):

Laila Ghambari, Caffe Ladro
Todd Goldsworthy, Klatch Coffee
Alexandra Littlejohn, Verve Coffee Roasters
Sarah Posma, Alaska Coffee Roasting Co.
Cole McBride, Visions Espresso
Alex Negranza, Liberty Bar
Talya Strader, Bow Truss Coffee Roasters
Matthew Scott, Lemonjello's Coffee
Miguel Vicuna, Metropolis Coffee Lohi


Nominee Profiles

Laila Ghambari 

Alexandra Littlejohn

Bio: Started in coffee at 15 and never looked back. Do what you love and love what you do! I've worked as a barista, trainer, manager, consultant and community outreach coordinator in my career in coffee; as well as working along side do many amazing people along the way.. Like my friend Stacey said in his performance this year "we want confident and empowered coffee professionals!" I agree! I'm always available to help wherever and whenever I can! I love service to this industry that's given me a life beyond my wildest dreams.

Qualifications: I've been in coffee for 14 years, I'm a level 2 barista, lead instructor, BGA examiner and in real life.. I just love baristas and truly have their best interests at heart. I currently do account management, training and community outreach for Verve Coffee Roasters in SoCal and nationally. I can travel for all events and have support at the Verve team too!!!

Sarah Posma

Bio: I grew up in Fairbanks, Alaska. I spent a good portion of my life living out in the woods in a cabin without running water, but I remember my parents still made coffee in a French press every morning. I got summer jobs a soon as I was able, one of my fist was as a hostess at a restaurant with an espresso machine with which I was completely obsessed, and spent every spare moment cleaning and polishing until someone finally taught me how to use it! I went to college for Biology and for a long time thought I would go to Nursing school, but I got a job at a local cafe to pay for school, and somewhere along the line I just fell in love with coffee. I love now that I can take what I learned studying biology and apply it to coffee; I think I was jumping out of my chair with excitement when I finally made the connection between organic acids and flavors. . . Basically: I love coffee, I love learning about coffee, and I love teaching others about coffee. I would be honored to be on the BGA Executive Council. Thanks!

Qualifications: I run a very busy café, where I do a little bit of everything; order green coffee, roast occasionally, train new baristas, work the bar, clean and organize the café, order supplies, manage social media, etc. . . I've been in the business for about fourteen years. I started out loving the smell of coffee, but not really understanding what "good coffee" was; I was convinced for a while that a caramel white chocolate mocha was the epitome of coffee drinks. Over the years I have learned so much: learned how to let the coffee shine and speak for itself. I believe there's much more to learn, and so much more we can do to improve specialty coffee. I love showing my customers, and sometimes my baristas, that coffee can be absolutely amazing without any sugar or cream. I would love to be on the BGA Executive Council. I think I have a unique perspective; being as I still work in a café every day. I have a lot of enthusiasm and a lot of knowledge to share, I want to learn as much as I can and support others who are as passionate about coffee as I am.

Cole McBride

Bio: I've been working in coffee since I turned 18. It was my first job after moving away from my home town of Nashville Tennessee to Seattle Washington. At first I did not care for quality coffee that much but I immediately enjoyed serving guests. Service has has always been my main focus. After being in coffee for about a year I began to fall in love with the complexities of coffee and have since then taken every opportunity to learn and experience as much as I can about Specialty Coffee. I never thought that making coffee could be something someone would do as a carrer but now I can't imagine doing anything else. I have been fortunate to have learned from some amazingly talented people along the way and I would like to share what I have learned with everyone. I'm very active in the Barista community and I would be honored to serve on the Barista Guild of Americas Executive Council. I'm a motivated and very hard worker and I have the full support of my employer Visions Espresso Service for which I'm very grateful.

Qualifications: 11 years in Specialty Coffee. I've worked as a Barista, Manager and trainer. I also have experience in event planning.

Alex Negranza

Bio: Dodging near death experiences from the mafia in Northern California, Alex Negranza- or so he goes by now- is part of the witness protection program and moved to his Seattle home to pursue a professional career in the beverage world. A transfer of 5 years now, Alex has worked non-stop learning the craft and culture around libations. Accumulating approximately 10 hours of sleep since relocation, he spends most of his time drinking coffee until the wee hours of the morning paranoid of Keyser Soze finding his true location and avoiding drinking himself to sleep with mezcal. While on the run from the mafia, Alex has judged numerous United States Barista Championships as well as participated in various events around the country. Negranza currently is the Bar Manager at Liberty Bar on 15th Ave nestled between an alley and that other place and can be found there more often than not working or drinking.

