Barista Interview Series #3 - Our Tama
Tell us about your first cup of coffee.
Actually, my first affair with coffee was instant coffee with hot water, a little milk and sugar. Totally not Speciality but there is something nostalgic about it for me.
Why did you start working in the Specialty Coffee scene?
I didn’t plan on working in Speciality. As I worked in different shops and countries, I picked up new skills that lead me to be a better barista and host.
What skills have you perfected as a Barista?
I believe what I have perfected most is navigating customers through a simple yet complicated process to find the drink they wish for or try something new. This is something I find still lacking within the Specialty Coffee scene, especially in Europe.
What is your favourite THE BARN coffee, and what do you like about it?
I don’t have a favourite coffee in particular, but I do love a good natural Ethiopian. Something about a cup of this is so different from the general idea of what coffee should be, i.e., dark roast, chocolate and nutty. I prefer the sweet, fruity and complex coffees.