What lead you to joining Intelligentsia Coffee?

I moved to Chicago with my girlfriend in 2002. We were both fresh out of college and looking for work. My degree is in Photography, so I was looking for a web design job. I quickly found out that with only a year of previous work, no contacts or local referrals, and my "green-ness" it was difficult to find a job at most agencies here. We lived near the Broadway store in Lakeview at the time and my girlfriend was a regular customer. She picked up an application and put in a good word for me. That week I went in for an interview and returned home to find a message on my machine letting me know I was hired.

When you began working for Intelligentsia were you a Barista or were you the Designer?

I was a normal, everyday Barista. I graduated to the Training & Knowledge Department a year or so later, then on to the first evolution of my current role as the Graphic Designer.

As the Designer for Intelligentsia - What has your role been at the company and what have you designed for them?

My role here is graphic designer, which encompasses a wide range of tasks. I take care of everything from signage in the stores to logos to print advertisements. My first real design for Intelligentsia was our "Black Cat" logo which you see on a lot of merchandise. I've also designed or had a hand in almost every "I-Mark" or World Exclusive logo such as Flor Azul, Tres Santos, La Tortuga, etc. I designed the look of the current web site, most of our branded merchandise and countless other items.

How long did you train for the USA Barista Championship?

Well, it's really something that started when I was hired here. I got excellent training from the beginning that laid the groundwork for my future competition participation. We've been involved in the Barista Championships for just over two years, so it's been a constant learning process since then. For this year's competition I started training for the GLRBC about two months before the competition, and did the same for the USBC.

What inspired you to become a leader in the coffee industry as a Barista?

Basically, I've always been taught to take pride in, and be the best you can at what you do. In addition to that, Intelligentsia makes it easy to take pride in myself at my job because they take so much pride and care in everything that they do.

What supplies and tools of the trade did you use in your presentation at the Championship?

This year I really pared down my presentation to the basics. My setup and supplies were bare bones, so besides my coffee, it was very minimal: tamper, pitchers, milk, cups and saucers. I did use a cupping spoon I got from the SCAA to scoop my milk foam onto my drink.

Describe the drink you created as your "custom" drink in the 2006 USA Barista Championship & how long did it take to create your signature drink?

My custom or Signature drink was called "Star". It was espresso, combined with Molasses and a syrup made from dried figs. I topped that with steamed milk that was infused with the spice star anise, which has a spicy licorice flavor. The molasses and figs worked really well to sweeten the drink and enhance the natural sweetness of my espresso, and the star anise combined with steamed milk provided a balancing spiciness to make a lingering spicy finish to my drink.

Do you have any mentors in the coffee industry, and if so who and why?

The simple answer here is Doug Zell and Geoff Watts. They've both done so much for me and everyone in the industry that I couldn't go without mentioning them. I certainly wouldn't have competed in or even known about the USBC, let alone being involved as I am in the Specialty Coffee industry without their work. The complex answer is everyone who is willing to actively participate in specialty coffee - the line Barista, the coffee grower, those who voice their opinion on podcasts, online, and at gatherings.

What is your own personal favorite coffee? and why?

That's a tough one. Recently our Flor Azul, Nicaragua has struck me as excellent. My tastes change with the seasons, weather, day, and even mood. I like variety in my day, so I try to taste as many coffees as I can.

What did you do before becoming a Barista?

I attended college at Indiana University, where I studied Fine Art Photography.

What is your favorite dessert to have with an espresso?

I'm a huge fan of both brownies and vanilla cupcakes.

What interests do you have outside of the coffee business?

Art, design, bicycles, photography, friends, watching geeky television shows like Mythbusters, Good Eats, Iron Chef, Gardening and Home Improvement shows.