Qualifications: Craft Cocktail Bar manager, US Bartenders Guild Member, WA State Bartender's Guild Member, former NWRBC Competitor, 4 years of USBC Judge's Certification and regional competitions, Photographer, events coordinator and former coffee blogger and consultant. Throughout my time in coffee I've watched the industry evolve and the craft become more and more refined. We are all familiar with specialty coffee and what goes into it, but what is the future of the barista and how do we make the job of being a barista more sustainable? It is my hope that I bring a refreshing and new outlook to the BGA E.C. with my experience and expertise in the craft beverage world. I hope to raise awareness in the craft coffee world through outreach and collaboration with new allies and expanding the membership base in new markets.

Talya Strader

Bio: I started making coffee back in 2001, and while it wasn't Specialty, it was a good training grounds for learning about operations and customer service, while trying to build a palate. I eventually became the manager of this shop, and started to develop my critical thinking and interpersonal skills. After this, I found my way to Starbucks, where I learned much more about standards and work flow. All of this was a great foundation for finally working with Intelligentsia in 2007. I eventually became the retail manager in 2009. The lessons that I learned from working for them, are countless, as they completely equipped me to work as a coffee professional for the rest of my life. I ended my tenure in 2012 to help start a new roasting company called Bow Truss. I have been a barista competitor since 2007 and have only fallen more in love with coffee and the community that it creates. I hope to one day own my own coffee shop ( a dream since I was 14), but feel completely honored to continue learning more and more about how that can be achieved by the people who have jumped before I have.

Qualifications: I am a detail oriented person with a hard work ethic, a dedication to character, who appreciates challenges. I am an effective leader, with a far reach, who always has a strong support system to help me accomplish goals/events/projects. I like to problem solve, plan, and work on a team. While I am no innovator, I love working with creative people in order to make their crazy ideas come to light. I have exhibited these characteristics through managing anywhere from 4-18 people at a time, for many years, with grace. I have also given back to the community that honed my skills by co-founding a coffee community in Chicago called New Gotham. I am committed to continuing, cultivating, and elevating the Specialty coffee scene in my city, region, and country.

Matthew Scott

Bio: I opened shop at Lemonjello's Coffee in Holland, MI in 2003 because there wasn't anywhere near me that could teach me what I wanted to know about coffee. I had the opportunity to take over space that was central in our town and spent the next several years working around the clock to build a craft-focused business that doubled as a community oriented space. We grew faster than I expected and I knew we had to keep up. As I developed a curriculum for my baristas, I realized that there was a need for education for those who wanted to learn to be a barista as a Trade and not "just a job." As I delved into the BGA's opportunities, I realized there are more and more of us who want to learn. I would like to see the next phase of the BGA be to expand regional opportunities with educational and social events that are accessible. This means we need more instructors, testers, and organizers with real life café experience. I'd like to take my 10 years of 10+ hours a day on the bar and help others reach their potential in this industry.

Qualifications: BGA Certified Level 1 and 2 SCAA IDP Certified Competition Barista 2012 and 2013 Great Lakes Regional AeroPress Championship Competitor 2013 Store Owner & Barista Trainer for 10 years Barista for 14+ years

Miguel Vicuna

Bio: Miguel Vicuna has 10 years in the coffee industry, starting as a barista then moving into more training roles over the years. He recently opened and operates Metropolis Coffee Lohi, a coffee shop dedicated to improving and spreading the reach of Specialty Coffee to the Denver area. Miguel is also and active member of the Rocky Mountain Craft Coffee Alliance, a group dedicated to improving coffee and cafe culture in the greater Colorado and Wyoming area. Miguel is an active volunteer in the SCAA, BGA and USBC for the last 5 years. He served as past BGA Mountain Region Rep, and is active on the BGA Education Committee. He is a BGA Level 1+2 Certified Barista and BGA L1 Examiner, along with an IDP Certified Lead Instructor and has instructed at Camp and internationally in Dubai. Miguel is also very active on the Competition Committee. As a Certified Head Judge for USBC he has judged 27 competitions both in the USA and Internationally. Miguel is very dedicated to the Barista Craft and is always learning and finding new ways to push it further for the future.

Qualifications: 10 years in the coffee industry Current BGA Mountain Region Rep Helped start monthly TNT's in Colorado Active member of the Rocky Mountain Craft Coffee Alliance BGA Level 1 + 2 Certified BGA Level 1 Examiner IDP Certified Lead and Station Instructor for CPAS and internationally in Dubai, U.A.E. in the last 2 years BGA Education Committee: helping write content as a subject matter expert in many classes Competition Committee and a USBC Head Judge, 5 years, 27 competitions.  Helps out occasionally on the SCAA Sustainability Council.