 ~ We asked 6 inspiring guys from the world of artisan beverages the same 2 questions, and they answered. ~  Photo by Zach Bauman Q. Describe to us the moment you can remember that led you to a career in craft beverages. A. it was Christmas Eve and it was the day before I turned 21. So totally illegal when I bartended for the first time. Then 8 years later I started working with Ryan Rama and he got me into actually caring about what I pour into the glass. Q. If you could be a guest bartender at any bar in the country, which one would you choose? A. I would have to say Employees Only in NYC. My favorite bar in the world. The hospitality in that place is unrivaled anywhere and I've never had a better time. Nate Sellergren - Regional Brewery Representative with Stone Brewing Company / Escondido, CA  Nate Sellergren, top left with Jason Q. Describe to us the moment you can remember that led you to a career in craft beverages. A. The moment I wanted in to craft beer, my wife and I attended an event (old guardian barleywine, I believe) at Stone World Bistro in Escondido. After the event we sat out in the gardens having a beer and I said, " I think I'm going to work for these guys" my wife said "yeah right!" It took one year... And sure enough I landed my dream job selling Stone beer! Q. If you could be a guest barista/bartender at any bar in the country which one would you choose? A. This is a damn good question! There are so many great bars around the country! I would pick a bar on a beach with a good whiskey list and a great view! Oh, and Stone IPA! David Shenaut - Bar Director of Raven & Rose and co-founder of Portland Cocktail Week / Portland, OR  Q. Describe to us the moment you can remember that led you to a career in craft beverages. A. After several years of neglecting vermouth and bitters, I was introduced to my first Pegu Club by Christian Krogstad at House Spirits Distillery. This inspired me to put down the plastic flair bottles, pasteurized juice and -tini menus. I was on a mission to learn the techniques required in creating a more complex and balanced cocktail. Q. If you could be a guest barista/bartender at any bar in the country which one would you choose? A: Honeycut in LA. These guys know how to have a good time! It would be amazing to get to shake and serve epic cocktails under disco lights. I'm not sure I would make it out in tact, but I would do my best to put on a show. On the coffee side of things... Matthew Barahura - Barista at James Coffee Co. and Event Coordinator & Lead Instructor at San Diego Coffee Network / San Diego, CA  Photo from sprudge.com Q. Describe to us the moment you can remember that led you to a career in craft beverages. A. It was at SCAA Expo in Anaheim in 2010. I had competed in the USBC and didn't advance out of the first round. So I started helping out other competitors, polishing dishes and whatnot. Chris Baca, then of Verve Coffee Roasters, was warming up and asked if I wanted to taste his coffee. He pulled me a shot and gave me rafting noted of chocolate covered strawberry. It was the best espresso of my life and right there I wanted to pull a shot just a delicious as that one. I haven't done it yet, but it'll happen some day. Q. If you could be a guest barista/bartender at any bar in the country which one would you choose? A. I'd love to work a shift with Charles Babinski. Watching him compete this year and hearing talk about customer service has been very inspiring. So great to see him finally win and take second in the world. Connor Garland, Barista at Boxcar Coffee / Denver & Boulder, CO  Photo by Mitchell Plath Q. Describe to us the moment you can remember that led you to a career in craft beverages. A. At Boxcar Coffee In Boulder, 2012. I'd grown up with a preconception of coffee being what was offered in Fort Collins back then, and had never experienced any challenge to that. At Boxcar, the old world aesthetic partnered with a great cup of coffee (a cappuccino) made me ask "why is it like this? How?" At the time I was completely ignorant to what coffee could be. That was my first time having an exquisite cup of coffee & from that point on I couldn't really get the experience out of my head. Everywhere I went I wanted that same exact experience and after that moment I couldn't not be changed. I had just started to drink beer, and was starting to think more about flavors - I was trying to approach coffee the way I was approaching beer, and had never had coffee with flavors that challenged my preconception of coffee. Q. If you could be a guest barista/bartender at any bar in the country which one would you choose? A. Harbinger Coffee in Fort Collins - by far the best thing in this area and the bar I'm most excited about. Samuel Smith - Barista at Topeca Coffee / Tulsa, OK  Q. Describe to us the moment you can remember that led you to a career in craft beverages. A. Coffee consumed my teen years. I had my first latte when I was thirteen or fourteen years old during an impromptu visit with my Mom to her favorite coffee bar. It was the first time I recall enjoying the taste of coffee, because there was no astringency or bitterness hindering my experience. The barista poured this cool design in my cup, which I soon learned was called a rosetta. The spontaneity of that cosmopolitan venture, in conjunction with the aesthetically pleasing and delicious beverage, has had me chasing coffee perfection ever since. Last year I spent a good amount of time exploring the various coffee scenes around the North America. My travels led me to Kansas City, Nashville, Indianapolis, Cincinnati, Chicago, New York City, Minneapolis, Denver, Los Angeles, Toronto, and San Salvador. It was cool to see the common trends in each establishment, in addition to the unique aspects that set each one apart from the rest. I’m currently in my early twenties and have worked for Topeca Coffee Company as a barista for two and half years. I’m fortunate to work for a company that pursues excellence, and as a part of that I’m equally as enthusiastic about coffee as I was in that first moment years ago. Q. If you could be a guest barista/bartender at any bar in the country which one would you choose? A. There are so many cool coffee bars across the United States that I’ve visited. The one that stands out the most in this instance is G&B Coffee in Grand Central Market in Los Angeles. The entire space is virtually outside, with mostly bar-style seating and a few tables in front. I am intrigued by their unique approach to espresso, and their choice of homemade almond-macadamia nut milk in their signature beverages. I was only there for a brief moment before I had to catch the train to meet my cousins at Disneyland, but I had a pleasant exchange with the barista over the cappuccino and drip coffee that I ordered. I would enjoy working a guest shift there. I want to understand the science behind their espresso method, in addition to learning what it’s like being part of the LA population. ~ A big thank you to these craft beverage artisans for sharing their stories, and a shout out to the people who fueled and continue to inspire their passion. ~ ~ Join the Conversation ~
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