Colin Francois – Field Report from Barista Camp
June 13th, 2014 By admin | Comments: no responses
June 13, 2014
Q & A With Colin Francois, Barista Camp Back From the Field- Report
Interviewed by Sarah DooleyBaratza is as serious about great home and light commercial grinders as we are about employee development. In the past year, we’ve sent two team members to the Barista Guild of America’s Barista Camp for Level 1 Certification. We believe in education experiences like these, combining top-notch curriculum with hands on activities. Recently our team member, Colin Francois joined 100 plus coffee people in Fontana, Wisconsin, population 1,625, for some good old fashion barista glamping. (Glamorous camping if you didn’t catch that one.)
SD: What is your role at Baratza?
CF: Baratza Sales Support
SD: Describe your day-to-day activities:
CF: I typically get to work just before my shift starts and make coffee for the office. One Chemex, two espresso’s and a cappuccino will usually do the trick for all of us. Then I get right to phone support, process sales and support emails while fighting off the slumber gnomes with more coffee. It’s actually pretty interesting, my conversations are never dull and we always seem to have a solution.
SD: Are you a member of the Barista Guild of America?
CF: Yes, most valuable membership I have to date!
SD: What inspired you to go to Barista Camp?
CF: Sarah Dooley (my co-worker) said it would be a great full circle experience of engaging activities, learning and relationship building.
SD: What’s your favorite beverage coffee and beyond?
CF: Chemex for coffee and an Old Fashioned
SD: What delighted you the most about the week?
CF: Laila Ghambari’s competition routine at camp was incredible! The second she mentioned concord grape, the fragrance filled the room… it gave me goosebumps.
SD: What was the worst part about camp?
CF: Breakfast was terrible. While I was thankful, I’m not a big fan “tub-o-eggs” and hash-browns. A large plate of fruit and a pile of bacon it was for me!
SD: Was there something you learned that will really help you with your career path in coffee?
CF: The Introduction to Cupping courses were a experiences for me. Tasting with the flavor wheel and using the unified language surrounding coffee made a lot of sense and I’ve immediately put it to use.
SD: Boxers or Briefs?
SD: Besides Baratza’s newest grinder for light commercial use, the Forté Series, did you notice something particularly awesome in the world of equipment, ie: any new innovations or clever bar tools?
CF: The Seraphim by Curtis had a really cool look and the coffees prepared with this water delivery system were quite tasty.
SD: How many pull-ups can you do?
CF: Ha, 15
SD: What were your actual achievements from your time at camp?
- Level 1 Certification
- 2nd Place in the Camp 5K, I won a pretty cool Hario Ice Dripper just in time for Summer
- Most importantly, I also feel like I am definitely more comfortable helping our customers troubleshoot brewing issues. Barista Camp reinforces the things you do know and opens your eyes to a lot of variables and processes that really just make you better.
SD: Did you make a potential new email pen pal?
CF: At camp you get assigned to a camp team. On the first evening we broke into our groups, assigned a team leader, made a team poster and created a team name, in our case “Super Fines”. Interestingly enough, as we sat down in our groups, the subject of roommates came up. Had we met our roommates yet etc. It just so happened I hadn’t really met my roommate but I did come to see him up on the stage welcoming all of us to camp and sharing the festivities ahead. So while I hadn’t physically met my roomie, Lorenzo Perkins was there meeting and greeting all of us.
SD: Would you recommend barista camp to your peers in coffee? Why?
CF: Absolutely yes! Overall it was a really great learning experience. The coffee industry consists of people from a lot of different walks in life. It was fun to share and listen.
SD: If I was going to Barista Camp tomorrow, what should I bring?
CF: Take snacks to class for sure! Some of the sessions run upwards of 3 hours …oh and bring enough to share with at least one other person too.
Prev Post: Rimini Italy – World Coffee Event 2014 » Next Post: Release of Vario 886 »