- 注册
- 2002-10-07
- 消息
- 402,225
- 荣誉分数
- 76
- 声望点数
- 0
The baristas:
Emma Desjardins, Art-Is-In
Emma Desjardins is a barista at Art-Is-In Bakery.
Been a barista for: Three years
How got here: “I’ve always been involved. It’s a family business. My mom and dad (Stephanie and Kevin Mathieson) own it.”
Best thing: “I like the adrenaline rush on a nice Sunday brunch with 15 to 20 coffees lined up. It’s stressful, but you’re kind of an artist. It’s really awesome to paint such nice designs on drinks.”
Her drink: “The Gibraltar. It’s a stronger cappuccino, with two shots of espresso to two shots of milk. Your shot has to be perfect, because you can really taste the coffee. It’s in a small, clear glass, so you don’t have a lot of room for the design — you have to be really on point.”
Related
Masal Hans, Bridgehead, 344 Slater St.
Masal Hans, a barista at Bridgehead, is photographed enjoying her favourite drink, a simple two-shot Americano.
Been a barista for: Seven months
How got here: “After I graduated from university — I did a degree in social work in Ann Arbor, Michigan — I moved back to Ottawa and I needed a job. I’ve always loved Bridgehead, so I applied.”
Best thing: “I get to hang out with my co-workers and see my regulars.”
Her drink: “A two-shot Americano. I only drink almond milk; I’m lactose intolerant.”
Tommy Chan, manager, Morning Owl on Elgin
Tommy Chan, barista at the Elgin St. location of Morning Owl, is photographed with his favourite drink to make, The Classic Pour Over.
Been a barista for: Eight years
How got here: “Very, very organically. While I was doing school, I noticed on YouTube that people were making lattes with cool detail and I realized that — hey — I have an espresso machine, can I do it? That opened the door to the coffee world. I had no idea what I was getting into. At this stage now, it’s not for the look of latte art.”
Best thing: “Helping elevate the coffee culture in Ottawa and educating people about coffee.”
His drink: A classic Pour Over.
Adam Gallaro, manager, The Ministry of Coffee and Social Affairs, Hintonburg
Adam Gallaro, a barista at Ministry of Coffee + Social Affairs in Hintonburg, works his magic behind the bar.
Been a barista for: Nine years
How got here: “I started working part-time when I was in high school, doing dishes at a Merrickville café called Brewed Awakenings. I worked at Starbucks when I was at school in Montreal, moved back to Ottawa and worked at Bridgehead, then in Toronto worked at my first Third Wave (see glossary) café, Lit Espresso Bar. I came back to Ottawa two years ago, just at the time that coffee was really taking off in the city.”
Best thing: “How active a job it is. It’s a mix of science and communication and attention to detail. You have to find the equilibrium between all these things and the busier it is, the better.”
His drink: “An Ethiopian Geisha. It’s almost pretentious. Each bean is chosen one by one and it sells for $50 to $70 a pound and higher. But it’s one of those things that, as a barista, you get to come in the back door and try it. It’s mind opening. It’s like ‘I’m one of 10 people who gets to taste this.’ It’s the absolutely greatest cup of coffee you’ve ever had.”
查看原文...
Emma Desjardins, Art-Is-In
Emma Desjardins is a barista at Art-Is-In Bakery.
Been a barista for: Three years
How got here: “I’ve always been involved. It’s a family business. My mom and dad (Stephanie and Kevin Mathieson) own it.”
Best thing: “I like the adrenaline rush on a nice Sunday brunch with 15 to 20 coffees lined up. It’s stressful, but you’re kind of an artist. It’s really awesome to paint such nice designs on drinks.”
Her drink: “The Gibraltar. It’s a stronger cappuccino, with two shots of espresso to two shots of milk. Your shot has to be perfect, because you can really taste the coffee. It’s in a small, clear glass, so you don’t have a lot of room for the design — you have to be really on point.”
Related
- It's percolating: Coffee culture hits Ottawa full-steam
- Blended businesses: coffee shops with bikes, blooms or books on the side
- A coffee enthusiast's top picks
- Coffee talk: what's a ristretto?
Masal Hans, Bridgehead, 344 Slater St.
Masal Hans, a barista at Bridgehead, is photographed enjoying her favourite drink, a simple two-shot Americano.
Been a barista for: Seven months
How got here: “After I graduated from university — I did a degree in social work in Ann Arbor, Michigan — I moved back to Ottawa and I needed a job. I’ve always loved Bridgehead, so I applied.”
Best thing: “I get to hang out with my co-workers and see my regulars.”
Her drink: “A two-shot Americano. I only drink almond milk; I’m lactose intolerant.”
Tommy Chan, manager, Morning Owl on Elgin
Tommy Chan, barista at the Elgin St. location of Morning Owl, is photographed with his favourite drink to make, The Classic Pour Over.
Been a barista for: Eight years
How got here: “Very, very organically. While I was doing school, I noticed on YouTube that people were making lattes with cool detail and I realized that — hey — I have an espresso machine, can I do it? That opened the door to the coffee world. I had no idea what I was getting into. At this stage now, it’s not for the look of latte art.”
Best thing: “Helping elevate the coffee culture in Ottawa and educating people about coffee.”
His drink: A classic Pour Over.
Adam Gallaro, manager, The Ministry of Coffee and Social Affairs, Hintonburg
Adam Gallaro, a barista at Ministry of Coffee + Social Affairs in Hintonburg, works his magic behind the bar.
Been a barista for: Nine years
How got here: “I started working part-time when I was in high school, doing dishes at a Merrickville café called Brewed Awakenings. I worked at Starbucks when I was at school in Montreal, moved back to Ottawa and worked at Bridgehead, then in Toronto worked at my first Third Wave (see glossary) café, Lit Espresso Bar. I came back to Ottawa two years ago, just at the time that coffee was really taking off in the city.”
Best thing: “How active a job it is. It’s a mix of science and communication and attention to detail. You have to find the equilibrium between all these things and the busier it is, the better.”
His drink: “An Ethiopian Geisha. It’s almost pretentious. Each bean is chosen one by one and it sells for $50 to $70 a pound and higher. But it’s one of those things that, as a barista, you get to come in the back door and try it. It’s mind opening. It’s like ‘I’m one of 10 people who gets to taste this.’ It’s the absolutely greatest cup of coffee you’ve ever had.”
查看原文...
