Read about our Secret Samurai. Want to know the story behind those friendly faces you see behind the coffee machine everyday at Alowishus? Here is the inside scoop, as to what they believe and where their passion comes from.
First of all, why the title Coffee Samurai?
Tracey: I strongly believe that to make excellent coffee, you need an excellent barista. This is why we put all our baristas through extensive training; we call this Barista Bootcamp. From here, they are then dubbed a Coffee Samurai. This title represents the passion, speed and precision we expect from all the baristas here at Alowishus.
What keeps you passionate about making coffee and working as a barista?
Libby: Once you fall in love with the art of coffee making and all its aspects from preparation to cup, there is no going back. This transition is dependent on so many variables and is then ultimately reliant on the skill of a barista to provide the final perfect pour. Since coffee making has become such a growing trend in both our homes and as well as our cafes, it is imperative for me to deliver a coffee in such a way that the customer leaves satisfied with the intention to return.
Imejine: Making someone’s day by making them a coffee, along with the fact that if I don’t make a coffee for more then 2 weeks I get “coffee making withdrawals”. Also chatting with customers throughout the day.
Melissa: I love making coffee because its such a simple thing that can impact someones day and even their daily life. Also love coffee myself.
Georgia: I love making coffee because it is apart of everyday life for the majority of people. It’s not just making a great cup of coffee for someone but the conversations and friendships you make with your regulars. Just the interaction and social aspect of coffee makes everyday different and exciting.
Heinrich: What keeps me passionate about making coffee is seeing people come together with a cup, mug or espresso of their favourite coffee and share life together. People make memories, share or relive experiences, have business meetings or just simply take a lunch break with a coffee; and being able to make it for them is what keeps me going as a barista.
What is the most challenging coffee request you’ve ever had?
Imejine: Extra shot chai with an added extra shot of coffee with 3 squirts of vanilla.
Melissa: Regular caramel latte with 2 sugars an extra shot of coffee on almond milk.
Georgia: There has been so many! umm probably a 1/4 strength decaf cappuccino with a couple centimetres of hot water and no chocolate sprinkles on top (so basically a latte we’d say) with a half shot of caramel syrup would be the most unique one I’ve had in my many years!
Heinrich: The most challenging coffee request – or rather most interesting one – was making a latte with one decaf shot and one normal shot on almond milk.
What is your secret to making the best coffee?
Libby: My secret to making a good cup of coffee is a continual pursuit requiring great precision and concentration as well as experimentation to produce a consistent coffee cup after cup.
Imejine: Probably the fact that I hate getting a bad coffee so I don’t want someone else to get one haha. I try my best to make sure the shot I make is done correctly and when it’s pouring that golden honey like colour must be the end result. Also making sure that milk is creamy.
Melissa: Consistency is the key! Being very observant whilst under the pump ensures every coffee is magical. Also making sure the milk is silky smooth
Georgia: My secret! Well it wouldn’t be secret if I told you haha Honestly consistency, practice, passion and some love make every coffee special. You have to want to be the best you can and have a love for what you do to have a delicious cup of coffee be the final product!
Heinrich: The secret to making the best coffee is grinding the coffee to the correct coarseness in order to extract the perfect shot. It’s often a forgotten aspect, but the ‘silent’ hero to making great coffee is understanding how to grind the beans.
And, what coffee do you drink?
Imejine: Piccolo Latte
Georgia: Well, I don’t drink coffee anymore! But back about 4 years ago when I did I loved a good latte
Heinrich: I have recently become a big fan of piccolo’s: they are the perfect way to start a busy shift but also a good choice if you want to experience a richer taste of coffee.