If there's one thing I've learned in the two-and-a-half years I've spent working in the coffee industry, it's this: All the customer cares about is the final product. Fancy machines, beans and grinders are a nice addition to the cafe, but unless the espressos, macchiatos, lattes, hot chocolates and drip coffees are tasting exceptional, then it's all for show.
As a result of this, I'm going to attempt to keep this introductory blog and future posts as simple and straight-forward as I can. The information and writing will hopefully speak for itself, just as our coffee hopefully speaks for itself. Jargon will be minimized, the ego which makes many baristas (and writers) infamous will be dropped at the door and your learning and enjoyment will be prioritized. Feel free to call me out if this blog doesn't actually represent those ideals.
It's time for that "introduction" part of the blog. My name's James Wilt. I'm a full-time journalism student at Mount Royal University, a freelance writer for Fast Forward Weekly and a part-time barista at Caffe Rosso. Coffee is a massive passion for me, and I relish every opportunity I have to drink it, talk about it and write about the subject. Caffe Rosso is my third formal coffee job, following two years working at the House Coffee Sanctuary in Kensington and six months at Fratello's Analog Cafe in the Calgary Farmers' Market. I'm by no means an expert on the subject, and am always open to learn more about it.
Dave Crosby, the owner of Caffe Rosso, has graciously given me this space to blog about coffee. Topics that he's brainstormed for future blogs -- which will hopefully be posted weekly -- include technical advice for brewing (how to use an AeroPress), varieties of coffee (similar to wine), the process of cupping and the concept of seasonality. I'm completely open to writing about any topics that you're interested in, so be sure to suggest ideas.
I'm looking forward to dialoguing with you and collectively working towards making better coffee.
- James
