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V (Volcán): What is your earliest coffee related experience?
M (Menny): It was a bag of instant "Mocha" coffee, the smell of the coffee was so unique and so attractive, even though I now think instant coffee is outrageous.
V: When/why did you first get working in coffee?
M: I joined the Volcán team in November 2012 as a part-time barista.
V: What let you becoming a barista?
M: I enjoy brewing coffee and learning coffee. Do what you like when you are young.
V: What's the best part of your job?
M: Having a better understanding of coffee and meeting interesting customers. Sometimes making pretty latte art or getting compliments from customers can make both the mood and the coffee better.
V: Talk us through a typical work day
M: After regular machine checks, I'll take some supplementary caffeine to get ready for a new busy day.
V: What are your roles outside of making coffee?
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M: I'm a college student, as well as a photographer and skateboarder.
V: What is your favourite brew method and/or coffee origin and why?
M: I liked French press with dark roasted beans at the beginning. But now I prefer V60 pour over with African beans like Ethiopia natural Yirgacheffe. I will use Aeropress for iced coffee, it looks and tastes great.
V: Hot or iced?
M: Hot. But many people misunderstood iced coffee, iced coffee can also keep the beans' original flavours.
V: Tulip or rosetta?
M: Tulip.
V: What would be your dream 'coffee experience'?
M: Trying new beans.
V: Do you have a 'coffee crush'?
M: Matt Perger of St. Ail in Melbourne.
V: Which is the best 'coffee city' in your mind?
M: Hope that I'll have a chance to experience Melbourne's coffee culture.
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Volcán Interview Series: The Barista - Menny
V (Volcán): What is your earliest coffee related experience?
M (Menny): It was a bag of instant "Mocha" coffee, the smell of the coffee was so unique and so attractive, even though I now think instant coffee is outrageous.
V: When/why did you first get working in coffee?
M: I joined the Volcán team in November 2012 as a part-time barista.
V: What let you becoming a barista?
M: I enjoy brewing coffee and learning coffee. Do what you like when you are young.
V: What's the best part of your job?
M: Having a better understanding of coffee and meeting interesting customers. Sometimes making pretty latte art or getting compliments from customers can make both the mood and the coffee better.
V: Talk us through a typical work day
M: After regular machine checks, I'll take some supplementary caffeine to get ready for a new busy day.
V: What are your roles outside of making coffee?
M: I'm a college student, as well as a photographer and skateboarder.
V: What is your favourite brew method and/or coffee origin and why?
M: I liked French press with dark roasted beans at the beginning. But now I prefer V60 pour over with African beans like Ethiopia natural Yirgacheffe. I will use Aeropress for iced coffee, it looks and tastes great.
V: Hot or iced?
M: Hot. But many people misunderstood iced coffee, iced coffee can also keep the beans' original flavours.
V: Tulip or rosetta?
M: Tulip.
V: What would be your dream 'coffee experience'?
M: Trying new beans.
V: Do you have a 'coffee crush'?
M: Matt Perger of St. Ail in Melbourne.
V: Which is the best 'coffee city' in your mind?
M: Hope that I'll have a chance to experience Melbourne's coffee culture.