We get to know Dylan Siemens, whose ardour for espresso is clear in his present position as head of training at Cafe Imports.

BY EMILY JOY MENESES
BARISTA MAGAZINE ONLINE

Photographs courtesy of Dylan Siemens

With over a decade in specialty espresso below his belt, Dylan Siemens has managed to construct a multifaceted profession, having expertise as a barista, competitor, café supervisor, and educator. Now serving as the top of training at Cafe Imports, Dylan lately launched the ED+U program: an interactive, six-part class collection aimed towards espresso newcomers and seasoned professionals alike.

At this time, we’re sitting down with Dylan to hint his journey by espresso and listen to his ideas on espresso training, competitors, and extra.

Barista Journal On-line: Are you able to share with us how you bought your begin in espresso, and what led as much as the place you are actually?

Dylan Siemens: Whereas in my first yr of faculty, I believed I knew what I wished to do as a profession, however ended up not having fun with college as a lot as I used to be having fun with my new job as a barista. In 2012, I used to be employed on the newly opened Onyx Espresso Lab, down the road from my highschool. I actually fell in love with espresso, particularly naturals, and the depth of coffee-making. Being a barista hit this candy spot of effectivity, intentionality, science, and artwork, all within the title of service and human connection.

After a few years as a barista and doing café deliveries, I accepted a coach place at Onyx and left college. I used to be in class to be a music trainer, impressed by academics who impacted me all through grade college. I wasn’t superb with the construction of faculty again then, although, so turning into a barista coach felt like the right match. I’d develop into obsessive about coffee-making and was excited to assist others attain a degree of excellence shortly.

Over the subsequent 10 years, I developed the coaching program at Onyx Espresso Lab for the workers and wholesale shoppers. I taught courses every single day and liked it. It took me six months to know the mechanics of pouring a coronary heart. Serving to folks obtain that latte artwork inside a number of days was extraordinarily gratifying.

After turning into the coach, I attended a number of Barista Camps and my first Expos from 2012-2014, which continued to gas my ardour for espresso training. There are such a lot of folks at these occasions who had been formative in serving to me develop into a greater coach.

From 2015-2020, I used to be deep into competitors. Together with educating, I like competing. I participated in U.S. Latte Artwork, Espresso Masters, U.S. Brewers Cup, and U.S. Barista Championships. I received the U.S. Brewers Cup in 2017, and that entire portion of my profession holds a few of my favourite espresso recollections. Competitors helped me hone my craft, and I met so many unimaginable folks within the business.

In 2022, I felt able to develop into a pupil once more. There was a lot extra about espresso I wished to be taught. I used to be lucky to use and be provided the espresso educator place at Cafe Imports, the place the aim of making a revamped curriculum about your entire provide chain was set earlier than me. It was a full-circle second as a result of I used Cafe Imports’ web site to be taught extra about espresso after I first began. I bought my SCA Teacher certification on the Cafe Imports HQ again in 2016. I’m now working right here on a dream mission. I spend my days researching and speaking with business professionals about features of espresso by which I’ve much less expertise. The precept is identical, although: Take advanced ideas and make them sensible, and digestible, however nonetheless detailed, for as many individuals as potential.

How has your expertise been transitioning from being a barista and competitor to being a espresso educator?

Wanting again, I’ve been so lucky in my profession. I’ve been surrounded by good individuals who believed in me, supported my development, and gave me alternatives. Espresso type of fell in my lap. Going into faculty, I believed being a barista on the facet can be enjoyable, however it shortly turned greater than that. I even met my spouse as a co-worker at Onyx, so espresso has actually given me all I’ve. Since turning into a coach, my profession has been as a lot about educating because it’s been about espresso.

Transitioning from barista coaching to a broader educator place for an importer, I’ve discovered that nobody is known as a grasp of all the pieces in espresso. By the tip of my barista coaching tenure, I used to be very snug educating extraction, milk steaming, and so forth. Now, I’m again within the place of a pupil. It’s re-taught me to not consider the imposter syndrome narrative that may take over my ideas, to lean on these round me who’re extraordinarily educated, to be a superb listener, and to be OK with saying, “I don’t know, however I wish to discover out.” Each day is a chance to be taught, develop, and provides extra.

Keep tuned for half two of this interview, the place we’ll ask Dylan concerning the ED+U program and what he sees sooner or later for the espresso world.

ABOUT THE AUTHOR

Emily Pleasure Meneses (she/they) is a author and musician primarily based in Los Angeles. Her hobbies embody foraging, cortados, classic synths, and connecting along with her Filipino roots by music, artwork, meals, and beverage.

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