PRINTOn the Job: Barista
Sarah Flagg
Kurte Heine
July 15, 2009 | 12:00 p.m. CST
Kurt Heine has been working as a barista at Lakota for nine months, and the relaxed atmosphere has become home for him. As an expert on coffee flavors and mixes, his job is to make customers delicious drinks. As smells of French vanilla and hazelnut permeate the air, Heine starts grinding, pouring and serving customers with nothing less than a smile.
Did you drink coffee before this job?
NAME: Kurt Heine
AGE: 22
BARISTA: Lakota Coffee
AT JOB SINCE: 2008
COMO RESIDENT SINCE: Birth
--Kathryn Clark
I actually didn’t drink too much coffee. I still joke about it with people. I used to drink it when I crammed for a test or used to be up all night. Now I’m definitely getting it more and have been drinking it almost every day.
What is the best part about working at Lakota?
The people that come in and the people that I work with are the best part about my job. I love them. The creative minds, spontaneity and conversations are great. I would work there even if I didn’t get paid.
Do you notice a lot of regulars?
There’s coffee-shake guy who gets five shots in his shake every time. You have to know customers’ names and drinks too, because that often helps with the tip situation. I’ve never had jobs with tips before, and I do like it. It’s kind of a game sometimes. You may even use humor or one-liners if the customer is a girl.
How have you learned more about coffee and helping people make drink choices?
People come in, and they are totally overwhelmed by the menu because it’s the size of a battleship. There are a lot of little things, and you try not to be a snob about them. I’ve become a lot more knowledgeable about coffee in general, not only espresso drinks. I’ve learned about coffee, and where it comes from and the different ways to describe flavors.
What is the most complicated order you’ve ever taken?
I cannot even remember because it probably had so many things in it. The decaf drinks really throw you off because decaf is extremely hard to pour a shot in because the cremor [the foam layer on top of the drink] gets disturbed. Decaf, skim, triple lattes with sugar free French vanilla and extra-hot drinks are the most complicated to make. Skim milk is a little hard to get frothy for a cappuccino; it takes a lot of practice, and I’ve probably ruined a lot of people’s days with terrible lattes.
What is currently the most popular drink?
People are tearing up the iced coffee. The other day, I learned how to make it really good …you have to stir it constantly while you’re adding water. Iced coffee also foams and forms a rich brown cremor when you’re stirring it up, but you don’t use heat so it takes a lot longer. The other day, we had trouble making them quick enough because iced coffee is really popular during the summer months.
What is your favorite drink?
My favorite drink is a good old double mocha with a little extra syrup, maybe a little white chocolate. We have really good chocolate powder that we use for the mochas.
If you could be any beverage what would you be?
I would be an Americano. The iced Americano is a nice summer drink, and it’s simple and to the point: espresso and water.
Why should people come to Lakota?
It’s a fun place to drink coffee and hang out. It depends on who is working during that time, but there is always a good atmosphere.
Do you ever go to other coffee shops in Columbia?
No, that’d definitely be against protocol. We try not to do that; if people see us at other coffee shops, they wonder why we are there. It’s kind of like sleeping with the enemy.
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What's his LEAST favorite coffee? Now that's something i'd like to know!
Otherwise, brilliant reporting!
Posted by Tase Petro on Jul 20, 2009 at 5:46 a.m. (Report Comment)